Inspired by NYT Cooking

Full share of Veggie Box sorrel leaves

1/4 cup Greek yogurt

1 garlic clove, crushed

1.5 tablespoons olive oil

½ teaspoon Dijon mustard

Salt

Pepper

Full share Veggie Box chard

1/4 cup pine nuts (or substitute sunflower seeds)

2 ounces kashkaval cheese (or pecorino, coarsely grated)

1 egg

3 tablespoons dried white bread crumbs

Mixture of vegetable oil and olive oil, for frying

1/4 cup Greek yogurt 1 garlic clove, crushed 1 5 tablespoons olive oil 1/4 cup pine nuts (or substitute sunflower seeds) 2 ounces kashkaval cheese (or pecorino, coarsely grated) 1 egg 3 tablespoons dried white bread crumbs

Make the sauce: In a food processor or a blender, place sorrel, yogurt, garlic, half of olive oil, the mustard and salt to taste; process until it is bright green. Taste and add salt, if desired. Refrigerate until needed.



Cut stalks from chard leaves. Bring a large pan of water to boil. Add the stalks and simmer for 4 minutes. Then add the leaves, stir and continue simmering for 3 minutes. Drain the chard and allow to cool slightly. Once cool enough to handle, squeeze out as much water as possible. Chop leaves and stalks roughly and put in a medium bowl.



In a small skillet, fry pine nuts in 1 tablespoon olive oil for 1 minute, or until light brown. Add nuts and oil to the chard, followed by the cheese, egg, bread crumbs, ¼ teaspoon salt and pepper to taste. If mixture is very soft and sticky, add more crumbs.



Pour enough frying oil into a large skillet to come ¼ inch up the sides. Shape chard mixture into about 4 patties roughly 2 inches in diameter and ⅝-inch thick. Fry them for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with sauce on the side.