Chimichurri

This sauce will change your life. There are so many variations, but I like this variety that uses up bunched herbs that we grow a lot of. It’s a great way to use herbs that you don’t have a plan for so that they don’t go to waste, and a beautiful way to add pizzaz to any roasted veggies or meat.

1 small shallot or 1/4 cup red onion, roughly chopped

2 garlic cloves, roughly chopped

1 1/2 cup total herbs, tough stems removed, thin stems okay (I like about half parsley and half cilantro, add oregano too if you like!)

2 T red wine vinegar

3/4 cup olive oil

1 tsp kosher salt

1 tsp freshly cracked black pepper

Crushed chili flakes, to taste

This sauce is easy as can be, toss it all in a food processor and blend to your desired consistency. Add more oil if it looks dry. Top your veggies, meat, grain bowl, whatever. You’ll be glad you did.

Thai Cabbage Slaw

For the Dressing

• 1/4 cup honey

• 1/4 cup vegetable oil

• 1/4 cup unseasoned rice vinegar

• 1 tablespoon soy sauce

• 1 teaspoon toasted sesame oil

• 1 tablespoon peanut butter

• 1/2 teaspoon salt

• 1/2 teaspoon Sriracha sauce (optional - I use it!)

• 1 tablespoon minced fresh ginger

• 1 large garlic clove, minced (about 1 1/2 teaspoons)

For the Slaw

• 1 small head shredded green, red, or napa cabbage (about 1 quart - I like to use both for color)

• 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)

• 1 red bell pepper, thinly sliced

• 1 cup sliced snap peas

• 2 medium scallions, finely sliced on a sharp bias

• 1/2 cup chopped or whole salted peanuts or almond slivers

• 1/2 cup loosely packed chopped fresh cilantro

DIRECTIONS

1. Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.

2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.

From the Kitchen of: Zanne Sheets