I’m eating delightful pickled green beans as I write this.  Green beans I’ve hoarded since last fall, and now it’s time. Time to eat all those canned delicacies that haven’t  already been gobbled up over the winter months. Gotta clear the space for all the new abundance coming our way. ps. I will post a recipe for those green beans once they are in season, soo good.



Always I am seeking new ways to bring dandelion in to the mix. This green is versatile, free and of course, everywhere! Wild greens are just that, wild. You are what you eat. I don’t want to be some manicured, tended to, doted over, pest infested lettuce. I would rather be a rugged, crazy, and sometimes out of control wild thing. But hey, I love lettuce too it’s just nice to dabble in some wild greens when they’re available. Make hay while the sun shines. Dandelion is a great detox food for the liver, it’s also high in iron and mildly diuretic. So get picking! 

The wildflowers are out of control here, so gorgeous. Have I mentioned how much I love spring? Aside from a perpetually stuffy nose, all that magic honey making pollen makes me a sneezy gal.  Hope everyone else is enjoying springs beauty and awakening. We are on day 7 of the whole 30 whole body reset. Woo! Only one more hill from here.

Dandelion, Fig and Walnut Roast Chicken

Now, Dandelion, Fig & Walnut Roast Chicken, sounds a bit fancy right? Well it’s super easy and a nice change if you always make the same style of chicken. The bitterness inherent in dandelion is really balanced out by the figs, and that walnut crunch is just the bomb dot com. If you really can’t find any dandelions, try using kale instead, and if you can’t find mustard greens, just add a dollop of mustard. Happy pickings! (ps. leave the roadside stuff where it is, it detoxifies exhaust just as well)

Dandelion, Fig & Walnut Roast Chicken


  • handful of dandelion, stalks removed
  • handful mustard greens, stalks removed
  • 2 cloves garlic
  • 8 dried mission figs soaked in boiling water for 10 minutes, save the water
  • 1 Tbs apple cider vinegar
  • 2 Tbs olive oil
  • 1/4 cup of walnuts
  • 1/2 tsp sea salt
  • 2-4 chicken breasts depending on size


  1. In a blender or food processor add all ingredients, plus about 1/2 cup of fig water. Puree until smooth and coat chicken, let it marinate for at least 30 minutes and even overnight.
  2. Bon Appétit!


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