You may remember that I received dandelion greens in my produce box on Produce Wednesday… I decided to try a dish from The Mediterranean Vegan Kitchen, my latest go-to cookbook, called Crostini with Puréed White Beans and Sautéed Wild Greens. I was prepared for the dandelion greens to be bitter, or so I thought. They were too bitter, in my opinion. At least for the dish I chose, perhaps if it is with something much stronger it would do better. Or maybe it would be better in a soup where the flavor can mellow out. Something other than what I prepared. On the bright side, we liked the beans, so dinner wasn’t ruined and it looked pretty. 🙂 I made a loaf of pumpernickel bread and added kalamata olives on the side.
Yeah, I’m kinda weird. I figured anything from The Mediterranean Vegan Kitchen should go together, right? Not exactly.
I chose another dish from this cookbook for the two beets I had on hand called Tunisian Beet Salad with Harissa. The recipe calls for 3 pounds of beets so I just eye-balled the ingredients. It turned out pretty good. I didn’t have harissa but the recipe said I could use red pepper flakes in a pinch. The recipe said to serve with couscous, I mixed them together and got the dayglow color… perhaps I should have just served the beet salad over the couscous. 😛
We decided that the two dishes didn’t quite go together, so we ate them like two separate courses.