Sorrel’s lemony flavor is a perfect pairing for briny shellfish, such as clams. This recipe easily serves four as an elegant appetizer; to make it a meal, toss the clams and broth with 8 oz (4 cups cooked) whole-grain linguine.
2 strips organic bacon (about 2 oz), no added nitrites or nitrates, chopped
1 tbsp olive oil
1 large leek, white and light green parts only, halved lengthwise and thinly sliced
2 cloves garlic, thinly sliced
1 tbsp chopped fresh thyme
1 cup all-natural seafood stock (TRY: Bar Harbor All Natural Seafood Stock)
1/2 cup dry white wine
1/2 tsp ground black pepper
Pinch red pepper flakes
2 lb Manila or other small clams, rinsed and scrubbed (NOTE: Opt for fresh, untreated clams as they are lower in sodium. Discard any clams with broken shells or ones that are open and do not close when tapped.)
Prepare garlic bread: Preheat oven to 350˚F. On a baking sheet, arrange bread in a single layer and brush with 2 tsp oil. Bake until crisp and golden brown, about 10 minutes. Rub cut sides of garlic over bread; discard garlic. Cover bread with foil to keep warm.
Meanwhile, heat a large sauté pan on medium. Add bacon and cook, stirring often, until crisp, about 2 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Drain fat from pan and discard.
In same pan, heat 1 tbsp oil on medium. Add leek and sauté, stirring often, until tender, about 3 minutes. Add garlic and thyme and sauté until fragrant, about 30 seconds.
Increase heat to medium-high and add stock, wine, black pepper, pepper flakes and 1 cup water, scraping up browned bits from bottom of pan with a wooden spoon. Bring to a simmer and add clams, arranging in a single layer. Cover and cook until clams have opened, about 6 minutes. Stir well and discard any unopened clams. Remove from heat and stir in bacon. Gently stir in sorrel until wilted. Serve with garlic bread.
Sweet sautéed fennel and orange juice mellow the peppery taste of watercress in this company-worthy dish. For the best flavor, add the watercress and orange zest to the sauté at the very last minute. If the sauté is done cooking before the fish, simply take it off the heat and stir in the greens and zest when you’re ready to serve. Use clean tweezers to remove the pin bones from the fish, or ask your fishmonger to do it for you.
This flavorful broth-based Vietnamese-style soup is infused with fragrant ginger, garlic and whole spices, then piled high with fresh herbs and delicate pea shoots for a hit of freshness. If your shoots are longer than a few inches, snip them into shorter, bite-size pieces.
For an eye-catching contrast of colors, try using red or tricolor quinoa. To save time, buy the frozen spinach that’s already chopped and thaw it in your fridge overnight; just be sure to squeeze it dry before using.