food for thought
full share: carrots, grapefruit, cilantro, snap peas, onions, dandelion greens, swiss chard, and red beets
partial: carrots, grapefruit, cilantro, and snap peas
The World According to Monsanto
TONIGHT (Wednesday) – 6:30pm
Yavapai Title conference room, 1235 E. Gurley
Artichoke Festival at Crooked Sky
March 30 and 31 5:30-9:30pm
Member tickets only $20 – please let me know if you’d like any and I’ll reserve them for you
Prescott Farmers Market
opens May 12!
Yavapai College front parking lot – 1100 E. Sheldon St.
Prescott Valley Farmers Market
opens June 1
Tim’s Toyota parking lot – corner of Glassford Hill and Florentine
Chino Valley Farmers Market
opens June 7
BonnFire Grill Restaurant – 1667 S. Highway 89
veg of the week
dandelion greens: Taraxacum officinale
From the French dent de lion, meaning “lion’s tooth”, this edible plant is native to and grows wild in Europe and North America. It is used in gardening as a beneficial or companion plant, as its long taproot brings to the surface valuable nutrients needed by other vegetables. It attracts pollinating insects, adds nitrogen and minerals to the soil, and releases ethylene gas, which helps fruit to ripen.
Uses: The leaves are often blanched to reduce bitterness, but can also be eaten raw as in a salad. Saute it, boil it, or stir-fry it!
Nutrition: Dandelion greens are incredibly rich in vitamins A, C and K, and in calcium, potassium, iron, and manganese. They have been used medicinally for thousands of years to treat infections, bile and liver disease, cancer, as a diuretic, and to treat UTIs (especially in women) due to the anti-inflammatory properties. Dandelion pollen can cause allergic reactions when eaten for some people. According to Rebecca Wood, they are the most nutritious salad green one can find, and are excellent for digestion support, reducing inflammation, and treating viruses, jaundice, edema, gout, eczema, and acne.
To store: Store in a plastic bag in your refrigerator’s crisper drawer.
adapted from http://southernfood.about.com/od/collardgreens/r/bl30319f.htm
- 1 pound dandelion greens
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 whole small dried hot chile pepper, seeds removed, crushed
- 1/4 cup cooking oil
- salt and pepper
- Parmesan cheese
Discard dandelion green roots; wash greens well in salted water. Cut leaves into 2-inch pieces. Cook greens uncovered in small amount of salted water until tender, about 10 minutes. Sauté onion, garlic, and chile pepper in oil. Drain greens; add to onion garlic mixture. Taste dandelion greens and season with salt and pepper. Serve dandelion greens with grated Parmesan cheese.
Recipe for dandelion greens serves 4.
seared black bass with bitter greens, grapefruit, and feta salad
adapted from http://www.foodnetwork.com/recipes/anne-burrell/seared-black-bass-with-bitter-greens-grapefruit-and-feta-salad-recipe/index.html
- Extra-virgin olive oil
- Four 6-ounce black bass fillets
- Kosher salt
- 5 to 6 cups dandelion greens (or substitute arugula, escarole, radicchio, endive or frisee)
- 1/2 small onion, thinly sliced
- 1/2 white grapefruit, juiced
- 1/4 cup pitted gaeta or kalamata olives, slivered
- 2 white grapefruits, supremed
- 3/4 cup crumbled feta
Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil. Sprinkle the fish with salt on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan, skin-side down. Do not crowd the pan, you may have to work in batches. After you put the fish in the pan, place the other small saute pan directly on top of the fish fillets. This applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 3 to 4 minutes and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula and flip the fish fillets and cook for 2 more minutes on the other side. Remove from the pan and serve or keep warm until the remaining fish is cooked.
In a large mixing bowl, dress the greens and onions with olive oil and grapefruit juice and season with salt. Toss in the olive slivers and grapefruit supremes.
Divide the salad among 4 serving plates and sprinkle with feta. Lean a fish fillet on each salad. Serve immediately.
cilantro pesto beet fettuccine with dandelion greens and cream dressing
adapted from http://www.latimes.com/features/food/la-fo-rockrec10b-2009jun10,0,6688200.story
- 1 large beet, peeled
- 1 teaspoon coarse sea salt
Use a spiralizer or saladaco to cut the beet into long fettuccine noodles. Place the noodles in a bowl and toss with the sea salt. Set the noodles aside for at least 30 minutes to an hour to allow the salt to extract excess water and soften the noodles. Press the noodles gently but firmly in a strainer to extract excess moisture and set aside. (If you have a food dehydrator, you can lightly coat the noodles with olive oil, spread them on a nonstick sheet and dehydrate them at 100 degrees for about 30 minutes to soften even more.)
- 1/2 cup unfiltered olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup nutritional yeast
- 1 large bunch cilantro
- 2 cloves garlic minced
- 1/8 cup pine nuts
While the noodles are softening, prepare the pesto. In a blender, combine the oil, vinegar and nutritional yeast and blend well. Add the cilantro and garlic and blend as needed for desired thickness and texture. Add the pine nuts and blend quickly to coarsely chop, giving the pesto a thicker texture. Makes about 1 cup pesto. Set aside.
greens with cream dressing:
- 1 cup cashews, soaked at least 4 hours, then drained
- 1 garlic clove
- 2 tablespoons lemon juice
- 1 teaspoon coarse sea salt
- 1 teaspoon dried tarragon
- 1 teaspoon minced fresh thyme leaves
- 2 cups packed dandelion greens, gently torn
Prepare the cream dressing: In the bowl of a food processor, combine the cashews, garlic, lemon juice and sea salt and process until smooth. Add the tarragon and thyme and, with the motor running, add enough water to achieve the desired consistency. (Add less water for a thicker dressing, more for a thinner dressing.) This makes about 1 cup dressing.
Place the greens: in a medium bowl and toss with enough dressing to lightly coat (you may not use all the dressing). Set the salad aside while you prepare the rest of the meal.
Place the noodles in a large bowl. Stir in a few generous tablespoons of the pesto and mix well, making sure to coat all the noodles with the sauce.
Divide the noodles between 2 plates, leaving room for the salad, and spoon more pesto over each serving. Divide the arugula salad between the 2 plates. Garnish the pasta with a sprinkling of pine nuts and serve immediately.