Lambsquarters, lambsquarters, lambsquarters
I've been getting these big, beautiful bunches of lambsquarters at a local (SF) farmers market the last couple of weeks. All I really know to do with them is to treat them like nettles. I saute them in olive oil, with salt, pepper and red chilies.
Anyone else cook them a different way? They are delicious, just looking for some more inspiration. Thanks!
I'll bet you got them from Mariquita Farm. I went through the year of the lambsquarter and they had ideas on the website for recipes and uses.
As they say you can use it the same as spinach. I like it better than spinach because it doesn't have that sort of metallic taste that spinach has to me.
I mainly used it mixed in salads for interest or on sandwiches. It goes pretty well with all sort of meat but I liked it best in roast chicken sandwiches ... I get on these kicks, so yes, I made a lamb sandwich with lambsquarters.
Somebody (Ruth Laffler, I think?) told me that my favorite won tons contain lambs quarters. It gave the pork filling a subtle, tangy taste.
Haven't made them on my own. Just purchased from Shanghai Restaurant in Oakland, CA