Dandelion greens add a pleasant bitter bite—and loads of nutrients—to this weeknight-quick pasta. Recipe below.

Last week, we cooked with ramps acquired at a supermarket, of all places. That same trip yielded fresh dandelion greens. While long a staple of farmers markets and farm-to-table restaurant menus, their recentish appearance in mainstream grocery store produce departments surprises me a little. It also impresses me. Supermarkets are increasingly getting the way we eat—or at least aspire to. Continue reading “Eat your (garden) enemy: Dandelion Greens, Prosciutto and Chicken Pasta” →