Fried lentil cakes, oven roasted eggplant and bell pepper, bulgur, homemade tzatziki with thyme and mint from the garden, dandelion salad.
Dandelion leaves were the perfect addition to this weeknight meal. Tips for preparation: the old and young leaves alike are edible, but the thicker ribs of the larger leaves can be removed if desired. Let the leaves soak in cold water and drain right before serving. This will both keep them crisp and reduce some of their bitterness.
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