Jean’s Cuisines - Spring Issue 2026
With the blooming of spring, we often joke about, if we didn’t have dandelions we wouldn't have any type of green or color in our yard. I’ve always enjoyed having the chance to make the most of our natural resources. So, when those sweet and savory herbs start to share their goodness at our doorstep, it’s fun to be able to walk out and freshly pick from the golden bounty. The dandelions come easily, as does the sage and mint. These are readily available around our home, but going hunting for morels is something I’d love to say I’ve been successful at, but they’re not as easy for us to forage as the others. However, we do have a few expert foraging friends, and we’ve been lucky enough to be a part of their ‘no see ‘em, no tell ‘em where they`re hiding, harvest. These are a few recipes I’ve enjoyed creating from our local foraged findings, and we wanted to share them while they are bursting at the spring seams.
Butter-Fried Morel Mushrooms
Ingredients:
2 cups fresh morel mushrooms
2 tbsp unsalted butter or bacon grease
¼ dry white wine or cooking wine
½ tsp Kosher salt
¼ tsp black pepper
1 tsp garlic, minced
Splash of lemon juice (optional)
½ cup flour (optional)
Directions:
Slice morels lengthwise and rinse quickly in cold water to remove dirt. Pat them dry with a towel. If desired, lightly dust mushrooms with flour for a crisp texture. Melt 1 tbsp of butter in a cast-iron skillet over medium heat. Add mushrooms and cook for about 5–7 minutes, turning occasionally until browned. Add the garlic and the other tbsp of butter when the mushrooms are almost cooked. Turn the heat down to low, add the wine and let simmer for about a minute. Then turn the heat back up to medium to let the liquid reduce, careful not to let liquid cook out and the garlic burn. Season with salt and pepper. Finish with a small squeeze of lemon, if desired. Great served with grilled steak or Rustic Sage chicken.
Rustic Sage Chicken Skillet
Ingredients:
4 chicken breasts
2 tbsp butter or olive oil
6–8 fresh sage leaves
2 tsp garlic cloves, minced
½ cup chicken broth
1 tbsp lemon juice
Salt and pepper
Directions:
Season the chicken with salt and pepper. Heat butter or oil in a skillet over medium heat. Add chicken and cook 6–7 minutes per side until browned. Add sage leaves and garlic to the pan. Pour in chicken broth and simmer for 5 minutes. Add lemon juice and drizzle sauce over the chicken before serving. Enjoy with morel mushrooms or sweet mint ranch potatoes.
Dandelion Pesto
Ingredients:
1 cup young dandelion leaves (packed)
¼ cup sunflower seeds
1 garlic clove
¼ cup grated parmesan cheese
⅓ cup olive oil
½ of a fresh lemon’s juice
¼ tsp salt
¼ tsp black pepper
Directions:
Place dandelion greens, sunflower seeds, garlic, and parmesan in a blender or food processor. Pulse a few times to break down the ingredients. Slowly drizzle in olive oil while blending. Add lemon juice, salt, and pepper. Blend until smooth but slightly textured.
Dandelion pesto can be stirred into pasta, grilled vegetables, as a spread under a chicken’s skin before roasting or smoking, or over a toasted sourdough crostini.
Sweet Mint Ranch Sauce
Ingredients:
½ cup sour cream
2 tbsp chopped fresh mint
1 tbsp honey
1 tbsp lemon juice
Pinch of Kosher salt
Directions:
Mix sour cream, mint, honey, and lemon juice in a bowl. Add a pinch of salt. Chill for 10–15 minutes so the flavors blend. Drizzle over grilled chicken, roasted potatoes, fresh fruit or vegetables-especially cucumbers or berries.
