What to do with: Sorrel
HOW TO USE SORREL
Sorrel is a leafy green vegetable (or is it an herb?) that looks like spinach but offers an entirely unique flavor. Suzie's Farm will be bringing this zesty. lemony, sometimes peppery plant to the Little Italy Mercato this week, and we've got some great ideas for using this seriously under appreciated green. First of all, forget everything you think you know about roasted beet salads. Then grab some beets and a bunch of sorrel from Suzie's. Got salt and pepper at home? Good olive oil? Ok, you're done shopping. (If you don't have those things at home, check out Thyme of Essence for California olive oil and Salt Farm for the rest.) Peel and dice the beets, toss with oil, salt and pepper and roast until soft, reserving the liquid that runs off them (which we'll call salad dressing.) Let the beets cool, toss with sorrel leaves and salad dressing, and get ready to be amazed that five ingredients can sing so beautifully together. The sweet, earthy beets and the tart, citrusy sorrel are a perfect combination.
Sorrel has a great affinity for seafood; try this sauce over a piece of grilled local halibut from Poppa's Fresh Fish. Grab five or six sweet red bell peppers from JR Organics or your favorite farmer. Roast the peppers and remove the skins and seeds. There are various ways to do this - try this site for detailed directions. Add the pepper and a generous handful of sorrel to a food processor and pulse until roughly chopped. Add a tablespoon or two of cream, a splash of white wine (try local sauvignon blanc from Hart or Fallbrook wineries), and a pinch of salt and pepper and pulse until the ingredients are blended together. Heat just until warm and spoon over the halibut. Buon Apetit!