This just in: We've been Breeding the Nutrition Out of Our Food. Oops.
(Antidotes here, here, and here. Or track down some arugula or purslane at your nursery and start a planter full of phytonutrients to toss in your summertime salads).
Showing posts sorted by date for query purslane. Sort by relevance Show all posts
Showing posts sorted by date for query purslane. Sort by relevance Show all posts
Sunday, May 26, 2013
Friday, July 20, 2012
Quinoa Salad with Roasted Tomatoes
English, I'm afraid, is not something that happens after you eat this salad.
Foodie coma of happiness, yes. Just not the writing thing. Please excuse. Make this. Tastebud zingy whatnot blissful mm. You'll see.
Ingredients
1 lb small globe or cherry tomatoes, cut in half crosswise
Kosher salt
1 cup red and/or white quinoa, soaked for 10-20 minutes in cold water and drained well
4 oz baby arugula
Handful purslane (optional—a good use for it if you've planted some to have on hand)
4 tbsp balsamic vinegar, simmered until volume is reduced by half
Freshly ground black pepper
10-20 fresh basil leaves, chiffonade
For small globe tomatoes: Preheat oven to 325°. Turn tomatoes face up on a nonstick baking sheet, and drizzle with a little olive oil. Roast for 30 minutes, then sprinkle with salt and turn the oven down to 300°. Cook for another 15 minutes.
Meanwhile, combine the quinoa with a little less than 1 1/4 cups of water in a pot. Bring to a boil, then turn the heat down to low and simmer for 15 minutes. If there is a little extra liquid at the bottom at the end, simply uncover the pan, turn the heat up to medium, and simmer for another minute or two until liquid evaporates. Turn off the heat and cover to keep warm.
Drizzle the greens lightly with olive oil, toss, and sprinkle with a pinch or two of salt. Add the quinoa and toss gently (the heat of the quinoa will wilt the greens very slightly). Serve onto plates. Top with roasted tomatoes (warm or room temperature), drizzle with balsamic reduction, and sprinkle with basil and black pepper.
Serves 2-4. Pair with a small plate of crackers and good cheese and a glass of your favorite wine for an absolutely mouthwatering picnic. And note that while the tomatoes take awhile to roast, this is a surprisingly easy meal to assemble.
Monday, July 9, 2012
Summertime Salad with Yellow Squash and Purslane
Crunchy, cool, and light, with a hint of citrus—this summertime salad is chock full of heart-protecting Omega-3 fatty acids. Meanwhile, it will boost your immune system with Vitamin C, load you up with Vitamin A and Potassium, and satisfy your taste buds to boot.
Can't find purslane in your local store? Track some down at a nursery and stick it in a pot or in your garden—it's technically a weed and will thrive just about anywhere, which gives you easy access to this nutritional powerhouse all summer long.
Ingredients
3-4 handfuls (about 6 oz) purslane
1 small yellow squash, thinly sliced into ribbons
(use a mandoline or carrot peeler to cut thin, lengthwise slices)
Vinaigrette
3 tbsp olive oil
1 tbsp sherry vinegar
1 tsp lemon juice
Pinch salt
1 to 1 1/2 tbsp chopped flat leaf parsley
Pinch or cut the purslane into bite-size pieces, wash, and dry in a salad spinner.
Whisk together the vinaigrette ingredients in a small bowl. Toss the purslane and squash slices gently with enough dressing to coat lightly, and serve.
Can't find purslane in your local store? Track some down at a nursery and stick it in a pot or in your garden—it's technically a weed and will thrive just about anywhere, which gives you easy access to this nutritional powerhouse all summer long.
Ingredients
3-4 handfuls (about 6 oz) purslane1 small yellow squash, thinly sliced into ribbons
(use a mandoline or carrot peeler to cut thin, lengthwise slices)
Vinaigrette
3 tbsp olive oil
1 tbsp sherry vinegar
1 tsp lemon juice
Pinch salt
1 to 1 1/2 tbsp chopped flat leaf parsley
Pinch or cut the purslane into bite-size pieces, wash, and dry in a salad spinner.
Whisk together the vinaigrette ingredients in a small bowl. Toss the purslane and squash slices gently with enough dressing to coat lightly, and serve.
Serves 2 as a (half your plate) side salad.
Monday, June 11, 2012
Purslane Salad with Tomatoes and Arugula
The sweetness of ripe tomatoes sets off the lemony taste of purslane in this summertime salad, while arugula and onion blossoms give it a little kick.
Pinch or cut the purslane into bite-sized pieces, discarding the bottom of the stems if they seem at all tough when you break them (if the sprigs are on the small/young side, this won't be a problem). Wash gently and dry thoroughly in a salad spinner.
Whisk about 1/4 cup olive oil or a little more together with the rest of the vinaigrette ingredients in a bowl (you want an olive oil to lemon-and-vinegar ratio of about 3:1) until they form an emulsion.
Toss the purslane and arugula with the vinaigrette in a salad bowl. Scatter the tomatoes over the top and drizzle lightly with olive oil. Sprinkle with the onion blossoms and a little extra black pepper, and garnish with nasturtium flowers.
Serves 3-4.
Ingredients
4 big handfuls purslane
2 handfuls baby arugula
1 cup ripe cherry tomatoes, halved crosswise and sprinkled with salt
1/2 onion blossom, pulled apart into strands (or sub 1-2 tbsp finely chopped spring onion or red onion)
Nasturtium flowers for garnish (optional)
Vinaigrette
Good-quality extra virgin olive oil
Juice of 1/2 lemon
1 large spoonful sherry vinegar
Salt
Freshly ground black pepper
Pinch or cut the purslane into bite-sized pieces, discarding the bottom of the stems if they seem at all tough when you break them (if the sprigs are on the small/young side, this won't be a problem). Wash gently and dry thoroughly in a salad spinner.
Whisk about 1/4 cup olive oil or a little more together with the rest of the vinaigrette ingredients in a bowl (you want an olive oil to lemon-and-vinegar ratio of about 3:1) until they form an emulsion.
Toss the purslane and arugula with the vinaigrette in a salad bowl. Scatter the tomatoes over the top and drizzle lightly with olive oil. Sprinkle with the onion blossoms and a little extra black pepper, and garnish with nasturtium flowers.
Serves 3-4.
Wednesday, July 20, 2011
Warm Purslane Salad
Proof that whole food is not necessarily slow food: A quick and easy picnic of fresh bread and sharp cheddar, avocado, and tomato, and a simple reprise of this recipe, version 2.0. Dinner in about 10 minutes...just enough time for the wine to open.
Ingredients
Olive oil
2 spring onions, halved lengthwise and sliced into half rings
A big bunch purslane, cut into 1 inch pieces (thickest stems discarded)
Salt and freshly ground black pepper
Sherry vinegar
Heat a wide saute pan over medium heat. When hot, drizzle lightly with olive oil, allow to heat through, then add the onion and a pinch of salt (to prevent it from browning). Saute until soft and sweet-smelling, about 2-3 minutes, turning the heat down a bit if necessary.
Turn the heat back up to medium and add the purslane and a touch more olive oil. Saute with the onion for about a minute -- you're basically warming the purslane, rather than cooking it. When the edges of a few of the leaves just begin to wilt, switch off the heat, sprinkle with freshly ground pepper, and stir once or twice more.
Divide into bowls. Sprinkle about half a large spoonful of sherry vinegar and a pinch of salt over each serving.
Serves 2-3.
Ingredients
Olive oil
2 spring onions, halved lengthwise and sliced into half rings
A big bunch purslane, cut into 1 inch pieces (thickest stems discarded)
Salt and freshly ground black pepper
Sherry vinegar
Heat a wide saute pan over medium heat. When hot, drizzle lightly with olive oil, allow to heat through, then add the onion and a pinch of salt (to prevent it from browning). Saute until soft and sweet-smelling, about 2-3 minutes, turning the heat down a bit if necessary.
Turn the heat back up to medium and add the purslane and a touch more olive oil. Saute with the onion for about a minute -- you're basically warming the purslane, rather than cooking it. When the edges of a few of the leaves just begin to wilt, switch off the heat, sprinkle with freshly ground pepper, and stir once or twice more.
Divide into bowls. Sprinkle about half a large spoonful of sherry vinegar and a pinch of salt over each serving.
Serves 2-3.
Tuesday, July 20, 2010
Purslane with Sweet Onions
One day last week, while perusing our Coop's vegetable aisle and pining after the now-absent baby rainbow chard, my eyes fell on a bunch of some weedy looking thing I'd never seen before. A little detective work with the signs above (not purple kale, because it's not purple...not carrots, because I definitely know what those look like) suggested the mystery vegetable was purslane. I had no idea what purslane was, although it sounded vaguely familiar. (Turns out this is because Michael Pollan mentions it in passing as an example of how wild foods are often very healthy, which, apparently, purslane is.) But something about the way the tips of the weedy little sprigs jutted forward looked like a challenge. I will buy you, I said to them, hopefully under my breath although in retrospect, one never can be sure. I will buy you, and I will cook you. I fixed the stems with a steely gaze.
The problem, it turned out, when Phase I of my two-part plan (the buying of the purslane) had been completed, was that nobody seemed to know how to cook purslane (which was, if you recall, the crucial Phase II). I could find recipes online for salads and some people suggested using it on sandwiches, but I had distinctly (and hopefully silently) sworn to cook it, and a salad seemed like wimping out. Also, it tasted citrusy, almost sour, and I thought it might need something sweet to balance the flavor. So:
Ingredients
Olive oil
1 large onion, halved and sliced into thin half-rings
1 bunch purslane, washed
Salt & pepper, to taste
Heat olive oil in a wide pan over medium-high heat. Add onion rings and saute until golden and sweet-smelling, turning down the heat a little if necessary to avoid too much browning (although a little bit browned is perfect).
Meanwhile, cut the bottom 1/2 inch or so off the purslane stems, and then chop coarsely (I left it as a bunch and just sliced in one-inch intervals).
When the onions are carmelized, turn the heat back to medium-high and add the purslane.
Stir-fry for a minute or two, until the leaves just begin to wilt, add salt and pepper, and serve.
The citrusy taste of the purslane goes particularly well with salmon -- for dinner that night, we covered a piece of wild salmon with black mustard seeds and a few curry leaves, pan-fried it, then served over a bed of wild rice cooked with some chopped shallot:
The problem, it turned out, when Phase I of my two-part plan (the buying of the purslane) had been completed, was that nobody seemed to know how to cook purslane (which was, if you recall, the crucial Phase II). I could find recipes online for salads and some people suggested using it on sandwiches, but I had distinctly (and hopefully silently) sworn to cook it, and a salad seemed like wimping out. Also, it tasted citrusy, almost sour, and I thought it might need something sweet to balance the flavor. So:
Ingredients
Olive oil
1 large onion, halved and sliced into thin half-rings
1 bunch purslane, washed
Salt & pepper, to taste
Heat olive oil in a wide pan over medium-high heat. Add onion rings and saute until golden and sweet-smelling, turning down the heat a little if necessary to avoid too much browning (although a little bit browned is perfect).
Meanwhile, cut the bottom 1/2 inch or so off the purslane stems, and then chop coarsely (I left it as a bunch and just sliced in one-inch intervals).When the onions are carmelized, turn the heat back to medium-high and add the purslane.
Stir-fry for a minute or two, until the leaves just begin to wilt, add salt and pepper, and serve.
The citrusy taste of the purslane goes particularly well with salmon -- for dinner that night, we covered a piece of wild salmon with black mustard seeds and a few curry leaves, pan-fried it, then served over a bed of wild rice cooked with some chopped shallot:
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