From the good old Andria Kilgore playbook that was and continues to be reviled on Documenting Reality: Dinner salad recipe: Here's a recipe for a really tasty salad... so good, that everyone who eats it will be silenced by its good taste: INGREDIENTS: * 6 cups chopped hemlock * salt and pepper * 6 hard-cooked eggs, sliced * 2 cups frozen peas, thawed * 8 to 16 ounces bacon, crisp-cooked, drained, and crumbled * 2 cups (8 ounces) shredded mild Cheddar cheese * 1 cup mayonnaise * 1 to 2 tablespoons sugar * 1/4 cup sliced green onion with tops * paprika PREPARATION: Place 3 cups of the hemlock in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over hemlock in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining hemlock, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving. This salad serves 2 to 4. Risotto: There is another recipe featuring hemlock on the internet, this would appeal to @Ronny and @scumhook, and cooking hemlock destroys the poison, so varying the recipe by sauteing or blanching the hemlock would work too. 6 cups chicken stock 2 tablespoons olive oil 2 tablespoons butter 3/4 cup finely chopped yellow onions 1 teaspoon minced garlic 1 1/2 cups Arborio or Carnaroli rice 1/2 cup dry white wine 1/4 cup thinly sliced green onions, green tops only 1 teaspoon kosher salt 1/2 teaspoon fresh cracked white pepper 1 cup grated Parmigiano-Reggiano 1/2 cup shredded or torn, well washed hemlock leaves 1/4 cup torn fresh chervil leaves Sliced chives, for garnish In a small saucepan, bring the stock to a simmer. Remove from the heat and cover to keep warm. In a large heavy saucepan, heat the olive oil and the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, until opaque, 2 minutes. Add the wine and cook, stirring until the rice nearly completely absorbs all the liquid, about 1 minute. Reduce the heat to medium, add 1 cup of the hot stock, and cook, stirring constantly. Cook the risotto, adding more stock 1/2 cup at a time as it is absorbed, about 20 minutes total cooking time. Stir in the green onions after 15 minutes cooking time. Season the risotto with 1 teaspoon of salt and 1/2 teaspoon of white pepper. The rice should be slightly al dente. Remove from the heat. Add the cheese, hemlock, and chervil, and stir well to mix. Adjust the seasoning, to taste, with salt and pepper. Garnish with chives and serve immediately.