Creamy Sorrel Soup

Ingredients:

• 2 tablespoons unsalted butter
• 1cup yellow onion, finely diced
• 1/4 cup carrots, peeled and finely diced
• 1/4 cup celery, washed, trimmed and finely diced
• 2 cups starchy potatoes, finely diced
• 1/3 cup basmati rice
• 4 cups vegetable broth
• 1 cup cream
• 2 1/2 cups sorrel, washed, spun dry and chopped
• 2 teaspoons fresh thyme, minced
• Kosher salt and fresh ground pepper

Instructions:

1. Place a 3 quart enameled Dutch oven over medium heat. Add the butter and as it melts add the onions, carrots and celery. Season them with a two finger pinch of salt and a few grinds of fresh pepper.
2. Let the vegetables sweat until tender then add the potatoes, rice and vegetable stock. Bring the soup to a boil then reduce the heat to a simmer.
3. Cook until the rice and potatoes are tender. Anywhere between 20 and 30 minutes. Once they are tender add the cream, sorrel and fresh thyme. Heat the soup through and until the sorrel is wilted. Taste and adjust the seasoning.
4. Serve

https://food52.com/recipes/19001-creamy-sorrel-soup

Mushroom Stuffed Peppers

Ingredients:

• 4-5 medium orange peppers
• 1 1/4 cups cooked brown rice
• 8 oz. sliced baby portobello mushrooms
• 1 shallot, sliced
• 2 cloves garlic, minced
• 1 tablespoon rosemary, divided
• 1/2 tablespoon butter
• 1/2 tablespoon extra virgin olive oil
• 2 tablespoons sherry wine
• 3/4 cup grated parmesan cheese
• salt & pepper

Instructions:

1. Preheat oven to 375 degrees.
2. Cut tops of peppers off and clean out the insides.
3. Sauté butter, olive oil, shallots, garlic and half the rosemary (1/2 tablespoon) in a medium pan for 2-3 minutes over medium heat.
4. Add mushrooms and a dash of salt & pepper, toss to combine and sauté for another 3-4 minutes.
5. Add sherry wine and let wine and water from mushrooms cook off completely, about 5-7 more minutes.
6. Remove from heat.
7. Combine mushrooms, cheese and cooked rice with remaining rosemary in a medium bowl and season with salt & pepper to taste.
8. Stuff peppers with the mixture and place in a square baking dish with about 1/2 an inch of water on the bottom.
9. Bake for 30-35 minutes.

https://www.runningtothekitchen.com

Brown Butter Pasta with Tat Soi

Ingredients

• Your pasta of choice, preferably curved or with ridges
• 1/2 stick unsalted butter 
• Salt and pepper 
• Leaves of 2 to 3 bunches of tatsoi, rinsed 
• 1/2 cup chopped sage and/or basil
• Freshly grated parmesan 
• Lemon wedges, optional 

Instructions:

1. Cook pasta to al dente in salted water.
2. When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.)
3. When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste.
4. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes.
5. Plate and serve immediately with grated parmesan and lemon wedges on the side.

https://www.washingtonsgreengrocer.com