-2 T. olive oil
-1 med. red onion, sliced into 1/4-inch-wide rings or half moons
-10 ripe strawberries, sliced
-2 T. balsamic vinegar, divided
-1 bu. dandelion greens (~ 4 oz.)
-1/2 t. Dijon mustard
-Salt and pepper, to taste
Heat the olive oil over medium heat in a medium frying pan. Add the sliced onions along with a good pinch of salt. Cook, stirring often, until the onions are soft, lightly brown, and reduced to about 1/3 of their raw volume. You may need to reduce the heat gradually as the onions shrink. This is a slow process that could take 45 minutes.
Meanwhile, in a small bowl, toss the strawberry slices with 1 teaspoon of the balsamic vinegar.
Wash the dandelion greens in several changes of water and dry thoroughly.
When the onions are nearly done, add the remaining 1 tablespoon plus 2 teaspoons balsamic vinegar to the pan and continue cooking until it has thickened slightly, a minute or two. Remove the onions from the heat and stir in the Dijon mustard.
In a salad bowl, combine the greens, onions and strawberries with all their juices, scraping down the onion pan with a rubber spatula to incorporate all the oil and vinegar into the salad. Sprinkle with salt and pepper and toss.
Divide between two plates and serve. Enjoy!
-½ c. green lentils
-3 T. olive oil, divided
-½ bu. greens, such as spinach, kale, Swiss chard, dandelions…, bottom stems trimmed
-Kosher salt, freshly ground pepper
-1 15-oz. can chickpeas, rinsed
-4 cherry tomatoes, halved or quartered if large (or sub something seasonal)
-1 T. Parmesan or sharp cheddar, cut into small dice
-1 lemon, halved
Cook lentils in a medium pot of salted water until tender, 10–15 minutes; drain and let cool.
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add greens and cook, stirring occasionally, until wilted and bright green, about 3 min.
Season with salt and pepper. Combine lentils, chickpeas, and remaining 2 tablespoons olive oil in a medium bowl; season with salt and pepper.
Divide among 2 bowls and top with greens, tomatoes, and Parmesan. Squeeze lemon over. Enjoy!
-1 ¼ lbs. Yukon gold potatoes (or other potatoes, scrubbed)
-Salt to taste
-1 generous bu. dandelion greens or 1 bu. Swiss Chard
-1 T. extra virgin olive oil
-1 med. size leek, white & light green parts only, cleaned & chopped
-2 ½ T. unsalted butter
-¾ to 1 c. warm or hot milk
-Freshly ground pepper
Place potatoes in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
Meanwhile, stem dandelion greens or chard, wash in 2 changes of water, and chop fine. You should have 5 to 6 cups chopped greens.
Heat olive oil over medium heat in a heavy skillet and add leek and a generous pinch of salt. Cook, stirring, until leek is tender but not browned, 3 to 5 minutes. Add greens, a handful at a time, and stir
until each addition has wilted enough to make room for more. When all greens have been added, turn heat to medium, add salt to taste, and stir over medium heat for 5 minutes, until greens are completely wilted and somewhat tender (dandelion greens will remain tough). Remove from heat.
Mash potatoes with a potato masher or in a standing mixer fitted with the paddle. Heat 3/4 cup of the milk with butter until butter melts, and gradually add to potatoes. Add wilted greens and leeks and mix until well blended. If desired, add the last 1/4 cup milk.
Season to taste with salt and pepper. Serve hot. Enjoy!
-1 lb. potatoes
-1 lg. bu. of dandelion greens
-1 head of chicory
-3 T. extra virgin olive oil
-2 garlic cloves, minced
-1 can white kidney beans, rinsed
-Zest & juice of a lemon
-2 T. ricotta
-Salt & pepper, to taste
Boil potatoes until tender. Drain and cut into chunks.
While potatoes boil, trim ends of dandelion greens and
chicory. Rinse well (but do not dry) and cut into large
Heat oil in a large skillet and add garlic, stirring just until
golden. Add the greens and sauté just until wilted, about
3 minutes. Season with salt and pepper.
Add the white kidney beans and boiled potatoes to the
skillet. Toss contents together and then add lemon zest,
juice and ricotta. Toss contents again to evenly coat.
Taste and adjust salt and pepper to taste. Serve either
warm or chilled. Enjoy!
Serves 2 as a main and 4 as a side
-2 cups cooked chickpeas, or 1-15-ounce can chickpeas, rinsed and drained
-3 T. extra-virgin olive oil
-4 cloves garlic, finely chopped
-1/2 t. red pepper flakes
-fine-grain sea salt
-3 or 4 handfuls of young dandelion leaves, stems trimmed
-grated zest of 1 lemon
Put chickpeas in a medium bowl.
Take out a large skillet, and, while it is still cold, add the olive oil, garlic, red pepper flakes, and 2 big pinches of salt.
Stir over medium heat until the garlic starts to sizzle; it should not begin to brown.
Toss the dandelion greens into the skillet and stir until they begin to wilt, 15 seconds or so. Stir in the lemon zest.
Pour the greens over the chickpeas and toss. Taste, and add a bit more salt if needed.
Transfer to a platter and serve warm or at room temperature.
Adapted from Super Natural Every Day, Heidi Swanson
-4 c. all-purpose flour
-1 t. salt
-2 t. baking powder
-1 1/2 c. extra virgin olive oil, plus additional
-2 leeks, white parts only, well washed, split, and cut into 1/4-inch slices
-1 small onion, finely chopped
-4 scallions, white and green parts, thinly sliced
-1 1/2 lbs spinach, well washed (try adding kale, chard or dandelions to the mix), dried, and roughly chopped
-1 c. parsley, finely chopped
-1/2 c. mint, finely chopped (optional)
-2 T. dill, chopped
-2 1/2 c. feta cheese, crumbled
-1 t. black pepper, freshly ground
-salt, to taste
Place the rolled dough seam-side down on the baking sheet, bending each piece to form a spiral. Brush with olive oil, and prick the surface here and there with a fork to allow steam to vent. Reduce the oven temperature to 375° and bake until golden, 35-40 minutes. Remove from the oven, and cool slightly, cut, serve and enjoy!… Read the rest
Makes about 2 cups
-3 T. olive oil
-3 cloves garlic, minced
-1/2 lb. seasonal greens
-1/2 cup grated Parmesan cheese
-1/4 cup lightly toasted nuts (pine nuts, almonds or walnuts)
-1/2 t. salt, or to taste
-1/2 t. freshly ground black pepper, or to taste
Reconstitute the mushrooms in a small bowl or cup with just enough boiling water to cover. Set aside to cool in the water.
In a pan large enough to hold the greens, heat the oil and sauté the garlic briefly, then add the greens. If you are using a mix of greens, add the tougher ones (like kale and collards) before the tender ones, like spinach. Cook until wilted. The time on this can range widely: for only kale, it may take many minutes, while spinach alone will take only a few seconds. If the greens start to stick, add a splash of water.
Scrape the cooked greens into the blender and combine with the mushrooms and their juices, Parmesan, toasted nuts, salt and pepper, and finally, a squirt of lemon juice. If your blender has variable speeds, start slowly and increase gradually. Puree until silky smooth.
Serve over cooked pasta, with meat or fish, on crackers or toasted baguette as an hors d’doeuvre, or as a spread on a sandwich.
Cover with plastic wrap and make sure the plastic wrap touches the entire surface of the pesto (this will keep it from turning brown). Will keep in the refrigerator for one week.
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