Sorrel and Potato Soup
adapted from The Greens Cookbook, by Deborah Madison
5 Tablespoons butter
7 cups vegetable stock or water
1 - 2 leeks, sliced thin (about 1/2 lb. I like to use the green parts as well as the white)
1 - 2 bundles sorrel (remove stems and reserve for use in soup stock. You are looking for about 8 cups of roughly chopped leaves.)
1/2 teaspoon salt or more, to taste
1 1/2 lbs. potatoes chopped in medium-sized pieces (1/2 inch)
1 Tablespoon chives, sliced thin, for garnish
Melt butter in a soup pot with 1/2 cup of the water. Add the leeks, sorrel, and salt, and stew, covered, for 5 minutes over medium to low heat. Add the potatoes and cook another 10 minutes, stirring occasionally. Add the rest of the water and gradually bring it to a boil. Quickly lower the heat and simmer until the potatoes are tender, about 30 minutes. You can mash the potatoes roughly for a smoother soup if you like. Taste and add salt and pepper as needed, and garnish with the chives.
Rapini Quiche with Three-Root Crust
For the crust:
1/2 cup each grated carrot, rutabaga, and parsnip
3 Tablespoons rice flour
3 Tablespoons butter
1/8 teaspoon each salt and pepper
Combine the grated roots, flour, and salt and pepper. Melt the butter and combine with the roots, etc. Pat a thin layer of this mixture into the bottom and sides of a greased, 9 inch pie plate (pyrex is ideal). Bake in a preheated 375 oven for about 15 - 20 minutes or until very light brown. If you are a cheese fan, grate 1/3 lb. swiss or cheddar and sprinkle evenly on the hot crust.
For the filling:
1 Tablespoon sunflower oil
1/2 lbs. leeks, onions, or shallots, chopped small
1/4 teaspoon each dried tarragon and thyme
1/3 lbs. chopped rapini (about one bundle)
4 eggs, beaten well
Heat oil in a heavy skillet and sautee leeks, onions, or shallots until softened. Add herbs and salt and sautee a moment more. Add chopped rapini (or you can substitute kale, collards, braising mix, or sprouting broccoli!) and cook briefly to soften and reduce a bit. Spread the vegetable mixture on top of the cheese on the crust. If you love milk, add 1 cup milk to the 4 beaten eggs. If not, add 1/2 cup water to the beaten eggs. If you are making a cheeseless quiche, add a bit of salt to your filling (1/8 to 1/4 teaspoon?). Sprinkle paprika over the top of the quiche if desired. Bake at 375 for 35 - 45 minutes or until egg is set and cooked. Cool briefly before serving.