We turn into herbivores: dishes from dandelions and nettles. Cucumber salad with tomatoes and nuts

In our modern world, it is difficult to surprise a person with some new food. And yet, the number of recipes and their variety is often simply amazing.

Most of all, salads can contribute to fantasy, the essence of which is precisely to combine all kinds of products in one dish. Salads may include products at first glance of a completely different plan, but in the end you can get a delicious aroma and taste.

In recent years, people have become more and more attracted to salads made from wild greens: nettle, dandelion, burdock roots, plantain, sour, horsetail, wormwood and many, many others. The main thing is that the grass is not poisonous.

All these plants can be used as an independent dish or in combination with others.

Fresh wild herbs are used, but they can also be dried, so that later they can be added to various dishes.

And, nevertheless, it is best to use fresh, freshly picked grass for making salads. In this form, it completely preserves the healing properties, physiologically active substances, vitamins, essential oils.

General rules for the preparation of salads from herbaceous plants. First of all, it is necessary to carefully sort out the plants, remove impurities, sand. After that, they are washed in water, thrown back on a clean cotton cloth and dried. Some plants recommend dousing with boiling water before use, in particular nettles, to soften its burning properties.

After that, the grass is crushed, spices are added to taste. Combinations of different herbaceous plants are possible. Such multi-component salads are more valuable in terms of nutritional qualities, they have a more diverse flavor bouquet. Salads are most often dressed with butter, sour cream, yogurt, it is good to add mustard or citric acid to unleavened salads.

The best time to harvest wild herbs for salads is early spring. At this time, salads seem tastier, because the real season of vegetables will not come soon.

Nettle

Nettle is primarily vitamin C, up to 0.17% fresh, vitamin K, tannins and proteins, formic acid. In medicine, nettle is used as a hemostatic agent, in particular, for uterine bleeding. Nettle tinctures well restore a person's strength after illnesses.

Nettle, Carrot and Garlic Salad

4 tbsp. tablespoons chopped nettle leaves
4 medium sized carrots, coarsely grated
4 garlic cloves minced
4 tbsp. tablespoons chopped green onions
1 st. tablespoon chopped walnuts (you can use any)
1 st. teaspoon lemon juice, salt to taste

Mix all products, season with yogurt or mayonnaise.

Nettle and plantain salad

Prepare the herb: sort the nettles, rinse, pour over with boiling water. Rinse the plantain well and soak in salt water for 15 minutes (1 teaspoon per 1 liter of water). Chop the grass.

200 g nettle
20 plantain leaves
1-2 onion
2 tbsp. tablespoons chopped parsley and dill
3 art. tablespoons of vegetable oil
2-3 eggs
2 tbsp. spoons of 9% vinegar

Mix all the ingredients, season with vegetable oil and vinegar, sprinkle with parsley on top.

Nettle and burdock salad

Pre-prepare greens: nettles are dipped in boiling water for 5 minutes, burdock leaves - for 2 minutes. Dry the grass and chop finely. For the salad you will need:

100 g nettle
20 g burdock leaves
1 boiled egg
30 g leaf parsley

For dressing: sour cream, vinegar, salt.

Nettle and sour salad

A very simple herbal recipe:

100 g nettle
50 g green onions
50 g common sorrel

Season with vegetable oil, salt to taste.

From these products, a very savory paste is obtained, which can be smeared on dried bread.

To prepare the pasta, all the greens must be ground in a mortar with the addition of oil and salt.

Nettle and Dandelion Salad

Pour boiling water over nettle leaves or soak for 20 minutes in salted water.

Preparation: finely chop all herbs, combine with cucumber and season with sour cream or low-fat yogurt.

100 g nettle
5 pieces of dandelion leaves
1 small pickled cucumber
A few green onions.

Nettle, plantain and onion salad

Preparation of greens: scald the leaves of nettle, plantain with boiling water, dry. Grind all products. Dress the salad with sour cream, or mayonnaise, or yogurt.

100 g nettle
100 g plantain
1 bulb
1 egg
50 g horseradish (finely grated)
Salt, apple cider vinegar to taste
50 g sour cream (mayonnaise, yogurt)

Nettle salad, plantain, dandelion

Boil nettles for 2-3 minutes, dry. Soak dandelion leaves for half an hour in salt water. Chop all the greens, chop the egg and season with vegetable oil or mayonnaise. Salt to taste.

200 g fresh nettle leaves
100 g sorrel (preferably wild)
100 g plantain leaves
50 g green onions
25 g dandelion leaves
1 boiled egg
mayonnaise or vegetable oil, salt - to taste

Nettle, sorrel and apple salad

Pour boiling water over the nettle, grate the apple, chop the radish, pick the sorrel with your hands, grind the garlic with salt. Mix all the products, salt to taste, season with sour cream (you can add half a teaspoon of mustard to it), sprinkle with parsley.

50 g young nettle leaves
200 g sorrel
1 apple
4-5 pcs. radish
A few green onions
bunch of parsley
2 garlic cloves

Wild green salad with garlic

In this salad, you can add any greens that you have: nettle, plantain, dandelion leaves, dill and parsley.
Prepare nettles - pour over with boiling water, soak dandelion leaves in salt water so that bitterness disappears.

Grind all available greens in equal quantities, add crushed garlic with salt. Put the resulting mixture on lettuce leaves, roll them into squares and pour 9% vinegar for 1-2 hours. Drizzle with sour cream when serving. You can serve boiled potatoes or an egg with this dish.
Nettle salad with nuts and apples.

Boil nettles for 2-3 minutes, dry and chop. Add ground walnuts (can be hazelnuts), grated apple. Season with sauce: vegetable oil + lemon juice + honey + salt.

120 g nettle leaves
1 apple
2 tbsp. spoons of nuts
2 teaspoons vegetable oil
1 st. a spoonful of lemon juice
1 teaspoon honey
Salt to taste

Nettle and Cucumber Salad

This light and refreshing salad is easy to prepare in 5 minutes.

Scald nettle greens with boiling water, cool and chop. Add chopped cucumber. Season with sour cream or yogurt, you can drip lemon juice. Salt.

200 g nettle
1 cucumber
Dressing: sour cream, salt, lemon juice.

Nettle, radish and cucumber salad

Pour boiling water over nettle leaves, dry and chop. Add chopped radish and cucumber, finely chopped parsley, onion feathers and season.

100 g nettle
100 g radish
100 g cucumber
Parsley, chives

For dressing: sour cream with salt, ground black pepper. You can use yogurt instead of sour cream.

Plantain

An unpretentious, well-known plant grows everywhere in Russia, mainly on roadsides. Pharmacological studies have shown that plantain leaves contain carotene, ascorbic acid, vitamin K, citric acid, phytoncides, bitter and tannins. Plantain is an old folk remedy widely used to treat various diseases.

Crushed plantain leaves are used for burns, wounds, bruises, abscesses and boils, insect bites. They have a good antiseptic property, cleanse wounds and promote their rapid healing. For the treatment of respiratory diseases, decoctions and infusions of plantain are widely used, which help to cope with various types of cough in bronchitis, pulmonary tuberculosis, and whooping cough.

Plantain has a diuretic, anti-inflammatory property, which is used in medicine for violations of the functions of the digestive system, acute gastritis, peptic ulcer.

In cosmetology, from a decoction of plantain leaves, an infusion is used to wipe the skin of the face, which perfectly moisturizes dry skin and relieves irritation. Frozen broth can be wiped on the face daily, this will give the skin a fresh look. A good effect is obtained when caring for hair as a rinse.

In cooking, young fresh plantain leaves are used to make salads with the addition of potatoes, eggs, and other wild herbs. Plantain can also be used in the preparation of meat dishes, casseroles and omelettes. Shchi from plantain and nettle is excellent.

Plantain salad with cucumber

Take plantain leaves (collect away from roads), put in salted water for a few minutes, drain and grind them. Mix with chopped cucumber, onion and boiled egg. Salt and pepper to taste, season with sauce or mayonnaise, sprinkle with parsley and dill on top.

20 plantain leaves
4 cucumbers
1 bulb
1 egg
2 tbsp. tablespoons dill and parsley
For dressing: sauce or mayonnaise.

Plantain, dandelion, sorrel and nettle salad

Rinse all greens well, dry and chop finely. Add chopped eggs and radish circles to them. Season with vegetable oil, salt and pepper.

200 g plantain
200 g sorrel
300 g nettle
50 g dandelion leaves
100 g green onions
1-2 eggs
3-4 radishes

plantain salad

A very simple, healthy salad is prepared in a few minutes.

Rinse young fresh plantain leaves, chop and mix with onions. Plantain should be twice as much as onions. Add some nettle leaves (pre-scald with boiling water), a couple of tablespoons of grated horseradish.

Season the salad with sour cream with the addition of lemon juice, you can also season with apple cider vinegar. Even tastier if sprinkled with pine nuts on top. This salad is perfect for young potatoes, boiled and baked until golden brown.

Plantain salad with nuts and honey

Rinse plantain leaves and soak in salted water for 15-20 minutes. Then dry and grind. Add nuts (any) and honey. Dress the salad with vegetable oil.

200 g plantain leaves
1 st. a spoonful of nuts
1 st. honey spoon
1 st. a spoonful of vegetable oil

Plantain salad with pumpkin

Grate the pumpkin on a coarse grater, add the prepared plantain leaves (wash and soak in salted water for 10-15 minutes), finely chop them and mix with the pumpkin. Season with vegetable oil, salt to taste. Salad goes well with meat dishes.

300 g pumpkin
100 g plantain leaves

Fill with vegetable oil or sour cream.

You can add any edible wild herbs to this salad.

Plantain and cabbage salad

The salad is made in the same way as pumpkin salad, where cabbage is used instead of pumpkin.

Plantain can be eaten as a paste with sandwiches.

Soak the washed plantain greens in salted water for 10-15 minutes, grind in a mortar with salt, garlic, parsley and dill. Spread the resulting paste on toasted bread.

A delicious refreshing cocktail is obtained from crushed plantain leaves (5 g), parsley (3 g), dill (3 g), walnuts (10 g), which are poured with kefir (200 g) and beaten for 2-3 minutes.

Plantain leaves are added to meat cutlets, green cabbage soup is cooked as part of other products, healthy health drinks are made from them.

Dandelion

Young shoots of plants, which are commonly considered weeds, become in the spring a real pantry of vitamins, mineral salts and other chemical compounds necessary for well-being.

Another wonderful creation of nature you need to get acquainted with in the kitchen. This is a cute dandelion. Dandelion leaf salad is famous in France as an authentic delicacy and is served in the best restaurants. And Italian housewives never forget to sprinkle a spring salad with a handful of freshly picked herbs.

Dandelion salad

Rinse young dandelion leaves in running water (you can soak for 10 minutes in cold water), discard in a colander, cut not very finely. Add crushed garlic with salt, finely chopped lemon with skin, grated raw carrots (you can use beets), a few sorrel leaves, crushed walnuts. Season with mayonnaise and lemon juice.

100 g dandelion leaves
1 medium carrot
1-2 garlic cloves
1-2 lemon slices
1 teaspoon lemon juice
Mayonnaise and nuts to taste

Dandelion and parsley salad

Prepare dandelion leaves: soak in salted water for 15 minutes. Throw in a colander, chop. Rinse and cut the parsley. Add green onions, dill, season with oil and vinegar.

In equal proportions, take dandelion leaves, green onions and parsley. You can add garlic crushed with salt or a little mustard.

Dandelion salad with kefir

Take equal parts dandelion, coltsfoot, watercress and sorrel leaves, rinse in running water, scald with boiling water and chop. Chop tomatoes and mix with herbs. Fill with a mixture of kefir, cream and sugar. Salt to taste. Top the salad with chopped onion and borage.

Dandelion and sorrel salad

Wash equal parts of dandelion leaves and sorrel leaves, finely chop and season with vegetable oil. It is good to add honey and pine nuts. It goes well with meat dishes and cold meat appetizers.

burdock

Burdock is one of the most common wild herbs. It grows everywhere throughout the European part, in the Caucasus and Siberia, as well as in the Far East. Burdock roots contain up to 45% inulin polysaccharide, 12.3% protein, essential oils, stearic acid. The leaves and seeds of burdock also contain many useful substances.

In medicine, burdock roots are used in the form of decoctions and infusions as a diuretic. In the form of ointments, they are used externally for eczema, acne, furunculosis, and also for hair loss in the form of burdock oil.

All parts of the plant are used for food: leaves, stems, roots. Burdock root is considered a Japanese delicacy.

Burdock roots are salted, pickled, dried and baked. The dried roots are used to make baking flour by mixing with wheat or rye flour. Crushed dried burdock root is an excellent addition to the first and second courses.

Burdock salad with horseradish and green onions

For those who love spicy and savory dishes.

First, dip the burdock leaves in boiling water for 1-2 minutes, dry and cut. Grind the same amount of green onion and mix with burdock leaves. Add grated horseradish (to taste) to this mixture and season with sour cream.

Burdock root salad with cabbage and carrots

For 100 g of peeled and grated burdock roots, add 40 g of chopped white cabbage and carrots, chopped on a grater. Dress the salad with sour cream or mayonnaise. You can add fresh cucumber or radish to this salad. White cabbage can be substituted for cauliflower.

Burdock salad with egg

Scald burdock leaves with boiling water or soak in saline for 15-20 minutes, dry and chop. Season the salad with vegetable oil, vinegar, salt and pepper. Top the salad with chopped boiled egg rings.

For 300 g of burdock you will need: 2 eggs, 2-3 tablespoons of vegetable oil, 1 tablespoon of vinegar, salt, pepper.

Burdock salad with dill, horseradish and nuts

Soak young burdock leaves in salted water for 15-20 minutes, put in a colander and chop.

Add chopped dill, grated horseradish and season with sour cream. Salt to taste.

Required: 7-8 leaves of burdock, 1 bunch of dill, 10 pieces of any nuts, 1 teaspoon of horseradish, 100 g of sour cream.

2 recipes from boiled burdock root

1. Boil burdock roots until desired softness. Cut into thin sticks and season with soy sauce. Add a few pinches of mustard seed. Fill with mayonnaise. Salt to taste.

2. As in the first case, boil the roots of burdock, cut into cubes. Then fry with onions, salt and pepper, pour water or vegetable broth and put on a slow fire for 15-20 minutes. In this form, burdock roots resemble asparagus. Serve with potatoes or cauliflower.

Warm salad of burdock roots and champignons

Soak burdock roots in salted water for 15-20 minutes. Boil until desired softness, drain in a colander. Mushrooms cut into thin slices, fry for 2-3 minutes in butter with the addition of olive oil until golden brown. Add green onions and sauté a little. Mix everything, add lightly toasted almonds. Serve warm.

Required:

300 g burdock roots
150 g champignons
50 butter
3 art. spoons of olive oil
100 g almonds

Burdock Root Salad with Tomatoes

Boil burdock roots in salted water until desired softness and cut into thin strips. Cut cherry tomatoes in half. Mix everything. Add sauce: olive oil, lemon juice, salt, pepper. Put in a salad bowl, top with parsley and grated parmesan.

200 g burdock roots
200 g tomatoes
3 art. spoons of olive oil
juice of 1 lemon
50 g parmesan
1 bunch of parsley

Roasted burdock salad with carrots

Soak burdock roots in salt water for 15 minutes. Cut the burdock and carrot into thin strips. Fry in olive oil until done. Shortly before the end of the stew, pour in the white dessert wine, honey and balsamic vinegar. Sprinkle the finished salad with parsley.

Required:

One burdock root
1 carrot
3 art. spoons of olive oil
1 st. a spoonful of white dessert wine
2 tsp honey
20 g parsley
1 st. a spoonful of balsamic vinegar

Burdock stalks salad

Soak burdock sprouts 25-30 cm high with unblown leaves for 20 minutes in salted water, then boil and dry. Cut the stems into bars 5-6 cm and put in hot vegetable oil. Soak for 5-10 minutes in oil. Salt and pepper the pieces of burdock taken out of the oil, add soy sauce, crushed garlic and onions. You can add sesame or pumpkin seeds. Simmer until done.

400 g burdock
200 g vegetable oil
1 bulb
2-3 garlic cloves

Feeding young shoots of plants, which are commonly considered weeds, become in the spring a real pantry of vitamins, mineral salts and other chemical compounds necessary for well-being.

Let's eat weeds! This is by no means a joke, but a completely rational proposal, repeatedly approved by biologists and physicians.

borage grass

Cucumber leaves contain a large amount of potassium, resinous substances, malic and citric acids, vitamins C, A, tannins, saponin. The fresh leaves of borage herb resemble the smell of cucumber, hence the name of the herb. The leaves are slightly salty in taste. Cucumber grass has other names: borage, borage, borage. Borage flowers are used to make a healthy tea that improves heart function and restores strength. Warriors of Ancient Rome during campaigns used borage to strengthen the spirit and health. Cucumber grass can easily be grown on a balcony in a box. If there is no cucumber on hand, borage will successfully replace it in salads and other dishes.

Cucumber salad, sweet bell pepper and sauerkraut

Take 100 g of borage leaves, sweet bell pepper and sauerkraut. Grind all products and season with vegetable oil.

Cucumber salad with potatoes

Take in equal proportions boiled potatoes, borage and green onions. Cut everything, salt, pepper and season with sour cream or mayonnaise.

Cucumber salad with tomatoes and nuts

Grind borage leaves and mix with diced tomatoes. Add walnuts or pine nuts. Salt and season with vegetable oil. Can be topped with sour cream.

150 g borage
150 g tomatoes
1-2 tbsp. tablespoons chopped nuts
20 g vegetable oil or 100 g sour cream

Cucumber and carrot salad

Prepare the herb for the salad: rinse, put in a colander, dry.
Finely chop borage, green onions, carrot tops. Salt, pepper and season with vegetable oil.

100 g borage
100 g green onions (feather)
30 g carrot tops
Oil, salt, pepper to taste

Cucumber salad with chicken breast

This salad can be equated in satiety to the second course.

Rinse and chop the cucumber herb. Cut cherry tomatoes into halves. Rub the cheese on a fine grater to make it fluffy. Cut the chicken fillet into cubes and fry in vegetable oil, salt at the end. Mix all prepared ingredients. Cut white bread into small cubes. Crush garlic and mix with bread. Dry in the oven until slightly golden. Drizzle dressing over salad. Put dried crackers on top. Sprinkle salad with cheese.

400 g chicken fillet
100 g borage
150 g cherry tomatoes
100 g hard cheese, such as parmesan
100 g white bread
1-2 teaspoons lemon juice
2-3 garlic cloves
100 g vegetable oil
1 teaspoon mustard
Salt, pepper, dill, parsley, spices to taste

Dressing: mix lemon juice, crushed garlic, mustard, pepper, salt, vegetable oil, dill, parsley.

Cucumber salad with ham and green peas

Cut the ham into slices, cucumber grass - into strips. Add chopped eggs, canned green peas, green onions and parsley. Mix everything, salt and season with mayonnaise.

100 g borage
200 g ham
1 can of canned peas
1 bunch of parsley
30 g green onions
100 g mayonnaise

Cucumber salad with radish

A simple, refreshing salad ready in 5 minutes.

Cucumber grass cut into strips, radish - circles, season with sour cream, salt. Proportions as desired.

Cucumber salad with potatoes, green onions and celery

Grind borage leaves, green onion and celery and mix well. Add boiled potatoes and horseradish, grated. Dress salad with sour cream. Top with chopped egg.

100 g borage
50 g boiled potatoes
30 g green onions
30 g celery
1 st. a spoonful of grated horseradish
1 egg
100 g sour cream
Salt, pepper to taste

Salad of borage, garden cress with cheese

Take borage and garden cress and finely chop. Add coarsely grated cheese. Salt, pepper to taste. Fill with sour cream.

100 g borage
100 g garden cress
50 g hard cheese
100 g sour cream

Cucumber grass can be added to any dishes, it is quite capable of replacing spinach. It is added to side dishes for meat dishes, to okroshka, soups, sauces, to fried fish, and to make stuffing for pies. When pickling vegetables, borage also goes well with other ingredients. A pinch of herbs, added to any dish, refreshes it and stimulates the appetite.

Cucumber salad with Jerusalem artichoke

Grate Jerusalem artichoke, carrots, chop the leaves of borage. Salt and season with vegetable oil.

100 g borage leaves
100 g Jerusalem artichoke
100 g carrots
30 g vegetable oil

Cucumber leaf salad

Boil borage leaves in salted water, rub through a sieve and serve with butter. Salt to taste. Eat with toasted bread.

Calendula

In the wild, calendula grows on the Mediterranean coast, as well as in Central Europe. It is mainly found on rocky ledges, in thickets of shrubs, on sea coasts. In this form, calendula is considered a weed. Certain types of calendula are popular ornamental plants.

Calendula or marigold grows in central and southern Europe, Central Asia. Cultivated as an ornamental and medicinal plant. Aerial baskets contain resins, nitrogen-containing mucus, malic and salicylic acids. The seeds contain alkaloids.

Apply calendula mainly as an anti-inflammatory agent in the form of ointments, emulsions for the treatment of minor wounds, burns, frostbite. Recently, data have been obtained on the hypotensive and sedative properties of calendula.

In cooking, calendula is used in the preparation of various salads, soups, liqueurs, drinks, pasta and other healthy and tasty dishes. Calendula is valued for its rich color and aroma.

Salad of calendula, sorrel and nuts

Finely chop the sorrel, mix with crushed nuts. Boil calendula flowers in salted water for 3-5 minutes, dry. Mix with sorrel and nuts. Salt and season with sour cream. Can be seasoned with vegetable oil and honey.

100 g calendula flowers
100 g sorrel
50 g walnuts
100 g sour cream or 30 g vegetable oil +1 teaspoon honey

Salad of calendula flowers with carrots and green onions

Boil calendula in water for 3 minutes, drain in a colander. Boil carrots and cut into small cubes. Add a boiled egg, green onions and fresh cucumbers, cut into thin slices. Mix all products, salt and season with sour cream. Top with dill garnish.

100 g calendula flowers
100 g cucumbers
100 g carrots
100 g green onions
1 egg
100 g sour cream
1 bunch dill

Salad of calendula flowers, radish and grapefruit

Separate the grapefruit and orange from the membranes, cut the slices into small pieces. Arugula leaves mixed with citrus slices. Add radish sprouts. Place avocado slices and calendula flowers on top. Dress salad with sauce. Place avocado slices on top and sprinkle with marigold flowers.

20 g calendula flowers
1 orange
1 grapefruit
1 avocado
A handful of arugula leaves
Some radish sprouts

For sauce:
? glasses of orange juice
1 garlic clove
2 tbsp. tablespoons of sesame seed paste
1 st. a spoonful of agave syrup (can be replaced with regular sugar syrup)
5 pieces. marigold flowers

Preparation of the sauce: mix all the ingredients and beat until smooth with a blender.

Calendula salad with potatoes

Cut boiled potatoes into medium-sized slices, add chopped green onions and calendula flowers. Pour over salad dressing.

0.5 kg potatoes
100 g green onions
20 g calendula flowers
For refueling:
100 g vegetable oil
1 st. spoon of 3% vinegar
1 st. a spoonful of sugar
Pepper, salt to taste

Calendula salad with potatoes and cheese

Cut boiled potatoes into small cubes. Finely chop the calendula flowers. Cut the green onion into small pieces. Chop the cheese and mix with the rest of the products. Fresh cucumbers also cut into cubes. Salt to taste. Top with sour cream mixed with dill.

100 g calendula flowers
100 g potatoes
30 g green onions
100 g cheese
100 g cucumbers
100 g sour cream
1 bunch dill

Blooming Sally

Ivan tea or fireweed grows throughout the wild in Central Europe and Asia. It has a number of unique properties. He is considered the champion in the composition of vitamin C, which is more in it than in rose hips. Ivan-tea helps to cleanse the body with various intoxications, has antipyretic properties. It contains many essential trace elements necessary for a person's well-being.

Ivan-chai is well known as a wonderful tonic drink, which is useful both hot and cold. However, it is also used in salads, cabbage soup, which are especially good in early spring. In cooking, young leaves of Ivan-tea and rhizomes are used.

Ivan-tea salad with green onions

Pre-prepare young shoots and willow-tea leaves: soak in boiling water for 1-2 minutes, drain in a colander. Add chopped green onions, grated horseradish, salt to taste. Top with sour cream and lemon juice.

100 g Ivan tea
40 g green onions
1 st. a spoonful of horseradish
100 g sour cream
Juice? lemon

Ivan-tea salad with beets and carrots

For the salad, you will need the rhizomes of willow-tea, they need to be boiled in salted water and cut into thin strips. Grate boiled beets and carrots on a coarse grater. Mix all the ingredients, add canned green peas and crushed garlic. Salt and season with mayonnaise.

150 g willowherb rhizomes
50 g beets
50 g carrots
50 g canned green peas
1-2 garlic cloves
100 g mayonnaise

Ivan-tea salad with garlic and cheese

Boil willow-herb rhizomes in lightly salted water, grate. Also grate hard cheese. Grind garlic and mix with all products. Salad and season with mayonnaise.

Ivan tea salad with sorrel

Take willow-herb leaves and finely chop. Also add chopped sorrel leaves. Instead of sorrel, you can use oxalis grass. Mix herbs. Chop the hard-boiled egg and add to the herbs. Salad and season with sour cream or mayonnaise.

50 g Ivan tea leaves
50 g sorrel
1 egg
50 g sour cream or mayonnaise

Ivan-tea salad with green onions and horseradish

Boil young shoots of willow-tea in salted water for 1-2 minutes, put in a colander and chop. Mix with chopped green onions and grated horseradish. For dressing, use vegetable oil combined with lemon juice.

50 g Ivan tea
30 g green onions
1 teaspoon horseradish
30 g vegetable oil
1 teaspoon lemon juice

sweet clover

Sweet clover or burkun in terms of nutritional value is not inferior to clover and alfalfa. It is used for animal feed, silage, hay and hay meal. Sweet clover well desalinates the soil, enriches it with nitrogen. Sweet clover is an excellent honey plant, from 1 hectare bees can collect 200-600 kg of high quality honey. Sweet clover is a valuable food plant. Young plants are used to make soups, okroshkas and salads.

Salad with sweet clover, cucumber and green onions

Cut young sweet clover leaves and mix with chopped cucumber. Chop green onions and add to food. Crumble boiled eggs, mix with all ingredients and season with sour cream or mayonnaise. Salt to taste.

100 g sweet clover leaves
50 g fresh cucumbers
50 g green onions
2 eggs
100 g sour cream

Salad with sweet clover and potatoes

Prepare sweet clover leaves, finely chop, boil potatoes and cut into small cubes, chop green onions and mix with other products. Salt everything. Top with sour cream or mayonnaise.

100 g sweet clover leaves
50 g potatoes
30 g green onions
100 g sour cream

Salad with sweet clover, beets and green onions

Cut sweet clover leaves, grate boiled beets on a coarse grater, chop green onions. Mix all products, salt and season with sour cream or vegetable oil.

100 g sweet clover leaves
100 g beets
50 g green onions

Oxalis (Oxalis)

Perennial herbaceous plant. It grows everywhere in moist fertile soils in forests, in mossy wet places. Often appears on personal plots in the form of weeds.

Oxide has a number of useful properties. It can improve metabolism. Eliminates heartburn, vomiting, normalizes blood pressure. Oxygen is able to neutralize mercury and arsenic poisoning. Oxygen has anti-inflammatory, antihelminthic, hemostatic, wound-healing effect. It is used in the form of infusions and decoctions in the treatment of the gastrointestinal tract, in particular, with gastritis. Oxalis leaves contain a large amount of potassium oxalate, which gives the herb a sour taste, hence the name "sour". There is another name for this herb - hare cabbage.

Oxalis leaves are added to salads, cabbage soup and main dishes, and are also used to make a refreshing drink. Oxide can replace sorrel in acidity.

Oxalis grows in the wild and as houseplants.

Acid salad with green onions

Rinse the sour leaves and put in a colander, then chop. Chop green onions and parsley. Mix everything, salt and season with sour cream or mayonnaise. Sprinkle dill on top.

100 g sour leaves
20 g green onions
10 g dill
50 g sour cream or mayonnaise

Oxalis salad with other herbs

Take the leaves of nettle, plantain, dandelion, coltsfoot - they need to be scalded with boiling water. Add chopped sour leaves, green onions, fresh cucumbers. For lovers of spicy, it is good to add a little mustard or crushed garlic. Mix everything, salt and season with sour cream or mayonnaise, you can low-fat yogurt.

50 g sour leaves
50 g fresh cucumbers
50 g nettle leaves
50 g plantain
50 g dandelion
50 g coltsfoot
30 g green onions
100 g sour cream or mayonnaise

Meat salad with sour, green peas and onions

To the boiled meat, cut into small cubes, add fresh cucumbers, chopped boiled egg, sour, green onions. Mix everything, pepper, salt, add mustard (to taste). Fill with sour cream or vegetable oil, you can low-fat yogurt.

50 g sour leaves
200 g meat
50 g fresh cucumbers
50 g green onions
50 g canned green peas
150 g sour cream or 50 g vegetable oil

Kislitsa salad with tomatoes and cucumbers

Cut the sour leaves, add the tomatoes, chopped into cubes, fresh cucumbers, cut into thin slices, and boiled carrots, grated on a coarse grater. Chop the green onion. You can include cabbage, preferably Beijing, it is more tender. Mix all the ingredients, salt and season with sour cream or vegetable oil.

100 g sour leaves
100 g tomatoes
100 g fresh cucumbers
1 medium carrot
30 g green onions
50 g cabbage
100 g sour cream or 50 g vegetable oil

Salad of sorrel with spinach

Take sour leaves, spinach and chop. Cut green onions, add grated nuts (any). Mix everything. Top with sour cream or low-fat yogurt.

50 g sour leaves
50 g baby spinach
30 g nuts
30 g green onions
100 g sour cream or yogurt

Acid salad with chicken breast and cheese

Cut the chicken breast into small cubes, lightly fry and cool. Cut the radish cucumbers into thin slices, mix all the products. Add chopped sour leaves. Salt and pepper. Fill with sour cream. Top the salad with green dill and grated parmesan cheese.

100 g sour
100 g cucumbers
50 g radish
50 g cheese
1 bunch dill
100 g sour cream

Salad of sorrel and sorrel with nuts

Leaves of sorrel, sorrel, chop. You can add other field herbs: nettle, dandelion, gout. Chop walnuts and mix with herbs. Add salt and pepper to taste. Fill with any vegetable oil. Flaxseed oil with its spicy aftertaste is perfect.

All herbs 50 g
50 g nuts
30 g vegetable oil

Good afternoon, dear readers. Today I present the first contest recipe. Spring is in full swing, and greenery is already in full swing in our diet. Today, Elena Kurbatova will show her recipe for nettle salad and dandelion leaves, we give her the floor.

In an article about the competition, Anatoly himself mentioned that he was ready to try such salads. So meet my healthy vitamin salad. On the street we have wonderful weather, spring, everything is blooming and fragrant, just the soul sings. It's time to prepare healthy salads from the first fresh greens.

Although I grew up in the village, I’ll be honest - we never prepared such salads, somehow it’s not customary for us there, but how in vain, because when I read how much good there is in young dandelion leaves and young nettles, I regretted it that we had not prepared such vitamin salads before.

The composition of the salad, in addition to nettle leaves and dandelion, includes fresh cucumber and various greens: dill, parsley and green onion feathers. I already bought a cucumber, our local, not imported, I still trust our cucumbers more. Each of these ingredients is of great benefit to our body in the form of essential vitamins, trace elements and macronutrients.

• Young dandelion leaves - 100 g
• Young nettle leaves - 100 g
• Cucumber - 1 pc.
• Parsley and dill greens - a small bunch
• Green onion feathers - 10-15 pcs. If you like green onions, you can put more.

For salad dressing:

• 3 tablespoons unrefined vegetable oil
• 2 teaspoons lemon juice
• Salt - a pinch
• Black pepper on the tip of a knife.

What I want to point out right now. Dandelion leaves should be collected in clean places, preferably outside the city, in the countryside, for example. On the bushes where you will collect leaves, yellow dandelion flowers should not yet bloom, so try to find bushes that have not yet bloomed, there are a lot of them, especially now. Why not blooming, there is an opinion that they have more vitamins.

We collect nettles in the same way, young, up to 15 cm high, of course, at this time it will not bloom yet and everything is suitable for salad. We also collect the collection in clean places, in no case near the roads, but it is better to go out of town and collect really useful greens. Keep in mind that you need to collect nettles with rubber gloves so as not to burn your hands.

Dandelion leaves for 1 hour should be put in cold salted water, add 2 teaspoons of salt per liter of cold water. It is believed that in this way bitterness comes out of the leaves.

Dandelion leaves contain vegetable protein, which performs a nutritional function in the body. Adherents of traditional medicine use them for anemia, as well as for a general weakened state of the body.

When the hour has passed, rinse the dandelion leaves under running cold water and cut, as you usually cut greens, I did not cut too finely.

Now it's time to work with nettles. Nettle is rich in vitamin C, necessary for humans, and in terms of the amount of carotene, it bypasses even carrots. It relieves inflammation, strengthens the body and promotes better blood clotting.

Rinse nettles thoroughly under running cold water and put in a colander. Now boil half a liter of water and pour boiling water over nettles in a colander. So that hot water does not remain on the leaves for a long time, we use a colander with holes so that the water passes through them, and nettles after such a “shower” will not burn you. I read some recipes where the nettle was simply washed and cut, but I was afraid of something, but as it is, it will burn the tongue))). If you are not afraid of burning, do not use boiling water.

When cutting nettles, I cut off the unnecessary lower part of the stem, and cut the rest in the same way as dandelion leaves. I put everything in a deep bowl.

It remains to cut the cucumber. I cut the cucumber into half circles, you can make a quarter of a circle, as you like. By the way, the cucumber consists almost entirely of water, but its beneficial properties are incomparable with ordinary drinking water.

Cucumber, no worse than water, quenches thirst and removes all harmful toxins, toxins and heavy metals from the human body. Also, this vegetable has a positive effect on the body as a whole, rejuvenating it both from the inside and outside.

It remains to rinse the parsley, dill and green onions and finely chop them. All this greenery is also rich in usefulness. Parsley contains 4 times more ascorbic acid than the well-known fruit of the lemon tree. The inclusion of this healthy greens in the diet reduces the risk of developing diabetes, removes excess water from the body, normalizes blood pressure in hypertensive patients and improves eyesight.

Dill is rich in rutin, it has a positive effect on the state of blood vessels and capillaries. It has long been used in folk medicine for sleep problems, severe headaches and migraines, and heart failure.

Green onion feathers are excellent defenders of the body during the period of exacerbation of colds and viral diseases. In addition, green onions contain a large amount of zinc, this trace element is responsible for the condition of hair and nails in women, as well as for reproductive function in both sexes. The lack of zinc in the body leads to a weakening of the immune system, and therefore to an increased susceptibility to viral diseases.

We mix all the ingredients of the salad with nettle and dandelion and arrange on portioned plates. Pour dressing over salad directly on serving plates.

How to Make Nettle and Dandelion Salad Dressing

Everything is very simple. Mix vegetable oil, lemon juice, salt, pepper in a bowl and you're done. This is how we pour our vitamin salad. In my opinion, it is impossible to think of a tastier, better and healthier dressing. I often use this for various salads.

I liked the taste of this healthy salad, there is bitterness from dandelion leaves, but barely noticeable, and the salad is fresh and light, and how many vitamins are in it! Prepare such a salad of nettle and dandelion leaves and saturate your body with everything you need for health! Hope this recipe is helpful for you.

With respect and love, Elena Kurbatova.

After long winter days in spring, so often in our diet there is not enough “live” vitamins. Let's try to diversify our table not only with tasty, but also healthy dishes and prepare a vitamin salad from fresh herbs and nettles according to a simple recipe.

We will need:

1 bunch of nettles;

1 bunch of green dandelions;

1 bunch of green onions;

1 bunch of parsley;

1 bunch of dill greens;

1 fresh cucumber;

200 gr. radishes;

2 eggs;

juice of half a lemon;

salt;

100 gr. mayonnaise or sour cream

Nettle and Dandelion Salad

1. We sort out nettle and dandelion greens, remove debris, and wash in several waters.
2. Soak dandelion leaves in salt water for 1 hour: 1 tablespoon per 1 liter of boiled water. Then we strain the water through a colander, dry the dandelion greens on a cloth napkin. Finely chop with a knife.
3. Pour boiling water over the nettle, leave for 10 minutes, strain the water through a colander, dry. Finely chop with a knife.
4. Boil the eggs until tender - about 12 minutes after boiling water. Clean and cut into strips.
5. We wash the vegetables, cut into thin rings.
6. We wash parsley, dill, onion under running water and finely chop with a knife.
7. We mix all the ingredients, season with sour cream, lemon juice, salt to taste.

Such a salad of nettle and dandelion greens can be served on the table with other dressings. To do this, mix 3 tablespoons of vegetable oil with 1 tablespoon of lemon juice, salt to taste, pepper and pour greens.

Nettle and dandelion green salad goes well with almost any side dish, as well as meat, fish, offal.

Spring grasses can not only delight the eye and remind you of the onset of the warm season. They are also a source of a huge amount of vitamin and mineral elements, and have a lot of medicinal qualities. Our ancestors actively used them for therapeutic purposes and simply included them in their daily diet to prevent and treat spring hypovitaminosis and other pathological conditions. And now many dishes based on spring herbs can be prepared with your own hands, a salad of dandelions and nettles will be an excellent option, the recipe of which we will now consider in variations in more detail.

The preparation of nettle and dandelion salads has several secrets. So dandelion leaves have a rather unpleasant bitter taste. In order to get rid of it, it is worth soaking them for about an hour, and preferably more, in salted water.

How to cook nettle and dandelion salad with egg and kvass dressing?

To prepare such a dish, prepare one hundred grams of young nettle leaves and the same number of dandelion leaves. Also boil one hard boiled egg. You will also need a couple of tablespoons of vegetable oil, two tablespoons of kvass, a tablespoon of lemon juice and a little salt.

To prepare a salad, you first need to prepare the greens, dry it a little and cut it into smaller pieces. You should also chop the eggs. Combine the ingredients and add a little salt depending on your taste preferences. Season the resulting composition with a mixture of vegetable oil, freshly squeezed lemon juice, and kvass. Mix well the finished dish and immediately serve it to the table.

Nettle and dandelion salad with walnuts

To prepare such a tasty and very healthy dish, you will need one hundred grams of dandelion leaves, fifty grams of nettle leaves, five or six walnut kernels, as well as one medium head of onion and a couple of tablespoons of unrefined vegetable oil.

Prepare the greens, chop it well. Crush the nuts in a mortar or grind with a blender. Combine the ingredients and stir them. Place chopped onions on top and pour vegetable oil over the dish.

Dandelion leaf and nettle salad with mixed herbs

To prepare such a truly spring dish, you will need two hundred grams of young nettle leaves, one hundred grams of sorrel, as well as fifty grams of dandelion leaves, one hundred grams of plantain leaves and one hundred grams of green onion feathers. In addition, prepare a couple of hard-boiled eggs, mayonnaise or unrefined vegetable oil and salt.

Prepare the greens (scald the nettle, soak the dandelion, rinse all other ingredients well) and dry it a little. Chop up the herbs. Combine the resulting composition with a couple of chopped hard-boiled eggs, season with some mayonnaise or vegetable oil, salt, depending on your taste preferences. To decorate such a dish, you can use parsley and radish slices.

Salad with cranberry juice and cabbage pickle

To prepare such an interesting salad, you will need three hundred grams of nettle and dandelion leaves, as well as a tablespoon of sauerkraut brine, cranberry juice and unrefined sunflower oil.

Prepare the greens and chop them smaller, combine the resulting mass with a spoonful of cranberry juice (by the way, it can be replaced with sour apple juice), as well as with a spoonful of sauerkraut brine. Fill the dish with vegetable oil.

Field herb salad

To prepare such a multi-component and extremely healthy dish, prepare one hundred grams of clover, nettle, dandelion, sorrel and field garlic. You will also need a couple of tablespoons of unrefined olive oil, a tablespoon of wine vinegar, fifty grams of finely chopped onions, a teaspoon of unrefined sugar and a tablespoon of mustard.

Prepare the nettle and dandelion as we advised above, just rinse all other herbs well. Chop them up, mix them together and mix. Dress the salad with vegetable oil, wine vinegar, brown sugar and a spoonful of mustard, then mix well.

herb salad

To prepare such a salad, you will need dandelion leaves, nettles, as well as sorrel, parsley, borage, watercress, green onions, lovage and dill. Combine these ingredients in equal proportions to get a couple of handfuls of fresh herbs at the exit. Also prepare a couple of hard-boiled eggs and a medium onion. Prepare the herbs, dry them a little, chop and mix together. Add to them a couple of boiled eggs, diced, and a chopped onion.

For dressing such a dish, it is best to use one glass of kefir, adding a little salt, juice and grated peel from half a lemon or a drop of apple cider vinegar to it.

Serve this dish, tossing well, immediately after cooking.

We have given only a few options for using dandelion greens and nettles for salads. You can figure out how to combine these products with others in your kitchen. In any case, spring greens will bring great benefits to your body.

Ekaterina, www.site

P.S. The text uses some forms characteristic of oral speech.

We consider nettles, dandelions, plantains, clover and other quinoa as weeds and actively fight them. Meanwhile, it has long been known that these plants have truly unique medicinal properties. They are a real storehouse of vitamins C and B2, iron, calcium and potassium - which means they are simply necessary for women's health and beauty.

In addition, it turns out that tasty and healthy dishes can be prepared from these greens - all kinds of soups, delicious salads and nutritious smoothies. And what an incredible number of pies, pies, omelettes, casseroles and desserts are obtained from these seemingly ordinary weeds!

WomanJournal.ru has reviewed dishes from dandelions, nettles, sorrel, clover and quinoa and invites you to cook 12 wonderful recipes - salads, soups, sauces, casseroles, pastas, pizzas and jams - from "grass food".

So, having found thickets of nettles or meadows of dandelions near the house, do not rush to pull out these “weeds”: now you can please yourself and your loved ones with original dishes.

Dandelion salad with pumpkin and pomegranate

What You Need (for 8 servings) :

6 art. spoons of pomegranate juice

1 1/2 tbsp. spoons of balsamic vinegar

1 1/2 tbsp. tablespoons red wine vinegar

7 art. tablespoons 1 extra virgin olive oil

2 tbsp. butter spoons

1 medium pumpkin, peeled and cut into 24 pieces

500 g dandelion leaves

1 1/2 cups pomegranate seeds

1/4 cup toasted pine nuts

Ice water

How to cook dandelion salad with pumpkin and pomegranate :

• For dressing: mix pomegranate juice and balsamic vinegar in a bowl, add a few drops of olive oil, season with salt and pepper.
• Melt 2 tbsp. tablespoons butter in a skillet over medium heat. Add 1/3 pieces of pumpkin. Cook, flipping, until pumpkin is brown, about 5 minutes. Place the pumpkin pieces in a baking dish. The remaining pieces of pumpkin are also lightly fried in butter and put in the same form.
• Bake the pumpkin in the oven at a temperature of 230 C (mark 4-5 in a gas oven). Cook for approximately 20 minutes.
• Cut off the stems of dandelions and wash the leaves under cold water and dry.
• Combine dandelion greens, pomegranate seeds and pine nuts in a large bowl. Add 1/2 dressing. Put the salad mix on serving plates, put pumpkin slices on top of the greens, drizzle with the remaining dressing.
• Dandelion salad with pumpkin and pomegranate is ready.

Bon appetit!

Sorrel and radish salad

30-36 pcs. red radish

1 st. a spoonful of rice vinegar

1/2 teaspoon minced fresh ginger

1/4 teaspoon salt (or more to taste)

10-12 sorrel leaves

How to make sorrel and radish salad :

• Wash and peel the radishes, cut into thin slices and place in a bowl. Add rice vinegar, ginger and 1/4 tbsp. spoons of salt. To stir thoroughly.
• Sorrel leaves cut into a thin ribbon, put in a bowl with radish and ginger. Add salt to taste, serve immediately.
• Sorrel and radish salad is ready.

nettle pesto

120 g young nettle leaves (tops)

6 stalks garden mint

1 garlic clove

75 g pine nuts

100 g Parmesan cheese

75 ml rapeseed oil

Salt and pepper to taste

How to make nettle pesto :

• Soak nettle leaves in a bowl of cold water for 1 minute, rinse well and dry (it is better to use gloves to protect your hands).
• Place all ingredients except oil, salt and pepper in a food processor and process. Slowly add the oil and continue grinding until the consistency of the sauce.
• Taste and add salt and pepper to taste. Pour the sauce into a glass jar previously scalded with boiling water. Nettle pesto can be stored in the refrigerator for up to a month.
• Serve nettle pesto with pasta, side dishes and toast.
• Nettle pesto.

Bon appetit!

nettle rice

Frittata with nettles and red potatoes

4-5 small red potatoes

5 st. spoons of butter

150 g nettle leaves

Sea salt

1 large onion

Olive oil

How to make frittata with nettles and red potatoes :

• Caramelize the onion: cut the onion into thin slices, fry in a pan with 2 tbsp. spoons of butter and 1 tbsp. tablespoon olive oil until golden.
• Soak nettle leaves in a bowl of cold water for 1 minute, rinse well and dry (it is better to use gloves to protect your hands). Then send nettles to a pan with onions and cook for about 2-3 minutes. Set aside.
• Cut the potatoes into thin slices, put in a pan with 3 tbsp. spoons of soft butter, salt, pepper and fry until golden brown.
• Put the potatoes in a baking dish, put nettles and caramelized onions on top, add pepper and salt if necessary.
• In a bowl, beat the eggs, pour the egg mixture into the potato-onion-nettle mass.
• Preheat the oven to a temperature of 180 C. Put the baking dish in the oven and cook for about 15-20 minutes.
• Remove the frittata from the oven, cool slightly, cut into pieces. Serve warm or cold.
• Frittata with nettles and red potatoes is ready.

Bon appetit!

Nettle cream soup

What You Need (for 4 servings) :

1 st. a spoonful of butter

1/2 onion, chopped

1 potato, peeled

125 g nettle leaves (collected in nature, away from the roads)

8 cups water or broth

Nutmeg

Salt and pepper to taste

2 boiled eggs

Chopped dill or chives

How to make Creamy Nettle Soup :

• Soak nettle leaves in a bowl of cold water, rinse well and dry (it is better to use gloves to protect your hands).
• Pour 1-2 cups of water into a small saucepan and lower the nettle leaves there. Boil nettle leaves for 5 minutes. Set aside.
• In a large saucepan over medium heat, sauté onion in butter until soft.
• Cut the boiled nettle leaves, add them to the onion mass, add the potatoes and cook for a few minutes. Pour in water or broth, salt. Cook by bringing to a boil for about 15-20 minutes. Then remove from heat and cool slightly.
• Using a blender, grind the finished soup to a puree state, add salt to taste, if necessary, pepper and chopped nutmeg.
• Serve the soup in bowls with sour cream and half a boiled egg.
• Serve with dill or chives.
• Nettle cream soup is ready.

Bon appetit!

Penne with shrimp, tomatoes and clover

Cooking time: 15 minutes

What You Need (for 4 servings) :

400 g tube-shaped pasta

20 g butter

2 minced garlic cloves

500 g cherry tomatoes, cut into quarters

300 g peeled king prawns

Zest of 1 lemon

Freshly ground black pepper to taste

1 st. tablespoons chopped parsley

1 st. tablespoons crushed clover

Lemon slices for garnish

How to make foam with shrimp, tomatoes and clover :

• Lightly fry the garlic in butter. Add tomatoes and cook over low heat for 10 minutes.
• Cook pasta according to package instructions. 5-7 minutes before cooking, add garlic and tomatoes, as well as king prawns. Cook until the prawns turn pink. Drain the water.
• Serve penne sprinkled with lemon zest, chopped parsley and clover. Decorate with lemon slices.
• You can sprinkle the pasta with grated Parmesan cheese. Serve immediately.
• Penne with shrimp, tomatoes and clover is ready.

Bon appetit!

Greek pizza with nettle

Ready pizza dough

1 head of garlic

Olive oil (Extra virgin)

4 cups nettle leaves (collected from nature away from the roads)

1/4 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

2 tbsp. tablespoons grated Pecorino cheese (can be substituted with Parmesan)

1 st. teaspoon chopped thyme (thyme)

1/2 cup grated mozzarella cheese

1/2 cup grated Provolone cheese (or any hard young cheese)

1/2 cup grated Fontina cheese (or any hard white cheese with a rind)

How to cook Greek pizza with nettles :

• Peel the garlic, cut into quarters, fry in olive oil until golden brown.
• Blanch nettle leaves in salted water for 1 minute, then plunge into ice water. Dry.
• Roll out the finished pizza dough and make 12 small round pizza shapes.
• Put garlic in each form, add red and black pepper, sprinkle with grated Pecorino or Parmesan cheese and thyme (thyme). Add chopped nettle leaves, grated Mozzarella cheese, provolone (or any hard young cheese) and Fontina (or any hard white cheese with a crust) .
• Preheat the oven to 230C (mark 4-5 in gas ovens).
• Place the pizzas on a baking sheet previously greased with oil and send to the oven for 6-8 minutes until the pizzas are covered with a brownish crust.
• Remove the pizzas from the oven, cut into slices and serve with a drizzle of olive oil.
• Greek pizza with nettle is ready.

Bon appetit!

Empanadas with dandelions and goat cheese

Cooking time: 1 hour 20 minutes

1 cup wholemeal flour

1 1/4 cups all-purpose flour

Sea salt

Freshly ground black pepper

1/2 teaspoon apple cider vinegar

Ice water

3 large bunches of dandelion leaves

1 1/2 cups finely chopped onion (about 1)

1 cup sliced ​​leek (about 1 leek)
1/4 cup olive oil
3 garlic cloves, minced
1/8 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper
300 g goat cheese
1/2 cup chopped pecorino romano cheese (can substitute parmesan cheese)

How to make Dandelion and Goat Cheese Empanadas :

• Grind flour, 1 teaspoon salt and 1/2 teaspoon black pepper in a food processor, gradually adding oil.
• In a bowl beat 1/2 eggs until foamy, add apple cider vinegar and ice water until 1/2 bowl volume. Pour the prepared liquid mass into the bowl of the combine and continue mixing until the consistency of sour cream. Pour the batter into a plastic bowl and refrigerate overnight.
• Preheat oven to 180 C.
• Soak the dandelion leaves in salted water for about 1 minute until the water changes color. Then dip the greens in ice water for a few more minutes, then chop finely. If possible, squeeze out all the juice that gives bitterness, and set aside the greens.
• In a skillet previously brushed with olive oil, cook chopped onions and leeks until soft, about 8 to 10 minutes. Add garlic and continue cooking for 1 more minute. Add 1/2 teaspoon salt, red pepper, 1/2 teaspoon salt black pepper and cayenne pepper, mix. Remove from heat and let cool.
• In a bowl, combine shredded goat cheese, Pecorino Romano (or Parmesan), dandelion greens, and onion mixture.
• Divide the dough into 8 portions, roll out large circles for empanados patties. Put 1/3 cup of filling in the middle of each circle, wrap the pies and pinch around the edges. Brush each pie with egg mixture (1/2 egg beaten until foamy).
• Place the empanados on a baking sheet lined with parchment paper. Bake until golden brown, about 25-30 minutes.
• Serve the empanados cold.
• Empanados with dandelions and goat cheese are ready.

Bon appetit!

Tortillas with sorrel pesto

What You Need (for 8 servings) :

1 1/2 cups fresh sorrel leaves, finely chopped

1/2 cup grated Parmesan cheese

1/4 cup pine nuts

1 teaspoon freshly squeezed lemon juice

Sea salt

1/2 cup extra virgin olive oil

8 crispy flatbreads

4 cups chopped greens (quinoa, wood lice, plantain, clover)

How to make sorrel pesto tortillas :

• For the pesto: Combine chopped sorrel, Parmesan cheese, pine nuts, lemon juice and 1/2 teaspoon salt and process in a food processor until smooth. Slowly add olive oil and continue blending until the consistency of a sauce. Pour into a glass jar, previously scalded with boiling water. The sauce can be stored in the refrigerator for up to 3 days.
• Sprinkle the tortillas with sorrel pesto, sprinkle each tortilla with chopped herbs, add salt to taste.
• Sorrel pesto tortillas are ready.

Bon appetit!

dandelion jam

250 dandelion flowers (collected from nature, away from the roads)

4 glasses of water

1 kg sugar

How to make dandelion jam :

• Put the dandelion flowers in a large bowl of water (take 4 cups of water), close the lid and leave for 1 hour. Then put the bowl in a cold place or in the refrigerator overnight.
• The next day, take the dandelions out of the water, add 1 kg of sugar and freshly squeezed juice of 1 lemon to the water. Pour water into a saucepan and put on fire, cook for about 2 hours, until the water boils away, stirring constantly.
• After 2 hours, remove the foam from the resulting syrup. Remove syrup from heat and let cool.
• Pour the finished jam into a glass jar, previously scalded with boiling water. Serve chilled.
• Dandelion jam is ready.

Bon appetit!