I picked a pound of lambsquarter from the various plants scattered around our yard. I really like the taste of lambsquarter; it is quite like spinach. Since it can be tedious to pick the individual leaves, it is nice when the plants get big and have large leaves. I also found it possible to twists the top leaf clumps off all at once, which speeds up harvesting a bit. What it your preferred method of harvesting lambsquarter?
I roughly followed this 101 cookbooks recipe, but instead of cream, I used almond milk, yogurt, and some ground peanuts and almonds.
Oh, and I subbed delicious Nabulsi cheese for the paneer.
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