Light and Easy Eats

The weather is improving here again and the foraging continues which inspired these light recipes, enjoyed on sunny terrace. Have fun with them!

dandelion pesto 

* pick a lot of dandelion greens and flowers and thoroughly wash and dry in a salad spinner if you can
* pan or oven roast a clove or two of garlic
* add half of the dandelions + roasted garlic to a food processor
* add salt, spices, EVOO and since dandelions are über bitter, you'll definitely want to add some nuts and/or parmesan to even out the bitterness
* blend and eat!

dandelion chips

* turn oven to 175C (350F)
* place washed and dried dandelion greens on a baking sheet (I used parchment paper too)
* massage with oil and dust with salt, pepper and other spices if you like
* bake until they shrink and some are crispy, remove and let cool a bit before enjoying
* especially the unopened flowers taste really yummy!

roasted veggie & tomato sauce hummus
* I used leftovers from the veggie tomato-wine sauce dish the other night so I added a little of this + chickpeas + EVOO to a food processor and blended--EASY!

cucumber thread salad

* peel skin off cucumber (esp. if it's not organic)
* continue "peeling" the inside of the cucumber, making threads or noodles 
* top with hummus + dandelion pesto + fresh mozzarella + balsamic + whatever else you like 
* SO GOOD!

note: you can make noodles/threads with zucchinis or carrots too, get creative!

note: a bit more on dandelions--here's a link to an article about how dandelions detox the liver and kidneys and help the gallbladder. And, I think I mentioned it before but they have vitamins A, B complex, C, and D, as well as minerals such as iron, potassium, and zinc, plus they're free! Just remember to take caution when picking them by choosing a clean, non-toxic site. Here's a link to infused dandelion oil + salve recipe--good for sore muscles and joint aches and pains and dry skin. 

preserving dandelions:

a reader asked if freezing dandelions is possible and, in fact, it is. Freeze the small ones to eat and the larger leaves for tea. You can freeze the entire plant. The same methods can be used for other greens and herbs.

freezing
* Wash and dry the plants, lay flat on a cookie sheet and flash freeze for 1 hour, then remove and place in a labeled bag. 

drying
* lay flat in a window, dehydrator or oven dry at 125F (50C). Once totally dry, store in an airtight container.