7 dandelion feta cheese Recipes

bacon, balsamic vinegar, honey dijon mustard, honey, extra virgin olive oil, salt and pepper, feta cheese, crumbled, red onion, thinly sliced, sliced black olives, young dandelion greens, rinsed and dried, garnish dandelion flowers

olive oil, onions, chopped, mixed greens, washed, dried and coarsely chopped (use any combination , spinach, collard, kale, dandelion, escarole, mustard and chard), salt (or to taste), penne or 3/4-1 lb shell pasta, feta cheese, crumbled

always use the leaves from young dandelions. if you can tsp obtain dandelion leaves then organic mixed greens work well ., i usually follow the rule of 3-4 small plants per person ., bacon per person , fried until crisp, red onion, cut in half , then sliced into strips, green bell pepper, halved and sliced into strips, button mushrooms , brushed, stems trimmed and sliced or chopped, dressing made of, apple cider or raspberry vinegar - 1 tbsp. per serving, olive oil - 1/2 tsp. per serving, quite honestly , i just eyeball the vinegar and olive oil and whisk them together with salt and pepper., salt and pepper to taste, parsley , basil or mint add a nice flavour., parmesan or feta cheese, sprinkled on top.

wild greens (for example , young dandelion leaves, watercress, young spinach, daisies, young radish tops, nettle tips, sorrel or whatever you fancy ), salt, eggs, olive oil, ground black pepper, crumbled feta cheese

all-purpose flour, plus more for dusting, salt, water, extra virgin olive oil , plus, extra virgin olive oil, red wine vinegar, scallions, sliced 1/4 inch thick, greens, such as swiss chard , spinach and dandelion greens, stemmed and coarsely chopped, coarsely chopped dill, coarsely chopped mint, coarsely chopped oregano, crumbled feta (2 oz), freshly grated parmigiano-reggiano cheese, egg, lightly beaten, fresh ground pepper, vegetable oil, for frying