I needed to have a little fresh green at dinner tonight so we harvested some dandelion greens. The fertilizer has not been put out yet this spring, and the greens are yet tender. Dandelion leaves are one of the many edible wild plants. At various times I have tried some to the amazement and delight of my children. In the spring cattails are a treat. They are picked green then boiled and eaten like corn on the cob with butter and salt. They taste a lot like artichoke hearts and there is so little to eat that it is mostly a novelty. After three months of the same foods, novelties are welcome.
Breakfast: Breakfast pockets which we created new this morning. I started with a pizza dough, added Parmesan cheese, basil and garlic. (These smelled really good at they baked.) For a stuffing we cooked 1 cup dehydrated potatoes, 1/2 cup frozen peas, 1/2 cup frozen green Lima beans, a 1/2 cup white beans, with salt and lemon pepper. We rolled the dough and cut it into three inch squares, placed about 2 TBS of the filling with 2 TBS of cheese and pinched the sides together to make a pocket like a Calzone. We ate these without sauce much to my children's dismay.
Lunch: Leftovers with Mac and Cheese to augment
Dinner: Pasta Salad, Chalupa with Rice. The pasta salad contained dandelion greens ( 1 -2 leaves per person), 1/3 cup chopped fresh mint, and three small green onions sliced thinly, 1 cup pineapple tidbits (I cut apart chunks), 1/2 cup walnuts, 1/2 cup bacon pieces (from the freezer), and 3 cups macaroni like pasta. The dressing was Miracle whip sweetened with sugar and thinned with milk. I think I will use dandelion greens more often.