Recipes You Can Use

Nettle Omelets

For four medium omelets
8 eggs, whisked together
6 oz. Nettles
2 tablespoons chopped garlic chives
1 cup grated Parmesan cheese
Oil
Salt and pepper

Bring 2 quarts of water to a boil. Using tongs or wearing gloves plunge the nettles into a bowl of cold water and swish. Drop the nettles into the boiling water for two minutes. Drain and chop, leaving out any large stems.

Sauté the nettles in oil for about 2 minutes. Turn off heat and add garlic chives, salt and pepper to taste.

Prepare omelet in your favorite way, adding 1/4 of the nettle mix and 1/4 of the cheese to each omelet.

Lemon-Chive Rice

4 cups cooked White Rice (or, the results of cooking two cups of rice)
1 bunch Chives
¼ cup Lemon Juice

While the rice is cooking, thinly slice the chives (this is one of those jobs that will tell you if your knife is sharp – chives almost jump away from a truly sharp chef’s knife [my favorite is the Wusthof 8-inch Wide Blade Chef’s Knife]). Toss hot rice with sliced chives and lemon juice, and serve immediately.

Carrot Salad with Cress

1/4 cup onion, finely chopped
1/4 cup olive oil
2 Tbsp red wine vinegar
4 large carrots, julienne
1/2 cup cress
salt and pepper

Whisk together the onion, olive oil, and red wine vinegar. Dress the carrots first, and top with the cress.

Just Good Rutabaga

1 large or 2 medium rutabagas
3 tbsp butter or high-heat oil
¼ cup chopped chives
½ cup bread crumbs

Cube the rutabaga into half-inch pieces, and boil for 10 – 20 minutes until just tender. Drain. Melt the butter or heat the oil over medium-high heat. Add the rutabaga, stir until browned, and then remove. Brown the bread crumbs in the remaining fat. Toss the bread crumbs and the chives with the rutabagas, and serve.