Dandelion greens pack a tasty, bitter punch that is best paired with other bold ingredients that can stand up to its flavor, such as the sharp Parmesan and flavorful sausage in this quick pasta. The leaves mellow as they cook, so hold back some fresh ones to toss in at the end of cooking for an extra kick. Serve with lemon wedges and red pepper flakes.
We love using large green Spanish olives for this recipe, which are sometimes stuffed with pimentos – but any flavorful variety works.
Green goddess dressing normally refers to a creamy dressing made with mayonnaise, herbs and other ingredients. In this pasta salad, though, we pack an array of fresh herbs – parsley, cilantro, dill and mint – into the salad itself, then toss it with a creamy coconut dressing for maximum decadence.