[Sca-cooks] Sorrel

[Gwen Barclay]

A word of caution.  Be careful when using sorrel - cut edges tend to turn 
dark, as badly as basil.   I like to add fresh parsley when cutting in a 
chiffonode or blending for a soup or sauce to brighten the color.  Also, add 
the sorrel at the last minute.  Sorrel is excellent in a  French or sour 
bread stuffing - again with parsley or other herb which holds its color - 
use to stuff mushroom caps or shrimp.  Top with a soft cheese such as 
Fontana; bake a few minutes to melt cheese. Delish!

Gwen