TRY THIS! * Steam or boil fiddleheads until tender, and blend with walnuts, basil, garlic, olive oil, lemon juice, and Parmesan cheese fora riff on pesto. * Simmer fiddleheads with potato, rice, and cumin; pure into a soup. * Toss steamed fiddleheads with prepared soba noodles, sun-dried tomatoes, arugula, and olive oil. * Combine fiddleheads with eggs, mushrooms, tomatoes, and thyme for a springtime frittata.