Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, wild mustard garlic leaf and red dead nettle & wild onion dolmas. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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I'm still learning how to use the camera on my iPad, and I do talk back to my live viewers on Periscope, so sorry for the awkwardness of it all. Plants discussed in this video include chickweed (Stellaria media), garlic mustard (Alliaria. In this video you'll learn how to identify and eat Garlic Mustard (Alliaria petiolata).

To get started with this particular recipe, we must prepare a few components. You can have wild mustard garlic leaf and red dead nettle & wild onion dolmas using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Wild Mustard garlic leaf and red dead nettle & wild onion dolmas:

1. Make ready 2 lbs garlic mustard leaves
2. Make ready 1 cup chopped red dead nettle
3. Prepare 1 Tbsp minced wild garlic
4. Take 1/4 cup pine nuts
5. Take 1 Tbsp seasame seed oil
6. Take 1/4 cup pumpkin seed
7. Take 1 cup couscous uncooked
8. Make ready 1 cup quinoa
9. Prepare 8 pitted dates large
10. Take 1/4 sliced almonds

The heart-shaped leaves of Garlic mustard are smooth and hairless, and rather like those of nettles; when crushed, they smell of garlic. The leaves of Garlic mustard are regularly used in salads, or as a flavouring for fish or meat. Young, fresh leaves can be picked in September when they first appear. My wild garlic leaves tend to come from kind friends, but it is possible to find them in tied bunches at Spring garlic leaves and bulbs have a meekness in comparison to the chopped mature cloves I replace the missing sting with mustard.

Instructions to make Wild Mustard garlic leaf and red dead nettle & wild onion dolmas:

1. Blanch your garlic mustard leaves, I steam mine for about 2 minutes then air dry. The leaves will stick to each other. So I try to arrange them into my leaf wraps while they dry.
2. Blanch for 1 minute your red nettle leaf and flower then chop. I like to use my ulu for this.
3. Chop in your wild onion or garlic and break out the mortar and pestle. Combine your garlic, red dead nettle, pine nuts, sesame seed oil only add salt after you taste your pesto. Seriously! Salt is not important.
4. Oil your pan and quick toast your quinoa, then add your couscous and water. Let it boil.
5. Chop your dates and almonds.
6. Add almonds and dates with 2-4 tbsp of your pesto. I like to cut the sweet with the pesto so I tend to have 4 tbsp of my pesto. Let it sit until it gets room temperature. Should be nice and thick.
7. Build your dolmas!
8. Final stages. Brush your favorite oil and add some zest. I like lemon olive oil with some grapefruit zest. Enjoy!

The leaves work in a tart, too, with a wibbly custard of egg. The young hogweed leaf stalks and nettle tips are at their peak at the moment with regards the freshest, youngest greens. Hogweed is a plant that I have a lot of respect for, it is one of the true gourmet wild edibles, and it is well worth spending the time learning how to identify hogweed. Instead of Purple Dead Nettle, you can plant wild ginger, asarum canadense. The sturdy rootstocks and soft green leaves creep to cover woodland slopes, rocky soils and any shady area.

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