Medal Winning Dandelion Recipes

First Place Winner- Nancy Radke from Gahanna, OH

(contributed by Breitenbach Wine Cellars, Dover, OH)

Greek Couscous Salad Stack with Dandelion Pesto

Tzatziki Style Sauce

1 box (5.6 oz.) instant couscous (plain), prepared as directed on package

1 clove garlic, minced

¼ c. feta cheese, crumbled

2 tbsp. calamite olive

Dandelion Pesto

2 lrg. Tomatoes, about 2 ½ - 3” wide

1 md. Cucumber, peeled and seeded

empty clean can, about 3-4” wide, with top and bottom removed

Tzatziki Style Sauce

8 oz. sour cream

¼ tsp. black pepper

½ tsp. salt

1 tbsp. honey

2 tsp. dill weed

1 clove garlic, minced

1 tsp. lemon juice

Mix all ingredients until well blended. Set aside

Dandelion Pesto

3 c. fresh dandelion leaves, cleaned and well dried

1 ½ tbsp. balsamic vinegar

¼ c. olive oil

1 tsp. honey

3 cloves garlic, minced

2 tbsp. walnuts

¼ tsp. salt

1/8 tsp. black pepper

Put all ingredients into a food processor and pulse until mixture is smooth. Be sure to scrape down sides of processor a couple of times so all ingredients are blended together.

Couscous Salad

In a medium bowl, mix couscous with garlic, feta and olives. Stir in 3 tablespoons of Tzatziki style sauce. Set aside.

Cut tomatoes into ¼ " slices (use center slices for salads, the rest can be chopped for garnish if desired. Then cut cucumber into 1/8” slices.

Use empty can to evenly stack the ingredients together to make about 6 salads. Gently press 1/6 of couscous into bottom of can over serving plate. Add tomato slice, layer of pesto, few slices of cucumbers, top with Tzatziki style sauce. Gently press down and remove can. Garnish with chopped dandelion leaves, chopped tomatoes, and more feta crumbles.

2^nd Place Winner

Mark Anthony Pariano from Parma, OH

Dandelion Salad with Pomegranate Glazed Prawn, Pine Nuts, White Balsamic Citrus Vinaigrette and Warm Goat Cheese Round

1 lb. wild, fresh prawns, peeled and deveined, tossed in olive oil

1 c. pomegranate molasses

juice of one orange

juice of one lemon

juice of one lime

zest of one orange

zest of one lemon

zest of one lime

1 tsp. Dijon mustard

¼ c. white balsamic vinegar

½ c. extra virgin olive oil

sea salt, fresh ground pepper to taste

1 lb. dandelion greens, stemmed, cut into 2 inch pieces

1 c. pomegranate seeds

¼ c. pine nuts

breaded goat cheese rounds

Toss shrimp in molasses. Oil grill with olive oil. When grill is hot, grill shrimp, 2 minutes total. Place on platter.

Using medium bowl, place orange, lemon and lime juice, zest, sugar, Dijon mustard and balsamic vinegar in a bowl, and slowly whisk in olive oil. Season to taste with salt and pepper.

Place dandelion greens in a large bowl, add vinaigrette and toss. Add shrimp, toss lightly.

Using a chilled plate, place salad on plate, 2 shrimps each. Sprinkle with pomegranate seeds, pine nuts and one goat cheese round.

3^rd Place Winner

Monica Bear of Dover, OH

Dande Little Pesto Bites

½ c. fresh dandelion greens, chopped

1 jar of pesto

1 red pepper

Chopped red onions

Chopped portabella mushrooms

olive oil

Breitenbach Sangio Rosso Wine

Can of artichoke hearts, chopped

French bread cut into ½” thick slices

Feta cheese

Blend dandelion greens with pesto until smooth.

Roast red pepper in oven, peel and cut into pieces.

Sauté onions and mushrooms in olive oil.

Marinate artichokes hearts in wine for 1 hour.

Spread dandelion pesto on bread slices. Then layer veggies and top with feta cheese. Bake bites on a baking sheet in a 400 preheated oven for about 10 minutes until bread is crispy. Serve warm.