Fennel & Dandelion Salad

INGREDIENTS:

2 bunches dandelion greens
1 lemon
2 shallots, minced
3/4 cup extra virgin olive oil
red wine vinegar (optional)
sea salt and freshly ground black pepper, to taste
2 bulbs fennel
1 bunch radishes

DIRECTIONS: Wash and spin-dry the dandelion greens. Refrigerate.

Peel a few strips of the zest (rind) from the lemon, and chop finely to make 1/2 tsp. Put minced shallots in a salad bowl, cover with lemon juice and zest, and steep 20 minutes. Whisk in olive oil, and season with salt and pepper. Add a splash of vinegar if desired.

Trim the top and root end of the fennel. Remove the outermost layer and any bruised or damaged parts. Slice fennel very thin (about 8-inch thick).

Wash the radishes. If the radish tops are tender, leave them on and cut the radishes in halves or quarters, lengthwise. If the radish tops are tough, cut them off and slice the radishes in thin rounds.

Just before serving, toss all ingredients with enough of the dressing to just coat. Adjust seasoning and serve immediately.

(from recipes@earthfare.com)

Spinach-Chard Purée

by Judy Trupin

This is an easy vegetable dish-very good with steamed and sliced new potatoes.

2 lbs. fresh spinach
2 lbs. swiss chard
2 parsnips
2 carrots
1 large onion, chopped
8 oz. mushrooms, chopped
salt
lemon juice

Sauté the onion and mushrooms in water, or use an oil of your choosing. Set them aside Place the parsnips and carrots in a large steamer, and begin steaming. When they are partially cooked, add the chard. When all the vegetables are nearly done, lightly steam in the blender. Use a food processor to purée the chard/spinach mixture. In a large dish, combine the puréed vegetables with the sautéed onions and mushrooms. (Note: Do not purée the onion and mushrooms.) Season with lemon juice and salt to taste. Serve!

Option: Omit the salt. Add a tablespoon of miso when puréeing the vegetables.

Basil Tofu Salad Dressing

(by Judy Trupin)

1/2 cup fresh basil leaves
1 clove garlic, chopped
1 tsp flaxseed oil
1 tsp sugar 
1 TBS vinegar
1 TBS miso
1 pkg. (10.5 oz) silken tofu