After the crazy weekend I had it is not surprising that I am posting summer recipes almost two in succession, well, summer was not really un crazy for me but the good thing about summer is that almost every else pauses and takes a little hiatus at least the weather tries to. Well, the rain lover that I am with all the rain we have been having the past several days. Although, this might be because I am spending more time battling the elements since the past year due to being back to commuting and walking around for now over a year, I am not so sure I really understand the weather. This past week has just been strangely humid.
The new thing in my life has been fitting in soccer into the already crazy thing we call a weekend. It really is the weekend when I actually offer some thought to the term soccer mom, although leading my husband to point out all the shuttling he does during the week and yet no one really acknowledges the effort. Actually this is not quite true, just that people have not added a term to the hands on dad yet, maybe that is what this election season should zone in on.
Well, one of the novelties of this summer was us discovering and begining to use purslane for the first time. Well, I realized that it was growing in our backyard last year, when my husband informed me that he was weeding out this pretty weed. Yes, indeed this is a free spirited and pretty week that does grow in your backyard out of its own volition.
So one of the things I do like doing in a salad is adding yogurt, yes, if you are thinking of raita, you are pretty close but I was actually thinking of also a little garlic and essentially thinking of the garlicky greek meze called tzatziki. The more commonly seen form of the meze usually consists of cucumber that nicely mellows and balances out the sharpness of the garlic. In this version, when I mixed all together and tried the recipe I was at first disappointed and then between kitchen to table and other stuff about 20 minutes elapsed and then at second taste it was all there like an evolving concerto, getting progressively bolder. What I learnt was that the key to the recipe was to wait.
Prep Time: 45 minutes
2 pods garlic, minced
1/3 cup extra virgin olive oil
1 teaspoon salt
Several grinds of fresh black pepper
1 cup of low fat (2%) green yogurt
3/4 cup chopped purslane
1 tablespoon chopped cilantro
Method of Preparation
1. Mix together the garlic, olive oil, salt and pepper.
2. Whip the yogurt and mix in the garlic mixture.
3. Fold in the purslane and the cilantro and let the mixture rest for 15 minutes.
I shall warn you that this is quite adictive, Anshul and I ate the whole thing with some chips for dinner.