Chimmichurri Sauce

I made dinner for some friends last night who are gluten-free, dairy-free, vinegar-free, sugar and fruit-free. At first I was a little scared I’d only be able to serve them plain brown rice and vegetables. Then the more I thought about it I realized that South American food would easily meet all their dietary needs and all of my flavor needs. So we had grilled flank steak, roasted sweet potatoes, grilled peppers and chimmichurri sauce to serve over all of it. I also stirred this into some plain Greek yogurt for a great crudite dip!

1/2 Bunch of cilantro

1/2 Bunch of parsely

5 Cloves of garlic, peeled

1/2C Olive oil

1tsp Dried oregano

1tsp Dried thyme

pinch of red chili flakes

salt and pepper to taste

Puree the ingredients into a smooth paste. I like mine pretty thick,but you can thin it out with more oil, a little water or a dash or two of red wine vinegar. This is an intense sauce; a little bit goes a long way. It also freezes very well.


Pineapple Salsa

This Sunday I’m heading out to Hawaii for a week! I’m having a hard time concentrating on anything but tropical vacationy things. Which is what got me thinking about this recipe.

I prefer to let this sit for at least an hour before I serve it; that way the salsa gets a little juicier and the flavors get to macerate a bit. I love to serve this with grilled chicken breast or pork loins that have been brushed with BBQ sauce.

1/2 Fresh pineapple, diced
1/4 Red onion, finely diced
1 Lime, juiced
1 Jalapeno, diced
1/4 tsp Cumin
3 T cilantro, chopped

Stir all together and adjust seasoning with salt.