Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs by Michelle McKenzie

  • Pickled pears (page 2)

    from Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs Dandelion and Quince by Michelle McKenzie

    • Categories: Chutneys, pickles & relishes; Cooking ahead; Vegan; Vegetarian
    • Ingredients: Asian pears; white vinegar; black peppercorns
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Notes about Recipes in this book

  • Chicken thighs braised with fig leaves, white bean and yogurt purée

    • maestra on December 28, 2017

      This was my favorite new recipe I prepared all year. I'd never cooked with fig leaves before, and they are amazing. The aroma coming from my oven while this was finishing was unforgettable. Highly recommended!

  • Egyptian rice with fig leaves

    • maestra on December 28, 2017

      Made this and it was lovely, but I haven't figured out how to make it part of a full meal. It has a strong, sweet flavor that doesn't pair with much that I can think of, and it's too dry to serve as a compliment to simply roasted or steamed veggies. Tasty, but makes a large recipe that is hard to finish. It did not reheat well at all.

  • Short ribs with kumquat and kombu

    • lkgrover on February 10, 2019

      Delicious beef stew. The kumquats add a tangy-flavor (next time I will add a few extra).

  • Kumquat, almond, and poppy seed cake

    • lkgrover on May 08, 2022

      This is a dense upside-down coffee cake with candied citrus on top & kumquats puréed into the cake dough. For flavor and texture, the cake is best eaten the first day.

  • Nettles with coconut oil and mustard seeds

    • maestra on March 24, 2017

      This was a delicious dish! I picked very young nettles, so I didn't need to pick leaves off of the tender stems. The stems cooked thoroughly in the one-minute blanch and further sauteing. I was out of mustard seeds, so I used black cumin instead. It's one of my favorite spices in my pantry, and it doesn't get enough use. The nettles and coconut oil together produced a very, very rich flavor. It was excellent the next day for lunch with leftover rice and flatbread as well.

  • Winter root and quince tagine

    • lkgrover on April 28, 2019

      Good vegetarian tagine/stew with both sweet & spicy elements.

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  • ISBN 10 1611802873
  • ISBN 13 9781611802870
  • Published Aug 02 2016
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Roost Books

Publishers Text

Dandelion and Quince features plant profiles--from dandelion to quince--for over 35 uncommon vegetables, fruits, and herbs available in today's markets--with over 150 recipes that explore their flavors.

This illustrated cookbook celebrates the abundance at farmers' market and local grocery store yet to be discovered by the everyday cook. From mustard and kumquats to nettles, fava leaves, sunchokes and more, the blossoms, berries, leaves, and roots featured in Dandelion & Quince are simple foods that satisfy our need for a diversity of plant life in our diets, grown with care and prepared by our own hands for our families and communities. This book:

   • Explores more than thirty-five uncommon vegetables, fruits, and herbs
   • Offers over 150 recipes to satisfy curious palates
   • Provides enough guidance, tips, and advice that by following recipes, tasting constantly, and making mistakes, you’ll gain newly skilled hands and a knowing palate

Discover new ingredients and open up a fresh culinary adventure in your kitchen.

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