Tag Archives: dandelion greens

Recipe: Dandelion Greens Two Ways

29 Mar

I prepped the dandelion greens for the pizza, and prepped a fresh carrot salad, but ended up with too many dandelion greens, so I added them into the salad to make dandelion greens two ways.

Ingredients for the pizza

  • 1 whole wheat pizza crust
  • 1 package shredded mozzarella cheese
  • 1 onion, sliced and caramelized
  • 1 veggie chorizo sausage, sliced and sauteed
  • 1/2 bunch of dandelion greens, chopped
  • red pepper flakes to taste

Assemble the pizza by first placing the sauteed onions on the crust, then the cheese, then the raw greens and sausage.  Sprinkle with hot pepper flakes and a drizzle of olive oil.  Bake according to the dough directions.  The greens get nice and crispy this way (if you saute them first, they will be more wilted, if you prefer).

Ingredients for the Carrot Dandelion Salad

  • 1 large carrot, julienned
  • a few leaves mint, chopped
  • a small handful of Italian parsley, chopped
  • 1 T pine nuts
  • 1/2 T balsamic vinegar
  • 1/2 T olive oil
  • 1/2 bunch dandelion greens, chopped

Combine all ingredients, season with S&P and set aside to let flavors combine.


Recipe: Quite possibly the healthiest pizza in the world except for all the cream and cheese

4 Mar

Pizza night!  We had a lot of greens building up so I wilted a bunch of them and put them on top of pizza – that’s the healthy part.  The base of the pizza is mushrooms in cream sauce, not so healthy, but I think the greens make it OK.

Ingredients for the mushroom sauce

  • 2 shallots, sliced
  • 1 container of mushrooms, thinly sliced
  • some heavy cream
  • butter

Melt some butter in  a large saucepan and saute shallots until softened.  Add the mushrooms and some more butter and gently saute until the mushrooms give up their liquor and the water evaporates – but don’t get the mushrooms too brown.  Add some cream and heat until it bubbles, turn on the heat and set aside.

Ingredients for the greens

  • 1 bunch dandelion greens, cleaned and chopped
  • 1 bunch beet greens, cleaned and chopped
  • 2 bunches mustard greens, cleaned and chopped
  • 1 stalk green garlic, sliced
  • 2 garlic cloves, chopped

Saute the garlic in some olive oil in a large pot until softened.  Add the greens in bunches, adding more as they wilt.  Add some S&P and red pepper flakes to taste.

To assemble the pizza

Stretch out the dough on a pan and spoon the creamy mushrooms over the dough.  Top with a light scattering of cheese, then top with the greens.  Top with a little more cheese and cook as directed.  Yum!

Recipe: Pizza with Dandelion Greens, Caramelized Onions and Ricotta

21 Feb

It’s almost impossible to go wrong with pizza.  This dough was topped with mixed Italian cheese, caramelized onions and garlic (be patient, cook your onions for AT LEAST an hour on low, don’t cheat and raise the heat, patience makes a virtuous pizza), dandelion greens, (chopped and wilted with the onions and garlic), ricotta, goat cheese, and lots of little red pepper flakes from peppers we grew last summer and dried in the window.  Served with a salad with a shallot-balsamic vinaigrette.  YUM!

Recipe: Glazed Carrot Soup with Tequila and Lime

29 Jan

If you know me, you know that I love tequila.  I’ve been known to bring my own tequila to parties and we had tequila shots at our wedding.  We received an abundance of carrots one week and I wanted to make soup – I found this recipe for glazed carrots with tequila and lime in Mark Bittman’s How to Cook Everything Vegetarian and it seemed like a match made in heaven.  The recipe was a success – spicy in a way that I didn’t expect (especially since the only spice here is black pepper, but maybe it’s the sharpness of the lime).  This also made a lot of soup that took us a few days to finish.  Served with mushroom and manchego quesadillas, it made a great dinner for a chilly night.

Ingredients for the soup

  • 6-8 carrots (1 1/2 pounds), peeled and sliced
  • 2 T butter
  • 1 t maple syrup
  • 3 garlic cloves, minced
  • 1 t grated lime zest
  • 1/4 cup fresh lime juice
  • 1/4 cup tequila (Cazadores is a great brand that’s easy to find and not too expensive, but tastes like it is)
  • 1/4 cup water
  • 6 cups vegetable stock
  • chopped cilantro to garnish

Put all ingredients except for the stock and garnish into a big pot and turn the heat on high.  Sprinkle with salt & pepper.  When the mixture boils, turn the heat down to medium low, cover and let cook for 5 minutes, stirring occasionally.  Uncover the pot and raise the heat.  Stir the carrots around until the liquid evaporates.  Lower the heat and cook until the carrots are very tender.  If the carrots brown too much, add a little stock to the bottom of the pan.  Once the carrots are tender, add the stock and bring to a boil.  Stir the carrots around and make sure to dissolve any fond that developed on the bottom of the pan (those caramelized yummy bits).   After the soup boils, turn the heat back down to low and let cook for another 10 minutes or so.  Puree in batches in the blender (the blender will make a smoother soup than a food processor) and return to the pan.  Or if you’re lucky enough to have an immersion blender, use that to make the soup silky and smooth.  Garnish with the cilantro.  This soup is also very good with a dollop of sour cream (but what isn’t made better by sour cream, seriously!).

Ingredients for the quesadillas

  • 4 corn tortillas
  • 1 jalapeno, minced
  • a few mushrooms, sliced
  • a couple handfuls of dandelion greens, chopped
  • cilantro, chopped
  • grated Mexican manchego cheese (different than Spanish Manchego, softer and more melty)
  • sour cream to garnish
  • salsa to garnish (we got some great bottled taco sauces from my brother that his neighbor makes, I’ll figure out the name and insert it later)

This recipe is for 2 quesadillas, but you can make as many as you want by adjusting the amounts.  Saute the mushrooms and jalapeno together until cooked.  Add the greens and continue cooking until wilted.  Sprinkle in some cilantro into the mixture.  Warm the tortillas on your pancake pan on both sides.  Once warmed through, layer cheese, then veggies then a little more cheese on tortilla and top with second tortilla.  Repeat with other quesadilla.  Once the tortilla starts to brown, flip over and toast other side.  Slice with a pizza cutter, top with sour cream, salsa, and more cilantro and enjoy!

Recipe: Giant Kitchen Sink Salad

28 Jan

It’s Thursday and we’re picking up more veggies tomorrow, but have too many that we haven’t been able to eat yet.  So tonight we combined as many of them as we could into a giant kitchen sink salad.


  • A few leaves red oak leaf lettuce
  • A few leaves green oak leaf lettuce
  • A few leaves wildfire lettuce
  • A few leaves dandelion greens
  • Small bunch of radishes, sliced
  • 1 avocado, chunked
  • Bunch of sugar snap peas, from our garden (!)
  • Half red onion, thinly sliced
  • Baked tofu (five spice flavor), cubed
  • 2 cuties (tangerines), separated

Wash lettuce and tear into bite sized pieces.  Combine with the rest of the ingredients in a giant bowl and toss with salt & pepper.

Ingredients for dressing

  • 1 T dijon mustard
  • 2 T red wine vinegar
  • 5 T olive oil
  • 2 green garlic, sliced

Whisk together mustard and vinegar, add salt and pepper.  Slowly whisk in olive oil until emulsified.  Throw in garlic and let sit to marry the flavors.

Toss everything together in the giant bowl and serve on giant plates.  Try to figure out how to use the rest of the lettuce asap.