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Feta, Chive, and Dandelion Dip


    When Japanese tourists were asked what impressed them most in Canada, they enthusiastically replied: “The clear blue sky and the meadows full of yellow flowers.” What they meant of course was our abundance of dandelions. If only they knew how well the greens combined with feta and chives.


    Feta, Chive, and Dandelion Dip


    • 2 cups (500 ml) natural yogurt or kefir cheese
    • 1/2 English cucumber
    • 1 cup (250 ml) feta cheese, crumbled
    • 1/4 cup (60 ml) fresh chives, chopped
    • 1/4 cup (60 ml) young dandelion leaves, chopped
    • 1/4 cup (60 ml) dandelion petals
    • 2 cloves garlic, minced
    • 1/2 tsp (2 ml) herbal salt, such as Herbamare or Country Sun



    Measure yogurt (or kefir) into a sieve lined with cheesecloth and set it over a bowl. Let drain for about three hours or until yogurt is reduced to one-and-a-third cups (330 ml). Shred the cucumber with skin on. Drain and discard excessive liquid.


    In a bowl, combine all ingredients. Stir to blend well then taste and adjust seasoning; refrigerate until ready to serve. Serve with baked potatoes or crackers. This dip stores in the refrigerator for up to two days. Serves four.



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    Saffron Pasta with Lobster

    Saffron Pasta with Lobster

    Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.