Officially spring when the weeds beat out the flowers – even in the grocery store.

Today was one of those exciting days at the market. Everywhere I turned there was new, fresh seasonal produce. I was greeted by thin, crisp greens, herbs and miniature everything like these potatoes which were about the size of fallen acorns.

I was worried that they might be too bitter. I had always been a little nervous about dandelions, unsure of what to do with them. I figured they must be pretty damn good though, judging from the number of elderly Mediterranean women I’ve spotted out along the highway boulevards collecting the young greens.

Knowing that you can neutralize a bit of bitterness with lemon or by choosing early, fresh leaves of any bitter greens, I set out to do just that with the dressing I had in mind for the salad. Of course, my live-in partner in crime’s first curiosity was to why I would buy weed, since I would soon be able to harvest from my very lawn in a matter of weeks, naturally.

But spring has sprung and I just couldn’t have waited any longer.

WARM NEW POTATO AND DANDELION GREENS SALAD

1/2 Lb Dandelion Greens, one big bunch with the tough stems removed
1/2 Lb New Baby Red Potatoes
1 1/2 teaspoon Good Quality Grainy Dijon Mustard
3 Tablespoons Fresh Lemon Juice, juice of 1 lemon
Zest of 1 Lemon
8 Capers, finely minced
1/4 Cup Extra Virgin Olive Oil
Salt and Freshly Ground Black Pepper to taste
2 Tablespoons Pine Nuts
1 Garlic Clove, slivered

Boil the potatoes until just fork tender; about 10 – 15 minutes depending on their size.
Combine the lemon juice, oil and mustard in a medium sized bowl with tall sides.
Whisk throughly to emulsify.
Mince the capers and add to the dressing along with 3/4 of the lemon zest, reserving the remainder for garnish.
Continue to whisk to incorporate.
Taste and add salt and pepper to taste.
Drain potatoes and cover to steam while you prepare the rest of the salad.
Rinse the dandelion greens well and spin to dry.
Remove any of the lower, tough stems then tear leaves into about 2″ pieces.
Peel and very thinly slice the garlic clove on the diagonal.
In a small sauté pan add the pine nuts along with the slivered garlic and dry toast until golden and hot.
Toss the greens in the dressing then add the potatoes.
Transfer to your serving plate and top with reserved lemon zest, pine nuts and garlic.

For some, Thanksgiving wouldn’t be complete without having a bird as the guest of honour.
For others, it’s everything else that fills the plate; your aunt’s famous stuffing, homemade cranberries or your mom’s casserole that make the meal. Bumping elbows, it’s not tough to see, for our herbivore guests, the sides become the main. However, the gravy might be out, the stuffing perhaps filled that bird or decadence won with the addition creams and cheese, making even the sides slim pickings.

Since Holidays are about the company, these few tweaks on some delicious classics are sure to be enjoyed by the entire table. Be thankful, celebrate the season… and your guests. (& I’m sure they will thank you too.)

I’ve put together a few quick and easy side dishes for Thanksgiving, and beyond. Simple and fast to prepare, these sides can easily be doubled or made ahead of time and just reheated, allowing more time for company…. and dessert.

CAULIFLOWER CELERIAC MASH

1 Head Cauliflower, cleaned and trimmed
1 Bulb Celeriac, peeled and diced
2 Cloves Garlic, Peeled and slightly smashed
2 Tablespoons Margarine
Pinch of Salt and Black Pepper* to taste
3-4 Sprigs of Fresh Thyme
1 Tablespoon Olive Oil

Clean and cut the celeriac into 1/2″ cubes. Place it in a a roasting pan along with the mashed garlic cloves.
Sprinkle over the thyme leaves and gently toss while drizzling over the oil.
Roast in a 350ºF oven for about 50 – 60 minutes, or until tender.
Discard garlic, if too brown, along with the thyme.
Clean and break apart the cauliflower. Add it to a large pot of water to boil.
Cook the cauliflower, until soft, about 10 minutes.
Drain and empty into a large bowl. Add the roasted celeriac, margarine, salt and pepper.
Purée with a hand immersion blender.
Adjust seasoning to taste.
Serve with a dot of margarine and fresh sprigs of thyme, if desired.

BROCCOLI CRUMB CASSEROLE

1 Bunch Broccoli, stems removed, about 2 1/2 Cups
1 1/4 Cup Soy Milk
2 Bay Leaves
2 Tablespoons Margarine
2 Tablespoons Unbleached, All Purpose Flour
2 Tablespoons Nutritional Yeast Flakes
1/2 Teaspoon Dijon Mustard
1/2 Teaspoon Garlic Powder
Pinch Nutmeg
1/2 Teaspoon Salt
1/8 Teaspoon Freshly Ground Black Pepper*
1 Cup Whole Wheat Ritz, Vegetable Thins or other salted vegan acceptable crackers (read your labels:), coarsely crushed

Clean and trim the broccoli.
Blanch the flowerettes in boiling water for 3 – 4 minutes. Drain and rinse in cold water.
Meanwhile, gently heat the soy milk with the bay leaves, being sure not to let it boil.
In a medium saucepan, melt the margarine over medium heat and whisk in the flour.
Once the flour has begun cooking and turned a light golden colour, discard the bay leaves and add half of the warmed milk.
Whisk well to incorporate. Once the sauce is smooth, reduce the heat to medium-low.
Add the nutmeg, mustard, garlic powder, nutritional yeast flakes, salt and pepper.
Continue to whisk, adding the remaining milk, making sure to get anything that may have begun thickening on the bottom.
Continue cooking over the heat to thicken; 3 – 5 minutes.
Once the sauce will evenly coat the back of a spoon, remove it from the burner.
Preheat the oven to 350ºF.
Evenly layer the blanched broccoli in an oven proof baking dish.
Pour about 3/4 the sauce over the broccoli from side to side.
Coarsely crush the crackers and layer over the sauce and broccoli.
Drizzle over the remaining sauce.
Bake the casserole for about 20 -25 minutes or until it is heated through and the top is golden brown.

DUTCHESS POTATOES

Not exactly an original but certainly a classic, these elegant potatoes are also known as Rosettes and, quite frankly, very delicious.

5 Medium Yukon Gold Potatoes or 3 large Russets
1/2 Cup Soy Milk
1 teaspoon Arrowroot Powder, optional but helpful
2 Tablespoons Margarine
1/4 teaspoon Salt
Crack of Black Pepper*
1/4 teaspoon Garlic Powder
Pinch Nutmeg

Peel and boil the potatoes until tender, about 7 – 10 minutes.
Drain and mash.
Dissolve the arrowroot into the cold soy milk.
Add the milk and 1 Tablespoon of the margarine to the potatoes with an immersion blender, food processor or hand mixer and blend until very smooth.
Add the garlic powder, salt, pepper and nutmeg and mix well.
Taste and adjust seasoning, if necessary.
Line a baking sheet with parchment paper.
Preheat the oven to 400ºF
Using a piping bag attached with either a star or flat tip, pipe the potatoes into 3 inch rosette shapes.
Melt the remaining margarine and brush over the potatoes.
Bake until golden, about 10 minutes.

*White pepper could be traditionally used but I just like the taste and zip of the black better.

Can you tell it was a market day? Yum. I’m still trying to figure out what is my favourite summer food.
One might guess asparagus, berries, tomatoes or corn… but then there is the humble potato. Nothing screams summer dinner to me more than every including a cob of fresh corn, green beans and early treasures like baby red potatoes.

There are about five thousand varieties of potatoes and ALL of them have to start out as babies.
These small, young thin skinned delights have just started to be robbed from the ground and sent to market on the same day. They are waiting to be boiled up and melt in your mouth.

SMASHED SUMMER POTATOES

12 – 15 Baby New Potatoes
3 Tablespoons Olive Oil (about)
2 Garlic Greens, diced
Zest of 1/2 Lemon
Salt & Pepper to taste.

In a large saucepan, boil the potatoes until fork tender or alternatively, microwave in a large oven safe bowl, on high, for 18 minutes.
Drain and score the bottom of each potato crosswise. Place knicked side down and smash each potato with your thumb or the back of a spoon to flatten.
Heat olive oil on medium high and sauté each side for about 3 – 5 minutes or until equally golden and crisp.
Remove potatoes to serving plate, reserving the remaining oil in the pan.
Add diced garlic greens to the oil, adding more if necessary, sautéing to infuse the oil.
Pour the greens over the potatoes. Sprinkle with salt, cracked pepper and lemon zest.

Serves 4