Tasting the Seasons (Artichoke Publishers, 2014), by Kerry Dunnington, offers an innovative approach to seasonal cooking, with recipes to interest cooking aficionados and beginners alike. Commentary that informs and inspires a sustainable approach to home cuisine and entertaining accompanies the dozens of flavorful recipes Dunnington has included, creating an eco-friendly, all-occasion cookbook.
You can purchase this book from the MOTHER EARTH NEWS store: Tasting the Seasons.
Purslane is a sprawling succulent plant with delicious edible green leaves that have a tangy, peppery flavor similar to arugula. It takes some time to remove the leaves from the stem, but it’s well worth the effort; expect your guests to come back for seconds. Purslane is usually found at local farmers markets.
• 2 tablespoons butter
• 1 cup chopped white onion
• 2 tablespoons curry powder
• 1 cup water
• 1 vegetable bouillon cube
• 8 cups purslane leaves (1 large, heavy bunch), stems removed
• 1 cup half-and-half
• 1 teaspoon salt
• freshly ground black pepper, to taste
1. In a medium pot over moderate heat, melt butter and sauté onion until tender.
2. Stir in curry powder and cook for about 1 minute or until fragrant.
3. Add water and vegetable bouillon cube, bring mixture to a boil and add purslane leaves. Cover and simmer for about 15 minutes or until leaves are tender.
5. Allow mixture to cool before transferring to a food processor or blender. Purée purslane mixture (in batches if necessary).
6. Transfer all puréed purslane back into the original pot. Add half-and-half and salt; stir until well blended.
7. Add pepper to taste. Serve immediately.
More from Tasting the Seasons:
Reprinted with permission from Tasting the Seasons: Inspired, In-Season Cuisine That’s Easy, Healthy, Fresh and Fun by Kerry Dunnington and published by Artichoke Publishers, 2014. Buy this book from our store: Tasting the Seasons.