Posted on May 08, 2018

Beef Tacos with Dandelion Greens

2 pound ground beef 1 onion, chopped

5 cloves of garlic, minced 2 carrots, diced

1 green pepper, diced 1 red pepper, diced

  1. c dandelion greens, chopped 2 tablespoon cumin
  2. teaspoons coriander

2 tablespoon chili powder

1 tsp crushed red pepper flakes

1/2 bottle of beer (drink the other half while cooking!) 1 - 6 oz can tomato paste

salt and pepper to taste

In a large pan, add onion, peppers, carrots, dandelion greens, and garlic and cook until tender . Add ground beef and continue cooking for five minutes. Add remaining ingredients and cook over medium heat for approximately 15-20 minutes or until beef is cooked completely.

Serve with your favorite taco fixings! Makes 12 tacos

Chef Sherry Schie



24 slices of baguette



(3/4 stick) **dandelion butter, softened and divided



all-purpose flour



whole milk



freshly grated Parmesan cheese, divided



grated Gruyere or Swiss cheese

Kosher salt and freshly ground black pepper to taste

1 pinch cayenne pepper

4 plum tomatoes, sliced crosswise

1 pound sliced roasted turkey breast

8 thick strips bacon, cooked until crispy, cut into 1-inch squares

½ c chopped dandelion greens


For the Hot Brown Crostini: Recipe makes 24

Preheat the oven to 350°F. Line a rimmed baking sheet with foil and spray with nonstick spray if you have it. Lightly spread each of the baguette slices with butter, using 2 tablespoons total.

Place the bread on a baking sheet and toast for 3 minutes, until just barely firmed up. Set aside on the baking sheet. Turn the oven to broil.

In a heavy saucepan over medium heat, melt the remaining 1/4 cup butter. Add the flour and whisk frequently for about 3 minutes until blonde in color. Slowly add the milk, whisking constantly as you pour it in. Whisk in 1/3 cup of the Parmesan, and the Gruyere or Swiss until completely incorporated. Season with salt, pepper, and cayenne. Whisk the sauce frequently over medium-low heat until quite thickened, about 5 minutes.

Cover the lightly toasted baguette slices with a slice of tomato and then some of the turkey (cut the meat to neatly fit onto the crostini). Top with a spoonful of cheese sauce, then sprinkle the crostini with the remaining Parmesan. Broil for 1 to 2 minutes until lightly browned and bubbly, then top with bacon, sprinkle with dandelion and serve.

Chef Sherry Schie

2 cups Grilled Dandelion greens1/2 cup olive oil
1/2 cup grated parmesan 
2 teaspoons roasted garlic
3/4 cup pumpkin seeds (roasted)
1/2 teaspoon kosher salt
1 tablespoon lemon juice 
1/2 cup bloated sundries tomatoes 

*** mix greens, seeds and garlic in a processor 

Add lemon juice,  tomatoes and cheese to processor.  ( mix will be thick)

 Then slowly add olive oil... blend till smooth. Salt and pepper to taste.

Chef Mark Green