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Garlic Mustard Salsa
Garlic Mustard Ricotta Dip
Submitted by Lucy McLean, Garlic Mustard Cook’s Challenge 2001
¼ cup chopped garlic mustard
¾ cup non-fat ricotta cheese
¼ cup non-fat mayonnaise
McCormick’s steak seasoning
White wine Worcester sauce
Fresh ground pepper
Mix all ingredients together. Adjust seasonings to taste. Serve with French bread, crackers, chips or fresh cut vegetables for dipping.
Submitted by Cam MacLachlan
2 cups finely chopped tomatoes
1 cup finely chopped green pepper
½ cup finely chopped onion
1 to 2 jalapenos seeded and minced
1 small green chili, seeded and minced
1 tablespoon olive oil
1 tablespoon minced garlic mustard or to taste
Salt to taste (optional)
Combine ingredients in a bowl, cover, and chill. For more intense flavor, chop garlic mustard ahead of time and let stand for several hours or overnight.
Stuffed Garlic Mustard Leaves
Submitted by Alex Streat, The Garlic Mustard Cook’s Challenge 2001
20 medium garlic mustard leaves, washed and dried on paper towels
5 wooden spoonfuls of cooked sausage
4 wooden spoonfuls of cooked rice
2 Tbsp chopped garlic mustard leaves
1 Tbsp lemon juice
Mix rice and sausage and stir well. Add chopped leaves and lemon and toss. Put a teaspoon of this mix on a medium leaf of garlic mustard. Hold leaf together with a toothpick. Serve on a plate.
Rabbit pate with garlic mustard
Submitted by Sally Voris, The Garlic Mustard Challenge 2002
¼ lb of fresh rabbit livers
1 Bay leaf
1 tsp salt
2 Tbsp butter
¼ tsp nutmeg
2 Tbsp minced onion
1 tsp dry mustard
2 Tbsp chopped garlic mustard
Soak rabbit livers overnight in salt water. Boil in white wine and chicken broth (enough to cover) and 1 bay leaf for 15-20 minutes. Chop liver in food processor. Add remaining ingredients and blend until mixed. Pack in crock and serve with cocktail rye bread, sliced cucumbers and bronze fennel. Serve immediately, refrigerate or freeze.
Submitted by Lucy McLean, The Garlic Mustard Cook’s Challenge 2001
8 large eggs
2 Tbsp grated Parmesan cheese
½ red bell pepper, chopped
1 cup chopped yellow squash
1 small potato, chopped
2 Tbsp vegetable oil
¼ cup chopped garlic mustard
1/3 tsp dried basil (or 1 Tbsp chopped fresh basil)
Heat 1 T oil in non-stick skillet over medium heat. Cook squash and pepper and garlic mustard for 2 minutes. Remove and set aside. Cook potatoes with remaining oil and basil. Pour mixture of eggs and cheese over potatoes. Sprinkle cooked vegetables on top. Cook over medium heat until thickened, but moist.
Garlic Mustard Pasta
Submitted by Alex Streat, The Garlic Mustard Challenge 2002
1 lb uncooked linguini
2 Tbsp butter
½ cup garlic mustard, washed, crisped and chopped
Cook linguine according to directions on box. Saute garlic mustard in butter. Blend with cooked linguine. Garnish with garlic mustard stems. Serve hot or chilled.
Submitted by: Andrea Hoerr firstname.lastname@example.org
3/4 cup extra virgin olive oil
1 garlic clove
2 Tbl pine nuts or walnut pieces
1/4 tsp salt
1/3 cup freshly grated Parmesan cheese
4 cups of garlic mustard leaves or use 2 cups garlic mustard and 2 cups basil leaves
Place all of the ingredients except the basil in a blender or food processor. Blend until smooth, then add the garlic mustard and/or basil a handful at a time, blending until all of the greens are incorporated and the pesto is smooth. Makes about 1 cup.
Notes: For the best flavor, pick the leaves before the plant has flowered. I personally wouldn't use leaves from roadside plants because I don't know what the roadside crews use on the roads or along the roads. If freezing, omit the cheese and add in when ready to use the pesto. I like to freeze 1/4 scoops of pesto in baggies, then cut the corner off and squeeze the pesto out.
Corn and Black Bean Salad
Submitted by Unknown
1 can (12 oz.) whole kernel corn, drained
1 can (12 oz.) black beans, drained and rinsed
1 red bell pepper, finely chopped
½ cup diagonally chopped green onions
½ cup chopped red onion
1 clove garlic, minced
1 medium tomato, chopped
1 jalapeno pepper, seeded and finely chopped
Red onion wedge, for garnish
In a large bowl, combine corn, beans, bell pepper, green onions, red onion, garlic, tomato, and jalapeno pepper.
¾ cup Italian salad dressing
¾ tsp hot pepper sauce
½ tsp chili powder
1 Tbsp fresh lemon juice
2 Tbsp chopped garlic mustard leaves
In a jar with a tight-fitting lid, combine Italian salad dressing, hot pepper sauce, chili powder, lemon juice, and chopped garlic mustard. Close lid and shake well. Pour dressing over corn-bean mixture and stir to mix well. Refrigerate covered for at least six hours or overnight. To serve, put salad in an attractive bowl. Garnish with the red onion wedge and some garlic mustard greens.
Sally’s Tossed Salad
Submitted by Sally Voris, The Garlic Mustard Cook’s Challenge 2000
4-6 leaves Romaine lettuce
1-2 handfuls tender garlic mustard leaves
1 leaf French sorrel
1 leaf bronze fennel
1/3 cup Mandarin orange slices drained
1 slice smoked salmon
½ cup sunflower seeds
Fresh herbed croutons
Wash and crisp all the leaves and tear the lettuce leaves into a salad bowl. Cut the garlic mustard leaves, the French sorrel, and the fennel into narrow strips and add to the salad. Cut the oranges and the smoked salmon into thin strips and place in the salad. Sprinkle on sunflower seeds and fresh, herbed croutons. Dress lightly with Italian dressing. Serve immediately.
Zereshk (Persian Barberry Rice)
Submitted by Carroe Morrow
Serves: 4 to 6 4 cups (32 oz) basmati or long-grain rice 1/4 cup plus 1/2 tsp salt 5 Tbsp oil 1 medium onion, chopped 1/4 tsp black pepper 1 stick (1/2 cup) butter 1 cup (8 oz) dried barberries (also known as Zereshk) or dried cranberries 1/2 cup sugar 1/4 tsp powdered saffron
Alex’s Bulgur with Garlic Mustard
- Rinse rice 3 times, then soak in warm water with 1/4 cup salt for 5 hours. Drain.
- In a large (8 qt) pot, bring 8 cups water to a boil. Add rice and cook 8 to 10 minutes until slightly soft. Drain in a colander.
- Heat 2 Tbsp oil in a large skillet. Add onion and sauté until soft. Add 1/2 cup water, 1/2 tsp salt and 1/4 tsp black pepper. Cover and simmer over low heat 1 hour (probably much less time--original recipe included chicken)until cooked through. Remove from heat. Cover to keep warm.
- Rinse barberries (if using) 3 times. Melt butter in a small pot; add barberries and sauté 1 minute. Add sugar; sauté 1 minute more. Dilute saffron in 1/2 cup hot water and stir into barberries.
- In the large pot used to cook the rice, heat 3 Tbsp oil. Add rice, using a large spoon and fluffing rice. Pour barberry mixture over the rice.
- Cover pot and cook over low heat about 30 minutes. For a crisp, golden layer on bottom of rice (called 'ta-dig'), cook another 15 minutes.
- Using a large serving spoon, place rice in a large flat serving dish, gently mixing the barberries with the rice.
Submitted by Alex Streat, The Garlic Mustard Cook’s Challenge 2000
1 cup bulgur
One or two handfuls fresh tender garlic mustard leaves
1 Tbsp butter
Put two cups of water ,a pinch of salt and one cup bulgur into a saucepan. Cover the container, bring contents to a boil and cook slowly for about 15 minutes. Place bulgur into a serving dish, cut the garlic mustard leaves in thin strips onto the steaming bulgur. The mustard will wilt. Add the butter, cayenne pepper and soy sauce to taste and serve immediately. (It can be chilled and served cold as well.)
Stir-Fried Buds with Garlic Mustard and Mushrooms
Submitted by Tina Sams
Gather from an unsprayed area and wash well:
2 cups of 1/2" to 1" daylily (Hemerocallis fulva)buds
2 cups garlic mustard (alliaria petiolata) Other ingredients:
1 T. roasted sesame oil
1 T. sesame seeds
1 t. grated fresh ginger
1 cup mixed wild mushrooms (any kind will be good)
In a large heavy skillet, heat the oil, sesame seeds, and ginger. Lower the heat to medium and add the mushrooms and daylily buds. Cover for 5 minutes. Uncover and turn the heat up to medium high. Add the garlic mustard and stir until wilted and the mushrooms are done.... 3 - 5 minutes.
Note: This is a wonderful side dish. Add chicken or shrimp and serve over wild rice for a main course. This is one dish that will change minds when it comes to eating wild foods!
Garlic Mustard Soup
Submitted by Gaelyn Reid and Sarah Yalov
1 ½ cups shredded garlic mustard leaves and stems
2 chopped carrots
4 Tbsp dried oregano
6 Tbls dried basil
3 Tbsp minced garlic
½ cup soy sauce
Boil 6 cups of water, add potatoes and carrots and let cook for 15-20 minutes. Add the remaining ingredients and cook 20-25 minutes.
Garlic Mustard Vegetable Soup
Submitted by Justin McMillion, The Garlic Mustard Cooks Challenge 200? (slightly edited by J Swearingen)
2 med potatoes, chopped into ½ in. pieces
2 carrots, chopped into ¼ in pieces
1/8 cup onions, chopped
4 cups chicken broth (or vegetable broth)
2 ½ tsp fresh garlic, minced
1 (8oz) can corn or ½ lb fresh corn
1 (8 oz) can peas or ½ fresh peas
3 Tbsp garlic mustard, chopped
In a soup pot or large pan, put potatoes, carrots, onions, broth, and garlic and simmer for 25 minutes until carrots and potatoes are soft. Add corn and peas and chopped garlic mustard and cook for about 10 minutes until corn and peas are cooked.
Apple and Knotweed Pie
Recipe from Steve Brill’s “Shoots and Greens of Early Spring in Eastern North America”
2 cups whole wheat pastry flour or buckwheat flour
1/4 tsp. salt
1 tsp. dried spearmint
1 tsp. cinnamon
1/4 cup almond oil, vegetable oil, or butter
1/2 cup apple juice, or as needed.
1. Chill all ingredients
2. Mix the flour with the seasonings.
3. Cut in the oil. Mix until you have the consistency of wet sand. Use your judgment to determine exactly how much oil or butter you need.
4. Slowly mix in the cold apple juice until you have a dough that's elastic and pliable but not mushy.
5. Press this into an oiled 9" pie pan. (A 50/50 mixture of liquid lecithin and oil makes the best substance for oiling baking surfaces.) Save the excess dough. You can use it on top of the pie filling or you can freeze it for later use.
2-1/4 cups sliced tart apples
1/4 cup sliced Japanese knotweed
1/2 cups apple juice
1 tsp. cinnamon
1 tsp. powdered ginger
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 cup sunflower seeds
1/4 cup each black walnuts and English (commercial) walnuts, or l/2 cup English walnuts 3 tbs. tapioca, arrowroot, or kudzu
1. Mix all filling ingredients together.
2. Prick holes in the crust with a fork, then fill it with the filling.
3. Put excess dough on top, lattice style, if desired.
4. Bake at 425 degrees ten minutes, checking to see that the crust doesn't burn.
5. Reduce the heat to 350 degrees and turn the pie pan so the heat is better distributed.
6. Bake another 30 minutes or until the crust is crisp and the filling is bubbly.