Early spring has me pondering the merits of dandelions.  They’ve crept into the garden during the last few weeks of mild weather—invading with the sort of bravado only a sturdy weed can muster.  I note their presence with an odd feeling of respect—their mighty tap roots hang on for dear life, as I strain to unearth them.  There are other reasons to admire the dandelion as well:  the perky yellow flower that weaves supply into a rustic crown and the feathery seeds that take flight in all directions, with one deep breath from a schoolgirl’s playful lungs.

Even if the jagged weed’s charm is best appreciated by a childish turn of mind, its nutritional profile can’t help but impress adults.  One serving contains a day’s requirement of Vitamin A plus a whopping five times as much Vitamin K.  Not bad for a weed.  And while I don’t typically toss these wild garden interlopers into salad, I’m looking for ways to enjoy the occasional bunch of their cultivated cousins.

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Besides the usual suspects—salt, pepper and olive oil—a fresh lemon tucked away in the fridge means we’re poised to finesse dinner in the worst of circumstances.  A squeeze of the tart yellow fruit and drizzle of oil dresses the simplest of salads, brightens up a quick sauté or a sheet of roasted vegetables.  Lemon is just the right accent to liven up an earthy lentil soup or a hearty bowl of whole grain farro.

Even if you have nothing more in the pantry beyond those usual suspects, plus a package of pasta, a wedge of aged Parmesan and a head of garlic, you’re in business.  Dinner is but a heartbeat away.  A dinner that any child can easily produce (so hand over the reins).  Boil up noodles and sauté garlic.  Toss them together with olive oil, salt and a healthy pinch of red pepper flakes.  Finish with a flourish of fresh lemon juice and cheese.  There is no simpler or more satisfying supper.  Grab a bowl and spoon.

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With tax preparations in the works and budget sequestration in the news, the logical extension into my kitchen is a column devoted to thrifty cooking.  And even if shaving a few dollars off the grocery bill here and there isn’t going to solve any major financial crisis, it might be useful in a more personal way—to rationalize a splurgy wardrobe purchase for spring or a well-earned night on the town.  Luckily some of the cheapest food to prepare at home is not only good for the bottom-line, it’s also healthy and loaded with flavor.  Downsize the meat for starters and opt for inexpensive, low-fat proteins such as beans and lentils or eggs.  Eating less meat is generally better for the environment as well, with its lower carbon footprint per calorie. Continue reading →