Recipes from the Team
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Lettuce
Lettuce Soup
1 cup chopped onions, scallions, and/or shallots
1 garlic clove, chopped
3 tablespoons unsalted butter
3/4 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup diced (1/3 inch) peeled potato
8 cups coarsely chopped lettuce leaves including ribs (3/4 lb)
3 cups water
Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.
Sautéed Lettuce and Oysters recipe - For our Taiwan Sword Lettuce
Canola oil, for cooking.
2 tablespoons of julienned ginger.
1 Tiny Farm head of sword lettuce, torn/sliced into large pieces.
2 tablespoons of oyster sauce.
1 pint of shucked oysters.
2 teaspoons of sea salt.
1 teaspoon of freshly ground white pepper.
1 tablespoon of butter.
Directions:
In a hot wok coated with oil, add the ginger and fry until golden brown.
Add the lettuce and stir-fry until soft.
Add the oyster sauce, oysters and season with salt and pepper.
Stir-fry for 30 seconds then add the butter.
Dandelions Greens
Salad of Dandelion and Fresh Goat Cheese
1 bunch dandelion greens, cleaned and dried
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 or Pecans
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.
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 Salad with Warm Pecan Vinaigrette
2 bunches dandelion greens, tough stems discarded
3 T extra virgin olive oil
3 cloves garlic, finely chopped
1/4 cup pecans, coarsely chopped
1.5 T balsamic vinegar
1 t salt
1/4 t pepper
Cut top 5 inches from greens and transfer to a large heatproof serving bowl. Cut remaining greens into 3/4 inch slices and add to bowl.
Heat oil in a small heavy skillet over moderate heat. Add garlic and nuts and cook, stirring, until garlic is golden. Stir in vinegar, salt, and pepper. Pour hot vinaigrette over greens and toss to combine.
Wilted Dandelion Greens Salad
3/4 pound dandelion leaves
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
1/2 teaspoon salt
freshly ground pepper to taste
4 ounces smoked bacon
1 slice French or Italian bread, cubed
2 Tablespoons red wine vinegar
1 hard boiled egg, crumbled
1. Wash the greens and tear into small pieces. Put into a warmed salad bowl with the oil and vinegar. Sprinkle with salt and pepper. Toss lightly.
2. Fry bacon until half cooked. Add bread cubes and fry until cubes are golden and the bacon is completely cooked. Tip contents of the pan (fat and all if you want to be completely French about it) onto the greens. Toss quickly.
3. Put the vinegar into the pan and heat rapidly. When it is bubbling fiercely, pour onto the greens and toss. Serve immediately with a sprinkling of the crumbled egg on top. Serves two.
Homemade FETTUCCINI with DANDELION GREEN
2 cups Dandelion greens
2 Eggs
1 1/2 cups Flour
1/2 teaspoon Salt
1.) Whirl dandelion greens and eggs in a blender until smooth. 2.) Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff. 3.) Turn out onto floured surface and knead until smooth (approximately 5 minutes). 4.) Roll out with rolling pin to 1/8"-1/4" thickness or thinner. 5.) Allow to stand and dry 1 hour, then cut into strips. 6.) Drop into boiling water and cook 1-2 minutes.