30/05/2025
Bowls, salads, meals served chilled or room temp...it is the season of bold flavors, fresh herbs, crunchy veggies and easy cooking methods, where simple meal preparation is preferred to slow cooking. Because who needs to sweat in the kitchen when you can sweat in the garden or at the pool instead?
📸Argentinean Carrot Top Chimichurri Bowl with Flank Steak from Red Barn Farm Market at Harry C. Dehoff Farms
Cucumber 4 Bean Salad, Spinach & CousCous
Progress is slow, but I'm working on adding recipes to my website. In the meantime, here's a simple Carrot Top Chimichurri recipe, a perfect use for those farmer's market 🥕
1 c chopped carrot tops
1/2 c chopped fresh herbs (parsley, dill, tarragon, basil, oregano)
1 tsp dried oregano
1/2 small red onion, diced
2 garlic cloves, minced
1/4 jalapeño, minced (or red pepper flakes to taste)
1/2 tsp sea salt, more as needed
1/2 TBS honey
Equal parts EVOO & Red Wine Vinegar to achieve marinade or sauce consistency
(~ 1/4 c each)
Enjoy!
