Tomatoes slowly simmered with fennel, onion, garlic, molasses, vinegar and
spices to create home-made ketchup.  Submitted by Nathan Lambshed

Ingredients:
6 large ripe tomatoes, quartered
1 bulb fennel, chopped
1 yellow onion, chopped
4 cloves garlic
1/4 cup white sugar
1/4 cup molasses
1/4 cup red wine vinegar
1/4 Balsamic vinegar
1 whole clove
2 whole star anise pods (if you have them)
1 tablespoon salt

Directions:
1. In [...]

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Oven Baked Thai Chicken Wings

Ingredients:
5 pounds fresh or frozen chicken wings
1 cup chicken broth
1/2 cup sugar
1/4 cup fish sauce (white wine vinegar or even plain distilled white vinegar works)
1/4 cup crushed garlic
1/4 cup finely chopped jalapeno peppers
2 tablespoons cornstarch
3 teaspoons paprika
1 tablespoon sesame oil (olive oil will do)

The wings:
Cut the wings into the two wing [...]

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SPRING POTATO SALAD submitted by Jude Gregory

Potatoes
Mayonnaise
Green onions
Asparagus
Chives
Parsley
Mint
Sorrel
Tarragon
Lovage
Any other fresh greens or herbs
Lemon Juice
Tamari

The key to this potato salad is lovage, an herb similar to
celery in form, more pungent in taste and an excellent flavoring in
potato salad. It is a perennial, and sends up its shoots in May and
early June here in Southern New Hampshire. [...]

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Sorrel Pesto: great as an interesting pasta coating or a thick sauce for fish.

2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil

In a food processor or blender puree the sorrel, the parsley, the garlic, the [...]

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Cream of Sorrel Soup

Clean, shred from the midrib and chop:
½ cup sorrel leaves
1½ cups leaf lettuce

Sauté them until wilted in:
1 to 2 tablespoons butter
When they are sufficiently wilted, there will be only about 3 tablespoons of leaves.

Add:
5 cups poultry or vegetable stock
Simmer about 2 minutes. Remove from the heat and add a small amount of [...]

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Sorrel and Goat Cheese Quiche Submitted by Ginette Fosher

2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese

Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt and milk [...]

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Often toted as one of the most hated vegetables, Brussels sprouts can be highly underrated. Give them another chance with this quick and simple recipe that swayed even the most adamant of our staff. Roasting evaporates excess liquid from the sprouts, making them pleasingly firm, while caramelizing their natural sugar for [...]

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