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Source: FamilyTime Favorites

Fiddleheads with Butter and Lemon
Celebrate spring! Fresh fiddleheads, simply cooked, are a springtime treat. Serve them with broiled chicken, poached fish, or tossed with pasta.
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Serves: 4 to 6
Prep Time: 5 minutes
Cook Time: about 10 minutes
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1 pound fiddlehead ferns, each about 1 1/2 inches in diameter
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more to taste
Salt and freshly ground pepper
1/2 teaspoon fresh thyme, optional

Trim the tails so that the coils are even.

Soak the fresh fiddleheads in cold water and swirl to remove the brown outer coating.

Bring 1/2 inch of water to a boil in a shallow pan. Add the butter, lemon juice, and the fiddleheads. Spread out so that the ferns are in a single layer as much as possible.

Reduce the heat to a simmer, cover, and cook for about 10 minutes or until the fiddleheads are fork tender.

Season to taste with salt and pepper. Spinkle with the thyme, if using, and serve.

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Creamy Broiled Oysters with Caviar
Source: FamilyTime Favorites
Read Comments

Few foods are more elegant and indulgent than oysters and caviar. Put them together with creme fraiche and you have a first course or passed hors d'oeuvre made in heaven. Buy the freshest oysters and finest caviar you can afford. The only tricky part is shucking the oysters. If you don't have the patience or tools to do it yourself, ask the fishmonger for help. Be sure to cook the oysters very soon after you get home because once they are shucked, they lose freshness.
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Source: FamilyTime Favorites
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The herbs and lemon juice make these oven-roasted green beans special enough for a holiday meal.
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