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
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3 garlic cloves minced
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2 cups chopped fresh dandelion leaves loosely packed
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1 Tbsp lemon juice
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1 Tbsp lemon zest
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1/2 cup extra virgin olive oil
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1/2 tsp salt
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1 tsp turmeric powder
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1/2 tsp freshly ground black pepper
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1/4 cup freshly grated Parmesan cheese
Ingredients
Instructions
Dandelion
Leaf
Pesto
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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.
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Add the Parmesan and continue to blend until the mixture has a smooth consistency.
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Refrigerate, and eat within 3 days.
Recipe Credit: https://www.growforagecookferment.com/dandelion-pesto/
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2 Cups Dandelion Greens, packed (3 ounces by weight) - washed and drained
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2 Eggs
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½ teaspoon Salt
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1 to 1 ¼ Cups Flour (Can also use gluten free flour)
Ingredients
Instructions
Dandelion
Egg
Noodles
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In a blender or food processor, combine the dandelion greens and eggs. Puree until smooth and liquefied.
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In a large bowl, whisk together 1 cup of flour and the salt.
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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).
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Turn the dough out onto a floured board and knead until the dough is formed well.
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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.
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Leave the rolled dough sitting on the board to dry for 1 hour.
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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.
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Once the water has reached a rolling boil, add the noodles and stir to prevent sticking.
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Boil the noodles for 3 to 5 minutes, or until cooked.
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Drain and serve as desired.
Recipe Credit: https://homespunseasonalliving.com/dandelion-egg-noodles/
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1 tablespoon extra-virgin olive oil
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4 cups chopped cauliflower (about one medium head)
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2 medium shallots, chopped (or three if small)
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4 garlic cloves, finely chopped
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5 cups chicken or vegetable broth
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2 heaping cups chopped or torn dandelion leaves (no stems)
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½ medium ripe avocado, pitted and diced
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Sea salt and black pepper, to taste
Ingredients
Instructions
Dandelion
and Cauliflower Soup
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Heat the olive oil in the bottom of a soup pot.
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Add the cauliflower and shallots.
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Cook, stirring occasionally, for 5–7 minutes, until the shallots are soft.
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Add the garlic. Stir for 1 minute.
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Add the broth.
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Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10–15 minutes, or until the cauliflower is just tender.
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Remove from heat and stir in the dandelion greens until wilted.
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Allow the soup to stand, uncovered, for 10 minutes.
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Stir the avocado into the soup.
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Use a blender to puree the soup until it is thick and creamy.
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Serve right away!
Recipe Credit: https://ccsainc.co/2017/06/06/cauliflower-and-dandelion-soup/
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1 cup of dandelion heads
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3 cups of water
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3/4 cups of sugar
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2 Lemons
Ingredients
Instructions
Dandelion
Leaf
Tart
For the Pastry
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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.
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Whisk the egg and iced water together.
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Slowly add the egg mixture to the flour and pulse a few times until it comes together into a ball of pastry dough.
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Remove the ball of dough from the food processor.
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Flatten the ball and wrap in plastic wrap. Refrigerate for at least 30 minutes.
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Roll out your pastry to fit the size of your tart pan, pressing it firmly into the corners and sides.
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Cut off any overhanging pastry.
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Put into the freezer while you make the filling.
Baking the Tart
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Preheat the oven to 400F.
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Take the lined tart tin out of the freezer, lay with parchment paper, and fill with some baking beans or rice.
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Bake for 15 minutes and then remove the beans and bake again for 5 minutes, until crust is golden brown.
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Remove from the oven and leave to cool slightly.
For the Filling
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Mix the crème fraîche and eggs together and season with salt and pepper.
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Add the chopped dandelion leaves (and sorrel, if using) and mix again.
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When the tart is cooled slightly, break up the feta evenly on the base so you have nice chunks.
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Pour in the crème fraiche mixture and bake for 30 minutes until it’s golden brown and puffed up on top.
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Let cool. When ready to serve, garnish with toasted pine nuts and chive blossoms.
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1 tablespoon finely chopped garlic scapes or wild (spring) garlic
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1 tablespoon fresh lemon juice
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1/2 teaspoon coarse sea salt
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1/4 teaspoon granulated sugar
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1/4 cup extra-virgin olive oil
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8 cups (4 ounces) dandelion greens, large leaves torn in half
Ingredients
Instructions
Dandelion
Leaf
Salad
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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.
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Place dandelion greens in a salad bowl. Drizzle dressing over greens, and toss to coat.
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Serve immediately.
Recipe Credit: This is a blend of multiple recipes of my own creation =)
