Goat Cheese Creamed Dandelion Greens Food

GOAT CHEESE CREAMED DANDELION GREENS

Steps:

• Wash dandelion greens and chop into 1″ pieces.
• In a large saute pan, over medium low heat, saute the onions in olive oil.
• Cook for 5 minutes
• Sprinkle with salt and stevia.
• Add water to pan, stir until water dissolves continue cooking onions until they are tender, sweet and have taken on a bit of color.
• Add dandelion greens and cook for 4 minutes.
• Add nectarine and 1 1/2 tbsp of goat cheese, cook until cheese melts.
• Season with salt and pepper.
• Remove from heat and top with remaining goat cheese.

DANDELION SALAD WITH LARDONS AND GOAT CHEESE PHYLLO BLOSSOMS

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Brush muffin cups with some melted butter.
• Stir together goat cheese, cream, egg, mustard, and pepper in a bowl until combined well.
• Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Arrange 1 sheet of phyllo on a work surface, then brush with some melted butter. Cut phyllo into 4 (8 1/2- by 6-inch) rectangles and arrange 2 of them one over the other in a crisscross pattern, then line a muffin cup with overlapping phyllo. Line another muffin cup with remaining 2 phyllo rectangles in same manner. Repeat procedure with remaining 2 phyllo sheets and melted butter, lining remaining 4 muffin cups.
• Spoon goat cheese filling into cups and loosely gather edges of phyllo over center (if pieces of phyllo break off, arrange in center).
• Bake phyllo blossoms until tops are golden brown and sides are golden, 25 to 35 minutes, then transfer from pan to a rack to cool slightly.
• Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 12 minutes. If necessary pour off all but 1 tablespoon fat. Add oil and shallot to skillet and cook, stirring, until softened, about 2 minutes. Add vinegar, quickly stirring and scraping up brown bits, then stir in sugar and salt. Immediately pour hot dressing and bacon over dandelion greens in a large bowl and toss well.
• Divide salad among plates and put a warm goat cheese blossom alongside each salad. Serve immediately.

WHOLE WHEAT FETTUCINE WITH DANDELION GREENS, GOAT CHEESE, AND ROASTED GARLIC

Steps:

• Heat oven to 350 degrees. Remove several outer layers of skin from garlic head, leaving a thin layer of skin attached. With a serrated knife, cut off top 1/2 inch of garlic head. Season with salt and pepper, wrap in foil, and put in a small baking dish. Bake until completely soft, about 1 1/2 hours. When garlic is cool enough to handle, squeeze pulp out onto a cutting board; smash to a puree with the side of a knife.
• Bring stock and garlic to a boil in a large saute pan over high heat. Reduce heat to medium, and simmer for 5 minutes. Add dandelion greens; add salt and pepper to taste. Cook, tossing, until greens are slightly wilted, about 3 minutes. Add goat cheese, and cook, stirring, until cheese is melted and liquid is creamy, about 3 minutes.
• While dandelion greens are cooking, cook fettuccine in a large pot of rapidly boiling salted water until al dente, according to package directions. Drain in a colander.
• Add pasta and parsley to saute pan. Toss over low heat until heated through; season with salt and pepper, if necessary. Serve immediately.

DANDELION VEGAN GOAT CHEESE GRATIN

Steps:

• Preheat oven to 350°
• Wash and trim the greens of their lower stems and rinse thoroughly.
• Fill a large pot with water, add 1 tsp. salt, and bring to a boil.
• Add dandelion greens to boiling water and cook until tender (about 5 minutes), keeping the empty pot nearby.
• Drain the greens well and set aside.
• In your pot, warm the cream on low and add the soft cheese, mashing with a fork if necessary, until it becomes creamy and sauce-like.
• Add the lemon zest and season with salt and pepper.
• Transfer the greens to a cutting board and chop them coarsely. Add them to the pot with cream and cheese.
• Combine breadcrumbs with parmesan and fried onions
• Spread the dandelion cheese mixture into a baking dish. And top with breadcrumb mixture.
• Bake covered for about 20 minutes, then uncovered until the crumbs are browned, about 5 minutes. Serve warm.

MARINATED GOAT CHEESE SPREAD / DIP

Steps:

• Arrange cheese in a shallow dish in a single layer. Scatter olives, sundried tomatoes and basil over and around it.
• In a small bowl, combine vinegar, oil, garlic, rosemary, thyme, and pepper. Pour over cheese.
• Marinate a few hours in the fridge or overnight. Serve at room temperature with grilled or fresh bread.

DANDELION SALAD WITH BEETS, BACON AND GOAT CHEESE TOASTS

Steps:

• Make the vinaigrette: In a small bowl, whisk together garlic, ginger, lime juice, sherry vinegar and mustard. Season with salt and pepper, then whisk in olive oil. Taste and adjust seasoning. Heat oven to 400 degrees.
• Cut the beets into ¾-inch wedges. Put them in a bowl and season with salt and pepper. Dress with 2 tablespoons of the vinaigrette and toss to coat well. Set aside for at least 10 minutes at room temperature, or refrigerate for up to 4 hours.
• Put a skillet over medium-high heat. Add the lardons and let them begin to brown and sizzle, then reduce heat and cook gently, stirring occasionally, for 5 minutes or so, until lardons are barely crisp and lightly browned. Remove lardons from pan with a slotted spoon and keep warm.
• Paint baguette slices lightly on both sides with olive oil and top each with a slice of goat cheese. Bake for 10 minutes or so until bread is toasted and cheese has softened slightly. Put dandelion greens in a large shallow bowl. Season lightly with salt and pepper and toss gently to coat. Add up to 3 tablespoons of vinaigrette and toss to coat leaves well. Divide dressed leaves among 6 plates.
• Garnish each plate with beets, bacon, hard-cooked eggs and goat cheese toast. Alternatively, serve family style with garnishes scattered over the top of the salad.