Comments on: Purslane Tzatziki

By: Village (Greek) Salad - Kalofagas - Greek Food & Beyond

Village (Greek) Salad - Kalofagas - Greek Food & Beyond — Wed, 20 Jul 2011 11:36:45 +0000

[...] of olive oil on the Feta and sprinkle some more Greek oregano on it. Garnish with capers or some purslane from the [...]

By: Wendy

Wendy — Fri, 15 Jul 2011 14:21:21 +0000

Pam, I live in St. Louis (and have relatives in TN!); I’ve been pulling out purslane all my life — UNTIL NOW! I’m gonna run out to the yard to hunt for some and eat it! Can’t believe I’ve been throwing it away all these years; it’s soooo nutritious! I also started harvesting the wild dandelions in my lawn (I don’t use pesticides anymore) and eating it in salads and on frittatas. I just love free healthy foods!

By: Banana Wonder

Banana Wonder — Thu, 14 Jul 2011 22:07:59 +0000

What a great idea! Purslane is used widely in Mexican cooking and so I see it quite frequently at the super market. I love experimenting with different weeds/herbs/greens in classic dishes. I am definitely grabbing some purslane next time I see it.

By: Mission Possible: Grilling Salmon Fillets - Kalofagas - Greek Food & Beyond

Mission Possible: Grilling Salmon Fillets - Kalofagas - Greek Food & Beyond — Mon, 11 Jul 2011 04:02:31 +0000

[...] Under the salmon is a potato salad consisting of diced spuds, red onions, red & yellow peppers, garlic, mustard, olive oil, wine vinegar. I’ve added some tarragon with it’s anise flavour and healthy, from the garden and tangy purslane leaves. [...]

By: Jenn @LeftoverQueen

Jenn @LeftoverQueen — Sun, 10 Jul 2011 19:43:51 +0000

What a fantastic idea! Looks delicious!