Strawberry Clafoutis. By Clotilde Dusoulier.

Sweetness of Spring: Strawberry Clafoutis : NPR
Clafoutis is most classically made with cherries, but it will gladly open its arms to any other fruit, and in this case, strawberries.
Clafoutis is the epitome of the French grandmotherly dessert: unpretentious, easy to make, and blissfully comforting.
The fluffy custard, light as a cloud and studded with fruit, hails from the Limousin region in the heart of France, where each family has its own well-guarded recipe.
Clafoutis is most classically made with cherries — leaving the pits in for maximum flavor and a nice jaw workout — but it will gladly open its arms to any other fruit, and in this case, strawberries.
Recipes by Clotilde Dusoulier.
About the Author:
Clotilde Dusoulier is the 26-year-old Parisienne behind the popular food blog Chocolate & Zucchini.
She is working on her first cookbook.
Clotilde's Blog

Sorrel.

50 Things To Do With Fresh Sorrel | Chocolate & Zucchini:
"50 Things To Do With Fresh Sorrel"
As:
- Fried Beans with Feta, Sorrel, and Sumac.
- Soup of fresh shelling beans and sorrel
- Green borscht
The soup tastes even better if you make it early in the morning, so that the flavor of the sorrel has time to blend with other ingredients.

To serve 4

Ingredients: