cooking.nytimes.com
Potato and Sorrel Gratin Recipe
When a friend offered me sorrel from her garden I accepted gladly I love the tangy flavor of this green leafy vegetable and will always buy it if I see it in my farmers’ market You don’t need much to contribute lots of lemony flavor and vitamins C, A, iron, calcium and magnesium
yukon gold, sorrel, garlic, eggs, milk, gruy, parmesan
cooking.nytimes.com
Ice-Cold Schav Recipe
Nothing revives and refreshes in a heat wave like this ice-cold schav, made with the exceptionally tart herb sorrel The soup is seasoned at each stage: You salt the sweating shallots, the cooking potatoes, again when you add the sorrel and finally again when all is combined, which seems like a lot of salt But once the mixture is chilled, the flavors are masked and dulled so it will taste just right
butter, shallot, russet potato, water, sorrel, eggs
cooking.nytimes.com
Lemony Zucchini Slaw Recipe
This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest Use as many bright herbs as possible, or a single herb if you prefer, and chop them at the last minute.
zucchini, lemon, lemon juice, milk yogurt, chives, chervil, mint, sorrel, feta cheese, pine nuts
www.delish.com
Quinoa Salad with Grilled Scallions, Favas, and Dates
This salad of grilled spring vegetables feels just filling enough, thanks to the protein-rich quinoa and a puree of dates that are grilled first to soften them and intensify their natural sweetness.
quinoa, water, medjool dates, sherry vinegar, fava beans, lemon, scallions, green garlic, mint, arugula
cooking.nytimes.com
Lettuces, Sprouts and Snow Peas With Radish Water Recipe
This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
shallots, ginger juice, wine vinegar, mirin, salt, tomatoes, grapeseed oil, scallion, snow peas, green peas, tarragon, mixed lettuces, sprouts, basil, daikon radish, olive oil