Enjoying Purslane
By : Ontario Kitchen | On : 2012-07-08 | Category : Purslane, CSA, Zucchini, Baked Egg Our second blog post talked about us joining a CSA. Well, this week we received the first delivery, and in it was one of the ingredients from last year that inspired us to start this website: Purslane. Don't worry if you haven't heard of it, neither had we. But, after doing some research, we found that this plant, normally considered a weed in North America, is eaten world wide and has one of the highest amounts of omega-3-fatty acids in the plant world. Not to mention, it tastes good too, very similar to baby spinach. We try to come up with different ways to use an ingredient, and this week is no different. We had leftover roasted zucchini form dinner last night, which became the base for this salad. Some purslane, a garlic scape and snap peas from our CSA box later, we had a new side dish. The garlic scape (think of them as the green onion of the garlic world, if you've never tried them) give a bit of a garlic flavour to the salad, so not much needs to be done for a dressing. Sometimes, we try something new without a really good idea of how it's going to turn out. Sometimes it works out pretty well for us and our taste buds. This was definitely one of those times. These baked eggs with cooked purslane, onions and mushrooms are like a crust-less mini-quiche (just bake them in small pastry shell to make mini-quiches). Have you ever made recipes with purslane before? Had you heard of it before this blog post? Let us know in the comments!Roasted Zucchini and Purslane Salad
Muffin Tin Omelettes
