Guest Blogger: Lia Vacaaro
Fries and Greens
The warm weather is finally here! I felt like the winter was never going to end. It feels so good to see the sun shine and soak up Vitamin D. Now is the time to enjoy all of the varieties of fresh vegetables and leafy greens that are now available. Penn’s Corner Farm Stand has so much beautiful produce to choose from, and it warms my heart. Nothing gets me as excited as food.
Have you ever tried Dandelion greens? If you haven’t, you are really missing out! Some people think they are too bitter, but I love them! Growing up, I always ate the Dandelion greens from my grandma’s garden. There’s nothing like fresh greens cooked or raw. I will say that I only eat the dandelion greens cooked. They are a little bitter for me when eaten raw, but I use a simple recipe that takes the bitterness away and makes for a great addition to any dish. Be sure to check out the recipe, Fries and Greens to see how I make a delish quick dinner. Greens have so many amazing benefits for our body, so I try to incorporate greens into every meal. The dandelion greens provide protein, iron and are rich in vitamin C! Greens also provide roughage that our body needs to help keep our digestive tract healthy.
Eating healthy is never boring! One of my favorite foods that I love eat are parsnip fries. This delicious root vegetable is a healthy alternative to the fast food version. Parsnips are great to snack on during the day, I often pack them with me when I am on the go, with some hummus or nut butter. Be sure to check out Penn’s Corner Farm Stand now and take advantage of all the beautiful prudce that they have to offer. It’s fresh, real, whole, and local! What’s better than that?
Fries and Greens
3 bunches dandelion greens
3 garlic cloves
Extra Virgin Coconut Oil
3 Large Parsnips
1 Yellow Sweet Onion
Ground Black Pepper
Himalayan Pink Salt
Extra Virgin Olive Oil
Rinse the dandelion greens and chop into 2″ pieces
Bring a large pot to a boil
Once the water start to boil, add the Dandelion Greens and 1 tsp of salt
Boil for one minute; drain water and let cool for 2 minutes.
Add extra virgin olive oil and 2 cloves of minced garlic to medium size pan on low-medium heat
Add dandelion greens, and a pinch of salt
Rinse and chop tomatoes into small cubes; add to the pan with greens
Cook for 10 minutes, stirring as needed.
Peel and Chop the parsnips into desired length of width for fries
Place in a bowl with 3 tsp of coconut oil, 2 tbsp. of za’atar, black cracked pepper, and 1/2 tsp of salt
Stir the mixture so that parsnips are covered in mixture
Add to medium sized pan on medium heat
Cook for 15 minutes; add washed and finely chopped basil and 1 garlic clove minced
Cook until soft and browned lightly on each side
Top with some crushed red pepper
Remove greens and parsnips from heat and plate