Chimichurri Pasta Salad
Serves 8
For the pasta:
1 pound Barilla® PLUS® elbow pasta (or your favorite variety)
1 1/2 tablespoons kosher salt
For the chimichurri sauce:
1 1/2 cups fresh parsley with only the bottom two inches of stems removed (about 1/2 average sized bunch)
1/2 cup fresh cilantro
4 garlic cloves, peeled
1/4 teaspoon red pepper flakes
1/3 cup red wine vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil
Directions
Bring 1 gallon of water to boil in a large pot. Once the water is boiling, season with 1 1/2 tablespoons of salt.
While the water boils, combine all the chimichurri ingredients in a food processor or blender, and puree until very smooth.
Add the pasta to the boiling water and cook 1 minute less than package directions. Drain, reserving 1 cup of the pasta water, and add the cooked pasta to the sauce, tossing to coat well. Taste and adjust seasoning as desired.
Let sit at room temperature for about 30 minutes, or chill in refrigerator overnight. The flavor will improve after a couple hours of sitting.
Pasta can be served cold or warm as a side with steak, chicken, or other protein.
Crispy Roasted Lemon Chicken Thighs
Serves 4, multiply as necessary
Ingredients
8 bone-in chicken thighs
1/2 cup olive, grapeseed, or other vegetable oil
Juice and zest of 2 large lemons + 1 additional lemon thinly sliced, for garnish
2 garlic cloves, minced
3 tablespoons dijon mustard
kosher salt, black pepper, crushed red pepper (optional)
For garnish:
1 bunch rosemary, cut into 4-inch pieces (optional)
Directions
Pat chicken thighs very dry, then place in bowl. In a separate bowl, whisk together oil, lemon juice and zest, minced garlic, and mustard. Pour over chicken and season generously with kosher salt, black pepper, and crushed red pepper (if using). Cover and marinate in fridge at least one hour.
Preheat oven to 400 degrees. Arrange chicken, skin side up in a roasting pan. Tuck in slices of lemon and rosemary sprigs (if using). Roast uncovered 40 minutes, or until skin is golden and crispy and chicken is cooked through.
Roasted Sweet Potatoes with Italian Salsa Verde
Ingredients
For the sweet potatoes:
6 medium sweet potatoes, scrubbed, dried and cut into long spears
Coconut oil or vegetable oil
Kosher salt and black pepper
For the salsa verde:
2 cups parsley
1 cup mixed fresh herbs (cilantro, mint, tarragon, etc.)
1/4 cup capers
1/2 cup extra virgin olive oil
6 garlic cloves
Juice and zest of 1 lemon
kosher salt and black pepper
Directions
Preheat oven to 400 degrees. Toss the sweet potatoes with oil until coated and season generously with salt and pepper. Spread on baking sheets and roast for about 20-30 minutes, or until tender and slightly caramelized.
While the potatoes roast, prepare the salsa by combining all the ingredients except salt and pepper in a food processor. Puree until smooth, then season to taste with salt and pepper. If the mixture is too dry, add a bit more oil to loosen it up.
Plate by spreading the herb sauce over a platter and top with roasted potatoes. Serve hot or room temperature.
Green Chutney Recipe
Makes about 2 cups
Ingredients
1 large bunch cilantro (also known as coriander), ends trimmed (about 3 cups, loosely packed)
1 small cup fresh loosely packed mint leaves
1/4 cup ground unsweetened coconut (substitute 1 teaspoon honey if you don't like coconut)
6 cloves garlic
1 jalapeno
1/4 cup fresh lime juice
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
Directions
Combine cilantro, mint, coconut, garlic, jalapeno, lime, cumin, ginger, and salt in a food processor or blender, and puree until smooth. Add water a few tablespoons at a time to loosen the mixture until smooth (you want something similar to pesto in texture). Taste and adjust salt as desired.
Garlic Scape Pesto
Please don't feel like you have to stick to the letter of this recipe. I've included substitution ideas below, but you can really have fun with it. Use what you have. Use what you like. Multiply as necessary
Ingredients
2 large bunches garlic scapes (about 15 scapes), trimmed of woody ends and chopped into smaller pieces
3/4 cup chopped kale, arugula, scallions, or herbs (or a mix)
1 cup nuts (almonds, pistachios, cashews, pine nuts, walnuts or a combination of all the above--blanched or roasted, salted or not--it all works!)
1/2 cup grated parmesan cheese (optional)
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup cold water
Kosher salt and black pepper
Directions
Place the scapes in a food processor with the blade attached, and process for 2 minutes until finely chopped.
Add the greens or herbs, nuts, cheese, olive oil, lemon juice, and water, and puree until smooth, adding more water if necessary. Season to taste with kosher salt and black pepper.
Store in refrigerator up to one month, or portion and freeze in freezer baggies.
Cilantro Daiquiri Recipe
Makes 1 cocktail, multiply as necessary
Ingredients
1/4 cup torn cilantro leaves
2 1/2 ounces white rum
1 ounce freshly squeezed lime juice
1/2 ounce simple syrup (equal parts water and sugar dissolved)
ice
Directions
Combine torn cilantro leaves, rum, lime, and simple syrup in a cocktail shaker with ice and shake vigorously. Strain into an ice-filled old fashioned glass and serve with a lime garnish.
You can toss this with cooked pasta and top with grated cheese.
You can toast up a baguette or split open a soft roll, and pile the sauce on thick for an incredibly satisfying sandwich.
You can quickly pan fry some thin chicken breasts, a piece of tilapia, or a even couple simple burger patties, and serve them with the sauce heaped on top.
You can split a baked potato (baked right alongside the sauce), fill it with the mushrooms and top with a bit of yogurt or sour cream.
You can toss with mixed greens or chopped kale for a delicious salad.
You can stir it into cooked quinoa, couscous, or rice for a wonderful side or vegetarian entree.
You can serve this on baked brie or next to a log of goat cheese.
You can even put those chicken breasts right in with the raw mushrooms and herbs and bake the whole thing together for a complete meal.
Roasted Garlic Mushroom Sauce
Ingredients
2 pounds mushrooms (any kind!)
4 large garlic cloves, smashed
1/2 cup (1 stick) butter, cut into 8 pieces
2 sprigs fresh rosemary, ripped into small pieces, or 1 teaspoon dried rosemary
Zest and juice from 1 lemon
1/4 cup white wine, light beer, or chicken broth
Kosher salt, black pepper
Minced parsley for serving (optional)
Directions
Preheat oven to 400 degrees.
Slice mushrooms and place in baking dish. Scatter garlic, butter, rosemary sprigs, and lemon zest on top. Pour in lemon juice and wine. Season generously with kosher salt and black pepper.
Roast for about 20 minutes, or until mushrooms are dark and tender, and sauce has formed. Taste and adjust seasoning if desired. Sprinkle with parsley and use as desired.
Orange Rosemary Marinated Olives
Makes about 1 quart
Ingredients
1 3/4 cups extra virgin olive oil
Peel of one large navel orange, cut into thick strips
1 large sprig rosemary, cut into 3" pieces
3 garlic cloves, smashed
1 teaspoon red chile flakes (optional; you can replace with black peppercorns for less spice)
1 teaspoon kosher salt
3 cups green olives, drained (such as castelvetrano or cerignola olives)
Directions
In a small saucepan, heat oil over low heat, just until bubble start to form on the outside. Add the orange peel, garlic, red chile, and salt, and let simmer for 2 minutes before removing from the stove. Place olives in a large jar or air-tight container and pour in the warm oil mixture. Let cool at room temperature before sealing and refrigerate. Best prepared at least 8 hours in advance, but can also be stored in the refrigerator for up to several weeks. The longer it sits, the better and more intense the flavors will become. Serve at room temperature along with bread for dipping.
Basil Arugula Pesto Recipe
Ingredients
1/3 cup unsalted almonds (use any kind--roasted, blanched, sliced--it all works!)
2 medium cloves garlic
1 teaspoon kosher salt
1 cup basil leaves, rinsed, picked and dried
1 1/2 cups baby arugula
3/4 cup extra virgin olive oil
1/2 cup grated parmesan cheese
1 tablespoon lemon juice
Directions
In a food processor, combine the almonds, garlic, and salt, and pulse a few times until coursely ground. Add the basil and arugula, and pulse again a few times until coursely chopped and evenly distributed. Add the cheese, then slowly pour in olive oil and lemon juice, as needed, to loosen the mix until it is creamy. Add a splash or two of water if you need additional liquid. Taste and adjust seasoning as necessary.
Store in a sealed jar or container in the fridge. Can also be frozen.
To Use: Cook pasta according to package directions. After draining, add several large spoonfuls of pesto to pasta and toss to coat, adding a bit of pasta water if necessary to make into a sauce. Add as much pesto as you'd like (I love a good thick coating).
Variation: You can also splash in a bit of heavy cream for a pesto cream sauce.
Red Wine Braised Lamb Shanks
Serves 2, multiply as necessary.
Print this Recipe
Ingredients
Extra virgin olive oil
2 lamb foreshanks, about 1 pound eachKosher salt
1 yellow onion, diced
8oz mushrooms, sliced
2 sprigs fresh rosemary
1 bottle red wine (such as Cabernet Sauvignon)
1 cup water
Directions
Heat a large, heavy bottom pot (such as a Dutch oven) over medium-high heat. Coat bottom of pan with olive oil. Sprinkle salt generously all over the lamb shanks and then brown in the hot oil on all sides, about 3 minutes per side. Once completely browned, remove from pot and set on a plate to rest.
Lower the heat to medium. Add the diced onion to the hot oil and saute for 2-3 minutes, just until slightly translucent. Add the sliced mushrooms and continue to saute for 2-3 more minutes. Add the lamb shanks back into the pot. Toss in the sprigs of rosemary. Pour in the entire bottle of red wine. Add one cup water.
Cover the pot with the lid and reduce heat to the lowest setting. Let braise for 2-3 hours, or until the lamb shanks are completely tender and falling off the bone. Remove the lid and gently transfer the lamb shanks to a serving dish to rest. With the lid still off, raise the heat to medium-high, and continue to cook for about 5 minutes, stirring occasionally, until the sauce has reduced and thickened.
Serve lamb topped off with mushrooms and reduced sauce.
Ideas for sides: sauteed kale, mashed potatoes, sweet potato puree, steamed vegetables
Orecchiette all Norcina (pasta with sausage, herb, and mushroom cream sauce)
Ingredients
8oz orecchiette pasta (or other small pasta such as rigatoni or penne)
Kosher salt
2 tablespoons olive or grapeseed oil
1/2 pound hot Italian pork sausage (substitute mild or turkey sausage, if you prefer)
1/2 yellow onion, diced
2 large garlic cloves, crushed
8oz cremini mushrooms, cleaned and coarsely chopped
2 cups heavy cream
2 tablespoons fresh rosemary, finely minced
1/2 teaspoon ground nutmeg
1/2 to 1 teaspoon red pepper flakes (skip if you prefer less heat; use more if you'd like a lot of spice)
1 cup grated parmigiano-reggiano cheese
Freshly ground black pepper
Directions
Bring a large pot of water to a boil. Salt and add pasta. Cook until al dente (about 10 minutes). Drain, reserving 1 cup of the pasta water.
While the pasta cooks, remove the sausage from casings and break up into small pieces. Heat 2 tablespoons oil in a heavy pan over medium heat and add the sausage. Cook for 2 minutes until lightly browned.
Add the onions and garlic cloves, saute together for 3 minutes until fragrant and soft (you don't want to caramelized the onions). Add the chopped mushrooms and cook for 5 minutes or until cooked down and any liquid has reduced.
Add the cream, rosemary, nutmeg, and red pepper. Let the sauce cook for 3 to 5 minutes, stirring constantly.
Add the cooked pasta and the cheese and toss to coat evenly. If sauce is too thick, add some of the reserved pasta water. Season with Kosher salt and black pepper, to taste. Serve immediately.
Chimichurri Fish Tacos
Serves 4-6 as a main course.
Print this Recipe
Ingredients
For the fish:
1 1/2 lbs firm white fish (such as pollock, mahi mahi, tilapia, cod, halibut, etc.)
3/4 cup all purpose or whole wheat flour
1 rounded tablespoon smoked Spanish paprika
2 teaspoons ground turmeric
1 teaspoon cayenne (optional)
Kosher salt
Freshly ground black pepper
Grapeseed, olive, coconut, or vegetable oil for frying
For the chimichurri:
1 cup fresh parsley with only the bottom two inches of stems removed (about 1/2 average sized bunch)
1 cup fresh cilantro (leaves and stems)
5 large garlic cloves, peeled
1 rounded tablespoon smoked Spanish paprika
1/2 teaspoon red pepper flakes
2 tablespoons apple cider (or other mild) vinegar
Juice of 1 whole lime
2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil, plus more for topping off
For serving:
Soft corn or flour tortillas
Plain Greek-style yogurt (preferably full fat)
Fresh cilantro, diced avocados, lime wedges
Directions
Prepare the chimichurri:
Combine the parsley, cilantro, and garlic in the base of a food processor and pulse repeatedly until coarsely chopped. Add the paprika, red pepper, vinegar, kosher salt, black pepper, and pulse again until evenly distributed.
Transfer the ingredients to a medium sized bowl and add the cup of olive oil. Stir until everything is evenly distributed. Taste and adjust seasoning (remember that this is meant to be used a marinade or condiment sauce so it should have a strong flavor).
Transfer to a clean glass jar or other air-tight container and top off with olive oil so that the oil covers it completely (this will keep it from turning brown). Either use immediately or store in the refrigerator. Will keep well for around one week (often longer). This sauce can also be frozen.
Prepare the fish:
Rinse the fish in cold water, then pat dry with paper towels. Cut into 2-3 inch pieces.
In a shallow bowl, whisk together the flour, smoked paprika, turmeric, cayenne, salt, and pepper until evenly combined. Take each piece of fish and dredge in the flour mixture.
Coat the bottom of a large skillet with oil and heat over medium-high heat. Fry the coated fish in batches in the hot oil, taking care not to crowd the pan, about 1-2 minutes on each side. Place the fried pieces on a paper towel-lined plate to drain and sprinkle with Kosher salt.
Assemble the tacos: Warm tortillas on both sides of a frying pan or over a flame. Top each tortilla with a scoop of Greek yogurt then 2-3 tablespoons of the chimichurri sauce (stir before scooping it out to distribute the oil). Add one or two pieces of fish and garnish with fresh cilantro and avocado, if desired.
Serve immediately with lime wedges.
