We recently received Dandelion Greens in our CSA, and I found myself in the all-too-familiar “What on earth is this?” Luckily, per the previous link, our CSA Company, JR Organics, does a great job of describing what the contents in our box are, and also how to store everything! I figured the taste would be pretty close to Arugula, but it was actually more bitter and less pepper-y. Either way, it was pretty delicious.
I wanted to use it for an appetizer over the weekend, not because we were having people over. But because I like snacking. Charlie wanted to make his Reuben Dip, so I decided to add Dandelion Greens and Parmesan Pups to make it a wholesome rounded meal. (Please note, I am not a nutritionist, but I do know this is not a wholesome rounded meal.)
I used a Martha Stewart salad and picture as inspiration and ended up making the wraps a lot denser than I think I would if we were bringing this over to someone’s house, or using it as just an appetizer. I am going to have the recipe reflect a thinner filling and more prosciutto. Because the world could ALWAYS us more prosciutto. For real.
I also got to work with dates for the first time. You want to cut them hot-dog length, not hamburger-length, to de-pit them.
Also, Tucker once again was VERY interested in the meals we prepared. I feel like #TuckerWantsSome could be the next #TheoandBeau…
Let’s address the first question I assume you have. What the H is Spaghetti Squash? Oh you already know? That’s great, join the other overachievers in the front row and skip a paragraph.
Spaghetti Squash is like the unicorn of the Squash Kingdom. You never knew something like this existed but then you find it, and you cannot get enough of it. You want to visit lakes with the it, hold its hoof, brush its hair… It is that magical. We received a Spaghetti Squash in our CSA (Community Supported Agriculture) a few months ago, and had absolutely no idea what to do with it. So naturally we used the interwebs and googled this squash unicorn. We found that you roast it and it can be used as a substitute for spaghetti. In all of the pictures I was amazed that this squash somehow looked like… spaghetti! I assumed that this was due to some tedious effort to come, as I didn’t read fully through the directions we found. In the end it turns out you have to do basically nothing to transform this gourd into spaghetti. Just gotta fork the crap out of it. (Highly recommend cooling prior to that.)
Anyway our exposure to Spaghetti Squash pretty much opened up our eyes to lots of yummy pasta dishes that we can make slightly less unhealthy by switching out pasta for the squash. Don’t worry – we added extra cheese to make up the difference. We’ve played around with a few recipes (that I will eventually share), but this is by far our favorite. I found a recipe for Penne all Norma and adjusted it for our tastes, and also to serve 300 people, since we love leftovers. Apparently the “Norma” comes from the Opera “Norma” which was composed by Sicilian Vincenzo Bellini. Sicily is where this dish originated. Though I doubt it was with Spaghetti Squash. And there was probably more yelling and definitely more hand gestures.
You may notice I omit Basil (I am allergic), Ricotta (I never use enough), and Tomato Paste (I always forget to buy it anyway) from the Martha Stewart inspiration recipe. Feel free to add these things back into the recipe, if they are your favorites.
Reading the ingredients, these are all actually pretty healthy (sans the heaping Parmesan), and Gluten Free! Hooray for accidentally accommodating food allergies and diets.