Friday, May 8, 2009

Spring - Wild Greens - Recipes

I've been looking for spring recipes, the kind both my mom and mother-in-law grew up on, to use for a Mother's Day meal. My mom especially has been reminiscing about many of her own mother's recipes she made up and used during the spring when the wild greens became available. I've been able to find some recipes online using rhubarb, strawberries, dandelions, ramps, nettles, sorrels, spinach, asparagus and salmon -- some good ones and then some:

Asparagus and Smoked Salmon Quiche - see below

All you would ever want to know about rhubarb with lots of recipes.

Rhubarb Custard Pie
Rhubarb Pie with Lattice Crust
More great rhubarb recipes
Balsamic Strawberries with Honey and Basil
Dandelion Soup
Dandelion Greens Salad with Almond Vinaigrette and Feta & Dandelion Greens
Vintage Dandelion Wine
Dandelion Wine - another great recipe
Spring Tabbouleh with Sorrel and Mint
Traditional Irish Nettle Soup
Ramp and Potato Soup
Char Grilled Asparagus
Asparagus with Orange Sauce (Scroll down to bottom) I would add a tiny bit of honey for our liking
Spring Greens Salad - see below  

Smoked Salmon and Asparagus Quiche  

1 ½ cups Gold Medal all-purpose flour
1 ½ teaspoon sugar
1 teaspoon onion salt
½ cup vegetable oil
2 tablespoon milk
4 eggs, beat well
1 package (3½ to 4½ ounces) smoked salmon, flaked (I used non-smoked salmon)
1 package (10 ounces frozen asparagus cuts, thawed and drained (I used fresh and cooked/blanched first)
1 cup shredded Havarti cheese or Monterey Jack cheese (4 ounces) (I used Havarti cheese)
1 cup whipping (heavy) cream (I omitted & used ½ cup milk)
2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed (I used only 1 teaspoon of dill, one time I completely omitted)
½ teaspoon salt
1/8 teaspoon pepper  

1 Heat oven to 425 degrees. Mix flour, sugar, and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour mixture over flour mixture; stir until dough forms.

2 Pat dough on bottom and side of ungreased pie plate, 9x1¼ inches, or quiche dish, 9x1½ inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; spring over salmon. Sprinkle cheese evenly over asparagus.

3 Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche

4 Bake 15 minutes. Reduce oven temperature to 325 degrees. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes to prevent excessive browning. Let stand 10 minutes before cutting.  

Spring Greens Fruit Salad  

½ cup champagne vinegar or white wine vinegar
¼ cup olive or vegetable oil
2 tbsp honey
1 tbsp chopped fresh or ½ tsp dried marjoram leaves
dash of salt
6 cups mixed baby greens (I used spinach)
2 cups sliced strawberries
2 peaches, pitted and thinly sliced (I didn't use, replaced with more strawberries)
1 cup diced Gouda cheese (4 ounces)
½ cup hazelnuts, toasted and coarsely chopped  

1. Mix vinegar, oil, honey, marjoram and salt.

2. In large serving bowl, mix greens, strawberries, peaches, and cheese. Add vinegar mixture; toss to coat. Sprinkle with hazelnuts.

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