Fresh Leprechaun Footprint Salad With Eye Of Newt Dressing Food
FRESH LEPRECHAUN FOOTPRINT SALAD WITH EYE OF NEWT DRESSING
It is a little known fact that clover will spring up where leprechauns walk. The clover plant is often seen as a weed, a wild plant, something you feed to your pet bunny. But clover can also be a highly nutritious food for people as well. It's high in protein, vitamins and minerals. You will want to choose fresh, young tender leaves. Older leaves can be tough. Forest Fairies are known to follow leprechauns around and they often lose an eyelash, or two. Where the eyelash falls lovely little eyelash blossoms appear. Of course most humans call these clover blossoms but we know better. The best flavored blossoms are from the Acadian Fairies and are known by their reddish color. Since Leprechaun footprints are not always available you may use any type of fresh green in this salad but it will lose its magical qualities. Cook time is refrigeration time for dressing.
Provided by Nyteglori
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Gently blend yogurt and orange juice, add spices and refrigerate for one hour.
- Toss salad ingredients; serve in salad bowls drizzled with dressing.
Nutrition Facts : Calories 26, Fat 0.1, Cholesterol 0.3, Sodium 40.1, Carbohydrate 5.1, Fiber 0.9, Sugar 2.6, Protein 1.5
LAMBSQUARTERS
Lambsquarters are generally considered a weed. You have probably yanked them out of your own flowerbed and never knew that they were good to eat. They taste like swiss chard. Be sure not to over cook them. I was surprised that no one else had posted about them here. Be sure that you check that you are picking the real thing, here is a good reference http://www.ppws.vt.edu/scott/weed_id/cheal.htm there are many more, but this one has a good picture.
Provided by KookieMomster
Categories Greens
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a sautee pan and dice the onion.
- Wash the leaves and stems, bring the water to a boil.
- Brown the onion, when brown set aside with a lid on.
- Steam the leaves/stems until tender @2 minute Mix juice with onions and oil.
- Put leaves in a bowl, drizzle with onion/lemon/oil sauce and sprinkle with seeds and salt.
- Serve immediately.
CHILLED SUMMER SQUASH AND BASIL SOUP
Squash and basil are both warm season vegetables that you can plant in your vegetable garden after the last frost date in spring. One squash plant and one basil plant will provide more than enough ingredients for several batches of this chilled soup from the kitchen of Ashley's Restaurant at the Capital Hotel in Little Rock, Arkansas. Cooking time includes half an hour for chilling the soup. This can be made well ahead and served chilled but not icy cold.
Provided by Chef Kate
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the squash length-wise, discarding the cores with the seeds. You just want the flesh and skin. This is where the flavor is. The seeds are mainly water.
- Heat the onions in a saucepan until just soft.
- Add the squash and season with salt. Heat for another 5 minutes.
- Add just enough water to cover the vegetables and the cinnamon stick.
- Bring to a simmer and cook until the squash are tender.
- Remove the cinnamon stick and puree until smooth using an immersion blender or transfer the soup to a blender and puree until smooth.
- Chill the soup in the refrigerator for 30-minutes to an hour.
- To make the basil oil garnish, use a mortar and pestle to mash together chopped basil leaves, grated lemon zest, minced garlic and olive oil. You might also use a mini processor.
- Ladle the chilled soup into bowls, drizzle with the basil olive oil and serve.
CREAMY & SPICY BROCCOLI CASSEROLE
The broccoli keeps growing and growing. It's a darn hardy vegetable plant that gives and gives. Once you take the first crown, then the darling plant proceeds to take on many different baby crowns, that are tender, and perfection plus! I really like that a simple, yet, flourishing plant can bring that much enjoyment to our day. I particularly like this recipe, as it can be a whole dinner for us some evenings. Although Dennis does require "meat" at most meals, he could just as happily toddle off with a large scoop of this casserole and a fork, and he proclaims he is in heaven. Just a simple, farming, boastful dish of warmness and total soul comforting veggies. I agree, this is not a skinny dish, but you can make it that way just by changing the fat to low fat and increase the spices. Come'on -- try it, I promise it won't hurt a bit.
Provided by Andi Longmeadow Farm
Categories Onions
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook broccoli and drain.
- In skillet, warm 1 tablespoon of oil, and add onions and cook for 3 minutes until soft and translucent. Quickly add garlic and cook for 30 seconds. Add rest of ingredients except eggs. Mix all these ingredients and let bubble a slightly, take pan off heat.
- Spray casserole dish with cooking spray. Put broccoli into casserole dish. Mix soup, cheese mixture with broccoli and stir well, adding eggs slowly, and mixing well. NOTE: Leave 1/2 French Fried Onion topping for topping.
- Bake 350 degrees for 15 minutes add rest of topping, and bake addition 10 minutes.
- Now, eat all your veggies.
Nutrition Facts : Calories 368.6, Fat 28.8, SaturatedFat 9.3, Cholesterol 115.8, Sodium 1068.1, Carbohydrate 17.9, Fiber 2, Sugar 5, Protein 11.7
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