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Purslane and Parsley Salad

Serves 6

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped shallot
• 1/4 teaspoon each salt and pepper 
• 1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large
• 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)
• 4 cups packed flat-leaf parsley leaves (from 2 large bunches)

1. Whisk together oil, lemon juice, shallot, salt and pepper in a large bowl.
2. Add tomatoes, purslane, and parsley, gently tossing to coat. 

Note: Herbs and greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with paper towels. Toss with tomatoes and vinaigrette just before serving. 

Photo and recipe from epicurious.com   

Spring Greens Frittata

Serves 4

This frittata made with spring greens is a great brunch or quick dinner entree. Onions are slowly caramelized golden and sweet on the stove, while fresh garlic lends its fragrance to slightly wilted spinach and sorrel. Sorrel has a tart lemony flavor; if you have trouble finding it, just use all spinach. This luxurious frittata is dotted with ricotta and finished with a sprinkling of nutmeg. 

• 4 eggs
• 2 tablespoons nonfat milk
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 pound spinach and sorrel, leaves washed & chopped
• 1/2 cup low fat ricotta cheese
• 1 tablespoon parmesan
• black pepper, to taste
• nutmeg, to taste

1. Beat the eggs together in a medium bowl. Add the milk and salt and mix thoroughly.
2. Place the oil in a non-stick skillet over medium heat. Add the onions and turn heat down to low. Cook the onions for about 8-10 minutes, or until the onions have caramelized.
3. Add the garlic, spinach and sorrel to the skillet. Sauté for 3-5 minutes, or until the greens begin to wilt and the garlic begins to become fragrant.
4. Pour the egg mixture over the greens and caramelized onions. Add dollops of ricotta, spaced evenly throughout the pan. Sprinkle with parmesan, pepper and nutmeg. Cover and cook for 8-10 minutes, or until the eggs are just cooked through.
5. Preheat the broiler. Slide the nearly done frittata under the broiler for about 1 minute, or until the top has turned golden. Cut into 4 slices and enjoy.