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How to Cook with Sorrel

By Jan Buhrman

Sorrel is a lemony and bitter perennial herb that is used all around the world in a wide variety of ways. Cultures around the world use it in everything from soups, salads, vegetable side dishes and teas for its sharp, tangy taste. It’s also loaded with nutrients. Sorrel leaves may be puréed in soups...

Polly’s Potato Sorrel Pie

By Jan Buhrman

Cook the potatoes first, then slice or dice and toss with the wilted sorrel, eggs, milk and cheese. 2 lbs. small or medium-size Yukon gold potatoes, scrubbed 8 oz. sorrel, stemmed and washed 2 garlic clove, peeled and minced Olive oil or butter for the baking dish 4 eggs 1 1/2 cups heavy cream...

Sorrel Pesto

By Jan Buhrman

1/2 cup sorrel leaves 1/4 cup mint leaves 1/4 cup hemp seeds Zest of 1/2 lemon 12 Tbsp. capers, rinsed 7 anchovies 2 garlic cloves, minced 1 tsp. dried red chilis 1/4 cup olive oil Place all the ingredients for the pesto in a food processor, blend to form a smooth paste and add...

Beans, Peas and More Peas with Coriander and Nigella

By Jan Buhrman

This is our favorite salad this week! 2 cups green beans 3 cups snow peas 2 cups peas Zest of two lemons Blanche each of the beans and peas separately and cool with an ice bath. Combine the peas and beans in a bowl. Zest the lemons over the beans and peas and toss...

Deviled Eggs

By Jan Buhrman

Yesterday, I was asked to create a lunch every morning I find a broody hen hoarding the eggs! If we are not quick to remove the egg, we end up with chicks, which are adorable and fun to watch running around the yard, but that is how I ended up with 4 roosters last...

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