Cut the onions in large half moons and sauté them in butter or olive oil, stirring regularly. After a few minutes add the garlic and continue cooking till the onions are quite brown. At this point add:
Cut up broccoli, sweet peppers, summer squash, eggplant, steamed green or yellow beans, or another vegetable and continue cooking until the vegetable is tender. Eat with potatoes, rice, pasta, pesto pasta (the best), or good bread.

1 bunch purslane
1/2 of a lemon’s juice
1/4 cup macadamia nuts
1/2 clove garlic
1/4 c or less olive oil added slowly until it reaches desired consistency
salt and pepper to taste

Blend up in food processor and enjoy!
Serves two. Excellent over salmon, and a medley of roasted onion, new potato, sweet carrots, and cutting celery greens. So delicious!

Here is a link to more information about purslane.

Here are some of the plants it includes this time of year (late May):

Lettuce (8 varieties)

Arugula

Mizuna (regular, purple and ruby streaks)

Mispoona

Tatsoi

Yokatta-Na

Minutina

Tres fin endive

Shungiku

Parsley

Chervil

Fennel

Lambs quarters

Chickweed

Spinach

Chive blossoms

Sweet cicely

Johnny jump ups

Ingredients

16 slices bread cut in 1” cubes
½ pound sharp cheese, shredded
2-3 cups cubed ham, sausage, or salmon
9 extra large eggs
2c milk
1t salt
½ cup melted butter

Place ½ the bread in bottom of a 9 x13 greased dish; cover with ½ the cheese and ½ the ham, repeat layers.  Combine milk, eggs, and salt. Beat thoroughly  Pour over ham/bread/cheese mixture. Drizzle melted butter over top.  Refrigerate 12-24 hours. Cover loosely with foil. Place in pan containing ¾” of hot water. Bake at 400° for 50 minutes or until knife in center is clean. No foil last 15 minutes

This is a dramatic looking egg dish that is super quick and easy to make.

We also add 1 teaspoon salt to the recipe at the 4 serving size.

Put butter in heavy skillet and set in 425 degree oven.  Mix batter quickly while butter melts.  Put eggs in blender and whirl at high speed 1 minute.  Gradually pour in milk, slowly add flour (and salt if you are using it), whirl 30 seconds.

Remove pan from oven, pour batter into melted butter.  Return to oven, bake until puffy and well-browned, 20-25 minutes.  Serve immediately with topping.

Classic topping: Sprinkle powdered sugar on pancake, squeeze lemon over top. We also like it with fresh jam.

Rinse kale and remove large center ribs and any tough stems.  Cut into 1/2 inch slices.  Clean leeks by slicing lengthwise and running under water being sure to rinse each layer.   Chop leeks into 1/2 inch sections and cook in heavy, large pot with garlic and 2 TBSP oil, stirring occasionally, about 6 min.  Add kale and remaining 1 TBSP oil and toss until wilted, about 3 minutes.  Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry.

Meanwhile, cook pasta till still firm to bite.  Drain, reserving 1/4 cup cooking liquid.  Add cooked pasta to kale mixture in pot.  Add lemon juice and 2 TBSP reserved cooking liquid; toss to combine, adding more liquid if dry.  Sprinkle pasta with grated parmesan cheese and serve.

Make your favorite pie shell. Ours has 1 cup flour to 1/3 cup butter (or a mix of butter and olive oil) and a scant teaspoon of salt plus enough water to make the right texture.

Ingredients:

Cheese (Karen Biondo’s goat, or Gruyere, or Cheddar are all great)

Butter or Olive oil
Leeks (1 pound or more)
garlic (2-3 cloves)
Eggs (4-8)
3/4-1 cup milk (cow, goat, or coconut)
salt (to taste)
flour (3T, optional)
mustard (dry or prepared)
dried tomatoes (optional)

Make the pie crust and spread some cheese in the bottom of it.  Saute Leeks in olive oil or butter (the more the better) with garlic, and put it on top of the cheese.  You can do enough to fill the whole pie shell, or less.

Mix eggs with milk, salt, mustard and flour.  We have also made this without any milk at all and loved it.  Pour this mix over the leeks.  Spread dried tomatoes on top of that if you’d like.  Bake 40-45 minutes at 375 degrees

Slice leeks lengthwise and wash thoroughly. Then chop into 1/2 inch pieces. Rinse kale and remove any tough stems, and chop coarsely.

Saute leeks, garlic and ginger in the oil at high heat until leeks are soft, then add kale. Cover, and cook for a few minutes, stirring occasionally. Kale cooks down a lot so you need to fill the pan pretty full to get 2-4 servings. Cook kale to the just wilted state

Season with the hot pepper oil and Ume plum vinegar to taste.

Eat immediately with your favorite eggs!

Ingredients

• 3 cups Winter luxury pumpkin (other pumpkins and squash can certainly substitute)
• one medium onion (or substitute a leek)
• a sweet pepper
• a large clove of garlic
• Olive oil
• 3/4 of a can of coconut milk
• Salt
• pepper
• about 1T dried basil
• 1 large quince
• water
• Toasted pumpkin seeds to sprinkle on top (optional)

I sauteed the onions, garlic, and pepper in olive oil, then blended it with the pumpkin puree, added the basil and coconut milk and a bit of water, salt and pepper. It needed something else…vinegar? tomato?…lemon? No, Quince! I quartered and cored a quince, sliced it thinly, and cooked it in a little water until it was tender, then blended it into something the texture of applesauce. I added it to the soup and it was just the thing, a little tart, a little sweet, a little quincy. If I were doing it again, I’d just cook the quince with the leeks and blend it all together. I might add ginger. We loved it as it was.

This is a new recipe; please experiment with quantities and ingredients and let us know what you think!