
I've decided that Wikipedia is not a great source for culinary inspiration. Here I learned that purslane is "considered a weed in the US" and is known for its "musilaginous" quality, as a thickener for soups and stews.
On the positive side, however, it has more omega-3 fatty acids than any other green leafy vegetable, and it's a good source of vitamins A, C, E, as well as iron, calcium and potassium. The raw leaves taste like watercress, but less peppery and more lemony.


Baked zucchini can turn into soupy glop, but this recipe called for salting and draining the sliced tomatoes and zucchini before assembling the dish. The result was juicy, but not watery.
There's a layer of caramelized onion between the zucchini and tomatoes, which really enriched the flavor. It's topped with Parmesan bread crumbs, and some chopped fresh basil added after baking.
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