Local Foraging in the Kitchen: Morels, Ramps, Nettles and Dandelion Greens

The sun is out and the temperatures are high! Let’s get wild. Try this morel dish recipe or read on for more tips about cooking these foraged plants.

Mette Nielsen

Sauteed Morel Mushrooms

Morels are distinctly delicious and super easy to prepare, be sure to cook them long enough. The season is very short and they can be pricy so I often add a few cultivated mushrooms into the mix – crimini, oyster, shiitake.

Ingredients

• 1 tablespoon unsalted butter
• 8 ounces mixed mushrooms, cleaned and dried
• 2 shallots, minced
• ¼ cup dry white wine
• 2 teaspoons minced fresh thyme
• 1 tablespoon minced fresh parsley
• Salt and freshly ground black pepper

Preparation

To prepare morels, trim, split in half and dip quickly in salted water and then pat thoroughly dry with clean dish cloth or paper towels. Melt the butter in a large heavy skillet over medium heat until it begins to foam. Add the mushrooms and shallots and cook, stirring occasionally, until well-browned, about 4 to 6 minutes. Then stir in the wine and the herbs. Continue cooking until the liquid becomes a glaze.

Ramps

These wild leeks are fragrant members of the lily family. Foragers swear you can smell leeks when you step on them, so that they announce themselves, and easy to find. Use ramps as you would leeks and shallots. They’re great in sautés, soups, stir-fries, scrambled eggs.

Nettles

My grandmother would laugh at the very idea I might actually pay money for stinging nettles. They grew wild on the border of the field near her house and she needed gloves to harvest them. But once they were blanched in salted water, she used them just like spinach. Her favorite technique was to simply sauté them in lots of butter and season with salt and pepper and served as a side dish. Try them in a quiche or sautéed in with the morel mushrooms (above).

Dandelion Greens

Yes, these are the same greens I don’t want in my backyard. But they’re delicious, slightly bitter, and loaded with vitamin A and calcium. They pair nicely with lush eggs, bacon, potatoes. Try tossing them onto a simple pizza with mild cheeses and sautéed mushrooms; chop and add them to creamy soups right before serving for zest; chop and add them to scrambled eggs. Toss them with roast new potatoes as they come from the oven.

Authored by Beth Dooley. Reprinted with permission from Lakewinds Food Co-op. 

Lemon Bars

The bright lemon flavor of these bars makes a great finish to a dinner of hearty Mediterranean dishes like pasta or ratatouille. Of course, they’re a delicious midday snack as well.

Via Creative Commons

Ingredients

Crust

• 3/4 cup butter, cold and cut into small pieces
• 2 cups all-purpose flour
• 3/4 cup confectioner’s sugar

Filling

• 4 large eggs
• 1 1/3 cups sugar
• 1/4 cup all-purpose flour
• 1 teaspoon lemon zest, minced
• 3/4 cup fresh lemon juice (3-4 lemons)
• Pinch of salt

Preparation

1. Preheat the oven to 350ºF. Grease a 9x13 inch baking dish.In a large mixing bowl, whisk the flour and confectioner’s sugar together. Cut in the butter with a pastry cutter or your fingers until the mixture is crumbly. Press the dough into the pan evenly.Bake for 15-17 minutes.
2. While the crust is baking, whisk the filling ingredients together in a large mixing bowl. Pour the filling onto the hot crust. Place the dish back into the oven and bake for about 15 minutes.
3. Stir together the sour cream and sugar for the topping. Gently spread the sour cream mix evenly over the bars. Bake another 5-7 minutes. Let the bars cool completely before cutting or topping with powdered sugar.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Asparagus and Bell Pepper Quiche

The fresh taste of local asparagus shines in this irresistible quiche.

Ingredients

Filling

• 1/2 pound asparagus, trimmed and cut into 1-inch pieces
• 1/3 cup red pepper, diced
• 1/2 cup shredded cheddar cheese
• 1 pre-made 9-inch pie crust

Quiche

• 6 eggs
• 2 cups half and half
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon dried thyme

Preparation

1. Preheat oven to 325°F.
2. Bring a small pot of salted water to a boil, and gently steam or blanch the peppers and asparagus until al dente, roughly 3 minutes. Drain and cool.
3. In a medium-sized bowl, combine the cooked vegetables and cheese. Mix well and scoop the filling into the pie shell.
4. Crack the eggs and add them to the bowl. Beat them slightly, then whisk in the half and half and spices. Pour the mixture into the pie shell, over the vegetable filling.
5. Bake on a center rack in the preheated oven until completely set.

Authored by Renee Russel. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Vegetarian Paella

Spain’s most famous dish layers on the flavors. Enjoy this vegetarian version with a green salad and simple sides.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, peeled and diced
• 1 large red bell pepper, seeded and diced
• 3 cloves fresh garlic, peeled and minced
• 1 medium zucchini, diced
• 2 cups canned diced tomatoes and juice
• 5-10 saffron strands
• 2 teaspoons smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 cups rice, medium or short grain
• 3 cups vegetable stock, room temperature
• 1/2 cup cooked artichoke hearts, drained and quartered
• 2 cups canned garbanzo beans, rinsed and drained
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

1. In a large oven-proof stock pot or Dutch oven, heat the oil over medium-high heat. Add the onions and bell peppers and sauté for 10 minutes or until softened. Add the garlic, zucchini, diced tomatoes with juice, saffron, paprika, and chili flakes, and sauté for 5-10 minutes. Add the rice and stock; stir, and bring to a boil. Reduce heat to low and simmer for 10 minutes.
2. Preheat the broiler on the stove while the rice is cooking. Add the artichokes, garbanzo beans, salt, and pepper. Cover the pot and simmer for 10-15 more minutes.
3. When the liquid is mostly absorbed and the rice is tender, transfer to the broiler for 5-10 minutes until the edges of the rice begin to brown and get a bit crispy. Remove from broiler and serve.

Serving Suggestion

There are a lot of layers of flavor in paella, so keep it simple with the side dishes. A tapas-style selection of olives, chewy bread and Spanish cheeses along with a crisp green salad dressed in a vinegar or lemon vinaigrette work well.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Green Goddess Salad Dressing

The classic Green Goddess dressing has a hint of anchovy for umami, but if you want to leave it out, you can. Top with cooked chicken or ham for a main course salad. Double the amounts in the dressing ingredients to make extra for salads throughout the week.

Via Creative Commons

Ingredients

• 1 clove garlic
• 1 small anchovy (optional)
• 1/2 cup lightly packed fresh parsley
• 2 medium scallions, white and green parts separated
• 1/2 teaspoon dried tarragon
• 1/4 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon white wine vinegar
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 5 ounces baby spinach, washed and dried
• 1 medium cucumber, peeled and sliced
• 1 medium avocado, sliced

Preparation

1. In the food processor, combine the garlic, anchovy (if using), parsley and the white parts of the scallions. Process to mince very finely. Scrape down and process again. Add the tarragon, yogurt, mayonnaise, vinegar and salt and process until smooth. With the machine running, drizzle in the olive oil until well mixed. Transfer to a pouring cup or jar; keeps for four days, tightly covered, in the refrigerator.
2. For the salad, spread the spinach on a platter or four small dinner plates. Cover with cucumber and avocado, and drizzle with dressing, then chop and sprinkle the scallion greens over the salads. Serve immediately.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Parmesan Drop Biscuits

Drop biscuits may not look as perfect as biscuits that are rolled and cut out, but they are just as good, and require less cleanup.

Via Creative Commons

Ingredients

• 2 large eggs, divided
• 1 1/2 cups unbleached flour
• 1/2 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup shredded parmesan cheese, preferably Parmigiano Reggiano
• 3/4 cup buttermilk, approximately 
• 3 tablespoons extra virgin olive oil

Preparation

1. Oil or put parchment paper on a baking sheet, and preheat oven to 400°F.
2. Whisk 1 egg yolk with 1 tablespoon water for egg wash, reserve the white for the dough. In a large bowl, mix flour, baking powder, baking soda, salt and. Stir in Parmesan cheese. Whisk together remaining whole egg and egg white, 3/4 cup buttermilk and olive oil, stir into the flour mixture. If it seems stiff, add more buttermilk. Use a quarter-cup measure to scoop the batter and drop onto the prepared baking sheet. Brush tops with egg wash. Bake for 10-15 minutes, until golden.

Serving Suggestion

These biscuits are best served warm and go great with a soup.

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Rhubarb Snacking Cake

It's rhubarb season! Whole wheat flour, rolled oats and tangy rhubarb combine for a scrumptious, snack-worthy cake.

Via Vegan Fest Catering

Ingredients

• 1 cup rolled oats
• 1 1/4 cup brown sugar, divided
• 6 tablespoons butter, divided
• 1 cup whole wheat pastry flour
• 1/2 cup unbleached flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup nonfat plain yogurt
• 1 large egg
• 1 cup thinly sliced rhubarb

Preparation

1. Heat the oven to 350°F. Lightly oil or butter a 9-inch square baking pan. Melt the butter. In a medium bowl, combine 2 tablespoons of the melted butter with the oats and brown sugar. Mix well and set aside.
2. In a large bowl, mix the flours, brown sugar, soda and salt. In a separate bowl, whisk together the yogurt and egg; slowly add the remaining 4 tablespoons melted butter, while whisking the mixture. Pour the yogurt mixture over the dry ingredients and stir just to combine. Quickly stir in the rhubarb. Scrape the batter into the prepared pan. Sprinkle with the topping, then bake for 30 to 35 minutes. A toothpick inserted in the center of the cake should come out with no wet batter sticking to it. Cool the cake on a rack. Serve warm, or wrap tightly and refrigerate for up to a week.

Serving Suggestion

When rhubarb is in season, make the most of its tangy, pink stalks in this quick cake. You can even make this with frozen rhubarb in the middle of winter, if you like; just bake it 5 or 10 minutes longer. Top with a dollop of whipped cream or coconut sorbet for special occasions, or just slice and enjoy!

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Green Bean Fries

Via Strongertogether.coop

These green bean “fries” are perfect as a snack or served along with sandwiches. Kids love them with creamy low-fat dressing as a dip.

Ingredients

• 1 pound green beans, trimmed
• 2 eggs
• 1 cup milk
• 1 cup flour
• 2 cups bread crumbs
• 1/2 cup grated Parmigiano Reggiano cheese
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons oregano, dried
• 3 tablespoons lemon zest (optional)

Preparation

1. Preheat oven to 350 degrees F.
2. In a medium stockpot, bring 3 inches of salted water to a boil. Add the green beans and cook for 3 minutes, remove from heat, drain and immerse in cold water to cool. Drain and set aside. In a small bowl, combine the breadcrumbs, Parmigiano Reggiano cheese and oregano with the onion and garlic powders.
3. In a wide bottom bowl, blend together the eggs and milk. Place half the flour on a wide plate, and half the bread crumbs on another plate. Working in small batches, place green beans in the flour and coat well. Remove the beans from the flour, shaking off any excess, and place them into the egg wash and coat well. Use a pair of tongs to remove the beans from the egg wash and place into the breadcrumb mixture. Coat well with bread crumbs and place the coated beans onto a large baking sheet in a single layer. Repeat the steps with the remaining beans.
4. Bake the beans for 18-20 minutes until crisp, remove from the oven and serve, garnished with fresh lemon zest.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Cauliflower “Couscous” with Asparagus and Peas

Via Stronger Together

In this brightly flavored side dish, cauliflower stands in as a wheat-free alternative to couscous. With cauliflower as the backdrop, all of the fresh spring flavors shine through. 

Ingredients

• 1 head cauliflower
• 12 ounces asparagus
• 10 ounces frozen peas, thawed
• 1/3 cup pine nuts
• Zest and juice of one lemon
• 2 tablespoons olive oil
• 1 small shallot, minced
• 2 tablespoons mint leaves, julienned
• 1 teaspoon thyme leaves, chopped
• Salt and freshly ground black pepper to taste

Preparation

1. Break the cauliflower florets apart, cutting the larger ones down until all the pieces are roughly the same size. Place the florets in a food processor and use 8-12 quick pulses to reduce the cauliflower size and texture to slightly smaller than a grain of rice.
2. In a 12-inch skillet, heat 1/2 cup water and a pinch of salt to a simmer. Add the cauliflower in a single layer. Bring back to a simmer, reduce heat a little, cover and cook cauliflower 5 minutes, or just enough to take the raw edge off, but not so much it becomes soft or loses texture. Remove the cauliflower from the skillet and drain in a colander or mesh strainer, then place in a medium serving bowl.
3. Heat a small, dry skillet over medium heat. Add the pine nuts and stir frequently. Toast just until they smell nutty and have begun to turn golden, about 3 minutes. Remove from heat and set aside.
4. Remove the woody ends of the asparagus, then cut each spear on the bias into 1-inch lengths. Wipe out the skillet used for the cauliflower, add the olive oil and heat over medium heat. Add the shallot and sauté gently for a couple minutes, until translucent. Add the asparagus and continue sautéing a few minutes more, just until the asparagus is al dente. Add the lemon zest and juice, fresh thyme and salt and pepper and cook another 30 seconds or so.
5. Add the shallot-asparagus mixture, peas, pine nuts and mint to the cauliflower. Drizzle with a little olive oil and toss gently to combine. Adjust the salt and pepper, and lemon juice to taste. Serve slightly warm or at room temperature.

Artichoke Pasta

Via Kellies Food to Glow

This quick and simple pasta salad is packed with delicious flavor.

Ingredients

• 1/2 pound pasta shells
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 tablespoon fresh garlic, minced
• 1 (14-ounce) can artichoke hearts, quartered, drained, and rough-chopped into large pieces
• 1/2 cup mixed chopped olives or chopped, pitted kalamata olives
• 2 teaspoons capers
• 1 teaspoons juice from capers
• 1/2 cup shredded Parmigiano Reggiano cheese
• 4 tablespoons fresh basil, minced
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Preparation

1. Cook pasta until al dente and drain.
2. Heat 2 tablespoons of the olive oil in a skillet and sauté the bell peppers and garlic for 2-4 minutes.
3. Add artichokes, olives, capers, and caper juice and sauté a couple minutes more.
4. Toss the pasta with the sautéed vegetables and 2 tablespoons of olive oil, lemon juice, basil, salt, pepper, and Parmigiano Reggiano. Serve cold or at room temperature.

Serving Suggestion

Delicious served with green salad and garlic bread. For a non-vegetarian pasta dish, serve with Italian sausage or meatballs.

Authored by Seward Food Co-op Deli. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop