GLOW

I can't pass up fiddleheads, a seasonal New England favorite, when they make their appearance at the market in Spring. I never cook them as well as my native Maine friends, but I enjoy them nonetheless! Here I steamed them and paired them with some vermicelli noodles I purchased at the Korean market (only ingredient is sweet potato starch), fresh mint & basil, with fresh lemon juice and avocado oil drizzled on top.