“My life is better with every year of living it.”
A Magical Little Sauce to Awaken your Senses!
Tomorrow is a very special day around here. Tomorrow Be Still & Eat will turn two years old!
I was reflecting on what has changed in the past two years and realized that above all I believe I’ve learned a lot! First and foremost I’ve learned a lot about food and photography which is sort of funny as I felt I had a pretty solid grasp in those two areas! I’ve also learned much about website design and maintenance, and given that I am entirely self-taught I still have VERY MANY days that I would like to throw my laptop straight out the window… so maybe patience is something I haven’t learned that much about. I’ve picked up quite a few interesting things about social media marketing. Mostly that there are a LOT of enormously creative people out there doing some pretty amazing things!
I’ve also learned quite a lot about myself. I’ve learned that no matter what direction outside influences might try to push me (read:trends) I always seem to find myself in the same zone, and that is… simple, honest, real ingredients being brought together in an approachable style. What I want more than anything is for you to see how simple, real ingredients can, with relative ease, produce delicious, nutritious (and of course GORGEOUS!) results. I’ve learned that no matter what exciting (or strange!) thing seems to be the food trend du jour, I always return my sights to the minimalist.
This chimichurri sauce is a great example of how amazingly simple these few real ingredients come together for a MASSIVE wow end result. I’ve shown the sauce with a gorgeous piece of grilled Steelhead trout, and although it is traditionally served with steak, you won’t be disappointed serving it with almost anything from fish or steak to pork, as a hamburger condiment or eggs. If you’re brave why not with a nice crusty baguette!
And so in the spirit of minimalism, I will leave you simply with a thank you for allowing me into your lives once a week with my stories and recipes for these past two years.
Enjoy & Namaste!
- 1 cup packed fresh flat-leaf parsley leaves
- 3⁄4 cup packed fresh cilantro leaves
- 1⁄4 cup packed fresh oregano leaves
- 1⁄4 cup red wine vinegar
- 6 cloves garlic
- 1⁄2 jalapeño, stemmed
- 1⁄2 cup extra-virgin olive oil
- S&P to taste
- Combine all ingredients in a food processor, puree until smooth.
- Serve at room temperature over... almost anything!
- Great on fish, chicken, pork, steak or even eggs!