This article on edible greens from Mahmoud El-Begearmi at the University of Maine was published a while ago, but the recipes look interesting.

Check them out and let us know if you try any.

Dandelion Cheese Squares

2 large eggs

6 tablespoons whole-wheat flour

1 pound dandelions, parboiled, chopped and drained well (squeeze out extra liquid)

2 cups low-fat cottage cheese

6 ounces cheddar cheese, grated (2 cups)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon nutmeg

4 tablespoons wheat germ

In a large bowl, beat the eggs and flour until mixture is smooth. Add dandelions, cheeses, pepper and nutmeg. Mix well. Pour into a well-greased, 13- x 9- x 2-inch baking pan. Sprinkle with wheat germ and bake in a preheated, 350-degree F oven for about 45 minutes. Let stand for about 10 minutes, and then cut into 1-1/2-inch squares. Makes 54 squares.

Shrimp and Fiddlehead Medley

1 pound fresh fiddleheads

6 ounces linguine, uncooked

6 cups water

1-3/4 pounds Maine shrimp, fresh or frozen

1 teaspoon margarine

2/3 cup chopped onion

1/2 cup diced green pepper

1/2 pound sliced fresh mushrooms

1 teaspoon dried thyme

1/4 teaspoon pepper

1/8 teaspoon salt

1/8 teaspoon celery seeds

2 tablespoons lemon juice

Cut off ends of fiddleheads. Remove scales and wash thoroughly. Bring water to a boil in a large saucepan; add shrimp, and cook three to five minutes, or until done. Drain well, and set aside.


Cook fiddleheads in boiling water for 10 minutes. Drain. Coat a large, nonstick skillet with cooking spray; add margarine. Heat until margarine melts. Add onion and green pepper; saute until crisp, but somewhat tender. Stir in fiddleheads.

Meanwhile, cook pasta as directed, without salt and fat. Drain well, set aside and keep warm. Add sliced mushrooms, thyme, pepper, salt and celery seeds to vegetable mixture; stir well. Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often. Stir in shrimp and lemon juice; cook until heated through, stirring often.

Place pasta on a large platter. Spoon shrimp mixture on top. Serve immediately. Serves 6.

Warm Lentil and Lamb’s-Quarters Salad With Feta Cheese

4 cups water

1-1/4 cups dried lentils

2 tablespoons olive oil

2 tablespoons water

1 tablespoon red wine vinegar

1/2 teaspoon dried whole oregano

1/4 teaspoon salt

1/4 teaspoon pepper

1 small clove garlic, minced

3/4 cup (3 ounces) crumbled feta cheese

3 cups lamb’s-quarters, well washed

Combine 4 cups water and lentils in a saucepan. Bring to a boil. Cover, reduce heat to low, and cook 30 minutes or until tender. Drain and set aside.

Combine 2 tablespoons water, olive oil, vinegar, oregano, salt, pepper and garlic in medium bowl. Stir well. Add lentils, cheese and lamb’s-quarters; toss well. Serve warm or at room temperature. Four 1-cup servings.

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Dan MacLeod

Dan MacLeod is the managing editor of the Bangor Daily News. He's an Orland native who moved to Portland in 2002 and now lives in Unity. He's been a journalist since 2008, and previously worked for the...