Sorrel

• Butter or cooking oil
• 1 bunch of spring onions, chopped
• 2 medium potatoes, peeled & chopped
• Salt and pepper to taste
• 1-2 teaspoons fresh lovage, minced
• 2+ cups broth
• 1 bunch sorrel leaves, chopped
• Cream, to taste

Sauté most of the spring onions in butter quickly. Do not brown. Add potatoes, salt and pepper, lovage, and broth. Bring to a simmer and cook until potatoes are tender. Puree. Add sorrel leaves and stir until wilted to tender. Add cream and garnish with chopped spring onion tops. Serve warm.

Great to top roasted potatoes or grilled fish!  

• 1 clove garlic, minced
• 1 1/2 cups sorrel leaves, chopped
• 2 TBLS olive oil, or more if needed
• 1 TBLS toasted almonds, chopped
• a little honey, to taste
• red pepper flakes to taste
• salt to taste
• water, as needed

Blend everything together adding water as needed to make a sauce consistency.  

• 1-2 cups sorrel leaves, chopped
• 2-4 cups salad greens of choice, chopped (claytonia, kale-ini, and/or spinach)

Toss greens with the following dressing, whisked together:

• ¼ cup yogurt
• 1 TBLS olive oil
• 1 TBLS lemon juice
• 1 TBLS shallot, minced
• 1 TBLS chives, finely chopped
• 1 tsp sugar
• ½ tsp Dijon mustard
• ¼ tsp salt