Chimichurri is a favorite around here. I was missing a lot of the ingredients but was determined to dip carrots and pita and pork through a garlicky green heaven. SO, while I had a ton of broccoli, I used it! It was a great hack and I’d do it again.
Here is what I did with what I had:
In a bullet add 2 large crushed garlic cloves, generous pour of olive oil, salt and pepper, lemon squeeze, handful of parsley, handful of finely chopped florets, a dash of water, handful of salted pistachios, a small knob of crumbled Parmesan. Pulse blend. It’s a cross between pesto and chimi.
Roasted vegetables of any kind are among my favorite things. I like them a bit charred so all the natural sugars scream out. Heres how I do it:
Preheat oven to 400
Toss vegetables in a bowl with generous olive oil, smoked paprika, salt and pepper, garlic powder and onion powder. Toss till coated. Pour onto a sheet pan in a single layer, on parchment paper, giving everything room. Use 2 pans if necessary. Roast till brown and delicious!! Slather on the green stuff!!
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