Purslane As Food. This is what Purslane looks like my darlings. Have you been pulling it from your garden and throwing it away? Well...have you?
The new trend it to actually plant Purslane for Omega 3′s in your garden! Who knew? Once a weed, now a healthy garden green. It is actually really unique in flavor and delightful! When the owner of Harper's Nursury (John Harper) here in Arizona asked me to share my fabulous Purslane Recipe with his readers I was excited! Today we went on down and picked some purslane up from their nursury. Every time we are there at Harper's, my boys insist on feeding the
Look at this basil!
Shall we make Thai food tonight?!I'll probably save it for the class tomorrow and be giving some of them away!
Love Grow's Farms organic veggies...we're good to go!
Chef Tess’ Citrus-Mustard Grilled Zucchini Salad with Purslane and Tomatoes
• 2 teaspoon finely grated fresh lemon zest
• 1 tsp orange zest
• ¼ c fresh lemon juice
• 1 tablespoon finely chopped shallot
• 1 tsp Dijon mustard
• 1/2 teaspoon salt
• 1/3 cup extra-virgin olive oil plus additional for brushing zucchini
• 1/4 teaspoon black pepper
• 3 tablespoons chopped fresh flat-leaf parsley
• 4 zucchini (1 3/4 to 2 lb total), halved lengthwise
• 12 oz purslane, thick stems removed (4 cups)
• 10 oz pear or cherry tomatoes, halved lengthwise
Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.
There you go! Make some
Always My Very Best,
Your Friend Chef Tess