One of my very favorite things to do at home with my hubby is cook (and drink wine or have dance parties, often in that order). Cooking in the spring and summer is my favorite time to cook too. Walking the farmer’s markets, cooking with local ingredients and getting inspiration from all the colors and smells is a dream (I dance, I cook, and I’ll be submitting my application to the Spice Girls as Cook Spice).
This past weekend, my husband and I were enjoying the market and got inspired by all the fresh herbs. We bought some local meat, fresh herbs and veggies and decided to make the star of our dinner chimichurri. It is light, delicious, and adds freshness to anything you cook (so basically, chimichurri is liquid gold). We used it as a topping for small potatoes and grilled skirt steak. It is easy to make and this recipe is easy to double for additional uses.
So go hit that cooking floor and show off your moves .. oh and make this chimichurri sauce while you’re at it.
- 1/4 cup red wine vinegar
- 2 garlic cloves
- 1/2 shallot
- 1/2 jalapeño
- 1/2 tsp. salt
- 1 1/4 cup olive oil
- 1/4 cup cilantro
- 1/4 cup parsley
- 1 tbs fresh oregano
- place all ingredients in food processor and pulse until roughly chopped
- top small potatoes or steaks (or anything really, it’s delicious)