Lamb’s Quarters Pesto

  • ½ c Olive oil (or whatever oil you like)
  • ½ c of parmesan (if you’re making it vegan, start with ¼ c of nutritional yeast and add to taste. Vegan parmesan "cheese" can also be used)
  • ¼ c of Pinenuts (or substitute walnuts or whatever nut you like)
  • 2 c of Lamb’s Quarters (I also added 5 basil leaves to punch up the flavor)
  • 2 tsp of minced garlic
  • Salt and pepper to taste
  1. Chop the lamb’s quarters finely. I like to roll them up and then chop them.
  2. Blend the garlic, pinenuts, cheese or nutritional yeast, salt, and pepper with the olive oil to make a rough paste.
  3. Put the contents of the blender into your serving vessel. 
  4. Mix in the chopped greens and serve!


Dandelion Shortbread Cookies

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 to 1 cup dandelion petals (yellow parts only as the greens can be bitter)
  • 2 1/2 cups flour
  • 1 pinch salt
    1. Preheat oven to 325 °F.
    2. Cream butter and sugar together with a mixer until light and fluffy, about three minutes.
    3. Add dandelion petals and beat to incorporate.
    4. Gradually add flour and salt, beating to incorporate fully. Dough will be crumbly at first, but it will start to come together.
    5. Once all the flour is added, beat on low another minute or so. Then knead gently with your hands until the dough comes together.
    6. Roll cookies out and cut out with your favorite cookie cutters.
    7. Bake cookies at 325 °F for about 20 to 25 minutes, until they begin to brown on the bottoms and are fully cooked on the top.
    8. Remove to a cooling rack and allow them to cool completely. Enjoy!

    Pinecone or Spruce Tip Syrup

    • 2 cups young pinecones or young spruce tips (the tips will be soft and bright green)
    • 2 cups organic brown sugar or turbinado sugar
    1. Rinse the cones in warm water and inspect for holes or insects. Discard subpar cones.
    2. Layer the sugar and pinecones (or tips) in an airtight jar, alternating in equal parts. Allow to macerate (age) for 30 days. It can be helpful to age the jars in a sunny place.
    3. During the first few weeks of maceration, open the jar occasionally to release carbon dioxide as the mixture will ferment vigorously (alternatively, a jar lid with a fermentation valve can be used). Shake it occasionally to help it on its journey.
    4. As the cones release their water, the volume of the contents in the jar will decrease. If you have more cones and sugar, you can add it to fill up the jar.
    5. At the end of your long wait, the maceration is complete. Scrape the sugary slush and pinecones (or tips, you get the point) into a pot. Bring to a brisk simmer and heat through to melt the sugar, stirring often. Careful not to scorch the sugar or reduce the syrup too much or it will crystalize when it cools (about 5-10 minutes on low heat, but use your best judgement). 
    6. Strain syrup, making sure to squeeze out as much deliciousness as possible and bottle. Discard the cooked cones/tips and thank them for their service.
    The syrup is stable at room temperature since the fermentation lowers the pH, but will keep the best flavor in the fridge.