Lamb's Quarters Spread

Lamb's Quarters ~  Photo by Thea, June 2012

3 cloves garlic

1/2 small red onion

2 cups Lamb’s Quarters

1 ripe avocado

½ cup toasted almonds or walnuts

8 pitted Kalamata olives

2 TBS mellow white miso

1 TBS fresh lime juice

dash cayenne pepper

In food processor: garlic-process, add onion-process, add lamb's quarters-process, add remaining ingredients and process. Use as a spread on cucumbers.

Lamb's Quarters

Chenopodium album is a common weed, also commonly known as pigweed because it will fatten you up! Loaded with nutrition and as much Vitamin A as carrots it contains; phosphorus, calcium, potassium, B vitamins, and more vitamin C than spinach. It is cultivated in North India where it appears in Indian cuisine and is used in South Africa as a medicinal plant for hypertension. Lamb's Quarters has a mild flavor and can be eaten raw in salads. In North America it is a non-native having been introduced and naturalized. It produces shiny black seeds that are very nutritious and is closely related to quinoa. Prepare and eat like a leafy green. Contains oxalic acid.

Fabulous Fennel Salad

While visiting with Stuart Munro, my friend and former band mate in Victoria, BC, he made us this fabulous fennel salad. Stu and The GreenMan drank dark home brewed ale, while the women drank sweet local white wine of the Gewurztraminer variety. We were on our way back from Alaska and had a blast eating, drinking and jamming with Stu and friends in Penelope's back yard. Even friends who would never consider eating raw beets have been raving about this salad. Thanks Stu!

1 fennel grated

1 apple grated

1 beet grated

fresh chopped mint (to taste)

2 cloves fresh minced garlic

chopped pecans and maple syrup - bake the pecans covered lightly with maple syrup at 350 degrees for 15-20 minutes or until crisp.

crumbled Stilton cheese

Celtic sea salt (to taste)

toss in olive oil and balsamic vinegar