Lambsquarters Recipes Part 3

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Fresh Herb Pasta

This is a variation on pesto that uses a good quantity of fresh tender greens.  
1 lb spinach pasta
4 cups fresh Lambsquarters greens
½ cup olive oil
3 cloves garlic
½ tsp salt
¼ tsp pepper
½ cup sautéed green onions
1 carrot, grated
4 oz feta cheese, crumbled (or grated parmesan)
½ cup chopped olives

1.  Cook spinach pasta until tender, drain.
2.  Meanwhile sauté green onions, grate carrots, crumble cheese and chop olives.
3.  In a food processor, blend Lambsquarters, olive oil, garlic, salt and pepper until a smooth paste.
4.  Mix all the above ingredients together with the cooked noodles, thoroughly coating the noodles with the Lambsquarters.
5.  Serve warm with a lovely green salad and garlic bread.  
Note: If fresh, sun-ripened tomatoes are in season, you may want to add 2 cups chopped, raw tomatoes to this recipe.  Yummy!

Lambsquarter Hamburger Helper

My husband grew up eating Hamburger Helper, so anytime I cook something that reminds him of home, he just loves it.  Here’s a green, healthy version:
1 lb flat pasta noodles
1 lb hamburger
4 cups cooked Lambsquarters (about 1 gallon fresh)
1/3 cup butter
½ cup minced onion
1/3 cup flour
1 tsp salt
3 cups milk

1.  Cook pasta noodles in boiling water, strain and set aside.
2.  Brown hamburger in a frying pan until well-done.
3.  Sautee onions in butter in a large frying pan or heavy-bottomed pot.
4.  Add flour to make a thick paste, stirring until smooth.
5.  Add milk and salt, and stir, cooking until it just starts to thicken.
6.  Add 4 cups pre-cooked Lambsquarters greens, and keep stirring and cooking until it forms a thick gravy.
7.  Add hamburger and pasta and stir everything together.
8.  Serve hot.

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