Chimichurri Sauce

Chimichurri Sauce

This easy recipe is my version of Argentinian chimichurri, a tangy sauce made with fresh herbs, garlic, olive oil, and vinegar. Drizzle it over roasted veggies, use it as a salad dressing, or toss it with any cooked grain for a vibrant pop of flavor.

Ingredients

• ⅓ cup extra-virgin olive oil

• 2 tablespoons white wine vinegar

• 1 garlic clove, minced

• ½ teaspoon sea salt

• ¼ teaspoon dried oregano

• ¼ teaspoon red pepper flakes

• ¼ teaspoon smoked paprika

• ½ cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)

Instructions

• In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.

• Season to taste and serve as a sauce over roasted or grilled vegetables.

Notes

Similar to pesto, chimichurri can be stored in the freezer in ice cube trays. When ready to use, let thaw at room temp.

Swiss Chard + Tahini Dip

Swiss Chard + Tahini Dip — A long time Bug Farm’s Favorite!
 Do you have a small panic attack when you see  chard in your CSA share? Well this is the recipe for you. Give it one more go -- you might be pleasantly surprised. This recipe was sent our way by a CSA member, and we love it. 

Rainbow chard may lend a different color or look to the final product, but the flavor should be consistent. Adjust salt and lemon to your own preferences. 
 

Ingredients

• 1 large bunche green-stemmed Swiss chard (about 1½ lb.)

• ⅔ cup extra-virgin olive oil, divided, plus more

• 5 garlic cloves, finely chopped

• ½ cup tahini

• ⅓ cup fresh lemon juice

• Kosher salt

• Toasted flatbread and lemon wedges (for serving)

Directions

1. 
   Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.

2. Heat ⅓ cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10–12 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about ½ cup liquid.)

3. Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and ⅓ cup oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.

4. Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.