Sorrel & Burdock stem Caponate

Wild & RAW, Sorrel Caponate

Caponate w/ Sorrel
Collect Burdock Petioles (from first year plants), Basil, Sorrel (4 or 5 bunches)
1 lb. zucchini cubed with chopper

Sea salt

2 tbsp. herbal vinegar

2 tbsp. tomato paste

1 tsp. raw sugar

1/4 cup herbal olive oil

1/2 cup diced red bell pepper

1/2 cup diced yellow bell pepper

1 cup diced Burdock Stems

1 cup of blanched Sorrel

1 cup finely diced onion

2 cups peeled, seeded, diced tomatoes

1 Tbsp. elderberry green capers, rinsed and finely chopped

Fresh ground pepper

1/4 cup minced Italian parsley

1 cup of minced fresh basil

Extra virgin olive oil

Spread the zucchini in a colander and sprinkle generously with salt. Let sit 20 minutes. Pat dry with a paper towel and set aside.
Combine the vinegar, tomato paste and raw sugar in a small bowl. Set aside.
Add blanched Sorrel, boiled and cooled Burdock stems, red and yellow peppers, the shallots, vinegar mixture, tomatoes, and capers.

Add a pinch of salt and pepper and mix well. Add the parsley and drizzle with the extra virgin olive oil.