Sorrel Salsa Verde
by Jan Gardner
Ingredients
2/3 cup sorrel leaves
1/3 cup mint leaves
1/2 cup parsley leaves
1 tablespoon grated lemon zest
1 teaspoon red pepper flakes
5 cloves chopped garlic
1/3 cup good quality olive oil
Salt and freshly ground pepper
1 tablespoon lemon juice
Best meat money can buy and only meat to buy if you truly want to rebuild the environment and its resilience to climate change! Main issue is knowing which joint to defrost first hmmmmmmmmmm
— Lynn
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