Uncommonly Good Summer Greens

The summer brings some of the more unique varieties of produce to our local greenmarkets around the world, and many of these can be foraged in the wild for a truly novel and organic twist to any sort of meal.

MEXICAN PURSLANE EGGS

Serve these as a luncheon or breakfast entrees, with warm tortillas for scooping and wrapping the creamy eggs inside. Cafe Drake is lucky enough to grab bunches of purslane throughout July and August at our neighborhood farmer's market. Similar to spinach but even tastier and higher in vitamin content.

1 to 1 1/2 pounds fresh purslane (pictured above) / 1 tablespoon vegetable oil /1 teaspoon finely chopped fresh garlic / 1 small onion, finely chopped / 1 medium-size ripe tomato, chopped (not skinned)
1 SERRANO or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste / 2 to 3 teaspoons low-sodium soy sauce /1 egg beaten

1. Set aside a few raw springs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.



2. In a large pan, saute garlic and onion in vegetable oil until soft. Add tomato and chile, and saute until the mixture becomes sauce-like. Season with soy sauce. (If you aren¹t using the chile, add freshly ground black pepper.) Saute until mixture is warm and the flavors marry.



3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish plate servings with reserved sprigs.

SALMON WITH HAZELNUTS AND CHERVIL

Chervil is such a vastly underappreciated herb, almost unique in flavor to any other seasoning.Terribly elusive to purchase, a staunch search may yield pleasant results at a larger farmer's market or herb farm.

2 to 3 lb salmon steaks or filets / 1 cup chopped or whole hazelnuts / 1 - 2 tbsp butter / a big fistful of chervil / salt and pepper

1. Heat a frying pan on high heat. Toast the hazelnuts in the pan. Keep an eye on them so they don't burn. Remove them from the pan when they are nicely browned. If you used whole hazelnuts, chop them up.


2. Lower the heat on the pan and let it cool to medium high. Add some butter and the salmon and cook until done. Season to taste with salt and pepper. This is usually 5 to 10 minutes on each side. Remove the salmon onto a plate.


3. Toss in the toasted, chopped hazelnuts and stir. Add a little more butter if you'd like. Chop the chervil coarsely, and toss it in with the nuts and cook until it wilts.


4. Pour this mixture onto the salmon, adjust the seasoning with salt and pepper, and serve.

BUTTER-BRAISED RADISHES WITH SORREL

1 cup vegetable stock or water / 1 tablespoon unsalted butter /2 pounds radishes with their greens, radishes quartered and greens reserved for garnish as desired / Salt and freshly ground pepper / 1/2 ounce sorrel leaves, stemmed and thickly sliced (1 packed cup)

1. In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes.


2. Season with salt and pepper and transfer to a shallow bowl. Scatter the sorrel over the top and serve.