Calling before he left work, D was wondering what we would have for dinner. Ten minutes later, he walked in the front door holding dandelion greens plucked from the front yard, and proceeded to make a wonderful meal.
He defrosted a quart or so of turkey stock from last Thanksgiving, and used it for a very nice soup. He started by cooking chopped onion and sliced garlic in oil, adding zucchini and carrot chunks and cooking them for awhile. He added the turkey stock and some of the cranberry beans he cooked a couple of days ago, some pasta (made of an inch-long sheet of pasta coiled into an S shape in the shorter direction) and a bit of the tomato sauce from a few days ago, which included some hard sausage. He topped each serving with chopped flat-leaf parsley and some shaved Pecorino Crotonese. D was a bit taken aback by the fact that the turkey stock included significant turkey bits, which definitely flavored the soup. It was a really good soup in any case.
The salad is where the dandelion greens went. This is a recipe from Potager by Georgeanne Brennan. A slice of bread is cut into croutons, and cooked in oil with thyme, oregano, and rosemary. The dandelion greens are washed and stemmed. The dressing consists of anchovies, garlic, and olive oil, mashed together.