Dandelion Greens- Dandelion greens are one of seasons earliest foodstuffs and one of the finest of spring tonics. Indeed, they are the most nutritious leafy vegetable you can buy. The greens have a slightly bitter note, they are elegant in a salad and they make a tasty potherb. You can also put them in stir fries and soup. Dandelions support digestion, reduce swelling and inflammation, and treat viruses, jaundice, edema, gout, eczema and acne.

Sauteed Dandelions

• 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

Preparation:

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. Saut 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.

Green Mashed Potatoes
By MARK BITTMAN
Time: About 45 minutes
2 large starchy or all-purpose potatoes (about 1 pound), peeled and cut into quarters
Salt
1 pound dandelion or other greens, washed and trimmed of thick stems
1/4 to 1/2 cup extra virgin olive oil
Freshly ground black pepper
1 cup homemade bread crumbs.

1. Put potatoes in a large, deep pot and cover them with cold water. Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain; meanwhile, add greens to water and cook for about 1 minute. Rinse under cold water. Drain well, then chop.
2. Heat oven to 400 degrees. Rice potatoes, run them through a food mill, or mash them with a fork or potato masher, adding enough olive oil to moisten them well. Mash in the greens, adding more olive oil as needed. Sprinkle with salt and lots of pepper.
3. Put mixture in an ovenproof dish and top with bread crumbs. Drizzle with more olive oil, sprinkle with salt and pepper, and bake until bread crumbs are golden brown, about 15 minutes. Serve hot or warm.
Yield: 4 servings.

How to cook with dandelion greens

Like other leafy greens, dandelion greens are an outstanding source of vitamins A and K.To tame the greens natural bitterness, cook them with dried fruit, toasted nuts, and olive or nut oil.

Here's a 15-minute recipe:

Dandelion Greens with Currants and Pine Nuts

Serves6

Ingredients:

• About 2 tbsp. extra-virgin olive oil, divided
• 1 garlic clove, finely chopped
• 1 lb. dandelion greens, ends trimmed, roughly chopped (about 2 qts.)
• 1/8 tsp. each kosher salt and freshly ground black pepper
• 3 tbsp. each dried currants and toasted pine nuts
• Lemon wedges (optional)

1. Heat 1 tbsp. oil in a large nonstick frying pan over medium heat. Add garlic and cook until fragrant, stirring, about 30 seconds.

2. Add dandelion greens in batches, turning frequently with tongs. Increase heat to medium-high, sprinkle with salt and pepper, and continue to cook, turning with tongs, until greens are wilted and tender-crisp, about 5 minutes.

3. Add currants and pine nuts and cook 1 minute more. Transfer to a serving dish and drizzle with about 1 tbsp. more oil. Serve with a squeeze of lemon if you like.

3 more ways with dandelion greens:

1. Saut with spinach and layer into your favorite vegetarian lasagna.

2. Toss in a salad with sliced apples, blue cheese, and toasted walnuts.

3. Add chopped greens to pasta during the last minute of cooking, then mix with parmesan and toasted almonds.

Fennel- Fennel: popular as a vegetable in Italy, it can be thinly sliced and eaten plain or as part of a vegetable platter. It is often served with just salt and olive oil as a simple appetizer or salad course. It can be chopped up into salad as celery, and indeed used almost anywhere celery is used. I once saw it added to chili -it was delicious. It was a popular herb in the ancient world of the Greeks and Romans. A recipe from Columella, a Spaniard who served in the Roman army in Syria in AD 60: "Mix fennel with toasted sesame, anise, and cumin then mix that with pureed dried fig and wrap in fig leaves and then store in jars to preserve." (From Spencers The Vegetable Book)

FENNEL VINAIGRETTE DRESSING

In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar. Simmer over low heat for 5 minutes.

ITALIAN FENNEL SALAD

Thinly slice 1 medium-size fennel bulb and 1 unpeeled orange. Arrange - alternating and overlapping or however you like - on two salad plates. Strew with half a dozen salt-cured or Kalamata olives, sprinkle each plate with 1/2 Tbsp. extra-virgin olive oil, a few drops of fresh lemon juice, a tsp. of finely chopped fennel leaves, salt and freshly ground white pepper. Serve at once or let the ingredients mingle an hour or so. Serves 2.

The Kitchen Garden Cookbook, Sylvia Thompson

Fennel and Celery Salad

Time: 20 minutes
2 medium fennel bulbs, trimmed, some fronds reserved
3 celery ribs, trimmed
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice, more to taste
Salt to taste
1/4 teaspoon black pepper, more to taste
Freshly shaved Parmesan cheese.
1. Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.
2. Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like.
Yield: 4 to 6 servings.

Pork-Fennel Burger

Time: 30 minutes

1 fennel bulb, trimmed and cut into large chunks

3 to 4 garlic cloves

2 1/2 pounds boneless pork shoulder, with some of the fat, cut into 1-inch cubes

1 tablespoon fennel seeds

1 teaspoon caraway seeds (optional)

1 teaspoon salt

1/2 teaspoon pepper, or more to taste

Peeled orange slices, chopped olives, chopped parsley, chopped roasted red pepper and fennel slices, to garnish (optional).

1. If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put fennel and garlic into a food processor and pulse until just chopped; remove to a large bowl. Put pork fat in processor and grind until just chopped; add to bowl. Working in batches, process meat with fennel seeds, caraway, if using and salt and pepper, until meat is just chopped (be careful not to over-process). Add to bowl and mix well. Shape mixture into 8 patties.

2. To broil or grill, cook about 5 minutes on each side, turning once after 4 or 5 minutes and again as necessary, 8 to 10 minutes total. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook undisturbed for about 3 minutes, then rotate them so they brown evenly. When browned, turn. Total cooking time is about 10 minutes. (They can remain ever-so-slightly pink in the center.)

3. Garnish with peeled orange slices, chopped olives, chopped parsley, chopped roasted red pepper and fennel slices, to taste.

Yield: 8 patties.

Fennel and Celery Salad

Garlic- The word garlic comes from Old English garleac, meaning "spear leek." Dating back over 6,000 years, it is native to Central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe.

Egyptians worshiped garlic and placed clay models of garlic bulbs in the tomb of Tutankhamen. Garlic was so highly-prized, it was even used as currency. Folklore holds that garlic repelled vampires, protected against the Evil Eye, and warded off jealous nymphs said to terrorize pregnant women and engaged maidens. And let us not forget to mention the alleged aphrodisiacal powers of garlic which have been extolled through the ages.

Surprisingly, garlic was frowned upon by foodie snobs in the United States until the first quarter of the twentieth century, being found almost exclusively in ethnic dishes in working-class neighborhoods. But, by 1940, America had embraced garlic, finally recognizing its value as not only a minor seasoning, but as a major ingredient in recipes.

Quaint diner slang of the 1920's referred to garlic as Bronx vanilla, halitosis, and Italian perfume. Today, Americans alone consume more than 250 million pounds of garlic annually.

Use in everything!

Hainanese Chicken With Rice

Salt and freshly ground pepper

1 whole (3- to 4-pound) chicken, trimmed of excess fat

Several cloves smashed garlic, plus 1 teaspoon minced garlic

Several slices fresh ginger, plus 1 tablespoon minced ginger

1/2 cup peanut oil, or neutral oil, like corn or canola

3 shallots, roughly chopped, or a small onion

2 cups long-grain rice

1/2 cup minced scallions

2 cucumbers, peeled and sliced

2 tomatoes, sliced

Chopped fresh cilantro leaves

2 tablespoons sesame oil.

1. Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.

2. Remove chicken from pot, reserve stock, and let bird cool to room temperature. Put half the peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice and cook, stirring, until glossy. Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover; cook for about 20 minutes, until rice has absorbed all liquid. Stir in salt and pepper to taste.

3. Make a dipping sauce of remaining oil, ginger, half the scallions and a large pinch of salt.

4. Shred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes, remaining scallions and cilantro. Sprinkle sesame oil over all and serve with dipping sauce.

Yield: 4 to 8 servings.

Garlic Scapes-

The garlic scapes also make a great pesto: Scapes, olive oil and salt and pepper... Blend. Great on pasta or added to burger meat before forming patties-

Garlic Scape Pesto

1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
Salt to taste

Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste. Serve on bread, crackers or pasta.

Fried Scapes (from dakotagarlic.com)
Cut scapes to green bean size and saute them in butter and salt for six to eight minutes. During the last minute of cooking add about 1 tsp. of balsamic vinegar.

Spinach and Scape Frittata (adapted from dakotagarlic.com)

3 Tbsp. olive oil
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste

Preheat oven to 350. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Green Garlic-

This sure sounds great! Can't wait to try it!

Laura

Attached is a pasta I improvised tonight using your green garlic and baby spinach. The amounts are approximate since I don't measure. It's not rocket surgery; just play around with the idea. I seldom bother to write stuff down that I make up, but Kim encouraged me to get this one down, as it was (no bragging intended) sublime.

There is a really fine French feta available in 2lb tins at the Senshine Market on upper Culver Ave just off 5S. The tomato paste is the imported Italian stuff that comes in a tube (I'm not sure of the name) Great stuff.

Have fun!

Orin

Fusili with Sun-Dried Tomatoes & Feta

Ingredients:

cup extra virgin olive oil
6 heads of green garlic chopped(if not available substitute 3 large garlic cloves)
12 sun-dried tomatoes sliced into thin (1/4 inch) strips (not oil packed)
12 oil-cured Sicilian black olives chopped
1 small fresh red Thai chili or a dried hot chili minced
4 or 5 anchovy fillets finely chopped
2 Tablespoons Amore tomato paste
8 fresh basil leaves chopped
4 sprigs Italian parsley chopped
2 cups fresh baby spinach leaves coarsely torn
1/3 - cup French Feta cheese
salt and freshly ground black pepper to taste
3/4 - 1 lb fusili

1. Heat the olive oil in a very large skillet over a medium low flame. Add the garlic, sun-dried tomatoes, the olives and the chili and saute for 7 minutes or so until everything begins to soften.

2. Stir in the tomato paste, the anchovies, the basil and parsley and continue to simmer over a low flame. Add salt and pepper and remove from the heat until the pasta is nearly cooked.

3. Cook the pasta until al dente (11-12 minutes)

4. During the last three minutes put the skillet back over a medium low flame and add the spinach and a little sprinkling of water if needed. Saute until just wilted.

5. Put the drained pasta in a warm serving dish; pour the sauce over it and toss.

6. Top with the crumbled feta, toss gently again and serve.

Green Beans-

Arugula, Potato and Green Bean Salad, with a Creamy Walnut Dressing
Adapted from Martha Stewart

Makes 8 small salads or 4 larger ones

1 ounce walnuts (about 1/3 cup)
1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
6 ounces haricots, verts, or other green beans, trimmed and cut into 2-inch segments
2 tablespoons white wine or other mild vinegar
2 tablespoons plain yogurt
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons walnut oil
3 ounces baby arugula

Preheat oven to 375. Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside.

Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain and cool. Set aside.

Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.

Whisk together vinegar, yogurt, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.

Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat.

Feisty Green Beans
Use a white wine that you'd want to drink after opening. And for those of you looking to speed things up, you don't need to slice the green beans, but it was a good call, the sauce gets into all the nooks and crevices.
1 pound green beans, thinly sliced (see photo)1/2 cup / 2.5 oz / 70g golden raisins1 tablespoon extra virgin olive oil2 garlic cloves, thinly sliced1/2 medium yellow onion, finely diced3 bay leaves1/3 cup / 80 ml white wine1/2 teaspoon hot paprika1 teaspoon ground cumin1 teaspoon ground coriander1/2 teaspoon curry powder1/2 teaspoon saltscant 1/2 teaspoon crushed red pepper flakes6 ounces extra-firm tofu, cut into 1/2-inch cubes2 tablespoons unsalted butter1/3 cup / 120 ml crme frache or sour cream1/4 cup / 3/4 oz / 20g sliced almonds, toasted1/3 cup / one handful of finely chopped fresh cilantrosalt and pepper to taste
Cook the green beans in a pot of well-salted boiling water for about a minute, just long enough that they lose their raw edge. Drain and dunk in ice-cold water to stop the cooking. Drain again and set aside.
In a small bowl cover the raisins with scalding hot water for five minutes, drain and set aside.
Heat your largest skillet over medium heat. When the pan is hot, add the oil, garlic, onion, and bay leaves. Cook for 5 minutes, or until the onions and garlic start to brown just a bit. Add the wine and cook until it has mostly evaporated. Carefully remove the bay leaves. Stir in the paprika, cumin, coriander, curry powder, salt, crushed red pepper flakes. Stir in the tofu and raisins and cook until heated through, a minute or so. Add the butter and green beans and stir until the butter has melted. Remove from heat and stir in the crme fraiche, then most of the almonds and most of the cilantro. Taste and add more salt and some pepper if you like. Serve topped with any remaining almonds and cilantro.
Serves 4 to 6.

Green Garlic- Green garlic is simply immature garlic and looks like a slightly overgrown scallion or green onion. They are pulled by growers when thinning crops and, increasingly, grown as a crop in their own right. Look for specimens with fresh green tops (no dried ends or soggy leaves). To use, trim off root ends and any tough part of the green leaves. Chop or slice white, light green, and the first few inches of the dark green leaves (as long as they are tender). Use as you would green onions or garlic, noting that it is stronger than the former but milder than the latter.

Greens & GreenGarlic

A few chopped green garlic stalks add a springy sweetness to collard greens, kale, or Swiss chard. You can even use spinach, just cook the green garlic an extra few minutes before adding the spinach and reduce the greens' cooking time to just 3 or 4 minutes.

The prosciutto is completely optional

• 1 to 2 Tbsp. olive oil or other cooking oil
• 3 green garlics, chopped
• 1/8 tsp. salt plus more to taste
• 2 slices prosciutto, sliced (optional)
• 1 bunch collard greens, kale, or Swiss chard thinly sliced or chopped
• Freshly ground black pepper (optional)
• Fresh lemon juice (optional)

1. Heat a large frying pan over medium high heat. Add oil. Swirl and add green garlic and salt. Cook, stirring, until wilted, about 1 minute.
2. Add prosciutto, if using, and cook, stirring, until it loses its bright pink tone, about 1 minute.
3. Add greens, stir to combine, add 1/4 cup water. Cover, reduce heat to medium low and cook until greens are well wilted, about 3 minutes. Stir, cover, and cook until tender. Depending on the greens used (chard will take a shorter time than the others) and your taste, this will take anywhere from 3 to 8 minutes.
4. Add salt, pepper, and lemon juice to taste, as you like.

Kale- Kale made the super-foods top ten!

http://food52.com/recipes/search?c=1&recipe_search=kale

Kale: A dark, leafy green in the same vegetable family as broccoli and Brussels sprouts, kale contains high amounts of beta carotene, iron and folate. It's also a low-calorie, low-carb source of protein that's packed with fiber, which improves digestive health and helps you feel full. A small cupful of cooked kale provides more than half the recommended daily allowance of vitamin C.

The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around. Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards and Brussels sprouts that have gained recent widespread attention due to their health promoting, sulfur-containing phytonutrients. It is easy to grow and can grow in colder temperatures where a light frost will produce especially sweet kale leaves.

Utica Greens

1 large head escarole (kale, Swiss chard or other greens...)
4 thin slices prosciutto, chopped
2 cloves garlic, chopped
2 tbs olive oil
2 italian long hot peppers, seeded & julienned
1/2 cup bread crumbs
1/4 cup pecorino romano cheese, grated
1 cup chicken broth
salt and pepper, to taste

Clean and rinse escarole twice; chop in large pieces. Boil down for 5 or 6 minutes so its tender and wilted.

Place olive oil in a saute pan and heat. Add chopped garlic and prosciutto and render for 2 or 3 minutes. Do not burn garlic. Add seeded peppers and cook another minute or so.

Add the escarole and all the other ingredients in the pan. Gradually add the bread crumbs and grated cheese, tossing gently until blended. Taste for final salt and pepper seasoning. Place in a casserole; sprinkle a little of the bread crumbs and place under a broiler for 3-4 minutes. Serve hot.

Great Kale Recipe Site-

http://www.food52.com/recipes/search?c=1&recipe_search=kale

Stir-Fried Pork and Greens With Noodles

Roasted Kale with Sea Salt

• 4 cups firmly-packed kale
• 2 Tbsp. extra virgin olive oil
• Fresh ground pepper
• 2Tbsp. crushed garlic (or to taste, lot's is good)
  
• 1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil, garlic and pepper Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.

Fusilli with Greens and Sausage
from The Art of Simple Food by Alice Waters (posted by Christina Schubert her comments in parentheses)
Besides fusilli noodles, penne rigate, orrecchiette, or any other
large toothy pasta shape is good for this sauce.
Trim and wash:
1 large bunch of broccoli rabe, chard, or kale (or spinach)
Chop coarse and cook until tender in salted boiling water. Drain well,
saving the cooking water to cook the pasta in, if you like. (or skip
this step and just saute the uncooked greens with the onions) Form
into small balls (or crumble):
1/2 pound Italian sausage, casings removed
Heat in a heavy-bottomed pan:
2 Tablespoons olive oil
Add the sausage and cook over medium heat until browned and cooked
through, about 6 to 8 minutes. Remove the sausage and add to the pan:
1 large onion, sliced thin
Saute, tossing now and then, over medium-high heat until the onions
soften and caramelize a bit. Season with:
Salt
Fresh-ground black pepper
A pinch of dried chile flakes
Add the greens and sausage and cook for a few minutes, tossing and
stirring. Taste for salt and adjust as needed.
Cook pasta al dente, top with greens and sausage and grated cheese.
Serve immediately.

Tuscan Kale Salad with Pomegranate and Honey Mustard Vinaigrette

(makes about 3-4 servings)
1 bunch Tuscan kaleabout 1 cup pomegranate seeds1 tablespoon apple cider vinegar2 teaspoons honey2 teaspoons mustard (any kind, I used Dijon but you can try with grainier types, too)2 tablespoons extra-virgin olive oil
Remove as much of the stems from the kale leaves as desired. Roll them up lengthwise, and cut into thin, 1/8-inch strips. In a small bowl, combine the honey, mustard and vinegar. Drizzle in the olive oil while stirring rapidly to emulsify. Toss with the kale, and top with the pomegranate seeds.

Pan-fried Corona Beans & Kale
A few notes related to the recipe - be sure to wash the kale well, so you don't end up with grit in your beans. I use dried beans (that I've cooked myself) here, and would highly recommend using them over canned beans - they brown up better and are less likely to go to mush. I used giant corona beans, but you could use runner cannellini, or something similar. I like the white beans because they take on a lot of color in the pan. Alternate recipe - I'm confident you could do this preparation with gnocchi (don't boil the gnocchi first) in place of the beans.
1/2 bunch / 6 oz / 170 g dino kale or lacinato kale, remove stems
2 tablespoons extra virgin olive oil
2 - 3 big handfuls of cooked large white beans (see head notes)
1/4 teaspoon fine grain sea salt1/3 cup / 1 1/2 oz / 45 g walnuts, lightly toasted1 clove garlic, minced1/8 teaspoon freshly grated nutmegscant 1 tablespoon fresh lemon juicezest of 1 lemon1/3 cup / 1/2 oz / 15 g freshly grated Parmesan cheese
Finely chop the kale, wash it, and shake off as much water as you can. Set aside.
Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.
Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with Parmesan cheese.
Serves 2 - 4.

Kale and Olive Oil Mashed Potato Recipe
For this recipe, be sure to wash the kale well (or spinach, or chard) - dirt and grit hides in the leaves. I don't like floppy leafiness in my potatoes, so I chop the kale quite finely. If you stir the kale in too much it can lend a slight green cast to your potatoes, so i just barely stir it in right before serving. Also, on the potato front - feel free to use unpeeled potatoes if you like something a bit more rustic (and nutritious). I picked up some yellow-fleshed German Butterball potatoes at the market last week and they added the visual illusion that the mashed potatoes were packed with butter. Didn't miss the real thing a bit.
3 pounds potatoes, peeled and cut into large chunkssea salt4 tablespoons extra virgin olive oil4 cloves garlic, minced1 bunch kale, large stems stripped and discarded, leaves chopped1/2+ cup warm milk or creamfreshly ground black pepper5 scallions, white and tender green parts, chopped1/4 cup freshly grated Parmesan, for garnish (opt)fried shallots, for garnish (optional)
Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.
Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender - about a minute. Set aside.
Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.
Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.
Serves 6.

Kohlrabi- The name comes from kohl (German "kale") and rube/rapi (Swiss German "turnip") which it resembles. While the leaves and thin stems are edible, the roundish above-ground "bulb" are the part for which it's grown - it tastes just like a tender, sweet broccoli stem or cabbage core with a crunchy, light texture. It's high in fiber, potassium and vitamin C. Very small kohlrabi does not require peeling, but if the bulb is larger than a tennis ball, use a sharp knife to cut off the outside layer completely. It's tasty raw, grated in salads or slaws, julienned for dips or snacks, or sliced into stir-fries. You can also sautee, steam, barbeque or boil it.ery small kohlrabi does not require peeling, but if the bulb is larger than a tennis ball, use a sharp knife to cut off the outside layer completely. It's tasty raw, grated in salads or slaws, julienned for dips or snacks, or sliced into stir-fries. You can also sautee, steam, barbeque or boil it.

Kohlrabi-Radish Slaw with Cumin and Cilantro

3 Tablespoons white wine vinegar
1 tsp Dijon mustard
1 tsp cover honey
1/4 tsp cumin seeds, toasted, coarsely ground in a mortar and pestle
5 Tablespoons canola oil
5 radishes, grated (about 1 cup)
3 medium carrots, grated (about 1 1/2 cups)
2 small unpeeled kohlrabi bulbs (purple, green, or both), trimmed and cut into 1/8-inch-thick matchsticks (3 cups)
1/2 medium head green cabbage, thinly sliced (5 cups)
1/3 cup chopped fresh cilantro
Kosher salt
Freshly ground black pepper


In a small bowl, whisk the vinegar, mustard, honey, cumin, 1/4 teaspoon salt, and a pinch of pepper. Gradually whisk in the canola oil until combined. Put the radishes, carrot, kohlrabi, cabbage and cilantro in a large bowl. Pour in the dressing and gently toss to combine. Season to taste with salt and pepper.

Lettuce- Use fresh-cut lettuces for the best green salads. Look for seasonal varieties: tender mache in early spring, peppery watercress as summer warms up, arugula and oak-leaf lettuces as long as it doesn't get too hot, and chicories in the fall.

Classic French Vinaigrette

This dressing is traditionally mixed in the bottom of a large salad bowl. After it's made, lettuce is added to the bowl and gently tossed to completely coat the greens, while leaving any excess dressing at the bottom of the bowl.

• 3 Tbsp. extra-virgin olive oil or vegetable oil
• 1 Tbsp. good-quality red wine vinegar
• 1/2 tsp. dijon-style mustard
• Salt and freshly ground black pepper

If using immediately, whisk ingredients together in a large salad bowl and then make the salad in the bowl.

To make ahead, or for smaller salads, either whisk ingredients in a small bowl or measuring cup or put ingredients in a jar, cover, and shake to combine. Keep, covered and chilled, up to 1 week.

Mesclun-

The word comes from the Provencal French mesclom, which is derived from misculare, a Latin word meaning to mix. As the name implies, the primary characteristic of mesclun is that it includes a diverse mixture of greens. Because the greens are young, they tend to be extremely tender and often highly flavorful.

Greens in mesclun can include endive, chicory, frisee , dandelion greens, lettuce, spinach, sorrel, chard, mustard, arugula, radicchio, chervil, and many more. Some mixes also integrate edible flowers, which can range in flavor from spicy nasturtiums to delicate rose petals. In addition to being flavorful and interesting, the diversity of mesclun is also healthy, including a rich cross section of useful dietary minerals and vitamins. This trait probably explains why mixes of young greens have historically been very popular, especially for pregnant women.

A plate of mesclun is perfectly good on its own, although some people also like to add dressings. Light dressings are definitely recommended, as they allow the flavor of the greens to come through more fully. It is also perfectly acceptable to add ingredients like slices of pears, mandarin wedges, cheeses, roasted vegetables, and so forth; try not to go overboard, however, as you do not want to overwhelm the greens.

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