10 Jun Herbs and Spices Two Ways: Chimichurri Marinade and Summer Melon Salad with Lemon Basil Dressing
Intern Destini here! Happy National Herb & Spice day!
Herbs and Spices might be one of my favorite topics- their versatility, history and infinite combinations can keep me talking for days.
Here are different ways I’ll be celebrating this Dill’icous day!
Chimichurri Marinade
This Argentinian favorite used as a marinade for grilled meats or when blended as a dip for breads.
Serves 6
Ingredients
1 ½ cup parsley, leaves finely chopped
1 ½ cup cilantro, leaves finely chopped
2 garlic cloves, minced
½ teaspoons salt
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
½ cup olive oil
Directions for Marinade
Transform skirt steak into an easy flavorful dinner!
- Combine the parsley, cilantro and garlic in mixing bowl and toss together.
- Add the salt, red pepper and black pepper to the herb mixture. Stir to combine.
- Pour in the olive oil in a slow steady stream. Using a spatula mix until well incorporated. Allow to sit, at room temperature, for 30 minutes so that the flavors blend together.
- Grill at 325-350oF. Internal temperature of the meat should reach 155oF. To prevent cross contamination discard any left over marinade that has come in contact with uncooked meats.
- Enjoy!
Grilling Note: Thicker steaks require lower heat, and thinner steaks require hotter heat.
Directions for finishing sauce
Add pasta for a flavorful sauce.
- Combine the parsley, cilantro and garlic in mixing bowl and toss together.
- Add the salt, red pepper and black pepper to the herb mixture Pulse for 30 seconds. Turn food processor to on position.
- While food processor is on, slowly stream in olive oil.
- Pour in the olive oil in a slow stead stream. The mixture should resemble a paste.
- In a large sauté pan, on medium-low heat, combine herb paste with cooked whole-wheat, al dente, pasta.
- Stir together until pasta is fully coated. Add fully cooked diced chicken.
- Continue to stir until all ingredients are completely heated.
Directions for Dipping Sauce
Serve along side with your favorite sliced baguette for an easy appetizer.
- Combine the parsley, cilantro and garlic in food processor.
- Add the salt, red pepper and black pepper to the herb mixture. Pulse for 30 seconds. Turn food processor to on position.
- While food processor is on, slowly stream in olive oil. Mixture should be well incorporated. Additional olive oil may be added to provide a dipping sauce consistency.
- Allow to sit at room temperature for 30 minutes so that the flavors blend together.
- Serve in small dipping bowl along side your favorite baguette.
Summer Melon Salad with Lemon Basil Dressing
Enjoy this delicious fresh colorful salad as a side dish, light lunch or entrée dinner salad perfect for those hot summer nights!
Salad: Serves 4
Ingredients
3 cups diced, peeled, seeded cantaloupe
3 cups diced, peeled, seeded honeydew melon
2∕3 cup diced, cored, tomato
2∕3 cup diced, peeled, pitted avocado
1 Tablespoon minced, seeded, Serrano chili
1 ready to use container, Boston lettuce
Preparation:
1. In large bowl, combine cantaloupe, honeydew, tomato, avocado, chili and dressing. Toss to coat.
2. On each serving plate, place 2 cups lettuce and 1∕4 of the melon-lemon mixture.
3. Garnish with sprigs of freshly picked basil. Serve immediately.
Dressing: Ingredients
1⁄2 cup vegetable oil
1⁄2 cup lemon juice
1⁄4 cup minced fresh basil leaves + 4 sprigs of Basil leaves for garnish
1 1⁄2 teaspoon sugar
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon salt
1⁄4 teaspoon ground allspice
Preparation:
Combine all dressing ingredients. Whisk until well blended.
Serving Suggestions:
- Add chopped Romaine to this delightful salad for the perfect afternoon lunch with the girls.
- Easy summer dinner- Add grilled chicken breast to this bed of appetizing greens and melon salad.
Kylie @ immaeatthat
Posted at 09:47h, 10 JuneOoo I LOVE chimichurri sauce! But have never made it myself…or used it as a marinade. And the idea to use it as a dipping sauce sounds like the most fantastic idea. Can’t wait to try:)
Destini Borchardt
Posted at 22:27h, 11 JuneThanks for your comment. I love the versatility of this recipe…it’s so simple to make and add flavor to just about anything. I hope you enjoy making it yourself. Thanks for checking out the post!
Laura
Posted at 21:51h, 11 JuneYum – the recipes look easy and delicious – looking forward to making it all and having something different, fun and ‘pretty’ to eat this summer
Destini Borchardt
Posted at 22:29h, 11 JuneThank you for your comment Laura. It is very simple and delicious. The great part about both of these recipes- you can still add your own personal cooking style! Both of these recipes make a beautiful presentation at any gathering! Enjoy creating these dishes.
Pingback:Recipe for Strawberry Salad with Almonds and Feta
Posted at 16:49h, 29 July[…] are slightly out of hand. I mean, we’ve already had National Blueberry Month, National Herbs and Spices Day, National Fresh Fruit and Vegetables Month and now…National Salad Week. If you’re […]
Diane
Posted at 05:31h, 17 SeptemberHi Robin, your recipes are just “Yum”. Keep them coming its just so refreshing to try different ways, getting away from foods I used to have. My taste buds are being changed. Thank you for the recipes you have emailed to me
Robin
Posted at 15:14h, 18 SeptemberThank you Diane!