Chimichurri Sauce Recipe
Posted by Jenny Lewis Categories: Dinner, Summer Cooking, Condiments, Meat, Pork, Poultry, Vegetables, Vegetarian, South America, Barbecuing, Grilling,
How’s the weather, everyone? Summer made its debut in my neighborhood over the weekend, which means one thing: GRILLING. And lots of it. And one of the very best condiments for a nicely grilled piece of meat is definitely chimichurri. Originating in Argentina, chimichurri is a vibrantly hued sauce that is packed full of flavor, and as a bonus in the warm weather, it doesn’t require an iota of heat to make!
Ingredients:
- 2 garlic cloves, peeled
- 3/4 teaspoon dried crushed red pepper
- 1 cup (packed) fresh Italian (flat leaf) parsley
- 1/4 cup (packed) fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
Preparation:
In a food processor, chop the garlic. Add the red pepper, parsley and cilantro and process until the herbs are finely chopped. Add the cumin, salt, olive oil and vinegar. Pulse until the mixture has emulsified and the sauce is bright green. Serve immediately on whatever you just took off the grill.
Gallery: Chimichurri Sauce Recipe
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Recipe: Avocado Salad Wraps
Posted by Jenny Lewis Categories: Dinner, Lunch, Side Dishes, Quick Meals, Recipes, Summer Cooking, Fruit, Salad, Vegetables, Vegetarian,
It’s summer, and the food lobe of my brain turns to one thing when the weather starts warming up - avocados. Being on the East Coast, avocados are definitely my favorite summertime-only indulgence, and they are well worth the wait in all of their forms. Another recipe from Clean Eating magazine, these Avocado Salad Wraps are fantastic as a light lunch or, when paired with some bread or tortillas, a stove-free dinner on a hot day.
Ingredients:
- 2 T Dijon mustard
- 1 medium ripe avocado, diced
- 1 medium ripe tomato, chopped into pieces the same size as the avocado
- 1/4 cup cilantro
- lime juice (optional)
- 4 big lettuce leaves (romaine works great)
Preparation:
Combine the first four ingredients in a bowl. If the wraps aren’t going to be eaten right away, toss some lime juice into the bowl with the salad.
Divide the salad between the 4 lettuce leaves, wrap and enjoy! Or, if you’re like me, eschew the lettuce altogether and eat the salad straight out of the bowl.
Clean Eating Magazine
Gallery: Recipe: Avocado Salad Wraps
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