Sorrel sauce

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If you see sorrel at your farmers market, buy ~3 cups and make this sauce:

3 c sorrel leaves, washed
1/2 c Greek yogurt
1 garlic clove, crushed
2 T EVOO
1/2 tsp dijon mustard
salt

Blend all ingredients in a food processor until you have a fine, uniform green sauce.

Jack thought this was “soooo good, Mom. Can I have a huge spoonful and some more tomorrow?”

I’m going to make the Chard cakes that accompany this sauce in the formal recipe, but Yotam concurs that you could put this on pretty much anything. I think steamed potatoes would be fab, especially the yellow and purple ones. Pretty!

Very funny Oliver story, dinner

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Oliver and I went to G’town to get more coffee beans today (DC peeps- if you have not been to Baked & Wired, run, do not walk, there, immediately! great coffee and cupcakes which are MUCH better than oddly cultish G’town cupcakes), and while in line, he says “want a cupcake, Mom.” I said, “not today hon, they are full of sugar.” He says, “like sweet things, Mom.” Hah! I about died. That boy speaks the truth.

Going with the Swiss Chard Cakes with Sorrel Sauce tonight…will let you know.