I pulled a few weeds in the garden and brought them in to prepare for our midday meal. Purslane is probably the most nutrient dense plant, wild or cultivated, known to man. It is packed with vitamins and minerals and has more omega 3 fatty acids than any other plant, with amounts right up there with fish oil.
Amaranth is another highly nutritious edible weed that grows in my garden. Both purslane and amaranth are weeds I allow to exist for a time until large enough to harvest for a meal. The addition of a few radishes, onion, garlic and turmeric rhizome made it a tasty, nutritious stir fry.
I sliced the one zucchini left in the refrigerator, salted the slices and sopped up the moisture the salt drew out.
I topped the zucchini slices with a mixture of blue cheese, French tarragon and whole grain bread crumbs.
The zucchini was baked at 350ºF with fan assist for about 20 minutes.