Just Dandy

dandelion greens

I haven’t done a tart for dinner in a while, so between the beautiful dandelion greens I picked up from Simmons Farm at last Saturday’s farmers’ market, and Clotilde’s recent post about her easy olive oil tart crust, our meatless Monday dinner was a no-brainer.

just a shell

Mike made the crust while I was on the train home, and he reports that it was just as easy as advertised. He blind-baked it and set it aside, and when I got home I assembled the filling.

greens, olive oil, salt

tart, filled

While I wilted two bunches of dandelion greens in a hot pan with a bit of olive oil and salt, I whisked together about a cup of Narragansett Creamery ricotta, two Zephyr Farm eggs, a pinch of salt, and a half cup of grated Pecorino Romano. After the greens had cooked down, I gently squeezed out the excess liquid and incorporated them into the cheese and egg mixture. I added in a handful of chopped chive blossoms from the garden to add little bursts of color and oniony flavor, then spread the mixture into the tart crust, finishing it with another layer of grated cheese and a drizzle of olive oil.

Dinner:  June 1, 2009

The tart went into a 400 degree oven for another 25 minutes or so, until the filling was set and the top golden, and I served wedges of it with a salad of butter lettuce and a mustard vinaigrette – a simple and delicious dinner that would make a great brunch or lunch as well.

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7 thoughts on “Just Dandy

  1. Between your quality photographs to your detailed descriptions, you really do add glamour to going meatless on Mondays (or everyday!). Your pointed effort to incorporate both greens and beans is crucial, in order to compensate for the loss or protein when we remove meat from our diet; this concept of ensuring that meatless is also nutritious is one that the nonprofit campaign Meatless Monday encourages. And as a project of Johns Hopkins Bloomberg School of Public Health, the Meatless Monday website is rich with nutrition facts as well as cooking tips and a myriad of meatless recipes. You may enjoy some of the more festive recipes, like the Jamaican Jerk Tofu (http://www.meatlessmonday.com/site/PageServer?pagename=recipe_dinner_070604) or the Morrocan Pumpkin Stew (http://www.meatlessmonday.com/site/PageServer?pagename=recipe_dinner_071029).

  2. Jennifer Hess says:

    Thanks, everyone! The tart crust recipe was really the star, and I bet it would work well with all sorts of wonderful fillings. I expect it will get a lot of play in our kitchen in the coming months.

  3. Hi Jennifer-

    Just wanted to let you know that we at Meatless Monday really appreciate your Meatless Monday posts helping to spread the word about the health and environmental benefits of going Meatless every Monday. We’ve linked to you and as a Featured Friend on the Meatless Monday homepage this week. Check it out: http://www.meatlessmonday.com

    As you can see from our homepage I called out how scrumptious that dandelion greens pie appeared in your pictures. Looks like a great meal! I think everyone in our office would like the recipe…

    One of the best things about the campaign (which our lovely intern Ashwini detailed the mission above) is that its easy to do and its easy to maintain week to week. Many of our foodie bloggers like doing a regular Meatless Monday column, with their own Meatless recipes (or feel free to use ours from our recipe archive if you like: http://www.meatlessmonday.com/mealplanning) pictures and descriptions. If you’d like to do a regular weekly Meatless Monday post, please shoot me an email so we can be in more direct communication to better coordinate outreach efforts. My email is jlee@mondaycampaigns.org

    Happy Cooking!

    -Joey Lee
    Executive Assistant
    Meatless Monday

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