Type what you have

Ingredients

• ✓ purslane
• pork rib
• pork shoulder
• water
• salt
• onion
• tomatillo
• serrano chile pepper
• cilantro
• water
• garlic
• salt
• black pepper

Instructions

1. 1 Combine pork ribs, pork shoulder, water, and salt in a Dutch oven over medium heat. Cover and cook, stirring occasionally, for 20 minutes. Uncover and increase heat to medium-high. Continue cooking and stirring constantly until all liquid has evaporated and pork has browned, 15 to 20 minutes.
2. 2 Combine onion, tomatillos, serrano peppers, and cilantro in a medium saucepan. Add enough water to cover. Bring to a boil and cook until tomatillos are tender and have changed color, 5 to 7 minutes. Transfer vegetable mixture to a blender; add garlic and and blend carefully until sauce is smooth.
3. 3 Pour sauce into the Dutch oven, season stew with salt and pepper, and simmer for 1 hour. Add purslane and simmer until pork is tender and purslane is soft, about 20 minutes more.

By Yoly

Ingredients

• ✓ purslane
• cherry tomato
• persian cucumber
• salt
• olive oil

Instructions

1. 1 Combine cherry tomatoes and cucumbers in a salad bowl. Sprinkle generously with salt, stir well, then leave to sit while you prepare the purslane.
2. 2 Rinse purslane well, then pat dry with a tea towel. Pick off any large leaves and the tender stems at the top and place in a bowl. Discard the larger sections of the stems.
3. 3 Check tomato-cucumber mixture; by now, tomatoes should have released juices thanks to the salt. If not, stir well and let sit 5 minutes more.
4. 4 Add purslane to the salad bowl with the tomatoes and cucumbers. Drizzle with olive oil and toss well. Serve immediately.

By Diana Moutsopoulos

Ingredients

• ✓ purslane
• pita
• mint
• flat-leaf parsley
• arugula
• green onion
• cucumber
• green bell pepper
• tomato
• romaine lettuce
• black pepper
• salt
• sumac
• garlic
• lemon juice
• cornstarch
• water

Instructions

1. 1 Make dressing: Stir together water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
2. 2 Assemble salad: Combine lettuce, tomatoes, bell pepper, cucumber, purslane, green onions, arugula, parsley, and mint in a large serving bowl. Toss with dressing and serve with toasted pita.

By George