Fried Eggs on Dandelion Greens, April 4, 2016

I'd never eaten dandelion greens, unless you count munching them straight from the lawn as a kid. I read a Rachael Ray recipe suggesting frying them up with a little olive oil, lemon juice, and anchovy paste, then serving them with fried eggs. So, I decided to try it. I probably wouldn't go out of my way to eat them again, but they were pretty good. A bit bitter. Poor Jeannene made a terrible face when she tasted hers, but, then, she has absolutely no tolerance for anything bitter or tart. We had toast with them. I also did some fried potatoes with herbs and snow peas with mint, both adaptations of Madhur Jaffrey recipes from her marvelous World Vegetarian cookbook.

Crispy Herbed Potatoes

7 potatoes, peeled and sliced very thinly

Olive oil

Salt & pepper

Thyme

Rosemary

Oregano

Preheat oven to 400 degrees. In large, ovenproof skillet, heat some olive oil. Create a layer of potato slices, slightly overlapping. Sprinkle with salt, pepper, and pinches of the herbs. Drizzle with olive oil. Create another layer and top with seasonings and oil, as before. Bake 35-40 minutes, until tender. Serves 6.

Snow Peas with Mint

Sauté snow peas in a little olive oil and butter. Sprinkle with sugar, salt, and dried mint, stirring until tender.