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Making with Dandelion Leaves

Use a knife to slice the stem just about one inch above the roots. Pinch each leaf off individually.

 

You can eat these raw like salad, as a flavor additive or in a variety of other recipes. 

 

Dandelion leaves help stimulate appetite and aid in digestion. The leaves are good for the immune system and help reduce inflammation.
 

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  • 1/2 cup pine nuts

  • 3 garlic cloves minced

  • 2 cups chopped fresh dandelion leaves loosely packed

  • 1 Tbsp lemon juice

  • 1 Tbsp lemon zest

  • 1/2 cup extra virgin olive oil

  • 1/2 tsp salt

  • 1 tsp turmeric powder

  • 1/2 tsp freshly ground black pepper

  • 1/4 cup freshly grated Parmesan cheese

Ingredients

Instructions

Dandelion
Leaf
Pesto

  1. Place all ingredients except the Parmesan into a blender or food processor. Process until smooth. If it's too thick, slowly add a bit more olive oil.

  2. Add the Parmesan and continue to blend until the mixture has a smooth consistency.

  3. Refrigerate, and eat within 3 days.

Recipe Credit: https://www.growforagecookferment.com/dandelion-pesto/​

  • 2 Cups Dandelion Greens, packed (3 ounces by weight) - washed and drained

  • 2 Eggs

  • ½ teaspoon Salt

  • 1 to 1 ¼ Cups Flour (Can also use gluten free flour)

Ingredients

Instructions

Dandelion
Egg
Noodles

  1. In a blender or food processor, combine the dandelion greens and eggs. Puree until smooth and liquefied.

  2. In a large bowl, whisk together 1 cup of flour and the salt.

  3. Pour the egg mixture into the flour mixture and stir well. Add 1 Tablespoon of flour at a time as necessary to form a stiff dough (this will vary based on water content in the dandelion greens).

  4. Turn the dough out onto a floured board and knead until the dough is formed well.

  5. Using a rolling pin, roll the dough out into a thin sheet. The fanciest egg noodles are rolled quite thin, roll as long as your patience allows but remember that the noodles will swell when cooked so go thin.

  6. Leave the rolled dough sitting on the board to dry for 1 hour.

  7. Cut the dough into noodles, a pizza wheel makes this super easy. Once the noodles are cut, leave them on the board and put a large pot of salted water on to boil.

  8. Once the water has reached a rolling boil, add the noodles and stir to prevent sticking.

  9. Boil the noodles for 3 to 5 minutes, or until cooked.

  10. Drain and serve as desired.

Recipe Credit: https://homespunseasonalliving.com/dandelion-egg-noodles/​

  • 1 tablespoon extra-virgin olive oil

  • 4 cups chopped cauliflower (about one medium head)

  • 2 medium shallots, chopped (or three if small)

  • 4 garlic cloves, finely chopped

  • 5 cups chicken or vegetable broth

  • 2 heaping cups chopped or torn dandelion leaves (no stems)

  • ½ medium ripe avocado, pitted and diced

  • Sea salt and black pepper, to taste

Ingredients

Instructions

Dandelion
and Cauliflower Soup

  1. Heat the olive oil in the bottom of a soup pot.

  2. Add the cauliflower and shallots.

  3. Cook, stirring occasionally, for 5–7 minutes, until the shallots are soft.

  4. Add the garlic. Stir for 1 minute.

  5. Add the broth.

  6. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10–15 minutes, or until the cauliflower is just tender.

  7. Remove from heat and stir in the dandelion greens until wilted.

  8. Allow the soup to stand, uncovered, for 10 minutes.

  9. Stir the avocado into the soup.

  10. Use a blender to puree the soup until it is thick and creamy.

  11. Serve right away!

Recipe Credit: https://ccsainc.co/2017/06/06/cauliflower-and-dandelion-soup/​

  • 1 cup of dandelion heads

  • 3 cups of water

  • 3/4 cups of sugar

  • 2 Lemons

Ingredients

Instructions

Dandelion
Leaf 
Tart

For the Pastry

  1. Place the flour, butter, and salt into a food processor and pulse until fine breadcrumbs. You could do this by hand if you don’t have a food processor. 

  2. Whisk the egg and iced water together. 

  3. Slowly add the egg mixture to the flour and pulse a few times until it comes together into a ball of pastry dough. 

  4. Remove the ball of dough from the food processor. 

  5. Flatten the ball and wrap in plastic wrap. Refrigerate for at least 30 minutes. 

  6. Roll out your pastry to fit the size of your tart pan, pressing it firmly into the corners and sides. 

  7. Cut off any overhanging pastry. 

  8. Put into the freezer while you make the filling.

 

Baking the Tart

  1. Preheat the oven to 400F.

  2. Take the lined tart tin out of the freezer, lay with parchment paper, and fill with some baking beans or rice. 

  3. Bake for 15 minutes and then remove the beans and bake again for 5 minutes, until crust is golden brown. 

  4. Remove from the oven and leave to cool slightly.

 

For the Filling

  1. Mix the crème fraîche and eggs together and season with salt and pepper. 

  2. Add the chopped dandelion leaves (and sorrel, if using) and mix again.

  3. When the tart is cooled slightly, break up the feta evenly on the base so you have nice chunks. 

  4. Pour in the crème fraiche mixture and bake for 30 minutes until it’s golden brown and puffed up on top.

  5. Let cool. When ready to serve, garnish with toasted pine nuts and chive blossoms.

Recipe Credit: https://wildgreensandsardines.com/2018/05/dandelion-green-tart-recipe.html​

  • 1 tablespoon finely chopped garlic scapes or wild (spring) garlic

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoon coarse sea salt

  • 1/4 teaspoon granulated sugar

  • 1/4 cup extra-virgin olive oil

  • 8 cups (4 ounces) dandelion greens, large leaves torn in half

Ingredients

Instructions

Dandelion
Leaf
Salad

  1. Combine garlic scapes, lemon juice, salt, and sugar in a bowl. Whisk until well combined. Drizzle in oil in a slow, steady stream, whisking until emulsified.

  2. Place dandelion greens in a salad bowl. Drizzle dressing over greens, and toss to coat.

  3. Serve immediately.

Recipe Credit: This is a blend of multiple recipes​ of my own creation =)

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