Urban foraging?was once the realm of hard-core locavores. Not anymore.?Some farmers' markets now offer wild greens (a.k.a. edible weeds) and foraging groups abound. If you plan?to forage?for your wild greens, make sure you're picking what you think you're picking, as many edible weeds have toxic look-alikes.
This week, we'll show you how to prepare your wild greens.
Recipe #1: Dandelion Currant Pasta
Dandelions are everywhere, and they're notoriously difficult to eradicate. Instead of fighting them, harvest the the greens while they're young (they get bitter once they flower) and cook them up in this nutritious pasta dish! Up the green (and tasty) factor of your meal by pairing it with one of these eco-friendly wines.
Serves 4
Ingredients:
6 oz thick pasta (linguine and farfalle both work well)
4 tbsp olive oil
As much garlic as you can stand (at least 1 clove per person)
? cup currants
? cup pine nuts
3 tablespoons lemon juice
2 cups cleaned young dandelions leaves
Directions:
Start cooking the pasta in a medium sauce pan. When the pasta has about 5 minutes left to cook, start saut?ing the garlic and olive oil in a large saucepan.?When the pasta (Read more...)
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The Green Life is a Sierra Club Blog, featuring ideas for living well and doing good from Sierra magazine.
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