© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 500 g dandelion leaf

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• 4 large onions, sliced

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• 3 garlic cloves, crushed

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• 100 ml olive oil

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• 100 ml lemon juice

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• 1 tsp salt

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directions

1. Clean and wash the dandelion, cook in boiling water with a little salt and baking soda.

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2. Remove from water; let cool by pouring cold water; then squeeze and coarsely chop the dandelion.

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3. In a skillet add oil and cook onions until translucent then remove half of them and set aside; continue frying the other half until caramelized; then keep aside to garnish.

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4. In the same skillet fry garlic and the cooked onions you removed earlier cook until golden; add the dandelion and salt; cook for 10-15 minutes on medium heat and keep stirring until most of the moisture has evaporated; turn off the heat and add the lemon juice; let cool.

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5. Serve the dandelion cold and garnish with the caramelized onions.

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© 2010 Tony El Batal

serving portion: 5 persons

ingredients

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• 500g carrots

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• 1 Tbsp sesame oil

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• 2 garlic cloves, crushed

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• 1 large onion, chopped

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• 1 L vegetable stock

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• juice of 1/2 a lemon

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• salt to taste

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directions

1. Wash the carrots then peel and slice them into circular disks.

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2. Heat the sesame oil in a large saucepan over medium heat and cook garlic and onions until translucent; Add the stock and carrots and bring to a boil; Lower the heat and simmer for 30 minutes or until the carrots are tender.

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3. Puree the mixture with a hand blender then pour the lemon juice and salt to taste.

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4. Garnish with poppy seeds or with a drizzle of sesame oil.

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tips

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1. Serve with french bread.

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© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 1 large handful washed basil

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• 1 clove garlic

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• 30g pine nuts

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• 60g parmesan, grated

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• 1 cup extra virgin olive oil

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• salt to taste

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directions

1. Using the food processor chop basil, garlic and pine nuts.

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2. Move this mixture to a bowl; Add the Parmesan and salt.

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3. Shorten the mixture by pouring the oil gradually and stirring carefully until you get a cream.

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tips

1. Best accompanied with pasta.

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2. This sauce also works well with chicken, fish filet and sandwich spread.

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3. Preparing previous batches of pesto sauce and keeping it in the fridge will allow you to prepare a last minute meal .

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4. You can use double portion of the Parmesan if Pecorino is not available.

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reference

• Translated from “La Sante sur la Table”.

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