Simple Sorrel Sauce

1 tbsp butter
1 small shallot, finely minced (spring garlic or onions will do)
2 cups sorrel leaves, stems removed, chopped coarsley
1-2 tbsp white wine
1/2 tsp salt
freshly ground white pepper
1/4 to 1/3 cup cream or half and half

Heat butter in a medium-sized saucepan over medium-low heat. add shallots. Saute until the shallots are just about tender. Add the sorrel, white wine, and salt. Simmer for 4 to 5 minutes, or until sorrel is completely soft and almost sauce-like. Add pepper to taste. The sauce can be served as is or pureed in a food procesor or blender with cream. Drizzle on top of lightly steamed asparagus.

Lentil Potato Salad with Sorrel

From the Rolling Prairie Cookbook by Nancy O'Connor

I cup dry lentils
1 bay leaf
1 small onion, finely chopped
3/4 tsp salt
1 lb small potatoes
3 stalks celery, finely chopped
1/4 cup red onion, finely chopped
1/3 cup kalamata olives, sliced
1/2 cup feat cheese, crumbled
1 cup finely shredded sorrel leaves
freshly ground pepper

Dressing:
4 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp freshly squeezed lemon juice
2 cloves garlic, minced or pressed
1 tbsp dijon mustard

Place the lentils, bay leaf, onion and 1/4 tsp salt in a medium sauce pan and cover with 3 cups of water. Bring to a boil, cover and simmer until the lentils are just tender, about 30 minutes. Remove from the heat and drain, removing the bay leaf. While the lentils are cooking, boil unpeeled potatoes until just tender. Drain and cut into 1inch cubes. When the lentils and potatoes are cooled to room temperature, carefully toss together with salt and plenty of fresh ground pepper. Whisk remaining salt and plenty of fresh ground pepper. Whisk together the dressing ingredients and pour over the salad. Toss to dress evenly. Serve at room temperature or chilled. Serves 8.

Penne with Mushrooms and Fresh Sorrel

From The Good Herb by J. Benn Hurley

1 tbsp olive oil
12oz mushrooms, sliced
2 cloves garlic, mashed through a press
1 medium onion, sliced
1 small chili pepper
1 cup chopped tomatoes
6 cups hot cooked penne or other pasta, about 3/4 pund dried
1/3 cup minced sorrel leaves

Heat a large sute pan over medium high hear, then pour in the oil. Add the mushrooms, garlic, onion and hot pepper and saute for about 5 minutes. Stir in the tomatoes and cook until saucy and fragrant, about 7 minutes more. In a large bowl toss the penne with the sauce and sorrel. Serve warm.