You are currently browsing the tag archive for the ‘’ tag.

                                                                                                             Wild Purslane Salad

Purslane Salad

Wild Purslane is so fantastic!  We whipped up a quick salad the other night using only fresh garden treats: purslane, radishes, tomatoes, and cucumbers.  Dressed with Sudachi Ponzu vinegar, olive oil, and a little bit of salt and pepper, a simple healthy start to a summer dinner is ready in a jiff!

Give Purslane a try! We pick ours when pulling weeds, as we know our yard is organic.  So good for you!! It can also be purchased at farmer’s markets.

Shaved Asparagus Salad

Shaved Asparagus Salad

Shaved Asparagus Salad

Shaved Asparagus Salad – Serves 2

1 bunch Asparagus

Parmigiano Reggiano cheese

Extra virgin olive oil

1 clove garlic, crushed

Freshly squeezed lemon juice

Sea Salt


Wash and dry your asparagus and trim off the woody ends. With a very sharp vegetable peeler set over a bowl of ice water shave thin slices of asparagus. Once all of the asparagus have been shaved let them to sit in the ice water while you prepare your dressing.

In a small bowl combine olive oil, lemon juice, crushed garlic clove and a pinch of salt. Mix with a fork to emulsify and allow the garlic to infuse the oil for a minute or two before you toss everything together.

Remove the asparagus from the ice water bath and dry well. Toss the asparagus with the dressing and shave a bit of the Parmigiano Reggiano over the top. Salt and pepper to taste.  Enjoy!!!

Sopa Paraguaya

  • 18 oz. corn flour
  • 3 onions
  • 1/2 lb fat (butter, lard, shortening)
  • 1/2 lb “Paraguayan cheese” (semi- hard yellow cheese at room temp)
  • 1/2 lb cottage cheese curds
  • 6 egg whites
  • 6 eggs yolks
  • banana leaves

Cut the onions in very thin strips and mix them with the lukewarm melted lard. Add the corn flour and mix well. Allow to rest for an hour.

Beat egg whites until stiff peaks form and set aside.

Add the  yellow cheese in small pieces, the curds, salt, yolks (beaten), and finally the whites. Mix well and set aside.

Grease an oven pan with oil, cover the base with banana leaves, and pour in the mixture.

Bake in preheated 425 degree oven for 45 minutes, until golden and a  knife inserted in its center comes clean.

Sopa Paraguaya

Avocado and Tomatillo Dip with Goat Cheese  

Avocado and Tomatillo Dip with Goat Cheese


  •  1 medium, ripe avocado
  • 3 raw tomatillos, outer skins removed and coarsely chopped
  • 1 1/2 tbsp fresh lime juice
  • Dash or two of Busha Browne’s Pukka Sauce (adjust to taste!)
  • onion powder, Murray River salt and pepper to taste
  • 2 oz goat cheese, plus one ounce to sprinkle over top

Mash avocado, and add remaining ingredients, adjusting salt and pepper to taste.  Top with remaining goat cheese and serve with your favorite cracker or salsa chip.

Garden Cucumber and Pea Salad 

Fresh picked cucumbers are wonderful, as are peas!  I combined the two and a simple side salad was created. Fast, easy, and fresh.  A perfect combination. 

Cucumber and Pea Salad


I quite simply sliced fresh cucumbers and added sour cream mixed with a bit of lemon juice to coat.  I tossed in fresh picked peas, and topped with my all-time favorite finishing salt – Cyprus Black Lava salt.  This salt added nice color and a delicate crunch.  Give it a try of you have not!!!  The pyramid-shaped crystals are quite unique.

Foodieforager Finds: Chanterelles a plenty!! It was a great walk in the woods – picked these in under 15 minutes!!!




Dinner last night was simple – chanties and sliced onions sautéed in olive oil and butter, with a dash of Murray River Salt!  So good. I love this foraging season!!!

Simple is Best - Chanterelles in Pasta

Notta Fritatta Breakfast Casserole 

We eat wraps several days a week, but I decided to try something a little different today.  Grabbing many of the items I would normally throw in a wrap (leftovers!), I came up with this Notta Frittata.  It turned out quite nice, and something I will make again! 


  • 1 flour burrito wrapper  – crisped over a gas flame or quick seared in pan
  • 1 whole egg plus 3 egg whites, beaten
  • 3/4 cup steamed broccoli
  • 3/4 cup steamed green beans, cut in 1/2 inch pieces
  • 1/2 cup cooked chicken
  • 1/4 cup shredded cheese, cheddar jack mix
  • 1 medium tomato, chopped
  • 2 tsp chopped green chili – I used canned chopped chilis
  • salt and pepper to taste

Heat oven to 350 degrees.  Place the crisped burrito shell in a small, rectangular casserole dish, with the edges of the wrapper hanging over the sides slightly.  Pour the beaten eggs over top, adding the vegetables and the chilis first, and then the tomatoes and chicken.  Top with the shredded cheese, salt and pepper to taste, and fold edges down gently. 


Place in the oven and bake until the eggs set, approximately 20-25 minutes.  Enjoy with rice or toast.  Serves 2. 

Notta Fritatta Breakfast Casserole

Foodieforager’s Finds: Indonesian Rendang Curry by Asian Home Gourmet

Indonesian Rendang Curry

Asian Home Gourmet Indonesian Rendang Curry Spice Paste offers a wonderful mix of flavors. Rendang is usually prepared with chicken, lamb, or beef, and coconut milk. This traditional dish of Indonesia, which is also served in Malaysia and Singapore, is wonderful and very easy! I actually used pork that I had prepped and frozen for stir-fry, along with the coconut milk, fresh picked garden peas and potatoes.  Very simple after a busy day, and along with a good piece of bread was a complete meal.  Not too spicy so add additional pepper if really looking for a kick.

Foodieforager’s Finds: Asian Home Gourmet’s Indonesian Rendang Curry a “Must Buy”.

Breakfast: 1 cup coffee and a banana.

Lunch: Spinach Salad: I have been on a spinach role recently!  Lunch was a spinach, avocado, and flax chip topped salad with a vinegar and oil dressing.

Dinner:  Egg White Omelet with Spinach and Cheddar Cheese. We were tired tonight so dinner was quite simple!  Tasty, fast, and easy!  I heated up a can of  New Orleans Blue Runner Brand Spicy Cream Style Navy Beans and toasted some whole grain breadEggs for dinner rock, and the beans were great!  If you can get a hold of them, give them a try!

Snack: Banana and Peach Smoothy.  The peaches were frozen last summer.  Awesome!

Posts by Themes

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 10 other followers