INGREDIENTS: 1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, peeled and sliced 6 oz. green garlic stalks, white and pale green parts chopped 2 lbs. leeks, white and pale green parts chopped 1 russet potato, peeled and cut into 1-inch cubes Vegetable stock or water 1 1/2 lbs. sorrel 1/3 cup...Read More

Allow 4 scallops per person. Rinse scallops gently and dry them with a towel. Sprinkle scallops with sea salt and pepper. Heat equal amounts of olive oil and butter in a nonstick sauté pan. (Adjust oil and butter to the number of servings you’re cooking and the size of the pan.) Cook scallops for 3...Read More

Sorrel sauce is a French classic and is the perfect complement to salmon or halibut. Its lemony-fresh flavor also lends itself as a sauce for eggs benedict and smoked salmon. When sorrel leaves are shredded and cooked, they wilt and melt into the sauce. Save a few shredded leaves for garnish. INGREDIENTS: 1/4 pound fresh...Read More