Four Nights A Week

This week our CSA share included a bunch of dandelion greens. Admonished to “try them”, we took the challenge, and in all honesty, enjoyed them!

The creative behind this recipe, Martha Rose Shulman, is an American cookbook author and one of the New York Times Cooking Columnists that I seek out. Her recipes are creative and reliably tasty. While the originally published recipe calls of a yeasted olive oil crust, “we” (meaning this family’s pie-crust expert, AKA Adrien) chose to use a savory pie crust we’ve perfected over time.

The recipe for Dandelion Tart, was first featured in a New York Times article published in 2009 – “Just Don’t Call Them Weeds”. After this adventure in cooking, I promise I won’t! The recipe is gifted through my subscription to the New York Times, and the ingredients to have on hand are listed below:

Dandelion Tart

Ingredients:

• Generous bunch dandelion greens
• Extra virgin olive oil
• Onion
• Mushrooms
• Garlic
• Large or extra large eggs
• Low-fat milk
• Gruyère cheese
• Yeasted olive oil crust (see headnote)