Recipes for May

Sorrel & Nettle tart / quiche: 

http://growfoodslowfood.blogspot.ca/2012/01/recipe-sorrel-tart.html.  I added the nettles for their nice deep color when cooked, the sorrel yellows quite a bit. don't need a lot, maybe 1/4 nettles and 3/4 sorrel.  good use for eggs too.  if you dont like making pastry dough, frozen pie shells work too.  

Nettle Goma-ae: 
 if you like the spinach type, this one is a nice variation:  http://meelsmeals.blogspot.ca/2009/05/nettle-goma-ae-and-other-important.html

Nettle Pesto:  

handy sauce to have around for pasta, eggs, salads, etc.  http://honest-food.net/veggie-recipes/greens-and-herbs/nettle-pesto/.  I usually sub walnuts or sunflower seeds for the pine nuts 

Lovage Soup:  

http://www.cooks.com/rec/view/0,1748,154163-235205,00.html

Rhubarb Bars:  

http://www.rhubarbinfo.com/bar. also easy to freeze rhubarb and save until strawberries are here for jam/pies.

  

Raw Kale Salad:  

http://www.janespice.com/recipes/esalen-kale-salad.  I usually massage the kale with the lemon juice first then add the rest.  can also add the red mustard greens for a bit more bite