Cold salmon with quick sorrel-cream sauce from the Herbfarm cookbook; boiled garden green peas.

Sunday June 28

Chop up a shallot or scallion and briefly sauté in 1 Tbsp butter until wilted (if scallion, white parts first). Destem and rough-chop a loose salad-spinnerful of sorrel leaves. Throw half in on top of the scallion and stir until wilted, 1 min; throw in rest and stir until wilted, 1 min; add enough cream to make a nice sauce, and heat through until bubbly. Pour over cold fish.