Ingredients

• 1 Tbsp. olive oil
• ½ cup white onion, diced
• 1 tsp. fresh ginger, grated
• 1 cup (8 oz) chicken stock
• 1 can (13.5 oz) coconut milk, cold
• 1 bunch (4 oz) French sorrel leaves
• Pinch of white sugar
• Salt and black pepper to taste
• 1 bunch (2 oz) Papalo
• 2 oz Red radishes

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Add the white onion and cook until translucent. Add the ginger, sugar, salt and black pepper.
2. Add the chicken stock and bring it up to a boil. Remove the saucepan from the heat, add the French sorrel and allow to just barely wilt.
3. Pour the content in a blender and puree until smooth. Combine with the cold coconut milk and refrigerate until cold.
4. Before serving, taste and adjust seasoning. Top with fresh papalo and red radishes to garnish. Finish with a few flakes of sea salt.

Notes

Ingredients

• 2 tablespoons unsalted butter
• 1 cup yellow onion, small dice
• 1/4 cup carrots, peeled and diced small
• 1/4 cup celery, washed, trimmed and small dice
• 2 cups starchy potatoes, small dice
• 1/3 cup basmati rice
• 4 cups vegetable broth
• 1 cup cream
• 2 1/2 cups sorrel, washed, spun dry and chopped
• 2 teaspoons fresh thyme, minced
• kosher salt and fresh ground pepper

Instructions

1. Place a 3 quart enameled Dutch oven over medium heat. Add the butter and as it melts add the onions, carrots and celery. Season them with a two finger pinch of salt and a few grinds of fresh pepper.
2. Let the vegetables sweat until tender then add the potatoes, rice and vegetable stock. Bring the soup to a boil then reduce the heat to a simmer.
3. Cook until the rice and potatoes are tender. Anywhere between 20 and 30 minutes. Once they are tender add the cream, sorrel and fresh thyme. Heat the soup through and until the sorrel is wilted. Taste and adjust the seasoning.
4. Serve

Notes

Ingredients

• 2 Tablespoons butter
• 1 medium onion, diced in small cubes
• 1 large carrot, diced in small cubes
• 2 medium potatoes, diced in large cubes
• 7 cups chicken stock (homemade or store bought)
• 1 bay leaf
• 2 cups sorrel, thick stems removed, sliced in ½” pieces
• Salt, pepper to taste
• Garnish:
• Minced parsley, dill, chervil, chives (a mix of whatever is available)
• ½ of a hard-boiled egg per person, diced
• Sour cream

Instructions

1. Melt butter in a soup pot that would be large enough to accommodate all of the ingredients. When the butter is completely liquid, turn the heat to medium and add onions and carrots. Sauté, stirring from time to time, till the onions become transparent and lose their raw scent, about 5 minutes. The vegetables shouldn’t brown.
2. Add chicken stock all at once and once it comes to boil, skim the foam and add potatoes. Cook on medium heat till the potatoes can be pierced easily with a fork, about 15-20 minutes. Add bay leaf and salt to taste. Add sorrel and watch it turn from bright emerald to khaki green. Add more salt if needed as well as freshly ground black pepper. When sorrel is soft—this should take about 7 minutes, add minced herbs and turn off the heat.
3. Serve green borsch garnished with more herbs, diced hard-boiled egg and sour cream. I love to have a slice of buttered rye bread on the side. In Russia, green borscht is usually served with vatrushki, small cheese filled pastries.

Notes

Ingredients

• 2 cups cold water
• 1 cup granulated sugar
• Juice of 1 lemon (about 2 tablespoons)
• 2 sprigs or more of fresh mint
• 2 cups fresh French sorrel leaves

Instructions

1. Combine the water, sugar, and half the lemon juice in a non-reactive saucepan. Bring to the boil, stirring occasionally to dissolve the sugar. Remove from the heat and transfer to a glass container. Add the mint and let cool to remove temperature.
2. Wash the sorrel leaves, remove the tough spine, and coarsely chop the leaves. You'll want two well-packed cups.
3. When the sugar syrup has cooled, remove the mint and discard. Add the syrup, the rest of the lemon juice, and the sorrel leaves to the bowl of a blender. Puree until smooth.
4. Pour the mixture into a large shallow pan or casserole dish. Freeze until icy--about 3 hours. Then using a fork, scrape through the mixture to break it up. Refreeze another 2 hours and repeat.
5. Do this once more and it should be ready to serve. You can store it in a container for up to a month.

Notes

Ingredients

• 3 table spoons of olive oil
• 1 lb. of chicken breast cut into bite size chunks (optional)
• 1 ¼ cup of green onions chopped (use mostly white parts for stew and green parts for garnish)
• 1 cup of potatoes (cut into 1 inch chunks)
• 1 cup of baby carrots (halved)
• 1 can of diced tomatoes
• 1 cup of canned coconut milk
• 3 cups of chicken broth or vegetable broth
• 1Tbsp of cumin
• 1 Tbsp. of curry powder
• 1 cup of sweet potato greens (chopped)
• 1 cup of Malabar spinach (chopped)
• 1 cup of French sorrel (chopped)
• Salt and Pepper to taste
• ¼ tsp. of Tabasco to taste
• ¼ cup of each Basil, Mint, and Arugula (chopped for garnish)

Instructions

1. Heat oil in pan then add curry powder and cumin. Add chicken stir until slightly golden brown. Add tomatoes.
2. Add coconut milk and broth. Add potatoes and carrots. Cook until potatoes and carrots are tender. Add greens at the last minute so that they don’t overcook. Add Tabasco, salt and pepper. Combine basil, mint and arugula.
3. Serve stew in a bowl and garnish with herbs and arugula.

Notes

Ingredients

• 1 cup vegetable stock or water*
• 1 Tbsp. unsalted butter
• 1 bunch radishes, greens removed, radishes quartered
• Salt and freshly ground pepper
• 1 packed ½ cup sorrel leaves or celery leaves, stems removed and thickly sliced

Instructions

1. In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and transfer to a shallow bowl. Scatter the sorrel or celery leaves over the top and serve.

Notes

Ingredients

• 3 eggs slightly beaten
• 1 pint cream
• 2 cups grated sharp cheddar cheese & Mozzarella Cheese
• (Reserve handful of cheese for top of pie)
• 2 cups fresh picked sorrel and chard leaves. Fresh spinach
• may also be used.
• 1 medium onion chopped
• 1 clove garlic minced
• 1 Tbsp. Italian seasoning or any other herb blend
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp nutmeg
• 1/2 tsp paprika
• 1/4 cup sesame seed
• 1 pie shell

Instructions

1. Cook greens for 1 minute. Drain and squeeze excel liquid from greens. Blend with remaining ingredients except sesame seed.Sprinkle 1/2 the sesame seed in the bottom of the pie shell. Pour filling into shell. Sprinkle with reserved cheese and remaining sesame seed on top.Bake at 375 degrees for 10 minutes and reduce heat to 350 degrees and bake for another 30 minutes or until done.

Ingredients

• 2 cups of sorrel (about ½ bunch) – steams removed
• ¼ cup pine nuts
• ¼ cup of rosemary
• 2 cloves garlic
• 1/3 cup Parmesan or Romano cheese
• ¼ cup of olive oil

Instructions

1. Combine all ingredients in a food processor until smooth and well blended. Use pesto on pasta or eat with Italian bread and wine.