Red Chimichurri

If you’re looking for a new way to spice up your grilled meats, look no further than Chimichurri sauce! This classic South American sauce is perfect for adding flavor and excitement to any dish. And now, we’ve got a new twist on Chimichurri that you’re going to love: Red Chimichurri!

Chimichurri is a classic South American sauce that originated in Argentina. The sauce is typically made with parsley, oregano, garlic, olive oil, and red wine vinegar, and it’s perfect for adding flavor and excitement to any dish. And now, we’ve got a new twist on Chimichurri that you’re going to love: Red Chimichurri!

Red Chimichurri is made with the same delicious ingredients as traditional Chimichurri, but with the added bonus of tomatoes and red peppers. This vibrant sauce is perfect for grilling meats or vegetables or even using it as a dip. Trying out our delicious Red Chimichurri sauce?

Recipe Link:  Red-Chimichurri

Sweet Potato Fries

Because sweet potatoes are low in starch—and a portion of what starches they do possess converts into sugars when heated—most sweet potato fries end up limp or burnt. Giving our sweet potato fries a starchy coating ensures a crust with a crispy texture.

Sweet Potato Fries

Cook Time 10 mins
Total Time 10 mins
Course Appetizer, Side
Cuisine American
Servings 4 People

Ingredients
  

  • 1/2 cup cornstarch
  • Kosher salt to taste
  • 1/2 cup cold water
  • 1 teaspoon baking soda
  • 3 pounds sweet potatoes peeled & cut into ¾ inch wedges, sliced crosswise
  • Oil spray

Instructions
 

  • Adjust oven rack to middle position and heat oven to 425⁰F.
  • Set wire rack in rimmed baking sheet.
  • Whisk cornstarch and 1/2 cup cold water together in large bowl.
  • Bring 2 quarts water, 1/4 cup salt, and baking soda to boil in pot. Add potatoes and return to boil. Reduce heat to simmer and cook until exteriors turn slightly mushy (centers will remain firm), about 3 minutes.
  • Whisk cornstarch slurry to recombine. Using a slotted spoon, transfer potatoes to bowl with slurry.
  • Using rubber spatula, fold potatoes with slurry until slurry turns light orange, thickens to paste, and clings to potatoes.
  • Place on the wire rack which is in the baking sheet, then spray with a touch of oil and place in the oven for 14 – 22 minutes. Using tongs, turn if needed.
  • Season with salt to taste. Serve immediately.

Stuffed Zucchini with Herbed Bulgar

Bulgur is made out of several different wheats, which makes it a good source of plant based protein, so your body stays healthy thanks to dietary fibers.

Herbed Bulgar Stuffed Zucchini

Cook Time 30 mins
Total Time 30 mins
Course Main Dish
Servings 4 People

Ingredients
  

  • 2 zucchini medium sized
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper fresh
  • 1/3 cup Bulgar cooked and cooled
  • 1 Tomato chopped
  • 1/4 cup parsley and dill mixed and chopped
  • 2 Tablespoon chopped walnuts
  • 1 clove garlic minced
  • 2 Tablespoon extra virgin olive oil

Instructions
 

  • In a small sauce pan bring stock or water to a boil, add 1/2 teaspoon salt and then the bulgar. Cover, cook 5 minutes on medium low heat. Turn off the heat and let sit for 5 minutes. Fluff with fork and check to be sure all cooking liquid is gone.
  • Using a medium sized mixing bowl, add the chopped garlic, tomato, nuts, salt, pepper, herbs, and olive oil. Add the cooled bulgar and mix well.
  • Carefully slice zucchini in half lengthwise. Use a spoon and gently remove zucchini seeds. Then stuff with the filling.
  • Line a baking sheet with a silpat or parchment, spray with oil and load up the zucchini. Bake in 425 oven for 25 minutes.

Notes

Tools Necessary-
Cutting board
Paring knife
Measuring spoons
Baking sheet
Parchment or Silpat
Medium-sized bowl
Spatula or spoon
Sauce Pan