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Recipes If you have a great macrobiotic recipe you would like to share or are looking for new ideas to spice up your meal plan share them here.

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Old 05-22-2007, 03:12 PM   #1
bibbi
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Default Dandelion greens recipes.

Cooked Dandelion Greens

Cut the roots from the greens and discard. Wash well in cold water. Bring a large pot of water to a full boil and put the greens into the water by the handful. Bring water quickly back to the boil and cook just until wilted, two or three minutes. Drain and run cold water over to stop the cooking. Squeeze as much moisture out as possible. At this point you may wrap well in plastic wrap and freeze for future use, 8 to 10 ounces per package is a useful size.

These greens may be used as a substitute for spinach or Swiss chard in any number of recipes, from ravioli or lasagna fillings to a simple sauté in olive oil with garlic as a side dish.
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Old 05-22-2007, 03:14 PM   #2
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Dandelion greens salad with tomatoes*

* 1/2 pound torn dandelion greens
* 1/2 red onion, chopped
* 2 tomatoes, chopped*
* 1/2 teaspoon dried basil
* salt and pepper to taste

DIRECTIONS

1. In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

*you can subsitute other vegetables for the tomates if you wish.
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Old 05-25-2007, 06:24 PM   #3
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Dandelion Greens salad with Squash, Pomegranate and Pine Nuts

ingredients
6 tablespoons pomegranate juice
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
7 tablespoons extra-virgin olive oil

2 tablespoons butter, divided *you can subsitute*
2 unpeeled medium delicata squash or 1 medium acorn squash, halved, seeded, cut into 24 wedges total

1 pound dandelion greens, thick stems trimmed, leaves cut into 2-inch lengths (about 12 cups)
1 1/2 cups pomegranate seeds
1/4 cup pine nuts, toasted
preparation
Whisk pomegranate juice and vinegars in bowl. Gradually whisk in oil. Season with salt and pepper. Rewhisk before using.

Melt 2 teaspoons butter*you can subsitute* in heavy large nonstick skillet over medium-high heat. Add 1/3 of squash wedges. Cook until browned on both sides, about 5 minutes total. Transfer squash wedges to rimmed baking sheet. Repeat 2 more times with remaining butter and squash wedges. Sprinkle squash with salt and pepper. (Can be prepared 6 hours ahead. Let stand at room temperature.)

Preheat oven to 450°F. Transfer squash to oven; bake 20 minutes.

Mix greens, pomegranate seeds, and pine nuts in large bowl. Toss with half of dressing. Divide among plates; top with squash. Drizzle with dressing.
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