.

Hot and Spicy Pickled Eggs
Adapted from The Joy of Pickling
4 hard cooked eggs, peeled (pour boiling water over raw eggs and allow to sit, covered, for 14 minutes, then peel)
2/3 T. pickling salt (any non-iodized salt will do, i.e. sea salt)
2 fresh green chile peppers (serrano, jalepeno)
1/2 c. cider vinegar
3 T. water
1 t. minced […]

Glass Encrusted Pork Chops
1 pyrex baking dish
2 succulent, free range pork chops (you’ll probably have to scour multiple local farmer’s markets to find these)
1 small head of garlic, cloves separated but skin left on
Olive Oil
Salt & Pepper
1/2 c. dry white wine
Preheat oven to 425. Place pyrex baking dish in the oven so it will […]

Slivered Dandelion Greens with Chorizo
1 bunch of dandelion greens, any unappetizing-looking stalks removed (or substitute collard greens)
~ 1T. olive oil
1/2 of a medium onion, diced
2 garlic cloves, minced
1/4 - 1/2 t. red pepper flakes, to taste
4 oz of dry chorizo, cut into small pieces
Stack the dandelion greens and cut into 1/4 to 1/2 inch […]

Chard Stem Gratin
Serves 2
- Center ribs cut from 1 bunch swiss chard, cut into 1/2 - 1 inch chunks
- 3 strips all-natural / organic / homemade bacon cut into 1/2 inch strips *
- 3 large garlic cloves, minced
- 1 small handful parsley, chopped
- 1 tomato, seeded and chopped (note: during the winter and spring months […]

Wilted Dandelion Greens with Garlic and Pecans
1 bunch dandelion greens, center ribs removed if large
1/4 c. pecans
2.5 T olive oil
4-5 garlic cloves, minced
1 small shallot, minced (optional)
2 T apple cider vinegar
Salt & Pepper
Coarsely chop dandelion greens and place in a serving bowl.
Toast pecans in a dry skillet over medium-high heat until fragrant, about 5-6 minutes. […]