Cucumbers with Labneh, Purslane and Oregano

"The fresh crunch of cucumber paired with the creamy texture of labneh is accented by the highly nutritious lightly sour and salty taste of purslane in this very tasty Mediterranean-inspired salad. Popular in many Greek dishes, I love using purslane’s fleshy, succulent leaves especially when we can forage for it in our nearby forest. Once you know what purslane looks like in the wild, you’ll start to see it everywhere."

(Serves 4)

• 1 pound mixed, medium-sized cucumbers
• ¼ cup sliced red onion
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• ¼ cup chopped, fresh oregano
• 2 tablespoons chopped mint
• salt and black pepper
• ½ cup purslane, chopped into small sprigs
• 1 cup labneh (or strained Greek yogurt)
• ¼ cup extra virgin olive oil

Make the labneh by straining 2 cups of a high quality Greek yogurt through a cheesecloth overnight.

Soak the sliced onion in a bowl of icy water for 10 minutes to remove any harsh bitterness.

Peel, seed and roughly chop the cucumbers into medium-sized, rustic pieces. Combine the cucumbers and onion in a mixing bowl and season with the vinegar, lemon juice, oregano, mint, olive oil and salt and pepper to taste. Allow the cucumbers to marinate for 15 minutes.

Add the purslane and toss to coat. Taste and adjust seasoning with another teaspoon of vinegar, lemon juice, salt or pepper, if needed.

To serve, place a generous spoonful of the labneh in the centre of a serving platter or plate and spread in an even circle. Pile the salad over the labneh and finish with another teaspoon of good, fruity olive oil.

(L) Grilled Ribeye with Heirloom Tomatoes, Pickled Onions & Summer Savory; (R) Cucumbers with Labneh, Purslane & Oregano

Grilled Ribeye of Beef with Heirloom Tomatoes, Pickled Onions and Summer Savory

"This recipe represents the best of summer with ingredients that are easy to find and prepare. A simple recipe that respects each ingredient to the fullest, this is the way I truly enjoy eating. Make sure your tomatoes are in season and of the highest quality. And, never refrigerate your tomatoes!"

(Serves 2)

• 12-16-oz. grass-fed boneless beef ribeye
• 8 oz. mixed heirloom tomatoes
• Extra virgin olive oil
• Course Maldon salt
• Summer savory -- if unavailable, use basil, thyme or oregano
• Salt and fresh-cracked black pepper
• 4 oz. pickled onions (recipe below)

Remove the ribeye from the refrigerator and allow to come to room temperature, about 1 hour. This promotes even cooking of the beef. Season generously with salt and freshly-cracked black pepper. A half-hour in advance, preheat your grill on high heat.

Grill the ribeye for 2½ minutes and rotate 90 degrees for an additional 2½ minutes. Turn the meat over and repeat. Be careful to avoid flare-ups on the grill. If you raise a flame, carefully move the piece of beef to an area of the grill that is clear of fire. Rest the beef on a rack over a sheet tray for 8-10 minutes on a countertop at room temperature. A good rule of thumb is to rest the meat for as long as it took you to cook it.

Slice the tomatoes into large pieces and season generously with olive oil, coarse Maldon salt and summer savory.

Place the ribeye in the center of a large plate or sliced onto a serving platter. Arrange the tomatoes and small piles of pickled onions (recipe below) over the beef. Garnish with more summer savory and finish with a teaspoon of olive oil.

Pickled Onions

• 1 cup red wine vinegar
• ¾ cup sugar
• 1 tablespoon Kosher salt
• 1 lb. thinly sliced red onions

Heat the vinegar, sugar and salt in a saucepan over medium-high heat until it reaches a simmer. Pour the hot pickling liquid over the onions and allow to cool to room temperature. Refrigerate overnight.