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This week, the nice weather inspired me to check out my neighborhood “community gardens”, and I found a few fun things to cook with. Of course, if you live in the suburbs, you might already have a lot of these interesting greens growing in your own property.When it comes to that stubborn backyard weed… why kill them when you can eat them?
Dandelion greens, for example. They make a great addition to a salad, but you can also try something fancier. They pair perfectly with cheese. Make sure they are not treated with toxic chemicals. And stay tuned – more “weed” coming soon! Next is borage…..
Ingredients
- 1 puff pastry sheet
- 1 cup (unpacked) dandelion leaves
- 4 to 6 ounces semi-soft, ripened cheese such as taleggio, Brie or Camembert
- extra-virgin olive oil to taste
- salt and pepper to taste
Directions
Pre-heat your oven to 350 F. Wash the dandelion leaves and pat dry.
Roll out the puff pastry and cut it into rectangles. Arrange them on a baking tray lined with parchment, leaving some space in between because they'll raise. . Brush with little olive oil and sprinkle with salt. Decorate with the thinly sliced cheese and the dandelion. Drizzle with little more oil and add a touch of black pepper. Bake at 350 F in a pre-heated oven for about 25 minutes or until the puff pastry is golden. Enjoy immediately.
https://dinnerinvenice.com/2013/04/22/puff-slices-with-dandelion-greens-and-cheese/
