Long Bean and Heirloom Tomato Summer Salad

This fresh summer salad was inspired by something I had at one of my favorite restaurants, Barbrix.  The original dish was made with green and yellow beans tossed in a light vinaigrette and topped with delicious grilled octopus.  While I don’t usually make octopus at home, their preparation of green beans really inspired me to work them back into my dietary routine.  So when I saw Chinese long beans at the market I knew just what to do with... Read More

Purslane and Roasted Corn Salad with a Creamy Dill Dressing

The cool thing about purslane is it’s a succulent!  While most lettuce greens you eat are delicate and thin, this one is thicker, crispy, lemony, and slightly salty.  They are a very different texture than other edible greens.  While it is considered a weed, purslane is the highest source of omega-3 fatty acids amongst leafy vegetables. It can be sautéed, stewed, or used as a substitution for spinach, but it makes an amazing salad because... Read More