Updates

Over the past year we have tried several new recipes and improvised on many of the old ones.  Here are some general concepts we have been using that can be altered to suit your mood or adapted to what you have on hand.

Chimichurri Variations

Base:

• Bunch of Basil or Parsley or Both - these plants help to counter the acidic qualities of the vinegar.  Spinach can also be added to create more "green" volume and tends to emphasize the vegetable flavor in the sauce.
• 1/2 Cup Olive Oil - +/-
• 1/4 Cup Red Wine Vinegar - (Apple Cider Vinegar as an alternate)
• 1 garlic - pulverized
• 1 Lemon Rind - grated
• Honey or Agave
• Salt/Pepper

Additions:

•  Roasted Nuts - Cashews
• goat cheese
• 1T Chipotle Tabasco Sauce
• 1 Chipotle Pepper in Adobo Sauce
• BBQ Veganaise or a little Mayo
• 1T Dijon mustard

Blend the above base and additions as desired in the food processor and serve over salad, pasta, meat, etc. This is the sauce I typically use for my pre-race pasta which includes chicken sausage, roasted zucchini, roasted peppers, fresh tomato, and fresh basil.
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Lemon-Goat Cheese - Basil

This is basically another variation of these olive oil + acidic juice sauces. This one is lemon instead of vinegar based and tastes quite fresh and bright.

Base:

• 1/4 cup fresh squeezed lemon juice
• grated lemon zest
• 1/2 cup olive oil
• 1/2 T Dijon Mustard
• 2 T goat yogurt
• 1/2 cup fresh basil
• salt/pepper
• Optional - add about 4 oz of soft goat cheese instead of yogurt
• Add Honey or Agave to sweeten if needed for balance

Pasta (a good option to combine with above)

• Roast Red Peppers, Sweet Onions, and Chicken Breasts in the oven
• Roast or saute some chopped olives and garlic 
• Saute shallots and spinach on the cooktop
• Prepare the pasta at the same time
• Let the chicken breasts rest a bit and then cut up into chunks, cut up the red pepper. 
• Combine with the lemon sauce and serve

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 Another "Sweet/Spicy" Variation featuring Agave and Smoked Chipotle Pepper

Agave tastes like a light version of honey and is less thick and sticky.  We had this several times this summer over the top of grilled chicken and a kind of improvised relish.   This sauce came from a grilled pork loin marinade recipe that used lime instead of lemon and made a wonderful pork base for tacos.  

Base:

• 1 zested lemon - add grated lemon rind
• juice of 1/2 fresh lemon (or change to lime for a variation to use with tacos)
• 1/4 cup agave
• 1/2 Cup Olive Oil
• 1 garlic clove
• 1 smoked Chipotle pepper in Adobo Sauce (canned)
• salt/pepper

Fresh Summer Relish:

• Grilled chicken - marinated a bit in lemon, olive oil, salt, pepper
• Chopped Fresh Tomatoes
• Corn on the Cob - steamed and cut off the cob
• Raw Zucchini - skinned and chopped
• Olives - chopped
• 1 can garbanzo beans - drained and washed
• Roasted Red Peppers - from a jar - chopped - or fresh red peppers chopped
• green onion - chopped
• Option - some chopped fresh spinach makes this more like a salad
• combine all of the above in a large bowl and add the sauce to taste
• serve with garlic bread