here's one, from last week's Food Section:
Chimichurri
A great South American type of sauce for grilling, from 'Miami Spice' by
Steven Raichlen, can be served right away but will be better if you let it
ripen for a day or two in the frig.
1 bunch curly parsley, stemmed and minced, about 2 cups
8 to 10 cloves garlic, minced
1 cup olive oil
3 tablspoons fresh lemon juice
1 teaspoon red pepper flakes
1 teaspoon salt, or to taste
freshly ground black pepper
Combine the parsley and garlic in a food processor (or mortar) and grind to
a coarse paste. Work in the oil, lemon juice, red pepper flakes, salt and
pepper. Taste and add more lemon juice or salt if needed. Makes about 2
cups.
and here's one for those healthy greens we should be eating:
Sauteed Kale
1 pound fresh kale trimmed and chopped, or 2 packages (10-3/4 oz. each)
frozen, chopped kale, thawed and drained.
1 large garlic clove, crushed
1 tablespoon olive oil
2 tablespoons pine nuts (pignoli), lightly toasted
2 tablespoons lemon juice
If using fresh kale, cook the kale in a large pot of boiling water until
tender, about 10 minutes, drian well. Coat a large skillet with oil. Saute
garlic over medium heat until just golden, about 3 minutes. Add kale to
skillet. Stir in the 1 tablespoon olive oil, saute until heated thru, about
5 minutes. Stir in pine nuts, remove skillet from heat. Sprinkle kale
mixture with lemon juice. Ttansfer to a shallow serving dish, Serve
immediately.
from the Americna Cancer Institute.
JoAnn.
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