The Topinambur is a member of the sunflower family (as are artichokes) and native to North America. Sent to Europe in 1610 as a starvation food, its cultivation was soon eclipsed by the potato. Recently it has regained some importance as a crop because high yields and starch content make it of interest to the energy industry.  It’s a brownish root resembling a ginger root but larger.  The plant itself looks like a sunflower plant and has flowers similar as well.  The Topinambur  is extremely popular in Germany and used throughout German cooking similar to a potato. But the main use of most the cultivated topinambur in Germany is used to make schnapps called ROSSLER.

Topinambur or Jerusalem artichokes can be eaten raw, baked, steamed, pureed, fried and even mashed.  They have a nutty artichoke type flavor with earthy notes, subtle but at the same time tasty. Most are familiar with how to use when used similar to a potato but one of the highlights of these little tubers is the ability to eat them raw.  As always I’m a big peel advocate so keep the peels on, just wash and scrub them well.  Store them in the refrigerator and try and purchases or choose roots that are smooth not wrinkled and dry.

Incorporating these little wonders to your late winter meals is a perfect way to transition into spring while still keeping it hearty!

Shaved Jerusalem Artichoke Salad with Rocolla and Parmesan

Serves 4-6

Ingredients

1 pound Jerusalem artichokes, scrubbed, trimmed and thinly sliced (mandolin)
½ cup fresh parsley leaves (no stems)
2 cups fresh rocolla or arugula leaves
½ cup shaved parmesan
¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon champagne vinegar
1 teaspoon lemon zest
1 teaspoon salt
Cracked pepper

Directions

In a large salad bowl, toss together, Jerusalem artichokes, parsley, rocolla and parmesan, set aside.  In a small bowl whisk together olive oil, lemon juice, zest, vinegar and salt.  Toss together with the Jerusalem artichokes and season with cracked pepper!

The Ancient Grain of the Incas…

Quinoa (Chenopodium quinoa) is a relative of beets and saltbush- more of a grass than a grain.  It contains more protein than any other grain -an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 10 percent for wheat. Quinoa’s protein is of an unusually high quality. It is a complete protein with an essential amino acid balance close to the ideal. Quinoa’s protein is high in lysine, methionine, and cystine. This makes it an excellent food to combine with and boost the protein value of other grains (which are low in lysine) or soy (which is low in methionine and cystine).

Besides its unique protein, quinoa also provides starch, sugars, oil (high in essential linoleic acid), fiber, minerals (especially potassium, phosphorus, iron, and calcium) and vitamins. It is completely gluten free. It has a low glycemic index of 35.

This quinoa is grown at 3800 metres in the Andes, and its slow growth gives the largest grain size and highest protein content. Lower altitude quinoa has many imperfect hard grains and a lower nutritional value. It is produced by a farming cooperative and bought at a fair trading price. As the mother goddess of the Inca religion, quinoa was long suppressed by the Spaniards but with the renewal of the Inca culture and the discovery of its nutritional value it is having a strong revival.

Quinoa is light, tasty, and easy to digest. It is not sticky or heavy like most other grains, and it has a delicious flavor all on its own. Quinoa can be substituted for almost any grain in any recipe. It looks and tastes great on its own, or in any dish from soup to salad. Use it instead of rice with stir fries, instead of barley in soups, instead of burghul in tabooli, instead of oats in porridge, and almost anywhere else you need a cooked grain.

COOKING INSTRUCTIONS

1 cup quinoa

2 cups liquid

Bring to boil and simmer for 12 to 15 minutes. All liquid should be absorbed.

Alternatively- bring to the boil, take off heat, and leave for 15 minutes. Use water when using quinoa as a replacement for boiled rice or when strong flavors are to be added – with curries or in tabouli. Use a stock (fish, chicken, vegetable, and so on) instead of water if the quinoa is to be used with mild flavors such as in a salad, kedgeree, or stuffing. Use coconut milk instead of water to make a rich dessert base – like for puddings or cakes.

Quinoa Morning Cereal

Serves 2

Ingredients

½ cup red quinoa
1 ½ cup water
¼ cup chopped almonds
½ cup blueberries, fresh or dried
2 tablespoons maple syrup (more if your tooth is sweeter than mine!)
1 teaspoon nutmeg, freshly grated
1 teaspoon cinnamon, freshly grated

Directions

In a medium saucepan, add the quinoa and the water, and begin to boil. Reduce to a rolling low boil, and cook for about 5 to 6 minutes.  Add the almonds, blueberries, maple syrup and the nutmeg and cinnamon.  Cook on a low rolling bowl for another 6 minutes, stirring constantly until soft and porridge like.

Quinoa Apple Salad With Curry Dressing

Serves 4

(Martha Stewart)

Ingredients

1/4 cup raw whole almonds
1 cup white quinoa
1 teaspoon honey
1 tablespoon finely shallot, chopped
1 teaspoon curry powder
1/4 teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dried currants
1 small McIntosh apple, cut into 1/8-inch-thick wedges
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

Directions

Preheat oven to 375° F. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool.

Coarsely chop nuts. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa, cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.

Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.

So what the heck can you do with rosehips? Well, little naysayers out there, plenty to make a believer out of you yet. They are not barricaded in tea prison nor are they subject to the rules and regulations of comparable products. One thing about rosehips is for certain, they are underused and readily available.   This trip to Fair Grove, we foraged for wild rosehips and put them to good use.  For every rose you see, it is as near certain it was once a rosebud as it is that a rosehip once neighbored. The rosehip is the cherry-sized fruit born by a rose plant. Usually ranging from red to orange in color, some fruit can appear dark purple to black depending on location. Some rose varieties are grown deliberately for the austerity of their hips, like the Rosa moyesii which bears substantial bottle-shaped fruit. However, the most pleasantly flavored rosehips come from the Rosa rugosa bush. The flavor most comparable to rosehips is the cranberry, very fruit-like with a sophisticated, aromatic bite.

Rosehips provide a large dose of Vitamin C without an excessive amount of sugar and are even used to feed pets that typically fall deficient of this important vitamin. In the human world, they are used in a variety of dishes ranging from rosehip jelly to rosehip pie to rosehip sauces to rosehip fruit leathers into the beyond- even soup and nut bread! Rosehips perfectly complement many beverages and add a hint of romance to sparkling spirits like champagne, deepening the light notes and adding complexity.

Wild Foraged Fair Grove Rosehip Champagne Cocktail

This tart drink is loaded with vitamin C and a lovely fall & winter component to our Fair Grove fun!

Rosehip Syrup

Make 1 cup

Ingredients

½ cup white sugar
½ cup water
½ cup rosehips, washed and cleaned

Directions

In a small sauce pan combine the ingredients and bring to a boil, turn down low and let simmer until thick about 15 minutes.  Take off heat and cool.  Strain.

For the champagne cocktails

Pour ½ ounce of the rose syrup in a champagne flute and fill with champagne.  Garnish with a fresh rosehip.

Persimmons are definitely one of those things that cause us to say, ‘what the heck do I do with that?!’ I know for myself– years ago before I really knew what they were I was always perplexed as to what someone might do with them. I also remember tasting them and not knowing enough about them and it tasting bitter because it wasn’t ripe. Well since them I have grown in my realizations about eating and using persimmons and I know that they are a luxurious piece of fruit that when at the peak of their season can be quite perfect in many dishes and on their own. So let’s get some simple facts and then get on to some simple and tasty ideas.
The persimmon originates from China and is a light orange to reddish color with a pumpkin-like shape with wide straw leaves that roll over the fruit like a tomato stem. There are two main types of commercial persimmons; the Fuyu & the Hachiya.
The Fuyu persimmon is more squat and kind of tomato-like and can be eaten firm or under ripe. These are also the persimmons most often used in dried persimmons. The Hachiya persimmon is the most liked of the two as far as sweet and tasty, however, this one cannot be eaten ripe, it has an unusual astringency to it that goes away when ripe. It also has more of a strawberry shape to it.
Both varieties can be eaten raw or cooked and also dried, the skin is rarely if ever eaten and the flesh gets super mushy when ripe. A nice trick for an over-ripe persimmon is to pull the top stem off and scoop out the flesh with a spoon. The flavor of the ripe persimmon is sweet and spicy, with hints of ripe mango and banana spiked with spice. The texture is smooth and custard like. The dried version resembles dried papaya.

Fall Persimmon Salad
Serves 4
2 medium haychiya persimmons, de-stemmed & sliced thin
1 cup baby fall greens, chard, beets, mash, lettuces
½ cup pomegranate seeds
½ cup pecans, toasted
1 tablespoon hazelnut oil
2 tablespoons olive oil
¼ cup pomegranate juice
1 tablespoon lemon juice
1 tablespoon orange juice
1 teaspoon salt
Pepper

Arrange the persimmons on a plate flat. Sprinkle lettuce greens and pomegranate seeds and nuts over the top. In a small bowl whisk together oils and citrus juice and salt. Drizzle on top of salad and season with fresh cracked pepper.

Cranberry Ginger Persimmon Sauce
Makes 3 cups

3 cups fresh cranberries
2 medium persimons, peeled and de-stemmed and chopped
1 cup light brown sugar
1 teaspoon allspice
1 cinamon stick
2 tablespons fresh ginger root, chopped super fine
1 cup pomegranite juice or orange juice
Place ingredients in a sauce pan an cook on medium until berries begin ot pop, reduce heat and simmer on low for about 15-20 minutes. Serve chunky or blend for a smoother sauce.

Haychiya Persimon & Cardamon Ice Cream
Makes ½ gallon ice cream

2 teaspoons cardamom pod seeds
½ teaspoon black pepper corn
1 star of anise
½ cup sugar
¼ cup light brown sugar (sugar in the raw)
Pinch of salt
6 large ripe persimmons, inside scooped out and skins and stems discarded, pureed and chilled
1 cup heavy whipping cream (ice cold)
½ cup buttermilk (ice cold)

Mix up all ingredients in a large mixing bowl or better yet blender. Follow instructions for your ice cream maker!

A potato is not just a potato …

Very few foods can be pinpointed to one single origin point. The potato is one of the few,  and the pinpoint location is Peru about 13,000 feet above sea level in what is now known as the Andes and over 8,000 years ago.   Potatoes are consumed worldwide and throughout all of North American and South America Indigenous varieties exist in plenty.  Potatoes are a staple in late fall diets, but trying out new and different varieties is a new trend that is a real treat.

The potato is still one of the most important crops of the world, being cultivated commercially in almost every country.  Commercial varietals are being pushed aside a bit in many parts of the world where they introduce, and in many cases re-introduce, some of the older varieties.

In Peru, along the rims of the Andes, the potato varieties are amongst the most magnificent.  For me going to the fresh market and seeing the hundreds of varieties of potatoes was like visiting a museum.  The colors, the shapes, the textures, and of course the tastes are so incredibly diverse it can only be described as awesome!  Long bright yellow with pointed sides, small round magenta shaped like a bunch of grapes, black and red striped, orange and red speckles, violet and twisted and purple and white swirled, these are just a few descriptions of the many that exist.

Many heirloom varieties can be found in farmers markets, specialty stores, of course we certainly do not have as many options as the Peruvians but, there are plenty of options.   Go outside of your normal potato routine and search for new varieties and learn to use all the different options that are in front of you in most areas of the United States, a diversity of potato varieties can be found in plenty especially at your local farmers markets.

Here are a few varieties found in the NYC area:

Jewel Yam & Al Blue Potato Hash

Serves 6

1 large sweet potato, cut into 3/4 inch cubes
4 purple potatoes, cut  in 3/4 inch cubes
2 thick slices of bacon, cut into 1 inch pieces
1 medium onion, cupped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 green onion, thinly sliced
2 tablespoons fresh rosemary, chopped fine
salt and fresh cracked black pepper

Place a large skillet over medium heat. Once the skillet has heated, add the bacon. Fry the bacon until all the fat has been rendered and the bacon is fully cooked.

While the bacon is cooking, add the cubed potatoes to a large pot with enough water to cover the potatoes. Add a liberal amount of salt to the water. Place the pot with the potatoes onto the stove over high heat. Bring the pot to a boil. Once the pot has reached a boil, test the doneness of the potatoes: using a fork, stab a couple of different cubes. If the cubes are tender when pierced and easily come off of the fork, the potatoes are done. Strain the parboiled potatoes.

Once the bacon is done, remove it from the pan and drain it on paper towels. Crumble the bacon once it has cooled and set aside.

In the same skillet over medium heat, using the rendered fat, sauté the sliced onion until soft, about 10 minutes. Add the parboiled potatoes, rosemary, and garlic to the pan. Raise the heat to medium high and fry the potatoes for 10-15 minutes. Allow the hash to cook, untouched, for several minutes before stirring or flipping. This will allow proper caramelization. Stir or flip the hash a few times while sautéing. Once the potatoes are browned and crispy on all sides, add the parsley, green onions, and crumbled bacon to the skillet. Toss to combine thoroughly. Taste a bite of the hash then season as necessary with kosher salt and fresh cracked black pepper. Serve hot. Goes great with tangy lemon vinaigrette. Enjoy!

Purple Majesty Potato Latkes with Tomato Cumin Sour Cream

Makes 20 medium latkes

5-6 medium blue potatoes, washed, peeled and grated
1 medium white onion, grated
2 tablespoons fresh thyme, chopped fine
2 eggs beaten
½ cup all purpose flour
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Cumin Tomato Sour Cream

1 cup sour cream
¼ cup tomatoes, chopped fine
1 tablespoon cumin

Due to my recent return from Tel Aviv I have decided to once again feature a not necessarily out there item but an item I feel is underutilized and completely misunderstood on a culinary level.  The pomegranate, a small shrubby tree native to the Middle Eastern area is more versatile and easier to use than most imagine.  When most Americans think of pomegranates we think of simply eating the seeds, throwing the seeds into salads, having it in our drinks as sugary grenadine syrup or buying the juice already made, typically in plastic bottles, manufactured by some big company.  We have either forgotten, gotten lazy or have never been training to utilize this fruit which is extremely healthy, some of the highest amounts of antioxidants (high levels of all three antioxidants, rare for any fruit)  of any of the fruits and loaded with vitamin c and potassium and high in fiber, they are truly one of the SUPERFOODS by far, but they are not as commercial in the USA so we don’t typically hear as much about their powerful nutritional value!   These lovely ancient wonders with deep religious roots in most religions are coming into season from September up until February.    It’s a great time to try them and learn to use them… their beauty and flavor are just as potent as their nutritional value!

Whether you use the seeds, juice or syrup this underutilized fruit can change your life or at least your culinary skills!!!

Here are a few of my favorite seasonal recipes I have created over the years from my travels to Israel  and Turkey and from my life as a Californian, way back when Mr. Bennet my neighbor used to give us them fresh from his tree!!

*Try juicing one pomegranate like a lemon on a juicer and drink the juice fresh, unsweetened and pure!

SEEDS

Grilled Lamb Chops with Orange Mint Pomegranate Salsa
Serves 4

8 small lamb chops
Salt/pepper
¼ cup orange juice
¼ cup lemon juice
3 tablespoons olive oil
1 tablespoon champagne vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
1 tiny pinch of red chili flakes
2 medium oranges, segmented and chopped coarsely
½ cup pomegranate seeds
¼ cup fresh mint, chopped fine
Couple of pinches of salt & pepper
¼ cup orange juice
¼ cup lemon juice
1 tablespoon honey
1 tiny pinch of red chili flakes

Prepare grill and place salt and pepper on lamb chops, let set while grill heats up.  In a medium mixing bowl whisk together orange juice, lemon juice, vinegar, mustard, honey, chili flakes and oil.  Season with salt and pepper.  Mix in oranges, pomegranates and mint and mix well, let stand for 20 minutes room temperature before serving.  Grill lamb chops on each side for a few minutes until desired texture, medium rare is most preferred.  Serve with the salsa spooned on top of the grilled lamb chops.

Excellent accompanied by herbed bulgar pilaf.

JUICE

Pomegranate & Tangerine Granita
Makes 3 cups

1 cup fresh pomegranate juice
2 cups fresh tangerine juice, pulp included.
½ cup honey

Whisk together honey and about ½ cup of the tangerine juice until honey is dissolved, add remaining juice.  Pour into a metal pan with sides and allow to freeze, scraping with a fork occasionally.  To serve, scrape with fork.  Garnish with fresh pomegranates seeds.

SYRUPS

Pomegranate Glazed Grilled Eggplant With Feta and Mint
Serves 4

1 medium eggplant, sliced into 1 inch sliced of the whole eggplant
salt
½ cup pomegranate syrup
½ cup feta, cubed into bite size pieces
½ cup fresh mint leaves torn into little bits.

Prepare a grill to medium heat.  Sprinkle eggplant with salt and brush with pomegranates syrup.  Grill on both sides until the eggplant has grill marks and it tender, about 3 minutes each side, brushing with pomegranate syrup as you grill.  Take of grill and sprinkle feta and mint on and serve!

Pomegranate Syrup
Makes 2 cups

1 cup fresh pomegranate juice
1 cup sugar
¼ cup lemon juice

In a medium heavy bottom sauce pan, combine juices and sugar and bring to a boil.  Reduce heat and simmer on a low heat until the sugar has all dissolved and the mixture makes thick syrup.

It’s true the title of this section leads us to believe that the feature will be about something weird or out of the ordinary, but I think it’s important to remember that the header “what the heck do I do with this” was, in theory, originated so that we wouldn’t forget that we can indulge in the many things the world gives us even if they are a bit different than what we see and eat every day.  This is also a good metaphor for life, in the sense that if we only stick with what we 100% know and trust and never go outside the “box”, life will be predictable, and for the most part boring.  With this section I generally try and coax readers off the “normal” path on onto the path of discovery.  Discovery of not the item necessarily, but discovery of themselves on that very path.  Watching yourself try new things is amazing and it brings out the best in us when we are truly open again…not just in food but in life.

This month we feature the Romano Bean which, to many, does not seem so odd or unknown.  But what we often find is that although we are familiar with this bean (as far as what it is and what it looks like and in general what it tastes like), we aren’t grabbing it as much as we should.  We are sticking to what we know and grabbing regular green beans string and Haricot Vert.  This feature aims to remind us all of what we are missing out on.  As summer will be over in a blink of an eye, Romano beans too will soon be done as they are more a local and farmer market type of fare than an everyday grocery store items.  These days you can find green beans year round but Romano beans typically just in July & August.

Romano beans are truly one of the summers most decadent of all the crops. There are very few things that are as tasty as these beans at their peak.  These are truly one of my all time favorite vegetables, and I have grown massive amounts of them in the past because I loved them so much!  There is something about the long flatness that lends to a better, deeper more green bean-y flavor that at its peak is hard to beat.

They are easy to cook with and easy to find at your local farmers markets this time of year.  We all know how to store them and deal with them, (just like green beans, of course) so there is only fear of the unknown holding you back from grabbing these.  So next time, don’t let your subconscious mind stop you from grabbing the Romano beans instead of the regular green beans.  Get used to be open and surprising even yourself, let nature and what it provides for you in its diversity be your creativity!  And if you are really feeling frisky grab the yellow ones!

Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

Serves 6

1 pound Romano beans, cleaned and cut into 3 inch sections (steamed to aldente)

1 pint cherry tomatoes (all different varieties) lightly grilled and sliced in half

2 tablespoons chopped garlic

Juice of one lemon

¼ cup olive oil

Sea Salt course

Cracked Black Pepper

Olive Tapenade (recipe follows)

Mix beans, tomatoes and garlic in a large salad bowl.  Dress with olive oil and lemon juice and toss well, season with salt and pepper and serve drizzling a little olive tapenade atop each serving.

Black Olive Tapenade

Makes 1 cup

¾ cup nicoise olives, pitted

1 anchovy fillet

2 tablespoons capers

1 clove garlic

¼ up chopped herb (basil, thyme, parsley, oregano, marjoram)

¼ cup olive oil

Salt/pepper

Mix all ingredients in a blender or with a hand held processor until coarsely ground.

We love peppers, peppers of all kinds, hot, mild, sweet, red, yellow, orange, green, multicolored, the pepper is on plates year round know, of course peaking in the summer or hottest months of the year.  Whether we grow our own peppers in our gardens or shop at big grocery stores or forage through he farmers markets, we find peppers all over.  In summer we are especially lucky to have a plentitude of different varieties.  Yet, what we have found is that peppers are extremely intimidating for most folks.  They like the idea of peppers but are a bit confused and overwhelmed when actually cooking with them.  One of my ultimate favorite peppers is the pablano, an often overlooks but extremely versatile and simple pepper to use in the kitchen.  If I was given the option of having only one pepper in my life, it would be this pepper, not the sweet large Italian reds and not the spicy jalapeno, which are pretty high up on my list of luxury items!

The pablano and its dried version the ancho pepper, are amongst the peppers with the greatest flavors out there.  Not spicy, not mild but uniquely flavorful in a warm delicate smoky way. The peppers not only lend themselves to the traditional Mexican and Latin cooking but these peppers have been able to make the fusion transition into all kinds of cuisines.

The pepper is best known for two main routes in the kitchen, number one it is the stuffing pepper, with a big & roomy interior this pepper is excellent for stuffing, chili rellenos anyone?  The second most notable rout is in the dried form, the dried ancho chili is one of the most amazing dried chilies out there because of its great mild smoky flavor, its ground powder with a light greenish hue is amazing in chili’s and other dishes, I find it amazing to use in some of my crossover Indian dishes requiring chili powder.

Whther you stuff it, smoke it, roast it, puree it, grill it, sauté it, dried it, or use it raw the pablano chili is a force to be reckoned with and a chili you ought not let intimidate you this summer, chances are you will improve your dishes if you give this versatile little buger a try!

Here are a few things one can do with the pablano:

Green Chili Enchilada Sauce:  Roast about 4-6 tomatillos, and 3 pablano chills, 1 jalapeno,  on a grill or in the oven, peel, place in blender peppers can be deseeded but do not need to be must be de-stemmed, and add 1 cup chicken stock or water, add pinch of salt and 1 bunch of cilantro and 1 tsp green chili powder and 1 tsp cumin, blend and drizzle over enchiladas.

Roasted Pablanos:  Simply roast in the oven or on the grill, deseed and de-stem and serve over steak or on fajitas or shrimp tacos or with grilled cumin chicken.  Or add to a grilled burger.

Chili:  Add pablanoes to a basic chili recipe, contrary to a lot of recipes, you do not need to peel pablanos, the skin is thicker yes but manageable.

Pablano Corn Chowder:  Use either roasted of sautéed pablanos in fresh corn chowder recipes

Pablano Pesto in Southwest lasagna:  Use roasted pablanos in a basic pesto recipe replacing basil with pablanos add chili’s for extra heat, make zucchini lasagna with chipotle tomato sauce and other vegetables and cheese with this pablano pesto!

Pinapple & Roasted Pablano Salsa:  Add roasted pablano chili’s to cubed pineapple, red onion, chilis for heat, cilantro and lime juice

Green Pablano rice:  Sautéed pablanos , green onions, and cilantro and lime zest and cook with rice to make green pablano rice.

Shrimp and Crab Stuffed Pablano Rellenos:  Sauté yellow onions, red peppers, shrimp & crap and add cilantro and lime, mix with cotija cheese and stuff pablano pepper, roast in the over and serve with green sauce over.

Mashed parsnips with pablano chili’s and cheddar cheese: mix roasted pablanos with mashed potatoes and cheddar cheese.

One of springs major bounties and a local east coast favorite especially here a the Brooklyn local farmers markets, is dandelion greens.  The greens are one of the most nutritious greens filled width medicinal value as well as the nutritional.  Peak season for dandelion greens Is now going through May until the beginning of June.  With an astringent bitter taste these greens can be confusing and a bit intimidating …but give them a chance and your learn that not only are they simple to find in spring, and simple to prepare and packed full of nutrition they taste great!

To choose the freshest greens choose greens with bright vibrant leaves, make sure none of the leaves have any wilt on them.  The best time is at the beginning and middle of spring, the longer into spring they get the more bitter the flavor is.  There is something wonderful about the flavor of the greens during spring versus fall.

Don’t be intimidated by this “weed”.  Dandelions are extremely versatile too cook with and are also wonderful raw.  Think of them in a way like spinach and use them similarly to spinach but expect a different flavor for sure and remember to try them both cooked and raw. My personal favorite is as a salad  chopped fine with lemon and olive oil anchovies and parmesan cheese.

Here are a few wonderful ways to serve up springs Healthiest & tastiest greens: Dandelions

• Toss into your favorite salads mixed with other greens.
• Throw them in your favorite soups or stews
• Saute with garlic and olive oil and a sprinkle of salt
• Saute with other greens, kale chard and  arugula
• Use in a pesto and serve over gnochhi

Here are some amazing recipes for dandelion greens on the Epicurious.com site.

www.epicurious.com/tools/searchresults?type=food&search=dandelion%20greens