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How To make Dandelion Green Fettuccini
2 c Dandelion greens
2 Eggs
1 1/2 c Flour
1/2 ts Salt
Some people find dandelion greens too strong simply added to a salad, but here is a basic pasta recipe that uses them to the best effect. It also works for other greens; beet greens, arugula, orach, or chicory. It is so tasty that it needs only butter and grated Asiago cheese. When making the pasta, adjust the amount of flour to the moisture of the greens. DIRECTIONS: =========== 1.) In a blender put dandelion greens and eggs, blend 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.
From: The Cook's Garden catalog - Spring/Summer 1989 - page 30 -----
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FRIED DANDELIONS Recipe -- Free Eats
Dandelions are back, and today I'm going to show you how to fry them up into something delicious -- deep #fried #dandelions.
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Dandelion Chive Pesto Recipe for Spring
Research has shown that about half of U.S. adults don’t get enough of the vitamins and minerals that leafy greens provide, including magnesium, calcium, vitamin C, and more. Our bodies need those nutrients to carry out cellular processes and repairs, but many of us find it difficult to get an adequate amount of those all-important greens. Enter… pesto! Pesto is a fantastic way to bring fresh greens and herbs—with all their flavor and nutrients—to your meals. Adding fresh herbs helps our bodies improve nutrient uptake by increasing digestibility, supporting the enzymes and probiotics in the gut, and helping to catalyze digestive processes. When you have pesto on hand, it’s easy to top any cooked food with fresh greens! When you think of pesto, you might think of the delicious basil version, but our friend, herbalist Kami McBride, has four new pesto recipes for you to try, because the world of pesto is bigger than basil.
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