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dandelion recipes

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Dandelion Salad

1/2 lb tender, fresh dandelion greens

1/2 cup red onions, thinly sliced

2 tomatoes, cut in quarters

1/4 lb sharp cheddar cheese, grated

1/2 tsp black pepper

1/4 cup salad oil

3 Tbsp vinegar

1 tsp dill

1. Wash the dandelion greens - carefully drain well, and cut into pieces.

2. Add the onions, tomatoes and cheese, toss to mix.

3. Mix the pepper, salad oil, vinegar and dill. Dress the salad, toss and serve.

Grated Carrot and Medjool Date Salad with Gorgonzola Dressing

3 or 4 carrots, about ½ pound in all

4 dried Medjool dates, pitted

3 tbs firmly packed crumbled Gorgonzola, Maytag or other blue cheese

¼ cup olive oil

2 tbs Champagne vinegar or white wine vinegar

½ tsp cracked black pepper

dandelion, arugula, or young lettuce leaves for garnish

1. Using a vegetable peeler or paring knife, peel the carrots. Grate them on the large holes of a hand- held grater to make 1 cup. Set aside. Chop the dates into pieces about the size of corn kernels and set them aside as well.

2. In a bowl, combine the cheese, olive oil, vinegar, and pepper, mashing and whisking the cheese to make a thick dressing. Add the carrots and the dates to the dressing and turn them until they are well coated.

3. Transfer to a serving bowl or to individual salad plates and garnish with dandelion, arugula, or lettuce. Serve at once.

Pasta with Dark Greens

People in Mediterranean cultures, who have been big fans of bitter greens, such as dandelion and

chicory, for centuries, boil them as a matter of course. Authorities on Italian cuisine recommend cutting

the greens crosswise into 1-inch pieces before plunging them into the salted, boiling water. Then wring

out the excess water, chop them up, and proceed with the desired recipe.

2 pounds broccoli raab, turnip, mustard or dandelion greens

Kosher salt

1 pound orechiette, penne or other pasta

1/4 cup extra-virgin olive oil

4 cloves garlic, chopped

4 anchovy filets in oil, drained and finely chopped

Pinch dried red pepper flakes, or to taste

Freshly ground pepper and salt

In a large pot, bring 2 to 3 quarts of water to a boil. While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1-inch pieces or strips.

When the water comes to a boil, add 1 tablespoon of salt. Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use. Testing them is the best way to know when they are done.)

With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water.

Add the pasta to the pot of water in which the greens were cooked. While the pasta cooks, squeeze the greens to remove as much water as possible. Fluff the greens to separate them, then set aside.

In a large, heavy skillet or a wok, heat the olive oil over medium-high heat. Add the garlic and cook, stirring constantly with a wooden spoon, just until the garlic begins to color. (Take care not to let it burn or the dish will taste bitter.) Add the anchovies, pressing them so they "melt" into the oil. Add the pepper flakes. When the pasta is almost done, 10 to 12 minutes, add the drained greens to the pan and cook together for 2 minutes, stirring constantly. Remove pan from the heat.

Drain the pasta, leaving a bit of water clinging to it. Add the pasta to the cooked greens; toss well.

Season to taste with pepper and salt. Serve immediately with a loaf of the thick-crusted, whole-grain bread.

Makes 4 to 6 servings.

Note: If you prefer, the greens can be cooked ahead and held up to 8 hours. (Refrigerate them if it will be more than two hours, then bring them back to room temperature before using.) You won't get to reuse the cooking water from the pasta, but you will be able to put the finished dish on the table in just minutes.

Christina's Dandelion Salad

1 bunch of dandelion greens

2 Tb udo's oil, or your favorite omega 3 oil

1 Tb bragg's liquid amino acids

1 Tb nutritional yeast

fresh chopped cherry tomatoes, if in season

Rinse and chop dandelion greens into bite size pieces, add to your salad bowl.   Add bragg's, stir. Drizzle oil over greens, and stir.  Add nutritional yeast, stir.  Add cherry tomatoes, if available.

Serves 1

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