IT'S TIME TO DANK UP OUR DINNER--BRING ON THE SAUCE!!
I am a big fan of eating fresh from the garden--especially since I've had my hands involved in every step of the process from building the soil to harvest.
I also really love eating high-vibe food and am grateful that I have developed my palate and culinary skills that take my nutritious dishes to another level.
One of my secrets to multi-layered flavors in food is the addition of interesting sauces. Sometimes I'll make several sauces to add to a dish, which bring out some subtle flavors that surprise the senses, and linger on the tongue long after the swallow.
Today I want to share with you one of my all time easy and potent favorites. This sauce is my own version of chimichurri. I could eat chimichurri on literally everything...ok, well maybe not ice cream or some other dessert, but for me, nearly every savory dish is enhanced by the lusciousness and potency of this sauce.
The simple sauce I make, though it changes nearly every time I make it, is similar to traditional chimichurri, which is generally made with parsley and oregano, garlic, peppers and some sort of vinegar. I use whatever herb strikes my fancy in the moment, sometimes add homemade vinegar, sometimes I leave it out, and sometimes I replace it with a squeeze of lemon, lime or even orange. I always add garlic and a pinch of salt, and some sort of extra spice via peppers, depending on who is going to eat the sauce.
Today's sauce has a large variety of fresh picked herbs, and it will be a great compliment to whatever dinner is put on the table at the @gardenofeden.
The finished sauce ready for generously spooning in soups, on top of sandwiches, eggs, potatoes, pizza, meat, casseroles, salads, vegetables, as an extra layer to dip or as a special dip all by itself. Try it on just about anything and you'll see what I mean about its versatility.
Oregano
Chocolate Mint
Lemon Thai Basil
Oregano variety No. 2 (and a stray little oxalis leaf that worked its way into the pile!)
Wildcrafted Oxalis
Rosemary
Thyme
Herbs and finely diced garlic
Dice the herbs finely, add them with the garlic to the bowl, stream on the olive oil and add a sprinkle of salt.
I also sprinkle on @gardenofeden peppers to enhance and add another layer of spice along with the garlic.
RECIPE
Fresh Picked Garlic Herb Sauce (Chimichurri-style)
Finely chopped herbs of any kind (oregano, thyme, rosemary, mint, oxalis, cilantro, parsley, lemon balm, chives....)
Finely chopped garlic
Olive Oil
Salt (I use Pink Himalayan most often)
Optional: Finely diced or dried peppers of choice
Optional: Vinegar, citrus juice
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Dank up your dinner with this sauce, or share your recipe with me!
I hope you enjoy!
~THANKS FOR VISITING MY BLOG ~
