Name: Greek Cardune
Prep time: 15 min
Cook time: 70 min
Yield: 8 servings
Ingredients: 4 cups immature burdock flower stalks (sliced, parboiled 1 minute in salted water with dash of vinegar); 2 cups vegetable stock; 2 medium yellow onions (diced); 1/4 cup oliv oil; 4 small tomatoes (sliced); 2 cups organic carrots (sliced); 2/3 cups basmati brown rice; 3 tbsp dried dill weed; 1 lemon (juiced, and put 1/2 of lemon in sauce pan); 1 tsp iodized sea salt; 1/4 tsp Cayenne Pepper

Greek Cardune

CourseSide Dish

Servings	Prep Time
8 servings	15 minutes

Cook Time

70 minutes

Servings	Prep Time
8 servings	15 minutes

Cook Time

70 minutes

Greek Cardune

CourseSide Dish

Servings	Prep Time
8 servings	15 minutes

Cook Time

70 minutes

Servings	Prep Time
8 servings	15 minutes

Cook Time

70 minutes

Ingredients

4 cups immature burdock flower stalks sliced, parboiled 1 minute in salted water with dash of vinegar
2 cups vegetable stock
2 medium yellow onions diced
1/4 cup oliv oil
4 small tomatoes sliced
2 cups organic carrots sliced
2/3 cups basmati brown rice
3 tbsp dried dill weed
1 lemon juiced, and put 1/2 of lemon in sauce pan
1 tsp iodized sea salt
1/4 tsp Cayenne Pepper

Servings: servings

Recipe Notes

Combine all ingredients in saucepan. Simmer on low for 70 minutes, or until rice is tender.

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adapted from The Phytopia Cookbook by Barbara Gollman and Kim Pierce

Seafood on Creole Greens

Servings	Prep Time
8	20 Minutes

Servings	Prep Time
8	20 Minutes

Seafood on Creole Greens

Servings	Prep Time
8	20 Minutes

Servings	Prep Time
8	20 Minutes

Ingredients

8 cups mixed greens such as red leaf lettuce, romaine, arugala
2 medium cucumbers peeled and sliced
1 medium red onion julienned
8 mushrooms Sliced or quartered; try mini portabella, enoki, or shitake
Creole Dressing See Recipe at tailorednutritionllc.com
2 tbsp capers
12 small new potatoes quartered and roasted with 4 garlic cloves at 400 degrees for 20 minutes or until tender
4 cloves garlic roasted with potatoes; see above
1 pound shrimp boiled, peeled, and deveined
1/2 avocado sliced (optional)
4 tomatoes quartered
12 Kalamata Olives

Servings:

Instructions

1. In a large salad bowl, combine greens, cucumber, onion, and mushrooms. Toss with about 3/4 of dressing. 2. Divide salad on serving plates, and top with capers, potatoes, shrimp, tomatoes, olives, and avocado, if desired. Drizzle with remaining dressing.

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Greek Cardune

Seafood on Creole Greens

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