Sorrel Mashed Potatoes, Grilled Pear Parfait

We got this weird stuff called sorrel at the farmer’s market this morning, and amazingly it tastes like lemon. I was told it’s also very high in Vitamin C. So pick some on up if you feel a cold coming on. I started researching recipes, and found that it’s good in salads, soups and with potatoes. Since we got potatoes too I picked this one (plus I really like potatoes…).  Serving size is based on two people (if you’re single, just half it or save some for later so you can save on the mess).

(all organic)
1 bunch sorrel, chopped
4 medium round potatoes
~1/2 cup coconut milk
olive oil
sea salt and pepper to taste

Boil your potatoes (make sure they are always covered with water) until soft. Then mash them good with a fork, adding olive oil, coconut milk, salt and pepper. You can sauté your sorrel a little with some olive oil if you like, but I used mine raw (it cooked a tiny bit with the hot potato, like what happens when you go outside in TX). Add as much (not much) salt and pepper as you like, and serve.

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Since I’m not a pear person, I decided to be adventurous again at the farmer’s market today and picked up one anyway to try it out. I don’t particularly like how tough/crunchy they are, so I decided to chop it up and sauté it with some Earth Balance, Allspice, Cinnamon, and Coconut Sugar. When it’s finally soft (edible texture for me – it takes awhile) put it on top of some coconut milk yogurt, and you’re done. Maybe add some pecans and vanilla agave to make it look pretty. OMGOSH this was good!

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