by SSDC | Jul 17, 2012 | chiles, cucumbers, purslane, salads, tomatoes, wild greens
Especially good served with grilled seafood Ingredients 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped 1 medium tomato, chopped 1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped... by SSDC | Mar 19, 2009 | chiles, entrees, onions, Recipes By Ingredient, side dishes, The Recipes, tomatoes, wild greens
from www.aggie-horticulture.tamu.edu Serves 4 This is a home-type dish that is as simple to prepare as “scrambled eggs with…” but much more nutritious. Serve as a side dish, a brunch main dish or as a filling in tortillas and pitas. 1 cup purslane 1... by SSDC | Mar 19, 2009 | onions, Recipes By Ingredient, side dishes, The Recipes, wild greens
from www.aggie-horticulture.tamu.edu Serves 3 2 cups purslane, with stems, diced 6 eggs 1 cup wild or domestic onion Butter 1 cup nasturtium leaves and stems, diced Carefully clean and rinse the purslane. The entire above-ground plant can be used as long as it is... by SSDC | Mar 19, 2009 | Recipes By Ingredient, side dishes, The Recipes, wild greens
from www.aggie-horticulture.tamu.edu Serves 2 1 quart purslane including stems Approximately one-half cup Monterey Jack cheese, shredded Collect tender purslane, including the stems, and carefully rinse to remove any sand or soil. Gently boil for about two minutes or... by SSDC | Mar 11, 2009 | garlic, onions, side dishes, The Recipes, wild greens
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 2 – 4. If you look closely at the little bags of greens labeled “spinach” that are sold in our market in Santa Fe, you’ll see that, in fact, they...