top of page

Recipes for 3/5/21

The following recipes are coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

To sign up for a Weekly or Bi-weekly Organic Basket click here

Menu #1

Salmon with Creamy Sorrel Sauce

Red vein sorrel is a central part of this light, creamy dish.

Even though the leaves are one of the last things added to the sauce, their lemony flavor pairs perfectly with the pan-fried salmon.


10.5 ounces of fresh salmon

½ cup of cream

1 small shallot, chopped

1 cup dry white wine

½ cup of fresh red vein sorrel leaves, chopped

1 tablespoon of mustard seeds

1 tablespoon of unsalted butter

1 tablespoon of olive oil

2 teaspoon of mustard




Add the chopped shallot, mustard seeds and butter to a medium saucepan. Cook over medium heat for 3 minutes.

Add the white wine and let the sauce reduce by at least half over low heat. This should take 8 to 10 minutes.

Add salt and pepper to taste and the cream.

Let the sauce simmer over a very low heat for 10 minutes, stirring frequently.

As the sauce cooks, cut the salmon in half.

Season both sides of the salmon pieces with salt and pepper.

Pour the olive oil into a pan over medium-high heat.

When the oil is hot, place the salmon pieces in the pan and brown them on all sides until cooked thoroughly.

Remove the salmon from the pan and cover it with tinfoil.

Add the mustard and sorrel leaves to the sauce and stir well.

Remove the sauce from the heat, and plate the salmon, pouring the sauce over as desired.

3 Savory Red Vein Sorrel Recipes - Pure Greens: Container Farms (

Zingy Chickpea and Sorrel Salad

This cold bean salad is refreshing, making it perfect for a hot summer day.

Plus, with only four short steps, it’s incredibly easy to make!


1 ¼ cups of canned chickpeas

9 ounces of red vein sorrel

2 tablespoons of parsley, chopped