Spring Greens Pizza Bianca with Goat Cheese & Tomatoes

June 12th, 2011 § 0 comments § permalink

Makes 1-12 inch pizza


1 Ger-Nis Pizza Dough Recipe
3 tablespoons olive oil
2 teaspoons coarse salt
¼ cup fresh rosemary, chopped fine
1 teaspoon red chili flakes
1 teaspoon dried oregano
1 cup fresh spinach
1 cup fresh Swiss chard, chopped
1 cup fresh dandelion greens, chopped
1 cup crumbled goat cheese
1 cup fresh tomatoes, chopped
Maldon salt


Roll out pizza dough in one 12 inch circle and place on a pizza sheet. Mix the olive oil, salt and garlic in a small bowl and brush over dough. Make sure that all salt and garlic remnants are on the pizza. In boiling water dip or blanch the greens, spinach, chard and dandelions for about 2 minutes no more.

Remove from water and strain using a cheese cloth to get out all excess water. Arrange the dry greens all over the pizza and sprinkle the goat cheese and the tomatoes over the top evenly distributed. Bake for 10 minutes or until golden brown and when all the goat cheese is melted. Take out of oven and sprinkle immediately with a little of the Maldon salt.

Dandelion Parsley Lime Kiwi Smoothie

April 24th, 2011 § 0 comments § permalink

Makes 2-10 ounce smoothies


1 cup dandelion greens, chopped
1 cup fresh parsley leaves, chopped
½ cup fresh basil leaves, chopped
Juice of 1 lime
1 teaspoon lime zest
2 kiwis, peeled and chopped
1 cup water
1 cup ice
1 teaspoon salt


Place all ingredients into a blender and blend until smooth.

Wild Leek and Dandelion Frittata with Goat Cheese

April 23rd, 2011 § 0 comments § permalink

Serves 4


½ pound dandelion greens, ends trimmed
8 large eggs
8 ounces fresh goat cheese, crumbled
¼ teaspoon coarse sea salt or kosher salt
¼ cup extra-virgin olive oil
1 bunch wild leeks, ramps or large leek (white and tender greens only) thinly sliced and washed
18 teaspoon crushed red pepper flakes


Fill a large pasta pot three-quarters full with water and bring to a boil. Add the dandelion greens and return to a boil. Boil the greens until they are tender, 2 to 3 minutes. Drain well.

In a large bowl, whisk together the eggs, goat cheese, and salt.

In a large skillet over medium-high heat, warm the oil. Add the leeks and red pepper flakes and sauté until browned around the edges, about 3 minutes.

Gently squeeze the blanched greens to remove any excess water. Roughly chop the greens, add them to the skillet with the onions, and saut&eactue; for 1 minute. Add the egg mixture to the pan and cook undisturbed for 2 minutes until the bottom has set. Place the skillet under the brioler and broil 6 inches from the heat source for 6-8 minutes until the frittata is golden brown and cooked through.

Recipe Property of Peter Berley

Potage of Spring Greens, with Green Garlic and Mint

April 23rd, 2011 § 0 comments § permalink

Serves 4-6


2 tablespoons extra virgin olive oil
2 cups onions, finely chopped
6 cloves garlic, peeled and left whole
1 small potato, peeled and diced
1 bunch dandelion greens
1 large bunch arugula
4 cups vegetable stock or water
1 (10 ounce) bag baby spinach
½ cup fresh mint leaves
½ cup créme fraiche


Combine the oil, onions, and garlic in a heavy saucepan over medium heat. When the onions begin to sizzle add 1 teaspoon salt, cover the pan and simmer 20 minutes until meltingly tender, check occasionally and add a tablespoon of water if the onions threaten to brown.

Meanwhile, steam the potato for 8-10 minutes until tender, set aside. Bring a large pot of lightly salted water to a boil. Blanch the dandelion and arugula for 2-3 minutes until tender but still bright green. Drain well and chop.

Add the stock to the onions and bring to a boil. Add the steamed potato, blanched greens, spinach and mint, simmer 3-4 minutes.

Puree the soup with the créme fraiche. Season with salt and pepper and serve.

Recipe Property of Peter Berley

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