A bumper crop of dandelions offers many edible options

04/7/2010 | San Francisco Chronicle

Where many homeowners see weeds, dandelion connoisseurs see a versatile and delicious vegetable that packs more calcium, iron and vitamin C than spinach. Choose young greens that haven't flowered for the best taste and serve them steamed, sauteed or dipped in tempura batter and fried. Dandelion greens also make a tasty addition to salads or soups.

View Full Article in:

San Francisco Chronicle

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Arts Chef Instructor
The Culinary Institute of America
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA