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Eating Well : Potluck

Scallionsbaby cabbage

Wild Green Recipes



Farmed Salmon High in PCBs

Power of Fish Oil

for lycopene

Why Trans fats are ugly


About wild foods and cookery:

Weeds for the Wise

Harvesting Wild Foods

Forests, fields full of fine food (Detroit News)

Wild Harvest Recipes

Golden Chanterelles

Ramps and Wild Leeks

Arkansas Natural Wild Foods

Nativetech: Native American ... Food & Recipes

Edible and Medicinal Uses of Native Plants Found at Mound City (National Parks Service)

The Paleolithic Eating Support List's Recipe Collection

Foraging and You

Foraging and Me
The Wild Vegetarian Cookbook by "Wildman" Steve Brill


"All parts of the plant are edible and are high in vitamin A, iron, calcium, phosphorus, and potassium. The leaves can be eaten fresh in salad or boiled as a potherb. The author boils dandelion leaves with other wild greens to be used in a wild green quiche. The flowers can be fermented into wine and the roots roasted as a coffee substitute... Warning: ... You must be absolutely sure that you know what they are doing." /Wildfoods/

Potluck Recipes

Salad dressings
Fish & Tomatoes
Oatmeal Cookies
Apples & Yams
Split Pea Soups
Blueberry Salad
Jack's Broccoli
Mary's Nut Loaf
Barry's Tofu
ChocTofu Mousse
Joe's Smoothie
Tuna & and Tofu
Wild Salads

Lenny's cook book

recipes :

Tomato sauce
Broc Mushrooms
Veg Lasagna

Bean soup and more



The Omega Diet: The Lifesaving Nutritional Program Based on the Diet of the Island of Crete by Artemis P. Simopoulos, Price: $11.20

Wild salads and Sicilian pasta

In parts of Sicily about a third of the people eat locally grown wild vegetables three times a month or more. Men in this region have lower rates of cancer. In the USA, men who eat dark green and yellow vegetables twice a day have less heart disease and cancer (USDA). See In praise of wayside plants.

Three Ways to Cook Greens in Under 10 Minutes

Pick broccoli raab, turnip, mustard or dandelion greens or other true weedy foods (once you know what to look for).

"Sauté five cloves of garlic in olive oil until they soften; turn the heat way up and throw in the braising mix until it wilts; squirt on some red wine vinegar until it disappears; serve over pasta."

To vary, add a handful of pinenuts and raisins or 2 tsp. honey 1 T Dijon mustard and some chopped walnuts or pecans. From:

Yard Salad
1 small bunch fresh spinach
12 dandelion leaves
1/2 cup pink sorrel leaves, loosely packed
1 apple, cored and cut into bite-sized pieces
1/2 cup pecan halves
"You may substitute appropriate fresh greens for the dandelion and sorrel leaves. Wash and stem spinach. Pick and wash sorrel and dandelions. Coarsely chop dandelion leaves, and tear spinach, then toss dandelion, sorrel and spinach together in a stainless steel bowl. Put aside in refrigerator to drain and cool. When drained, pour off excess water, and add apple and pecans. Toss with dressing and serve." Adapted from Jack's Skillet by Jack Butler Posted at Greens Recipes

Next -- Authentic Sicilian:

Perciatelli/Bucatini with Wild Greens
Serves 4 - 6

Perciatelli are fat strands of pasta "pierced through" with a pin sized hole. Bucatini, similar, are spaghetti-length straight macaroni, about 3mm wide. They both take robust-flavored toppings like fresh sardines, olives and wild greens.

In Sicily, this dish is made with wild greens and homemade sheeps milk ricotta. Broccoli raabi, which is less bitter and cooks faster, can be substituted for the wild greens. You can even use asparagus and lemon juice.

Cook the pasta, for extra flavor, in the water used to cook the greens.

In place of ricotta or feta cheese, try crumbled firm tofu or Soya Kaas (no cholestrerol, lactose free, no hydrogenated oil). A sprinkle of parmesan on top (optional) adds flavor and not much dairy fat -- or use grated parmesan-style Soya Kaas here too. Or grated nuts.

2 1/4 pounds (1 kg) mixed sharp greens, such as broccoli raabe, chard, escarole, kale, collards, mustard greens, dandelion greens, arugula, or a combination

1/4 cup (60 ml) olive oil
1 clove garlic, minced
Ground hot pepper
1 pound (450 g) sturdy pasta -- perciatelli or bucatini are traditional; macaroni will do
1/4 pound (l00g) ricotta salata, sliced 1/4 inch (less than 1 cm) thick. Or same amount of extra firm tofu.
1/2 cup (60 g) grated pecorino or parmesan

Wash and trim the greens. Cook them, uncovered, in plenty of boiling salted water until tender, about 10 minutes, Remove from the water with tongs to save the water for cooking the pasta. Drain well in a colander or seive. Coarsely chop the greens.

Combine the oil, garlic, and chopped greens in a large frying pan and saute, turning until everything is coated. Continue gently until cooked through, adding water as needed to keep the greens moist. Season to taste with salt and hot pepper and remove from the heat.

Menwhile, cook the pasta in the water from the greens until tender. Drain, reserving 1 cup of the water. Toss thepasta with half of the greens and the reserved pasta water. Spread with the remaining greens and arrange the ricotta salata or extra form tofu slices on top. Serve immediately. passing the grated cheese at table.

Adapted from a recipe in THE FLAVORS OF SICILY Anna Tasca Lanza at PASTA PLUS

Chickweed Salad
Servings: 4

4 teaspoons fresh lemon juice
4 teaspoons walnut oil
Salt and freshly ground pepper
6 cups chickweed leaves and tender stems (about 6 ounces)

Pour the lemon juice into a large bowl. Gradually whisk in the oil. Season with salt and pepper. Add the chickweed, toss until evenly dressed and serve at once. "This is delicious, and barely a recipe. Chickweed is the flavor of summer; it tastes the way freshly shucked corn smells -- raw and haylike. Substitution: Any mild green, such as lamb's lettuce will do." --Jean-Georges Vongerichten From:

To Potluck Menu | Eating Well Main page

This page made August 27, 2003. Editor J. Strax.

photo credits: stockxchange

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