Ranch Fiddlehead & Salami Tart

Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.

Produce On Parade - Ranch Fiddlehead & Salami Tart - Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.

Summer came early in Alaska this year. So early that we were shocked to see we missed the boat on tapping birch trees for syrup! Drat! Feeling my crunchy-hippie-wilderness-vibe slipping through my fingers, I was determined not to miss foraging the tender, new fiddlehead ferns. 

There are three values: feel good, be good, and do good.
— Yogi Bhajan

A friend and I had the most awesome time just lazily wandering around behind our house, down by a creek and found the ferns in abundance. Unfortunately, we were just at the very tail end of the season and most of the ferns were full-grown or pretty darn close. To think, already, almost one month before I harvested them last year! A happy ending though, we found a few that were still new and not yet unfurled .

I knew I wanted to make something really fun with the little green coils. I went to the kitchen to ponder, but I didn't have to spend much time daydreaming this recipe up! A puff pastry had been hibernating in my freezer for awhile and I thought a fiddlehead tart would be perfect. Just a few days earlier, I had bought a bottle of vegan ranch dressing to try out and knew it would be great as a sort of sauce. Finally, a super clearance package of vegan salami winked at me from the fridge. I had bought two packages earlier in the week to try out and one of them still remained. The rest is history; this super easy, super scrummy, beautifully vegan, foraged tart was born!

Produce On Parade - Ranch Fiddlehead & Salami Tart - Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.

If you've never had fiddleheads before, they taste a bit like asparagus; I've also heard folks describe them as artichoke-like. They have to be cleaned and boiled. If eaten raw they can cause 'gastric distress', so definitely boil them no matter what. No worries if you don't have access to them or if they're not in season, just use asparagus for this recipe!

Curious about foraging fiddleheads yourself? Find out all about it in this awesome article, and check out my photos below! These were taken a couple weeks ago.

Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.
Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.
Produce On Parade - Ranch Fiddlehead & Salami Tart - Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.
Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.
Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.
Produce On Parade - Ranch Fiddlehead & Salami Tart - Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.
Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.
Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.

Ranch Fiddlehead & Salami Tart

Kathleen Henry @ Produce On Parade

Published 05/23/2016

Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.

Ingredients

  • 1 (about ½ lb) sheet frozen puff pastry, thawed
  • 2 cups fresh fiddleheads, cleaned and trimmed (or asparagus, no need to boil)
  • 3-4 tbsp vegan ranch dressing
  • 1 ½ tbsp large-flake nutritional yeast
  • 6 slices of vegan salami, chopped
  • ¼ tsp dried marjoram
  • dash of kosher salt
  • dash of freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F. Bring a large pot of water to boil over high heat. Add the trimmed fiddleheads and boil for about 10 minutes. Strain and rinse under cold water to remove the chaff (brown leaves); set aside.
  2. Roll out the thawed puff pastry into a 10-by-15-inch rectangle on a parchment-lined baking sheet and prick all over with a fork. Bake until golden, about 12 minutes. Remove from oven and set aside.
  3. Spread the ranch dressing on top of the puff pastry, leaving about 1 inch border on the sides. Sprinkle on the nutritional yeast, salt, pepper, and marjoram.
  4. Evenly distribute the salami and boiled fiddleheads (or raw asparagus) onto the tart. Bake the tart on the middle rack in the oven for about 15 to 20 minutes. Remove from oven and cut into 6 rectangle; serve warm.

Yield: 6

Produce On Parade - Ranch Fiddlehead & Salami Tart - Flaky puff pastry is slathered with ranch dressing and then loaded with fresh fiddlehead ferns and vegan salami. Baked to a golden-brown, this tart is perfect for a light meal or appetizer. It’s sure to be a hit among those that are veg-friendly and meat-eaters as well.

Did you read this awesome article all about aquafaba, that was whipped up in the New York Times? .... Get it? Whipped up... I'll be here all week.

Ranch Pitas w/ Roasted Potatoes & Chickpeas

This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita! 

Produce On Parade- Ranch Pitas w/ Roasted Potatoes & Chickpeas - This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita!

Thank you all for your support on my cookbook announcement and for the birthday wishes. You're all so incredibly sweet and kind. It's been a crazy few months over here, but in a good way. Todd and I just found out that we will be able to secure the builder we wanted for our house as well!  Hopefully, we'll be excavating in just a few weeks. Hurray! Are there any things you wish you had known when you built, bought, or renovated your home?

Between the house, the book, and a full-time job...whew doggy...some things can fall to wayside. Namely hair-brushing, using makeup, and my running regime. Do I look like a scraggly, homeless chef most days? Maybe. Some things though have been on the upswing though! Mostly my chocolate consumption...

Don’t limit yourself. Many people limit themselves to what they think they can do. You can go as far as your mind lets you. What you believe, remember, you can achieve.
— Mary Kay Ash
Produce On Parade- Ranch Pitas w/ Roasted Potatoes & Chickpeas - This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita!

Potatoes hiding in the back of the cupboard that were about to start sprouting. Fresh spinach from my CSA box. Chickpeas taking up residence in the fridge after I used the liquid from the can (to make vegan meringue). That's basically how I came up with these drop dead delicious pitas. I was thinking of what could tie it all together and a homemade ranch was just the ticket! Just look how scrumptious! Comfort food! 

Produce On Parade- Ranch Pitas w/ Roasted Potatoes & Chickpeas - This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita!

Ranch Pitas w/ Roasted Potatoes & Chickpeas

Recipe by Kathleen Henry @ Produce On Parade

This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita!

Yield: 4 pitas

Ingredients

  • 3 medium russet potatoes, cut into wedges
  • 1 15 oz can of chickpeas, drained and rinsed (save the liquid for vegan meringue!)
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp pepper
  • ½ cup vegan mayonnaise
  • ¼ cup fresh parsley, chopped
  • 2 tbsp fresh celery leaves, chopped
  • ½ tbsp apple cider vinegar or white vinegar
  • ½ tsp mustard (I use stoneground)
  • ¼ tsp dried dill
  • ¼ tsp dried tarragon
  • 4-5 cups fresh baby spinach
  • 4 soft pitas
  • ¼ cup sprouts or microgreens, optional

Cooking Directions

  1. Preheat oven to 450°F and line a large baking sheet (or two smaller ones) with parchment paper.
  2. Dry off the potatoes and chickpeas and place in a medium bowl with olive oil, garlic powder, salt, and pepper. Stir well to coat and transfer to the baking sheet, roast for about 40 minutes or until the potatoes are golden-brown. Flip the taters halfway through and give the chickpeas a shake.
  3. In a small bowl, whisk together the mayo through and including the tarragon to make the ranch dressing. Place the spinach in a medium bowl and stir in the dressing.
  4. To serve, warm the pitas for about 20 seconds in the microwave. Divide the spinach evenly between the four pitas and top with a few wedges of potato, chickpeas, and sprouts each. Serve warm. There might be a few remaining potato wedges leftover, which are great with a bit of ketchup!
Produce On Parade- Ranch Pitas w/ Roasted Potatoes & Chickpeas - This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita!
Produce On Parade- Ranch Pitas w/ Roasted Potatoes & Chickpeas - This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita!

Dutch Word of The Day

Potato --> aardappel (ard-apple)

Information of The Day

"Back in April 2012, the Food and Drug Administration launched an effort to address a problem that had been festering for decades: the meat industry's habit of feeding livestock daily low dose of antibiotics, which keeps animals alive under stressful conditions and may help them grow faster, but also generates bacterial pathogens that can shake off antibiotics, and make people sick." (Mother Jones) Between 2009 and 2013, use of medically important drugs used in livestock grew 20%.

CDC

CDC

Southwestern Avocado Ranch Salad

You guys! Produce On Parade has over 100 email subscribers! Am I unnecessarily excited by this? Yes, it's possible, but it's so super exciting! Okay, okay, I'll stop being a 12 year old girl...I just can't imagine there's that many people that get emails every time I post some vegan craziness. Whoopie! Okay, now for the good stuff. This recipe seriously couldn't be easier. The only work that's needed is a little chopping and a little blending. Quick and simple! Great for those times you forgot about the family BBQ (ummm...I brought a bag of chips?) Plus, people will appreciate a salad...trust me. Especially those of the vegan variety! One can only eat so many veggie hot dogs, okay?

Produce On Parade - Southwestern Avocado Ranch Salad

Leave the bag of chips at home. Instead bring this Southwestern Avocado Ranch Salad to the next surprise gathering and be the Veggie BBQ Superstar!

Southwestern Avocado Ranch Salad

Inspired by the magnificent Girl Makes Food

Serves 4-6

  • -- For the Salad --
  • 1 head of lettuce, washed and chopped
  • 1/2 large cucumber, diced
  • 2 vine-ripened tomatoes, diced
  • 1 red bell pepper, diced
  • 1/2 cup frozen sweet corn
  • 1 15 oz. can black beans, drained and rinsed
  • 1/2 cup fresh cilantro, chopped
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • crushed tortilla chips, for topping
  • vegan shredded mozzarella cheese, for topping
  • chopped cilantro, for garnish
  • squeeze of fresh lime juice
  • -- For the Avocado Ranch Dressing --
  • 2 large avocados
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. fresh dill, chopped or freeze dried dill (1/4 Tbsp. dried)
  • 1/4 cup. fresh parsley, chopped (1 Tbsp. dried)
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 green onions, chopped
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

-- For the Salad --

Combine everything excluding the toppings in a large salad bowl. Mix well.

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-- For the Avocado Ranch Dressing--

Combine all ingredients in a food processor and blend until smooth, scraping down sides as necessary.

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-- Combining the Salad and the Dressing --

Produce On Parade - Southwestern Avocado Ranch Salad

I won't have leftovers: This is important and I cannot stress this enough...if you know all this delicious salad is going to be gobbled up as soon as you make it and it WILL NOT be left sitting, overnight in the fridge as leftovers then feel free to combine the dressing and the salad. Just be sure to mix the two well. However, it's a big salad and you'll probably have leftovers, especially if you're not bringing it to a gathering.

I will have leftovers: If you think you might have leftovers, DO NOT combine the salad and dressing. Just use the dressing as a condiment and add it to each serving. If the two were combined and left to sit, you'd end up with one big, mushy, watery salad. No bueno! I learned this lesson the hard way a while back! So, if it's not all eaten up, store the two separately and the salad should last for several days. The dressing might turn brown on top after a couple days but its' just the avocados and it's perfectly fine. Don't freak out, yo! It ain't no thang!

Produce On Parade - Southwestern Avocado Ranch Salad

Serve topped with crushed tortilla chips, shredded mozzarella cheese, chopped cilantro and a squeeze of fresh lime juice! And be sure leave that bag of chips at home...

Southwestern Avocado Ranch Salad
Recipe Type: Entree
Author: Katie - Produce On Parade
Serves: 4-6
Leave the bag of chips at home. Instead bring this salad to the next surprise gathering and be the Veggie BBQ Superstar! Quick and easy to make.
Ingredients
  • -- For the Salad --
  • 1 head of lettuce, washed and chopped
  • 1/2 large cucumber, diced
  • 2 vine-ripened tomatoes, diced
  • 1 red bell pepper, diced
  • 1/2 cup frozen sweet corn
  • 1 15 oz. can black beans, drained and rinsed
  • 1/2 cup fresh cilantro, chopped
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • crushed tortilla chips, for topping
  • vegan shredded mozzarella cheese, for topping
  • chopped cilantro, for garnish
  • squeeze of fresh lime juice
  • -- For the Avocado Ranch Dressing --
  • 2 large avocados
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. fresh dill, chopped or freeze dried dill (1/4 Tbsp. dried)
  • 1/4 cup. fresh parsley, chopped (1 Tbsp. dried)
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 green onions, chopped
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
Instructions
  1. -- For the Salad --
  2. Combine everything excluding the toppings in a large salad bowl. Mix well.
  3. -- For the Avocado Ranch Dressing--
  4. Combine all ingredients in a food processor and blend until smooth, scraping down sides as necessary.
  5. -- Combining the Salad and the Dressing --
  6. I won't have leftovers: Mix the salad and the dressing together.
  7. I will have leftovers: If you think you might have leftovers, DO NOT combine the salad and dressing. Just use the dressing as a condiment and add it to each serving. If the two were combined and left to sit, you'd end up with one big, mushy, watery salad.
  8. Serve topped with crushed tortilla chips, shredded mozzarella cheese, chopped cilantro and a squeeze of fresh lime juice!