Chimichurri, just as fun to eat as it is to say! There are very few condiments as deliciously versatile as chimichurri. It adds such a freshness to your plate, and goes well with just about every type of protein (hello juicy ribeye!). We also love adding it to our grain salads and roasted vegetables. Have some fun it! We know you're going to love it as much as we do!
1 cup fresh flat-leaf parsley leaves, packed
1 cup fresh cilantro leaves, packed
2 Tbsp fresh oregano leaves or 1 tsp dried
1 small shallot roughly chopped, (about 1 Tbsp)
3 large garlic cloves
3 Tbsp red wine vinegar
2 Tbsp lemon or lime juice
1/4 tsp cumin seed
pinch red pepper flakes
1/2 cup olive oil, or more as needed
salt and pepper
Combine parsley, cilantro, oregano, shallot, garlic, vinegar, lemon or lime juice, cumin seed, red pepper flakes, and 1/2 cup olive oil in a food processor or blender. Season with a generous pinch of salt and fresh cracked pepper. Pulse 2 to 3 times, scrapping down the sides as needed. Repeat pulsing until a thick sauce forms. Be careful not to puree the sauce as you want to leave a slight texture to the herbs. Add extra oil 1 Tbsp at a time, if needed. Taste, and adjust seasoning as desired.
Serve over steak, poultry, seafood, grains, tacos, or roasted vegetables!
The perfect ending to summer! We typically don't get fussy over our mixed drinks, but this is one we really love. It's simple and great for a lighter cocktail (we use diet ginger beer, shhhhhhh). All of the ingredients get married together in one large pitcher making it easy to share with a group. Sip, repeat, and enjoy!
1 1/2 cup small assorted melon balls (cantaloupe, watermelon, and honeydew) , plus more for garnish
8 mint leaves, plus more for garnish
24 oz ginger beer, chilled
2 bottles dry sparkling wine, chilled
limes for serving
In a large heavy duty glass jar, muddle the melons and mint together to release all the juices. Transfer to a large pitcher. Pour in chilled ginger beer and sparkling wine. Divide into glasses and serve with melon ball skewers, lime slice, and fresh mint. Keep chilled. Enjoy!
We're not going to be shy when we tell you we eat this avocado salsa with a spoon. So, darn good and is the perfect accompaniment to flavorful, cheesy beef nachos!
If you don't like spice you can easily leave out the chipotle sauce and jalapeños. But if you're like us and you prefer a little kick to your fiesta, this will be your jam as is.
(If you don’t like spicy, you can substitute reduce the chipotle in adobe to 2 tsp (or eliminate all together) and increase the smoked paprika to 2 tsp)
1 bag tortilla chips of choice
1 lb ground beef
1 Tbsp olive oil
½ small onion, diced
2 garlic cloves
1 tsp cumin
1 tsp smoked paprika
2 tsp chili powder
1 8oz can tomato sauce
1 Tbsp sauce from can chipotle in adobe (or more if you like it spicy)
Salt and pepper
1 Tbsp chopped cilantro
3 cups shredded Monterey Jack or Pepper Jack cheese
Avocado Salsa, see below
In a large pan on med-low sweat onions in olive oil until translucent, about 5-7 minutes. Add garlic and cook one minute longer. Add ground beef to pan and turn heat up to medium-high. Cook until browned. Drain excess fat if needed. Add cumin, smoked paprika, chili powder to beef and cook for 1-2 minutes longer. Stir in tomato sauce and chipotle sauce. Allow flavors to come together by simmering on low for an additional 5 minutes. Season well with salt and pepper, and stir in cilantro.
2 ripe avocados, diced
12 cherry tomatoes, quartered
1/4 cup diced red onion
1/3 cup chopped cilantro
1 lime, squeezed (more if needed)
1 garlic clove, minced
½ tsp cumin
Salt and pepper
Combine all ingredients in a large bowl and add salt and pepper to taste.
Preheat oven to 350.
Assemble the nachos by spreading half out on a large baking tray lined with foil. Cover with half the cheese evenly, and top with half chipotle beef. Repeat with the remaining chips, cheese, and beef. Bake for 10 minutes or until all the cheese is melted through the layers. Top with avocado salsa and jalapenos, if desired.