Remove the large veins from the sorrel since they hold more of the bitter lemony juice and add them to a zucchini stir-fry. The sorrel provides a bit of a bite to the more bland zucchini. I seasoned this stir-fry with Syrian za-attar and my special paprika blend.
Fresh pears, a salad, home-made farmer's cheese and flaxmeal bread rounded out this dinner.
