1 qt. assorted fresh greens, such as dandelion, mache, watercress,
plantain, escarole or spinach, washed and drained
2 slices bacon, thickly sliced
1 hard-cooked egg, chopped
2 Tbsp. rice wine vinegar
1 Tbsp. honey
1/4 tsp. salt
Ground black pepper, to taste
Tear leaves of fresh greens into bite-size pieces and place
into serving bowl. (If not serving immediately, chill greens in
plastic bag.) Fry bacon in skillet until crisp. Remove bacon
from skillet and drain on paper towel, then chop coarsely.
Sprinkle bacon and chopped egg over greens.
In bacon drippings in skillet, mix vinegar, honey, salt and pepper.
Stirring constantly, heat mixture to boiling. Pour hot dressing over
greens-bacon-egg mixture; toss. Serve immediately.
12 cups (3 qts.) sparerib stock (from parboiled spareribs)
6 carrots (and any leftover vegetables in refrigerator)
1 head cabbage
4 cups parboiled dandelions
1 lb. Italian sausage (hot or mild, according to taste)
1/2 lb. ground beef
4 slices bread
Grated Romano or Parmesan cheese
Prepare sparerib stock by parboiling spareribs, then setting
the liquid in the refrigerator overnight. Skim off the grease the
next day. Into 12 cups of sparerib stock, add the onions, carrots,
parsley, cabbage (which counters the bitterness of the dandelion),
dandelion greens, and the sausage, chopped thinly. Bring to a boil
and cook over medium heat for 45 minutes.
While the above is cooking, mix ground beef with 4 slices of
crumbled bread, and season with garlic salt, pepper, parsley, and
cheese. Form into tiny balls.
After the vegetables and sausage have cooked 45 minutes, add the
tiny meatballs and all leftover, precooked vegetables; cook for 15
minutes longer, or until the meatballs are done. Let stand 10 minutes
4 cups fresh dandelion greens
1/3 cup garbanzo beans or chick peas
1/4 cup shredded sharp cheese such as fontinella or fontina
1/3 cup each of julienned mozzarella, ham and salami
1/4 cup thinly sliced red onion
1 sliced tomato
3 Tbsp olive oil
2 Tbsp wine vinegar
Freshly ground black pepper
Fresh grated Romano cheese
Mix the ingredients (except Romano cheese) in a large salad
bowl, season to taste with salt, pepper, garlic, oregano, basil
and dried parsley, and toss thoroughly. Lay all ingredients on
a platter, sprinkle grated Romano cheese on top, and serve
with Italian bread.
Crustless Greens Pie
1 and 1/2 lbs. Swiss chard
1/2 lb arugula
3/4 lb dandelion greens
3 Tbsp unsalted butter
1 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/2 small yellow pepper, seeded and finely chopped
2 small zucchini, grated
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 extra large eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese
1/4 cup grated Jarlsberg cheese
1/4 cup fresh bread crumbs
Trim the chard, arugula and dandelion greens. Discard the
stems and chop the leaves. Preheat the oven to 375F. Heat
1 Tbsp of the butter with the oil in a medium saucepan. Add
the onion and cook one minute. Add the garlic and cook one
minute longer. Stir in the pepper, chard, arugula, dandelions,
zucchini, basil, parsley, salt and pepper. Cook covered, over
medium heat, until very tender, about 15 minutes. Remove the
cover and cook, stirring frequently, until all liquid has evaporated,
about 25 minutes. Transfer to a large mixing bowl.
Beat the eggs into the greens and pour the mixture into a buttered
9-inch glass or ceramic quiche pan. Sprinkle with the Parmesan
and Jarlsberg cheeses.
Melt the remaining 2 Tbsp butter in a small skillet over medium heat.
Stir in the bread crumbs and saute until golden. Spoon them over the
pie. Bake 25 minutes. Let stand at least 10 minutes before serving.
4 qts. dandelion blossoms
4 qts. boiling water
2 yeast cakes
4 lbs sugar
Scald the blossoms in the boiling water and let stand overnight.
The next morning, strain, add the pulp and juice of 6 oranges, the juice
of 4 lemons, the yeast and the sugar. Let ferment for 4 days, then strain
and bottle. Serve in small glasses at room temperature.