Dandelion-Onion Quiche with Cracked Coriander

From Pat McGovern, Upper Valley Localvoresdandeliongreens

Here’s a variation of a basic recipe for quiche from “Laurel’s Kitchen” cookbook.

3 local eggs, slightly beaten
1 3/4 (1 and three-quarters) cups warm local milk
one-half teaspoon salt
pinch pepper
pinch nutmeg
three-quarter cup grated local cheese
one cup cooked vegetables (onions, leeks, dandelions, etc.)
olive oil or butter
uncooked 9-inch pie crust

Preheat oven to 350 degrees.  Combine eggs, warm milk, salt and pepper, and cooked veggies. Spread the cheese evenly in the bottom of pie shell and pour milk/egg/veggie mixture over it. Sprinkle with nutmeg and dot with butter (I forgot to dot with butter so it would appear to be unnecessary.) Place pie on a cookie sheet. Bake for 30-40 minutes or until set. If the middle is not quite set, don’t worry; quiche needs to stand 10 minutes before serving and should be firm after that. Chop an onion or some wild leek and saute in olive oil or butter for a bit then add the chopped dandelion. Add some salt, pepper and nutmeg and cook until the dandelion seems ready (you’ll want a cup of cooked dandelion-onion mixture), then add the veggies to the milk/egg mixture. For cheese, I used a combination of Grafton Cheddar and Neighborly Farms cheddar with green onion.

Spring Tonic – Bitter Greens Soup

From Katrina Hall, She’s In the Kitchen Blog

As a longtime student of herbs, both culinary and medicinal, as soon as the snow melts and the herbs start peeping up, thoughts turn to the spring ritual of tonics and bitter greens. I usually make a thin soup of two or three kinds of bitter greens and puree it, pour it in a mug, and sit outside looking up at the sky and the trees. Pure contentment. You can FEEL your body waking up and shedding the heaviness of winter!  If you feel adventurous, you can snip your own dandelion greens, or new nettles ( wear gloves!) but I opted for a mix of fresh rapini and watercress, with a little parsley for detoxification. After a few sips, I thought a spoonful of my garlicy homemade herb cheese would add a little pizazz, so in it went. Just delicious!

To make the soup:
3 cups homemade chicken stock
salt and freshly cracked pepper to taste
3 cups chopped rapini or dandelion greens (no stems)
3 cups chopped watercress or stinging nettles (stems ok)
1/2 cup chopped Italian parsley (stems ok)

Bring the stock to a simmer and add the greens. Cook for ten minutes, then take off heat.  Using an immersion blender, puree soup. Pour into mugs or bowls and serve with a heaping soup-spoonful of herb cheese, stirring it into the soup as you sip it.