Sorrel Pesto

Searching for a way to use all that sorrel?  This turned out to be a very good way to do it!

2 c. roughly chopped sorrel
1/3 to 1/2 c. parsley leaves (packed)
2 cloves garlic, chopped
1/4 c. pine nuts (or walnuts, if you prefer)
1/4 c. olive oil
1/3 c. grated parmesan (or more, if you prefer)
1/2 tsp. salt

Combine all ingredients in a food processor and pulse until smooth enough to meet your definition of pesto.  The result can be used as a thick sauce for fish, as well as on pasta or veggie pizza.

Young fava beans and pods

2-3 T. olive oil
1/2 (or more) chopped onion
2-3 garlic cloves
young fava beans, snapped and strings removed (like you would for a green bean)
1/2 teaspoon salt
1/4 water or broth or white wine
2-3 T. fresh chopped herb (dill or oregano or basil or ?? or combo)

Heat oil in pan.  Add onion and garlic.  Cook a minute or two.  Add favas and saute two or three minutes.  Add liquid and salt.  Cover and simmer for about 20 minutes.  Add more liquid if necessary until beans are tender.  Then remove lid, add a dribble or so more olive oil,  herbs, and continue cooking and stirring until liquid is gone (several minutes).  Season further if it needs it--and eat and enjoy.

Recipe developed by Kate