Dandelion Greens with Onions and Garlic

Dandelion Greens with Garlic and Onions

1 pound dandelion greens
1/2 cup chopped onion
1 -2 cloves garlic, minced
salt and pepper
4-6 Tbsp oil

Let me start out by reminding you to pick dandelion greens that do not grow near the road. Make sure you choose greens that have not been sprayed with any pesticides either. Remember these plants are considered to be weeds by many.

Discard the dandelion roots and wash the greens well in salted water. Cut the leaves into 2-inch pieces. Cook the greens in salted water until tender, about 10 minutes. This also helps remove some of the bitterness. In a skillet, saute the onions in the oil for a few minutes. Add the garlic and continue cooking until the garlic is fragrant (but not browned) and the onions are tender and translucent.

Drain the greens and add to the garlic and onions. Toss with the oil. Season with salt and pepper. You may wish to sprinkle the greens with a little red wine vinegar before serving, or pass it around for individuals to season their own plates.

Creamy Carrot Soup with Dill

Creamy Carrot Soup with Dill

2 Tbsp oil
2 medium leeks, white and light green parts only, chopped
2 garlic cloves, minced
3 cups peeled, chopped carrots
5 cups broth (vegetable or chicken, or a mixture of broth and water)
1 cup milk or nondairy milk (almond or rice, but not soy)
salt and white pepper
2-3 Tbsp fresh dill
sugar to taste (optional)
nutmeg

In a soup pot, heat the olive oil. Cook the leeks over medium heat for 3-5 minutes. Add the carrots and garlic. Cook until garlic is fragrant. Add the broth and bring to a boil. Cover and reduce heat. Simmer until the carrots are tender, about 15 minutes.

Ladle the vegetable pieces into a blender. Add enough liquid to puree. Do this in small batches if necessary. Puree for 2-3 minutes, until completely smooth and creamy. Return to the soup pot and add the milk and chopped dill. Add salt and pepper and a pinch of nutmeg. Heat thoroughly. Do not boil.

Stuffed Eggs for Ostara

Stuffed Eggs

6 hard-boiled eggs, cooled and peeled
1-3 Tbsp mayonnaise or salad dressing
1 tsp Dijon mustard (my mom loves to use honey mustard instead)
2 tsp minced red onion
salt and white pepper
fresh chives or cilantro, chopped

Slice the eggs in half lengthwise and remove the yolks. Mash the yolks in a bowl with the mayonnaise, mustard, salt and pepper. Gently fold in the finely minced red onion. Mix until all is incorporated and you have a creamy texture.

Spoon the mixture into a piping bag or a small zippered sandwich bag. Snip off a small corner of the bag and pipe the mixture into the cooked egg whites. Garnish with freshly snipped chives and/or cilantro.

Red Lentil Dip/Hummus

1 cup dried red lentils (or 1 can garbanzos/chickpeas, drained and rinsed)
2 cloves garlic
2 Tbsp tahini (sesame seed paste, available in speciality stores, health food stores, or sometimes in the Jewish food section of the grocery store) (use less with the lentils)
2 Tbsp olive oil (use less with the lentils)
juice of 1/2 a lemon
pinch or two of cayenne
1/2 tsp cumin
salt to taste

If using the red lentils, cook until very soft. Drain of excess moisture and allow to cool.

Place the legumes in a food processor and pulse until pulverized. Add garlic, tahini, olive oil, lemon juice, and spices. Combine in the food processor until smooth. You may need to add a bit of water or a bit of vegetable broth in order to acheive a smooth, creamy consistency. I usually add a bit of water. You will not need any extra liquid if using the red lentils. You only need some extra liquid when pureeing the larger, harder chickpea.

Place in a bowl or on a platter and chill. Before serving, drizzle with a little more olive oil and garnish with small, whole black olives. You can also sprinkle on a little paprika for color, or add some chopped parsley. Or both! Oh, the red lentil spread is so, so delicious!


For 8, as part of an appetizer selection