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Dandelion Greens with Onion and Minced Garlic
Dandelion Greens with Onion and Minced Garlic
INGREDIENTS
DIRECTIONS
Discard dandelion green roots; wash greens well in salted water. Cut leaves into 2-inch pieces. Cook greens uncovered in small amount of salted water until tender, about 10 minutes. Sauté onion, garlic, and chile pepper in oil. Drain greens; add to onion garlic mixture. Taste dandelion greens and season with salt and pepper. Serve dandelion greens with grated Parmesan cheese.
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Cantaloupe, Mozzarella and Prosciutto Salad
Cantaloupe, Mozzarella and Prosciutto Salad
INGREDIENTS
DIRECTIONS
With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add mozzarella, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.
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Cilantro Lime Shrimp
Cilantro Lime Shrimp
INGREDIENTS
DIRECTIONS
Place a large sauté pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Use a high smoke point oil since you will be cooking the shrimp on very high heat. Let the oil heat until its shimmering. If it starts to smoke, remove the pan from the heat for a moment.
Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.
Turn off the heat and mix in the cilantro, then the lime juice.
Serve hot or at room temperature. Serve alone, over rice, or in a flour tortilla. See recipe for green and fresh salsas.
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