Theme of the latest issue of KANSAS! Magazine (2025 / vol 81 / issue 3, pp. 58-63) is “Our Wild Kansas Landscapes” so it seemed logical to include a story about wild edibles for the Taste section. I interviewed three women — Terry Olson, Sue Maes and Kelly Yarbrough’s — who teach a class (Edible Native Plants) for Manhnttan’s UFM.
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of the Tortellini topped with Garlic Mustard Pesto is a copy of the one used in the magazine — it was taken by Amy Meng. |
My interview included a walk through the Kansas prairie and a wild plant feast. Two of the recipes I sampled were Sue’s Spinach & Nettle Quiche and Garlic Mustard Pesto served over hot tortellini. Although I was a bit apprehensive, both dishes were DELICIOUS! Also included in the article is a list of other edible plant ideas plus suggested references for those who might be interested in foraging.
GARLIC MUSTARD PESTO
Terry Olson serves this pesto over hot tortellini.
INGREDIENTS
2 cloves fresh garlic
1/2 cup olive oil + more as needed
1/2 teaspoon salt
2 to 4 tablespoons butter, optional
A ton of wild garlic mustard leaves (6 to 8 cups), washed and dried
1/2 cup grated Parmesan cheese
DIRECTIONS
1. Put everything EXCEPT cheese in food processor; process until smooth, scraping sides down and adding a little more oil if necessary to create a thick but pourable consistency without being too runny.
2. Add cheese and process until smooth again.
3. Serve over hot pasta such as cheese stuffed tortellini or ravioli in the frozen section of grocery stores.
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