If you love artichokes, you need to try thistles. They do require special treatment due to their tough exterior but it is so worth it. They have this taste of artichoke heart meets celery which is so satisfying to me. Ingredients: Sauce: 2 Tbsp extra virgin olive oil 1 medium yellow onion, peeled, halved and cut into this slices 2 cloves of garlic, peeled and grated Kosher salt 1 tsp crushed red pepper flakes 2 tsp granulated sugar 3 1/2 cups pureed tomatoes ( or 1 28oz can if you are using canned tomatoes) Basil leaves, chopped Parmigiana: 3 1/3 lbs of thistle stems, trimmed Parmigiana Reggiano cheese Your choice of frying oil 3 balls of mozzarella Flour For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar, basil and the tomatoes. Use a wooden spoon to stir the mixture, and cook 10 to 15 minutes over medium heat, stirring from time to time. Set aside. Cut the mozzarella into small cubes. Remove the outer layer of the thistle stems to get to the softer center. Cut the stems into segments about 4-5 inches in length; boil them in salted water for 7-8 minutes after the water returns to a boil. Drain them and dry them with a paper towel; dredge them in flour and fry them a few at a time. Remove them once they are golden brown and place them on paper towels. Place some of the tomato sauce at the bottom of a baking dish; place down a layer of thistle stems, then a layer of mozzarella; top with grated cheese. Continue until you use all the ingredients, then top with a generous layer of Parmigiana cheese. Bake at 350 degrees F for 25-30 minutes. Remove from the oven and serve immediately. Enjoy!

SALAD 2 medium zucchini, spiralized or cut into noodles 1/2 medium hothouse cucumber, sliced into half moons 2 medium tomatoes, cut into small wedges 1/4 medium red onion, sliced thinly into half moons 2 1/2 ounces feta cheese, cubed (1/2 cup) 15 Kalamata olives, pitted and halved YOGURT DRESSING 1/4 cup Greek yogurt 1 medium garlic clove, finely minced 1 tablespoon crumbed feta cheese 1 teaspoon lemon zest 1 tablespoon lemon juice 1 tablespoon olive oil 1/2 teaspoon Sriracha hot sauce, or more to taste 1/2 teaspoon honey Salt and fresh ground black pepper 1.) Add all the salad ingredients together. Set aside. 2.) Mix all the yogurt dessing ingredients together. Add to the salad ingredients and toss to coat. This salad is perfect to eat straight away or made in advance. Enjoy!

2 quarts of whole dandelion flowers 1/4 cup warm water 4 cups of water 1 cup orange juice 3 tbsp lemon juice 3 tbsp lime juice 6 cups of sugar 8 whole cloves 1/2 tsp powdered ginger 3 tbsp chopped orange zest 1 tbsp chopped lemon zest 1 1/2 tsp dried brewing yeast 1.) Make sure the flowers are fresh. Wash the blossoms properly and let it soak in the warm water for 48 hours. 2.) Add the 4 cups of water to the blossoms. Add the lemon, orange and lime juices. 3.) Add the ginger, fruit zests, sugar and cloves. Stir and boil the mixture. 4.) Strain over coffee filter papers. 5.) Add yeast while it is still moderately warm. 6.) Place a lid or a cover and let it rest for the night. 7.) Put it in a bottle with holes on the top. 8.) Leave it to ferment for 3 weeks. 9.) You will find a layer of sediment at the bottom of the container. Pour the wine in another container to leave the sediment alone. Enjoy!