Recipes of the Week–September 21, 2015

50 Things To Do With Fresh Sorrel http://chocolateandzucchini.com/ingredients-fine-foods/50-things-to-do-with-fresh-sorrel/

Here are a few excerpts:

Sorrel PAIRINGS – Sorrel + FISH (ESPECIALLY FATTY FISH, SUCH AS SALMON — SEEK OUT A SUSTAINABLE SOURCE — OR MACKEREL) – Sorrel + SHELLFISH (ESPECIALLY SCALLOPS, SAME COMMENT AS FOR SALMON) – Sorrel + CREAM OR BUTTER – Sorrel + BACON – Sorrel + POTATOES – Sorrel + RICE – Sorrel + LENTILS – Sorrel + CELERIAC – Sorrel + LEAFY GREENS (SPINACH, Swiss CHARD, KALE) – Sorrel + EGGS – Sorrel + CHICKEN OR VEAL – Sorrel + MUSTARD – Sorrel + GOAT CHEESE

Sorrel USES – Add TO SOUPS – Make IT INTO A SAUCE FOR FISH – Add TO OMELETS AND SCRAMBLED EGGS – Add TO A STUFFING FOR MEAT – Shred SORREL AND STUFF IT INTO FISH – Add TO QUICHES – Add TO MASHED POTATOES – Add TO HUMMUS – Add TO PASTA – Add TO MIXED-LEAF AND HERB SALADS – Add TO CHARD AND SPINACH ANYWHERE YOU WOULD USE THOSE – Use AS A FILLING FOR BUCKWHEAT CRÊPES – Make IT INTO A PESTO, TO USE IN PASTA, ON PIZZAS, OR WITH GRILLED SALMON

 

5-Ingredient Butternut Squash Fritters http://www.justataste.com/5-ingredient-butternut-squash-fritters-recipe/

5 cups shredded butternut squash, lightly packed (See Kelly’s Note)
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 Tablespoons minced fresh sage
Vegetable oil

In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.

Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.

 

Creamy Lettuce Soup http://www.myrecipes.com/recipe/creamy-lettuce-soup

1 1/2 pounds green lettuce, such as 1 1/2 large heads romaine or 2 heads butter lettuce

2 large leeks (white and light green parts only), split lengthwise, rinsed well, and sliced

2 tablespoons butter

About 1/4 tsp. freshly grated nutmeg

Zest of 1 lemon

3/4 teaspoon kosher salt

1/4 teaspoon pepper

1 qt. reduced-sodium chicken broth

1/2 cup half-and-half

1. Cut ribs from lettuce and chop. Chop leaves. Set both aside separately.

2. Cook leeks and lettuce stems in butter in a 5- to 6-qt. pan over medium heat with 1/4 tsp. nutmeg, the zest, salt, and pepper, stirring occasionally, until tender, about 10 minutes.

3. Stir in lettuce leaves and broth, cover, and bring to a boil over high heat. Reduce heat and simmer until lettuce is tender, 1 to 2 minutes.

4. Whirl soup in batches in a blender until very smooth, pouring as blended into a bowl. Return soup to pot and stir in half-and-half. Heat, stirring, over medium heat until steaming (don't let boil), about 2 minutes.

5. Ladle soup into bowls or cups and sprinkle more nutmeg on top.