Sorrel

Sorrel and Goat Cheese Quiche twosmallfarms.blogspot.com
2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1˝ cups milk
Ľ teaspoon salt
Parmesan cheese

Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown. Source: A Luna Circle Farm original recipe

Cream of Sorrel Soup twosmallfarms.blogspot.com
Clean, shred from the midrib and chop:
˝ cup sorrel leaves
1˝ cups leaf lettuce
Sauté them until wilted in:
1 to 2 tablespoons butter
When they are sufficiently wilted, there will be only about 3 tablespoons of leaves.

Add:
5 cups poultry or vegetable stock
Simmer about 2 minutes. Remove from the heat and add a small amount of the soup to:
˝ cup cream
3 beaten egg yolks
Combine all ingredients and heat until the soup thickens slightly, but do no boil. Makes 5 to 6 cups. Source: Joy of Cooking

Sorrel Pesto twosmallfarms.blogspot.com
great as an interesting pasta coating or a thick sauce for fish.
2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil

In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.
To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe.

SORREL SALAD fooddownunder.com

1 bunch fresh sorrel, tough stems removed, about 1 cup, roughly chopped
1 cup salad mix
1/3 cup extra virgin olive oil
3 Tbsp balsamic vinegar
2 Tbsp. Honey
1 Tbsp lemon juice
salt & pepper to taste
Ľ c finely julienned ham or prosciutto
Ľ c crisp croutons

In a large bowl toss sorrel and salad greens together. In a separate bowl, whisk to combine the oil, vinegar, honey and lemon juice. Season dressing with salt and pepper. Pour dressing over greens and toss. Add ham and croutons, toss, and serve. This recipe yields 4 servings.

SORREL SAUCE fooddownunder.com

1 cup chopped fresh sorrel, packed
Ľ cup dry white wine
1 small shallot or Ľ onion, finely chopped
1 cup heavy cream
salt & freshly ground pepper to taste

Combine all & serve over baked or grilled fish of choice.