Grilled pork with fiddlehead ferns, spring garlic couscous and nasturtium pesto
Pork second courses
Italian cuisine
Grill
This recipe is a good mix of early spring offerings that I was inspired to make while on a afternoon hike. I passed by some wild nasturtium and on my way back, picked a bunch for my pesto. The spring garlic came from my backyard and I picked the other ingredients up from local farmers. Scapes would be a great addition, if available. <br />
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