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『Day437-184』
Momo and Ao went back to her parents’ home for her solo exhibition that would be held next week. So, I am alone home, I will go to Tokyo tomorrow though. Photo is taken from the other side of the village, and now wild green covers and hides our home. Wild wild green.
ももあおが来週から始まるももの個展の準備で新潟市内の実家に帰った。そして、僕は独り家に。まぁ、明日は東京で授業があるけれど。
写真は川を挟んで集落の反対側から。猛々しく生い茂る緑が集落を覆い隠している。暗くなる直前の雨に濡れたこの濃い緑が僕は好きだ。獰猛な緑たちよ。
This Wild Greens Spanakopita Tart is a delightful twist on the classic Greek dish. Packed with a variety of nutritious wild greens and flavorful herbs, it's encased in flaky phyllo dough for a deliciously savory tart that's perfect for any occasion.
Ingredients: 1 pack frozen phyllo dough, thawed. 1/4 cup olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 pound mixed wild greens such as spinach, Swiss chard, and dandelion greens, chopped. 1/2 cup fresh dill, chopped. 1/2 cup fresh parsley, chopped. 1 cup crumbled feta cheese. Salt and pepper to taste. 4 eggs, lightly beaten.
Instructions: Before you start cooking, heat the oven to 375F 190C. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onions, and cook them until they get soft. Put wild greens in the pan and cook for about 5 minutes, until they wilt. Take the pan off the heat and add the feta cheese, parsley, and dill. Add pepper and salt to taste. Lightly beat the eggs in a different bowl, then fold them into the greens. Use olive oil to coat a 9-inch tart pan. Put phyllo dough sheets in the pan one on top of the other, brushing each one with olive oil. Spread the greens and egg mix out evenly on top of the phyllo dough in the tart pan. To make a rustic crust, fold the edges of the phyllo dough that hang over the filling. The tart should be baked in a hot oven for 35 to 40 minutes, or until it turns golden brown and sets. Take it out of the oven and let it cool down a bit before cutting it. You can serve it hot or cold. Have fun!
Prep Time: 30 minutes
Cook Time: 40 minutes
Rafael
These savory stuffing waffles are a unique twist on traditional stuffing. Packed with wild greens and sardines, they offer a delightful combination of flavors and textures. Perfect as a side dish or a main course for a brunch or dinner.
Ingredients: 2 cups wild greens such as dandelion greens or arugula, chopped. 1 can 4.4 oz sardines in olive oil, drained and flaked. 1 1/2 cups cornbread stuffing mix. 1/2 cup grated Parmesan cheese. 1/2 cup milk. 2 large eggs. 2 tablespoons olive oil. Salt and pepper to taste.
Instructions: Cut up the wild greens and put them in a large bowl. Add the flaked sardines, cornbread stuffing mix, and grated Parmesan cheese. Mix the milk, eggs, and olive oil together in a different bowl. Add pepper and salt to taste. Add the wet mixture to the dry ones and mix them together until they are well blended. Follow the directions on the package to heat up your waffle iron and lightly spray it with non-stick cooking spray. Place the stuffing waffle batter on a waffle iron that has already been heated. Cook the waffles for the amount of time that your waffle iron says to usually 3 to 5 minutes per waffle. Take the waffles out of the iron and serve them while they are still warm. If you want, you can add more grated Parmesan cheese and a drizzle of olive oil on top before serving. Have fun with your waffles with wild greens and sardines.
Prep Time: 15 minutes
Cook Time: 15 minutes
Repair Cafe Grand Opening
This recipe for a gluten-free, vegan samosa is both healthy and tasty. It bakes up wild greens for a guilt-free snack or appetizer. Great for people who are tight on money!
Ingredients: 2 cups wild greens e.g., dandelion, spinach, or kale, finely chopped. 1 cup chickpea flour. 1/2 cup rice flour. 1/2 cup water. 1/2 tsp salt. 1/2 tsp turmeric powder. 1/2 tsp cumin seeds. 1/2 tsp coriander powder. 1/4 tsp chili powder. 1/4 tsp garam masala. 2 tbsp olive oil.
Instructions: Preheat your oven to 375F 190C. In a mixing bowl, combine the chickpea flour, rice flour, salt, turmeric powder, cumin seeds, coriander powder, chili powder, and garam masala. Add water gradually and mix to form a smooth, thick batter. Let it rest for 10 minutes. In a separate pan, heat 2 tbsp of olive oil and saut the finely chopped wild greens until they wilt and become tender. Remove from heat and let them cool. Once the greens are cool, mix them into the batter until well combined. On a baking sheet lined with parchment paper, spoon small portions of the mixture to form triangular shapes resembling samosas. Bake in the preheated oven for 20-25 minutes, or until they turn golden brown and crispy. Serve hot with your favorite chutney or dipping sauce. Enjoy your gluten-free, vegan wild greens baked samosas!
Prep Time: 15 minutes
Cook Time: 25 minutes
sunelly sims
A delicious take on classic hummus, msabbaha blends the flavor of fresh wild greens with the depth of sardines. The end product is a flavorful, creamy dip that's great served with crunchy vegetables or spread on pita bread. To experience a hint of the wild with a taste of the Mediterranean, try this novel take on hummus.
Ingredients: 1 cup cooked chickpeas. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons olive oil, plus extra for garnish. 1 lemon, juiced. Salt and pepper to taste. 1/2 cup wild greens e.g., dandelion greens, arugula, or watercress. 1/4 cup canned sardines, drained and mashed. 1/4 teaspoon ground cumin. 1/4 teaspoon paprika. Fresh parsley, for garnish. Pita bread or vegetables, for dipping.
Instructions: Put tahini, minced garlic, olive oil, lemon juice, and cooked chickpeas in a food processor. Mix until it's creamy and smooth. Mix in salt and pepper to suit your taste. Put the wild greens into the food processor and pulse it a few times to make small pieces that are mixed into the hummus. Move the hummus to a serving bowl and use the back of a spoon to make a well in the middle. The sardines should be mashed and put into the well in the hummus. Cover the sardines with ground cumin and paprika. Add a little olive oil on top. Add fresh parsley as a garnish. You can dip the Msabbaha hummus in pita bread or a variety of fresh vegetables.
Prep Time: 15 minutes
Cook Time: 0 minutes
Ian
A delicious take on classic hummus, msabbaha blends the flavor of fresh wild greens with the depth of sardines. The end product is a flavorful, creamy dip that's great served with crunchy vegetables or spread on pita bread. To experience a hint of the wild with a taste of the Mediterranean, try this novel take on hummus.
Ingredients: 1 cup cooked chickpeas. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons olive oil, plus extra for garnish. 1 lemon, juiced. Salt and pepper to taste. 1/2 cup wild greens e.g., dandelion greens, arugula, or watercress. 1/4 cup canned sardines, drained and mashed. 1/4 teaspoon ground cumin. 1/4 teaspoon paprika. Fresh parsley, for garnish. Pita bread or vegetables, for dipping.
Instructions: Put tahini, minced garlic, olive oil, lemon juice, and cooked chickpeas in a food processor. Mix until it's creamy and smooth. Mix in salt and pepper to suit your taste. Put the wild greens into the food processor and pulse it a few times to make small pieces that are mixed into the hummus. Move the hummus to a serving bowl and use the back of a spoon to make a well in the middle. The sardines should be mashed and put into the well in the hummus. Cover the sardines with ground cumin and paprika. Add a little olive oil on top. Add fresh parsley as a garnish. You can dip the Msabbaha hummus in pita bread or a variety of fresh vegetables.
Prep Time: 15 minutes
Cook Time: 0 minutes
Ian
A delicious take on classic hummus, msabbaha blends the flavor of fresh wild greens with the depth of sardines. The end product is a flavorful, creamy dip that's great served with crunchy vegetables or spread on pita bread. To experience a hint of the wild with a taste of the Mediterranean, try this novel take on hummus.
Ingredients: 1 cup cooked chickpeas. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons olive oil, plus extra for garnish. 1 lemon, juiced. Salt and pepper to taste. 1/2 cup wild greens e.g., dandelion greens, arugula, or watercress. 1/4 cup canned sardines, drained and mashed. 1/4 teaspoon ground cumin. 1/4 teaspoon paprika. Fresh parsley, for garnish. Pita bread or vegetables, for dipping.
Instructions: Put tahini, minced garlic, olive oil, lemon juice, and cooked chickpeas in a food processor. Mix until it's creamy and smooth. Mix in salt and pepper to suit your taste. Put the wild greens into the food processor and pulse it a few times to make small pieces that are mixed into the hummus. Move the hummus to a serving bowl and use the back of a spoon to make a well in the middle. The sardines should be mashed and put into the well in the hummus. Cover the sardines with ground cumin and paprika. Add a little olive oil on top. Add fresh parsley as a garnish. You can dip the Msabbaha hummus in pita bread or a variety of fresh vegetables.
Prep Time: 15 minutes
Cook Time: 0 minutes
Ian
Firefly & Wild Greens Festival – A Magical Monsoon Escape at Tadmal
Website - www.tadmalretreatnresort.com
