Ladybug Cake

Meet Avery, our ladybug cake, made by Daniela, Nadia, Camilla and Emily . . . . named after Avery who came to eat it on her first birthday. It actually tasted so good we agreed it was by far the best cake we've made so far. All gone by breakfast the next day!

Cucumber/Tomato/Purslane and Red Onion Salad

It’s early August and the purslane is growing wild all over the garden. Purslane has six times more vitamin E than spinach and fourteen times more omega-3 fatty acids and seven times more beta-carotene than carrots. This salad with a base of sliced cucumbers and tomatoes, becomes delicious topped with purslane and red onions. Add some chopped parsley, mint, chives and some leaves of basil and it’s a perfect summer salad.

Ingredients

6 cucumbers peeled and chopped
2 large tomatoes chopped
1 cup purslane, tender stalks and leaves
1 red onion sliced
Salt
Pepper
Citric Acid
Olive Oil
Red Wine Vinegar
(Optional)
Chopped chives/mint leaves/parsley/basil leaf


Directions

Place the cucumbers, tomatoes, purslane, onion, and the chives, parsley, mint, basil leaf in a large bowl. If you don’t have chives, or parsley, mint or basil, it doesn’t matter, but it makes the salad taste better!
Just before serving, sprinkle salad with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon citric acid, and pour over 1/4 cup olive oil and 1/4 cup red wine vinegar.
Mix all together.
Serve