Our boutique manager, Rachel, went on a trip through the Greek Isles earlier this summer and has been creating mouth watering Santa Barbara inspired versions of some of her favorite dishes ever since. The Santa Barbara climate is similar to the Mediterranean in many ways -just check out our rad vineyards and olive groves- but we also are blessed with a very unique bounty of local produce.
One of our favorite local, seasonal greens is purslane! This kinda crunchy and almost lemony tasting “weed” is high in vitamin E and omega-3 fatty acids. It can usually be found at the farmers market in the spring through the late summer months.
The following recipe combines this local super food green with a fresh take on the classic, ubiquitous Greek staple: tzatziki!! Feel free to modify according to your dietary needs or if you’re just feeling adventurous.
What you’ll need:
- 2 cups yogurt! Traditionally Greek yogurt would be used and strained with a cheese cloth overnight to get most of the water out resulting in a thicker creamier yogurt base. If you don’t mind it being a little less thick, goat’s milk yogurt is totally AMAZEBALLS in this dish!!
- 1 to 2 cloves crushed garlic to taste. Garlic is a potent, immune boosting, antioxidant packed super food so don’t be afraid to add a little extra ;)
- handful of freshly chopped mint and dill
- generous splash of extra virgin olive oil, we love healthy fats like this one so don’t be shy with the olive oil!
- pinch or two of cumin, adds a nice earthy flavor
- sea salt and black pepper to taste
- juice of about 1/2 a lemon (less is needed with the goat’s milk yogurt because of its tanginess)
- big bunch of fresh organic purslane, most of the big stems removed and hand torn into bit size pieces.
Combine everything but the purslane in a big bowl and mix thoroughly, once base is mixed add the purslane and gently mix everything together. Top with another splash of olive oil like the Greeks do and enjoy as a side, with bread, with anything and everything! Enjoy! xoxo