Recipes

Here are some of our favorite things to do with Dandelion Ridge Farm veggies and herbs.
Keep an eye on this page for more recipes and ideas as the season goes by!
We love to play with our food, and encourage you to do the same!
Dandelion, Pine Nut, and Lemon Pasta

Sunny lemon, slightly bitter greens, and rich pine nuts play beautifully together in this simple yet elegant dish. And it is ready to eat in the time it takes to cook the pasta! Makes 2 generous servings.

  • 8 ounces spaghetti or angel hair pasta
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons dry white wine
  • 4 ounces (or 1 bunch) dandelion greens, including stems, coarsely chopped
  • 4 ounces (or about 4 large leaves) chard or kale, tough stems removed and chopped
  • ¼ cup pine nuts
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • juice of one lemon

1. Cook pasta according to package instructions and drain. While pasta is cooking, prepare and sauté the veggies.
2. In a large skillet over medium heat, sauté the onions and garlic in olive oil until onions are translucent, about 5 to 7 minutes.
3. Deglaze the pan with the white wine.
4. Add pine nuts, greens, salt and pepper and sauté for a few minutes, until greens are wilted.
5. Mix sautéed vegetables into cooked pasta and squeeze lemon juice over the top.
6. Serve with Zelda & Bramble Superlative Seasonings Smoked Rosemary and Peppercorn Blend sprinkled on top for an extra burst of flavor!

Recipe by Abbie Rogers
Herbed Fresh Pea Soup

This soup is the epitome of spring, full of bright, verdant herbs and early green peas. Delicious hot or cold! Serves 4.

  • 1 cup vegetable stock, unsalted
  • 4 cups fresh green peas, shelled
  • 2 cups non-dairy milk
  • 1 sprig fresh thyme, stem removed
  • 2 tablespoons fresh mint
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh basil
  • ¾ teaspoon celery leaves
  • ½ teaspoon fresh lemon balm
  • ¼ teaspoon dried marjoram
  • ½ teaspoon sea salt
  • ½ oz pea shoots, optional

1. Bring stock to a boil then remove from heat.

2. Place peas in the hot stock for 5 minutes.

3. Place peas and stock in blender. Add remaining ingredients.

4. Blend thoroughly.

5. Heat gently (do not boil) or serve cold.

Adapted from NYT Heritage Cookbook, 1972
Butternut and Red Lentil Curry

Winter squash brings the creamy and smooth elements to this Indian-inspired dish, harmonizing perfectly with the brightness of the tomatoes and lemon juice, richness of the coconut milk and red lentils, and aroma and pungency of the spices. If you don't have both spice blends on hand, you can just use 2 tablespoons of either one. Serves 4.
  • 1 tablespoon olive or coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups of cubed butternut squash (about 1 medium squash)
  • 1 ½ teaspoon grated fresh ginger or ¼ teaspoon ground ginger
  • 1 tablespoon Zelda & Bramble Superlative Seasonings Curry Powder
  • 1 tablespoon Zelda & Bramble Superlative Seasonings Garam Masala
  • 2 cups unsalted vegetable stock or water
  • 1 cups uncooked red lentils, rinsed until water runs clear
  • 1 cup coconut milk
  • 1 cup diced tomatoes (or half of a 14.5 oz can diced tomatoes with juice)
  • ¾ teaspoon salt
  • 1½ tablespoons lemon juice
  • ½ cup fresh or frozen green peas
  • 2 cups chopped kale or other greens
 
  1. Heat oil in soup pot over medium heat. Add onion and garlic and sauté until onion is translucent.
  2. Mix in cubed butternut and sauté for 5 minutes or so. Add ginger and continue cooking for 1 minute.
  3. Add Curry Powder, Garam Masala, stock, lentils, and coconut milk. Bring to a boil, then cover and simmer over low heat for 35 minutes or until lentils and butternut are done.
  4. Stir in diced tomatoes, salt, lemon juice, and peas and cook for another 5 minutes or so.
  5. Stir in kale and remove from heat.
  6. Serve over basmati or brown rice.

Recipe by Abbie Rogers
Fresh Herb Vinaigrette

This bright, summery, and versatile dressing is perfect over fresh salads or grilled veggies! Yields 2 cups.

  • ½ cup orange juice
  • 2 ½ tablespoons lemon juice
  • 2 ½ tablespoons fresh herbs, minced (basil, thyme, parsley, oregano, or mix)
  • 1 clove garlic
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 1 cup olive oil
 
  1. In blender, mix orange juice, lemon juice, herbs, garlic, sea salt, and black pepper. Blend well.
  2. With blender running, slowly pour in oil and emulsify.
  3. Dress your salad and enjoy!

Note: This dressing can be made perfectly well in a jar. Finely mince the herbs and garlic. Place into jar with remainder of ingredients. Shake vigorously.

Recipe by Chef Kevin Archer
Roasted Butternut Hummus

The addition of butternut squash and spices gives this hummus an amazingly rich, complex, and slightly sweet flavor, and adds extra veggies to an already good-for-you snack or lunch! Makes approximately 6 cups.

  • 2 cups mashed roasted butternut squash (see roasting instructions below)
  • 2 cloves roasted garlic (see roasting instructions below)
  • 4 cups cooked chickpeas, drained
  • 1 cup tahini, stirred
  • ½ cup lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon tamari
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
 

  1. Place roasted butternut and roasted garlic in a food processor and process briefly.
  2. Add all other ingredients to the food processor. Process until smooth.
  3. Serve with crackers, cut-up vegetables, or in a wrap.
 
 
To roast the squash and garlic:
  1. Heat oven to 450 degrees.
  2. Take 1 medium-sized butternut squash (about 2 pounds). Cut in half lengthwise and remove seeds. Lightly oil cut surfaces and place cut-side up on a baking sheet. Add two intact and unpeeled garlic cloves.
  3. Roast for 15 to 20 minutes, until garlic is slightly browned and aromatic. Remove garlic cloves and continue roasting butternut until soft, about 45 minutes total.
  4. Remove butternut skin and mash 2 cups of flesh. Remove garlic skin (you can squeeze the intact clove and the roasted garlic will come out).

Recipe by Abbie Rogers