As a child, I was a scavenger and forager.
I spent hours concocting inedible dishes made from whatever I gathered in my backyard. This childhood passion morphed into a desire to create unusual culinary delicacies. But even as I grew older, I never abandoned my desire to incorporate wild plants and weeds into my cooking. I challenged myself to take something that others would easily discard and turn it into something delicious. Now, olive oil and sea salt replace pebbles and dirt. My dandelion soup is one example of my childhood creations, thought it might not sound like it’s fit for human consumption, it’s one of my family’s favorite dishes.
Step 1: Heat olive oil in pan over medium heat.
Step 2: Sauté the onions and carrots in olive oil until tender, about 4 minutes. Season with salt.
Step 3: Add chicken broth and dandelion greens and bring to a boil.
Step 4: Add cheese tortellini and cook until tender, about 5-6 minutes.
Step 5: Top with parmesan cheese and basil before serving. Enjoy!
3 tbsp. of olive oil
½ white onion, chopped
4 large carrots, chopped
½ tsp. of salt
2 quarts chicken broth
3½ cups chopped dandelion greens
1 package fresh cheese tortellini
¼ cup grated parmesan cheese
2 tbsp. basil, chopped
