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.