Spring Foraging And Braised Dandelion Greens

Curious to try dandelion greens but just not sure how to prepare them? We created a simple braised dandelion recipe that literally takes minutes to prepare (see below.) 

We're also rolling out a new lunch service at the end of May that will feature more recipes just like this one. Sign up here for our monthly newsletter to find out more details!

Not sure where to find dandelion leaves (other than your front lawn!)? Try the Farmers' Markets, possibly in your CSA box or even in the produce section of your grocery store. If you decide to forage them from the wild or from your own yard, just be sure to take great care in how you choose them.  Avoid choosing dandelions that may be subject to roadside contamination.  Similarly, if the dandelions grow in an area subject to run-off from herbicides or fertilizers, it’s wise to avoid them.

We hope you give this recipe a try. Tell us how you like it!

Braised Dandelion Greens
(serves 2)

1 bunch dandelion greens (approx. 1.5 cup loosely packed)
1/4 cup chopped nuts and seeds (we used almonds, pumpkin and sesame seeds)
1 small handful of dried fruit (we used dried currants)
1 clove of garlic, finely chopped
1 Tbsp olive oil
juice of 1/2 lemon

1. Preheat oven to 375°F. 
2. Soak, rinse and spin dandelion greens. Set aside.
3. Toast the nuts and seeds in a pan over medium heat until fragrant (a few minutes.) Remove from the pan and set aside. In the same pan, melt the coconut oil over medium-high heat. Add chopped garlic, stir frequently for about 30 seconds.
7. Add dandelion greens to the pan and continue to stir until you see the greens turning a dark green colour. Squeeze over the lemon juice. Add the toasted nuts, seeds and currants. Stir everything to combine.
Red Quinoa (makes about 2 cups)
1 cup red quinoa
2 cups water
1 Tbsp coconut oil
1 small shallot, finely chopped
2 tsp tumeric
1 tsp red pepper flakes (optional)
few pinches of salt

1. Melt the coconut oil in a pan over medium-high heat. Add the finely chopped shallot and a pinch or two of salt. Once the shallot has softened, add the turmeric and red pepper flakes. Stir until well combined.
2. Add 2 cups of water to the pan and bring to a boil. Once boiling, add the quinoa and return to a boil. Once boiling, cover with a lid, turn down heat to the lowest setting and set your timer for 12min.
3. After 12 minutes, turn off the stove and let quinoa rest.

Cumin Roasted Carrots

1 small bunch of carrots
1.5 Tbsp olive oil
1 Tbsp cumin seeds

1. Preheat oven to 375°F.
2. Wash carrots leaving about 1 inch of the tops. Slice carrots in half, or any uniform size. Place carrots in a bowl with 1.5 Tbsp olive oil.
3. Toast whole cumin seeds in a skillet over medium heat until fragrant (a few minutes.) Place in a mortar and pestle, grind the cumin seeds and add to the carrots + olive oil. Coat the carrots well and place on a sheet pan, lined with parchment paper. Roast in the oven until tender and tips are developing a brown colour (about 15-20min.)