1/2 cup purslane
3 tbspns olive oil
1 tbspn fresh copped rosemary
2 cloves fresh garlic minced
Poppy seeds
Crushed cashews
Preheat oven to 375 F. Place potatoes, olive oil, herbs and purslane in a bowl and mix together.
Bake for 35 minutes or until tender, turning potatoes once or twice.
Remove from oven place potatoes flat side up and place purslane first, then a sprinkle of poppy seeds and small amount of crushed cashews on top. Drizzle small amount of Chipotle "Mayo"sauce on top of each small potato.
Chipotle "Mayo"
2 teaspoons olive oil
1/2 of a fresh lemon squeezed
1 clove garlic
2 teaspoons minced canned chipotles in adobo sauce
1 tablespoon of adobo sauce
1/3 cup water
1/2 cup of soaked almonds
Blend ingredients until smooth to desired consistency.
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