Red Leaf Lettuce
Plain Yogurt / DF Sour Cream
Sweet Beet Pickles
Pierogies / GF Garlic Bread
Gallatin Valley Botanical - Bozeman
Missoula Grain & Vegetable Co. - Missoula
Five Fox Farm - Moiese Valley
Kalispell Kreamery - Kalispell / Plant Perks - Missoula
Roots Kitchen & Cannery - Bozeman
Vickie's Pierogies - Bozeman / Sister's GF Bakery - Belgrade
2 Sorrel Sauce Options, for dips or spreads
Sorrel is a tart, lemony green that can be overpowering eaten by itself, but mixed into a salad or a sauce, it can provide a perfect pop of flavor. Use these sauces dips, spreads, or dressing. The lemony profile will pair well with potatoes, eggs, fish or chicken, spring vegetables like asparagus, or something rich and fatty, like vegetable fritters or other fried foods. Potato pierogies could be a good match as well...
Creamy Sorrel Sauce
Recipe inspired by Yotam Ottolenghi. Makes ~ 1/2 C sauce.
1/2 C plain yogurt or sour cream
1 small bunch of sorrel, leaves and small stems only
handful of fresh arugula (optional), or other herbs like parsley or chives
1 clove of garlic, crushed
1/2 tsp dijon mustard
2 Tbs olive oil
1/2 tsp salt
1/4 tsp pepper
Combine ingredients in a food processor or with an immersion blender. Alternatively, finely chop the sorrel and arugula, mince the garlic, and whisk together by hand. Taste and adjust salt and pepper as needed. For a little more zing, add some fresh lemon juice.
Sorrel & Arugula Pesto Sauce
Recipe from Molly O'Neill, NYTimes cooking
3 C sorrel leaves and arugula
1/4 C Italian flatleaf parsley
1 clove of garlic, coarsely chopped
2 Tbs olive oil
1/4 tsp salt, plus more to taste
Combine everything in a food processor or blender. Taste and adjust as needed.
Spring Greens Salad
This time of year, I can't get enough fresh salads. A few bites of something rich and decadent on the side helps round it out and make it feel more like a meal, like a thick piece of GF Garlic Bread and butter, or a plate of pierogies to share, dolloped with yogurt/sour cream. Serves 4-6.
1 medium head red leaf lettuce, chopped, rinsed, and spun dry
1-2 handfuls of arugula, roughly chopped
sorrel leaves, as much or little as you like, sliced into ribbons
pickled beets, chopped if too large
sliced cucumber or bell pepper, or any other fresh veggies you like
Recommended but optional toppings:
feta cheese or chèvre crumbles, or any cheese you like
chopped walnuts, pine nuts, or croutons
poached or boiled egg, 1 per person
Olive oil, for dressing, plus vinegar of your choice
Salt and pepper, to taste
Combine all the washed and prepped veggies in a bowl and toss gently to combine. Top with cheese, nuts, and egg, if using. Drizzle each plate with oil and vinegar to taste, and season with salt and pepper.
Homemade Ranch Dressing with Yogurt
Whether your household just prefers ranch dressing on greens, or you need a good summer veggie dip on-hand, this is the ticket. Makes ~ 1 C.
3/4 C plain full-fat Greek yogurt or sour cream
1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1-2 cloves garlic, minced, sub 1 tsp garlic powder
1/4 of an onion, minced, sub 1 tsp onion powder
1-2 Tbs fresh parsley, minced, sub 1 tsp dried
1 Tbs fresh dill, minced, sub 1/2 tsp dried
1 Tbs fresh chives, chopped
1 Tbs sorrel leaves, thinly sliced (optional)
1 Tbs rice vinegar or lemon juice (optional)
1-2 Tbs milk or water, or as much as needed
Whisk everything together in a bowl. Taste for seasoning, and let sit for 15 minutes (or longer in the fridge) for flavors to meld. Use water or milk to thin out consistency to your liking.