A Spring Recipe to Try

dandilionforwishingThe Joy of Cooking is a popular cookbook. I have a well-thumbed copy, which along with my ancient Fanny Farmer’s form the lynchpin of my collection. Cooking has been my joy since I can remember being allowed to do it. My mother was born in Germany at the onset of WWI and the resultant lack of food she endured as a child made a lasting impression. She was reluctant to let me make main dishes–I was assigned to salads and desserts, so I had to learn how to make meals for myself. My cookbooks were and still are a great help.

I enjoy reading cookbooks as well as checking the recipes in newspapers, magazines and on line. It’s fun to see what’s trendy. Some fashions I don’t care for—roasted broccoli, for instance. I also favor eating with the seasons; now that we are coming into spring it’s time for spring vegetables like asparagus and dandelion greens. Some think of dandelions as weeds, however they are beneficial in a variety of ways and good in salads as well as steamed or stir fried with other greens and/or vegetables. Their slightly bitter taste is diminished when they are combined with other vegetables.

Try this recipe for yourself, either digging the dandelion greens from your garden or purchasing them from a market. The purchased ones are milder and easier to use, yet the harvest of garden and lawn weeds can be seen as a bonus. Ingredients: ½ cup chopped onion

4 cloves of garlic minced or chopped fine

1 small to medium summer squash chopped small or 1 pound of aspargus

4 cups dandelion greens

olive oil as needed.

Method: Gardeners, remove dandelion roots and tough bottom stems. Wash them in several waters. Purchasers can skip this step. Rough chop or cut up with scissors. Steam greens briefly in a small amount of water until they have wilted down. Strain water into a cup and set aside. While you are preparing the dandelion greens, sauté chopped onion, garlic and summer squash in a olive oil, stirring occasionally, or steam asparagus. Add chopped steamed greens to sautéed vegetables. Cook until stems are relatively tender. You can stop here and serve squash as is or put into your food processor and pulse a few times to create more of a mash. Pulse steamed asparagus with dandelion greens and olive oil to taste. Delicious! Use salt and pepper as desired.

Many children and even adults are fussy about what they will and will not eat. I was brought up to finish what was on my plate or else, however I made my children consume only three bites of any food they thought they might not enjoy. They did grow up to be able to eat a good variety of foods. However, in the process I learned to be detached about any response to my cooking. Today this has made it easy for me to be a happy cook in a peaceful kitchen.

 

Simple, Quick Summer Recipes

A Salad 1

 

I do love to cook, however my enthusiasm tends to dwindle somewhat in warm weather. I confess I am always glad to see the cooler weather of fall roll around. In hot weather I work to make healthy meals that will tempt summer appetites as well as help me stay out of the kitchen for any length of time. Salads are always a good choice, however variety is the key to tempting lackadaisical summer appetites.

Condiments that can be used as appetizers or mixed into other ingredients to make dips are high on my list. I am happy too that the following parsley pesto has so much healthy food value. However, be sure to wash the parsley well, otherwise your pesto could be gritty. I didn’t once and was embarrassed once when I tasted it at a neighborhood potluck party. Parsley is a breath freshener, so ignore the quantity of raw garlic, said to help preserve youth.

Some years ago I invented a parsley pesto. I called it Garlic Whammo. It is an excellent condiment, can be used to enhance the flavor of any recipe you wish to perk up. All of the ingredients: garlic, parsley , olive oil and green peppers are full of vitamins, minerals, and anti cancer nutrients. Simple to make in the food processor, it keeps well in the refrigerator. You can vary the amount of garlic and also rest assured that the large amount of parsley will prevent a strong garlic presence on the breath.

Ingredients: 2 cups Parsley, large stems removed, packed into a one pint measuring cup, 1/3 cup extra virgin olive oil, 1/2 cup roughly chopped green pepper, 5 to 10 medium sized cloves garlic, pinch of salt. Place ingredients in food processor and whirl until they resemble a green paste with flecks of white. For best results, stop the food processor once or twice and push the mixture together. Chill and serve any number of ways: on crackers or cut up vegetables, mixed into cottage cheese or any vegetable dip, in scrambled eggs, or to enhance any stir fry.

Parsley Pea Salad: This recipe was invented when I accidentally left the frozen peas out on the counter and needed to use them quickly. It has proved to be very popular and is especially good with salmon salad. Ingredients: 3 cups thawed frozen (petite or regular) peas. (Do not cook) 1/3 to ½ cup snipped parsley, 2 Tbs finely chopped sweet onion, 1/3 to ½ cup good mayonnaise (Don’t use low fat or light style) 3 Tablespoons Dijon or other good mustard, 1½ tablespoons or more horseradish sauce, salt and pepper to taste. Mix ingredients and chill until needed.

Salmon Salad: This is a summer staple in our house. Usually I cook twice as much salmon as I need and reserve half for later. Amounts really depend on how much you have to work with. For a half pound of salmon, I suggest ¼ to ½ cup good mayonnaise, (to taste) ¼ to ½ cup chopped sweet onion, ¼ to ½ cup chopped green celery, 2 Tbs or so snipped parsley, 2 Tbs capers, salt and pepper to taste. Mix all ingredients well with a fork until salmon is well integrated with ingredients and chill until ready to serve.

Recipes Can Be Useful by Tasha Halpert

Kitchen ImplementsSometimes I use recipes, sometimes not. I have loved to cook ever since I was a small child when I made up mud and berry pies and added dandelion fluff for decoration. I had a spot in the lilac grove on one side of our yard where I kept my play dishes and utensils. When the wind blew, the boards for shelves I stuck between the branches would fall to the ground along with my dishes. That was a most unsatisfactory pantry. I did not learn to cook with real food until after I was married. . My mother did not allow me to make anything but salads and brownies. She did not consider me responsible enough for meal preparation.

These days in my kitchen a heavy magnet holds a collection of recipes to my refrigerator. There are always more of them than I can reasonably expect to attempt. Some, when I go over them as I must do from time to time will prove too time consuming. Others will require ingredients I don’t have on hand or want to invest in. Still, when I first saw them I had considered making them, and might even have done so were I inspired to.

Every few months, when the collection is beginning to outgrow the magnet I go through it. Then I discard those that, while they seemed tempting no longer appeal to me. Then I generally pull out one or two of the remaining ones to try. Some will become great favorites and get written into my spiral recipe notebook or pressed into the pages of a loose-leaf notebook that holds the recipes I have accumulated over the years. I truly enjoy cooking and like many who do, have collected recipes for most of my adult life. I also create my own recipes for that spiral notebook.

My husband and I are fond of garlic. One day I invented this recipe for fried eggs that is now a real staple. Melt a tablespoon of butter in a frying pan over medium heat. Cover the bottom with three or four large sliced garlic cloves. Turn the heat down to medium low and break in three or four large eggs. Place fresh basil, cilantro, or in a pinch parsley leaves over the eggs. Cook until whites are firm. Carefully divide and turn eggs over. Cover with slices of your favorite cheese. Take from heat and cover. Let cheese melt, then serve to two.

Mushrooms and eggs go beautifully together for supper. Beat three or four eggs with two tablespoons of water. (Using water greatly enhances their flavor.) Add fresh herbs to taste, or even dried ones. I like tarragon, thyme is lovely, as is parsley or sage. Add a half a cup of cheddar or Swiss cheese squares to the eggs. Melt a tablespoon of butter over medium heat. Slice in 4 or 5 mushrooms of medium size. They should cover the bottom of the pan. stir and turn until they render up their juice and are cooked through. Add and melt another tablespoon or so of butter. Pour the egg and cheese mixture over the mushrooms. Turn gently as eggs cook until they are done and serve to two.