Chickweed & Peppercress & Rosemary Pate

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It’s been such an unseasonably warm winter up here in the Pacific Northwest that we’ve literally been swimming in wild greens.  And while it seems wrong to benefit from the ill-gotten gains of climate change, well, you still gotta trust mother nature to know what’s right – right? 

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So if she wants me to feast on her tender and succulent Chickweed and Miner’s lettuce in January, so be it. And that’s exactly what I’ve been doing – so much so that I’ve been casting about for some new exciting ways to take advantage of the green bounty.

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left to right: chickweed, peppercress, miner’s lettuce

So I came up with this Winter Greens & Sunflower Seed Pate, and it’s perfect for cold winter days when you crave something a little more hearty than a salad. Inspired by this recipe for Chickweed Pate, based on wildman Steve Brill’s original, I tweaked it with what was already found in my cupboard.

I used white navy beans instead of chickpeas and substituted Rosemary for Tarragon because I thought it would complement the flavours of the navy beans better (and besides I had none anyway). I also added sunflowers seeds for crunch, and because Peppercress (otherwise known as Bittercress) is coming up like crazy in my garden beds- and I like its peppery bite – I added some leaves as well.

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I love that’s its full of protein, not to mention the nutritional and medicinal properties of the greens themselves. Full of anti-oxidants, vitamin C, chlorophyll and Omega -3 Fatty acids, Chickweed, Miner’s Lettuce and Peppercress are all reputed healers that help boost immunity, ease inflammation, cool inflamed tissues, cleanse our blood, digestive tract and lymphatic system.

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Savoury, creamy, and just the littlest bit peppery, it’s perfect served on crackers or flatbread, and as you can see, I enjoyed it liberally slathered on on miniature scones. So if you too have “spring greens” in winter, this pate will be sure to please. And if you don’t, just wait a while, these tender, delicious and revitalizing greens will be emerging in a landscape near you very soon!

White Bean & Sunflower Seed Pate w/ Wild Winter Greens & Rosemary

Ingredients

  • 1 can of White Navy Beans 
  • 2 ounces (or so) sunflower seeds
  • 2 cloves of garlic (minced or crushed)
  • 1 large handful of fresh chickweed, finely chopped
  • 1 large handful of miner’s lettuce, finely chopped
  • 1 large handful of bittercress, finely chopped
  • 1 tablespoons of minced green onion (or crow garlic greens)
  • 1 tablespoon rosemary, finely chopped
  • 1 tablespoon of rice vinegar
  • 2 tablespoons of miso
  • Juice of one lemon
  • 2 tablespoons of olive oil
  • 1 teaspoon salt (or to your taste)

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Directions

  • Mash your navy beans to a rough paste (or you can also give em a quick whiz in the food processor
  • Mix in the rest of  your ingredients and blend well. 
  • Serve!

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2 Comments Add yours

  1. hocuspocus13 says:

    Reblogged this on hocuspocus13 and commented:
    jinxx⛄xoxo

    Like

  2. Charlotte says:

    That looks bloody gorgeous!

    Like

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