Signs of Spring, by Claire Criscuolo, RN

 

Where I live, the back yard is the Sound, and the front yard is where you enter our property, and it's where we have both our flower and vegetable gardens. This makes checking on the gardens much easier; basically, you can't  leave the house without seeing the gardens, which leaves no way to hide  overgrown beds. Guilt can be a powerful motivator! So I deadhead and weed (my Frank says I'm  obsessed) each day before I leave for work and each night when I return. It's the only way I can keep up, and at the same time it's a wonderfully energizing way for me to start and finish a day. Sandwich in (pun intended) my line of work, and you have  a perfect balance of ingredients and inspiration for cooking.

 

Leaving for work the other day, as I passed my lawn, and gave a quick survey of the gardens, I was glad to see the chives doing so well and seeing the young garlic shoots nearly 6 inches tall, I was happy that I planted the garlic during warm spell in the weather this past winter. I was even happy to see  the  dandelions sprinkled throughout the lawn. I was thinking spring salad, made with my dandelion greens, the slender green chives and the young garlic shoots that grow before the garlic bulb matures. Later that night, I mentioned this to my brother Paul, who  noticed the dandelions in his lawn, too. As with most siblings, we have a lot in common, but the line is clearly drawn at dandelions on the lawn. Here I was thinking "a spring salad" and Paul was saying " I need to weed and feed."  We laughed about   "One man's trash is another man's treasure."

 

Frank and I have focused on a pesticide free lawn, and I have come to enjoy the variety of grasses and weeds that come along with this decision. Frank's not as enamored by this choice, but he's a good sport about it.   Sameness to me has never been as appealing as variety.  Dandelions here and there, and a little crabgrass thrown in - it's all good at our house.   Besides, if you use traditional pesticides and fertilizers on the lawn, you render any surviving dandelions inedible, and the new, wonderfully earth and people friendly lawn care products prevent most dandelions from growing and spreading. My choice is for dandelions. 

 

Now, if you don't have your own safe-to-eat, pesticide free dandelions, you can always buy them at the supermarket. As with other greens, be sure to wash them thoroughly, in a few changes of cool water, until all the grit is removed before using in a recipe. Try to buy organic, because greens tend to have higher pesticide residue levels. Ask your produce people at the market where you shop to get organic foods and they are likely to comply. And, soon, we'll have our local farmers markets open, which will give us access to plenty of locally grown and often organic produce. Yeah!

 

My Grandmother, Anonna, taught me to pick and to love the sharp, slightly bitter flavor of this wonderful spring green. Today, I'm using these Vitamin C, and A rich greens in a Spring Salad that combines early spring chives and young garlic,   in a Dandelion Soup, made with spring onions, a little tomato, broken spaghetti, and a little beaten eggs - just like my Grandmother made, and in a dish of Braised Dandelion Greens, again using those mild, spring onions, cooked in buttery, yet cholesterol free, heart-healthy organic canola oil,  with the smokey flavor of soy bacon and the sweetness of fresh orange juice, and a handful of cooked chic peas for added protein and fiber along with a nice crunch. The salad or the braised greens make a perfect accompaniment to  any entree, and the soup,  is substantial enough for supper when paired with whole grain bread, maybe toasted with a few slices of fresh mozzarella cheese melted on top. We like to place a slice of toasted (cheese) bread in the bottom of each soup bowl, then ladle the hot soup on top. Do try this.

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Spring Salad, by Claire Criscuolo, RN

 

Look for smaller greens for this simple yet flavorful salad - they are more tender than the older, larger ones. Most bitter greens need a bit more salt for balance, so be prepared. Drizzle a little organic flax/lemon oil over your salad for a brightly flavored dose of your omega-3's.

 

Serves 4-6

 

• 1         Large bunch organic dandelion greens, about one pound, well washed
• 8-10   Thin chives
• 4-5     Young garlic shoots, snipped into ½ inch pieces, or garlic chives
• 2         Tablespoons extra virgin olive oil
• freshly squeezed lemon juice from about ½ lemon, about 2 tablespoons
  sea salt and fresh pepper to taste

 

Combine the dandelion greens, the chives, and the garlic shoots in a serving bowl. Using tongs or two wooden spoons, toss to combine. Drizzle the olive oil evenly over the greens, and toss to coat. Drizzle the lemon juice evenly over the greens, then drizzle the flax/lemon oil evenly over the top, sprinkle with  sea salt and pepper, and toss to combine.  Taste for seasonings.

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Dandelion Soup, by Claire Criscuolo, RN

This soup is even more delicious the next day after it has time for the flavors to meld.
Serves 6-8

 

• 2          Tablespoons extra virgin olive oil
• 2           Tablespoons organic butter, or if using all olive oil use 1/4  Cup extra virgin olive oil
• 2          Organic Spring onions, white and green part, coarsely chopped
• 1          Large tomato, coarsely chopped, include juice
• ½        Seeded and finely chopped organic jalapeno pepper, always wash your hands immediately after handling hot peppers                          
  sea salt and pepper to taste
• 2          Large bunches of organic dandelion greens, about 2 pounds, well washed, bottom 2 inches of stems cut off and discarded, leaves and remaining stems cut into 2" pieces
• 8          Cups tap water
• 1/4       Pound whole wheat spaghetti, strands broken into quarters (hold a small bunch of spaghetti strands at a time in your hands and break into fourths)
• 3         Organic eggs, beaten lightly
  grated Asiago or Pecorino Romano  cheese, optional

 

Heat the oil and the butter if using, in a large heavy pot over low-medium heat. Add the onions, tomato, and its juices, the jalapeno, salt and pepper. Cover and cook for about 10 minutes, stirring occasionally until the onions and tomatoes have softened and released some of their liquids. Add the dandelion greens, and sprinkle with additional salt, then using tongs, turn the greens to coat with the oil. Cover and cook for 10 minutes, stirring occasionally, until the greens are wilted and have released some of their liquids. Stir in 8 cups of water, cover the pot, and raise the heat to high. Bring to a boil;  this will take about 5 minutes, then reduce the heat to medium. Cover and cook at a low-medium boil, stirring occasionally, for about 20 minutes. Add the broken spaghetti, cover and cook for about 7 minutes, stirring occasionally until the spaghetti is barely tender. Stir in the beaten eggs, and cook, uncovered, stirring frequently for 1-2 minutes, until the eggs are just set. Taste for seasonings. Serve hot, with grated cheese on top if desired.

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 Braised Dandelion Greens, by Claire Criscuolo, RN

 

Serves 4-6

 

• 3        Tablespoons organic canola oil
• 1         Large organic spring onion, or 2 medium, sliced into thin rings, separated
• 2-3     Strips meatless, soy bacon, or smoked organic tempeh, cut into 1 inch pieces
• sea salt and pepper
• 1         Large bunch organic dandelion greens, well washed, bottom two inches of stems cut off and discarded, remaining leaves and stems cut in half, lengthwise
• sea salt and pepper to taste
• 1/4      Cup freshly squeezed orange juice, Mineola or other, from about
• ½ orange; drink the remaining juice, you deserve it.
• 1         Cup cooked organic chic peas, if using canned, rinse, then drain before adding

 

Heat the canola oil in a large, deep skillet over low-medium heat.  Add the onion and the soy bacon, salt and pepper. Stir to coat with the oil. Cover and cook for about 10 minutes, stirring occasionally until the onions have softened. Add the dandelion greens, and a little more salt. Using tongs, toss the greens to coat. Cover and cook for about 8 -10 minutes, stirring occasionally  until the greens have wilted. Add the orange juice and the chic peas, and cook, uncovered, for about 5 minutes, stirring occasionally until the chic peas are heated through. Taste for seasonings.