How about a purslane omelet with Istara cheese (part of the family of Ossau-Iraty Brebis, a classic, hard ewe’s milk cheese)?
When I was a kid, my Filipino mother used to make a salad out of the succulent leaves of purslane. She’d clean it, then marinate it in vinegar with chopped onions. Even as a kid I thought it was delicious; it was one of the few salads I’d eat. But I had no idea what the stuff was called until–decades later–I found it recently in the farmer’s market in Marina.
What would we do without the internet? I have learned that purslane is indigenous to India (thus perhaps traveled to the Philippines during trade with that country). In the Ilocano language it’s called Ngalug in the Philippines. In the U.S. it’s also called “Pigweed,” and it’s pretty ubiquitous in gardens, often regarded as a weed. Apparently, purslane is quite nutritious, and, medicinally may have some value too. Check out it’s chemical make-up here.
I gave it to Michael, who is always up to a cooking challenge, and he came up with a tasty omelet. We got the Istara from The Cheese Shop in Carmel. If you like cheese, and you haven’t been there yet — oh my gosh, get yourself over there!