After of full month of being quarantined during the covid 19 pandemic, I started to feel like I needed creative new ways of making simple things go from simple and boring, to fancy and full of flavor. I love the Cookbook by Joshua McFadden, Six Seasons, and was excited to create a further amended recipe, of a Middle Eastern skhug. In spring, we have all sorts of little wild edibles I like to find different ways to prepare. Sometimes I will do pestos, sometimes add them to eggs or salads. This Wild Green Spicy Sauce is great for drizzling on baked sweet potatoes, into pastas, on top of proteins, or on any vegetable like squash or carrots to add an extra zing and make your meal feel fancier. It keeps pretty much like a pesto would as far as length of time. In other words, you dont have to eat it all at once, but do try to use it within a week or two.
You will need:
1/2 tspn each of coriander, cumin, cardamom and clove.
1 cup of chopped up roasted peppers(seeds removed)
3 garlic gloves smashed to taste
1 cup of olive oil
2 cups of parsley roughly chopped
2 cups of wild dandelion greens
salt and pepper
Directions: Toast the spices in a dry skillet. Roast the peppers. I like poblano and a jalapeno as my choice in peppers for this. Remove skin after roasting, and seeds. Chop up the peppers. Smash three cloves of garlic. Chop up all the greens and parsley. Add all ingredients into a food processor or blender. Pour in the Olive Oil, squeeze in 1 tblspn of lemon juice and add 1 tspn of lemon zest. Blend until smooth. Add salt and pepper to taste. Use ad libitum.
Great on all sorts of meals, and adds a seasonal spice to what you are eating! Store in the fridge.