Atlas Farm - Certified Organic Produce

Kathy's Wilted Salad
from the Fat of the Land blog.

6 cups dandelion greens (or spinach)
2 cups basil leaves
3-4 oz prosciutto, diced
1/2 cup pine nuts
3-4 cloves garlic, minced
3/4 cup parmesan cheese, grated
1/4 cup olive oil
salt and pepper, to taste

Mix the greens in a large salad bowl. Heat olive oil in skillet over medium heat. Add pinenuts and garlic, stirring occasionally. When pinenuts start to brown, add prosciutto and cook one more minute. Pour contents of skillet over salad greens and toss with parm. Season if necessary.

from Mark Bittman at the New York Times.

2 large starchy or all-purpose potatoes (about 1 pound), peeled and cut into quarters
1 pound dandelion or other greens, washed and trimmed of thick stems
1/4 to 1/2 cup extra virgin olive oil
freshly ground black pepper
1 cup homemade bread crumbs

1. Put potatoes in a large, deep pot and cover them with cold water. Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain; meanwhile, add greens to water and cook for about 1 minute. Rinse under cold water. Drain well, then chop.
2. Heat oven to 400 degrees. Rice potatoes, run them through a food mill, or mash them with a fork or potato masher, adding enough olive oil to moisten them well. Mash in the greens, adding more olive oil as needed. Sprinkle with salt and lots of pepper.
3. Put mixture in an ovenproof dish and top with bread crumbs. Drizzle with more olive oil, sprinkle with salt and pepper, and bake until bread crumbs are golden brown, about 15 minutes. Serve hot or warm.

Yield: 4 servings.

Salad of Dandelion and Fresh Goat Cheese
adapted from Uncommon Fruits and Vegetables by E. Schneider.

1 bunch dandelion greens, cleaned and dried
about 1/4 pound fresh white goat cheese, cut into ½ inch cubes
1/3 cup or so of chopped red onion, or chopped scallions
2 T sherry or other light vinegar
2 T walnut or other nut oil, can use a good olive oil if that’s what’s on hand
½ t sugar
3-4 T toasted and coarsely chopped walnuts

1. Cut off and discard stem bases. Cut each stalk into 2-inch pieces. Pile on a serving dish; intersperse with cheese. Sprinkle with onion to taste.
2. In small nonaluminum pan combine vinegar, oil, and sugar; bring to a boil, stirring. Pour over salad and toss lightly. Sprinkle with nuts and serve at once.

Dandelion Greens with Warm Balsamic Vinaigrette
adapted from “Whole foods recipe blog.”

1 bunch of dandelion greens
¼ cup hazelnuts, coarsely chopped(optional)
1 tbsp balsamic vinegar
salt and pepper to taste
2 tbsp extra virgin olive oil
3 garlic cloves

Trim off thickest part of the stems and discard along with any tough leaves. Roughly chop remaining greens and transfer to a large salad bowl. Heat oil in a small heavy skillet over moderate heat. Add garlic and hazelnuts and cook, stirring frequently, until garlic is golden. Stir in vinegar and salt and pepper. Pour hot vinaigrette over greens and toss to combine. Serve immediately.

Dandelion Greens Saute – Mariquita Farm

1 lb. dandelion greens
3 tablespoons olive oil
5 cloves garlic
1/4 cup sesame seeds, toasted
1 tablespoon toasted sesame oil

Wash and slice greens. Blanch in enough water to cover about 1 minute. Drain and saute in the olive oil for 3-4 minutes, then add the sesame and garlic and saute for couple minutes more. Add the sesame oil and serve.