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!

1. Combine the parsley, cilantro and garlic in mixing bowl and toss together.
2. Add the salt, red pepper and black pepper to the herb mixture. Stir to combine.
3. 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.
4. Grill at 325-350^oF. Internal temperature of the meat should reach 155^oF. To prevent cross contamination discard any left over marinade that has come in contact with uncooked meats.
5. Enjoy!

Grilling Note: Thicker steaks require lower heat, and thinner steaks require hotter heat.

Directions for finishing sauce

Add pasta for a flavorful sauce.

1. Combine the parsley, cilantro and garlic in mixing bowl and toss together.
2. Add the salt, red pepper and black pepper to the herb mixture Pulse for 30 seconds. Turn food processor to on position.
3. While food processor is on, slowly stream in olive oil.
4. Pour in the olive oil in a slow stead stream. The mixture should resemble a paste.
5. In a large sauté pan, on medium-low heat, combine herb paste with cooked whole-wheat, al dente, pasta.
6. Stir together until pasta is fully coated. Add fully cooked diced chicken.
7. 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.

1. Combine the parsley, cilantro and garlic in food processor.
2. Add the salt, red pepper and black pepper to the herb mixture. Pulse for 30 seconds. Turn food processor to on position.
3. 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.
4. Allow to sit at room temperature for 30 minutes so that the flavors blend together.
5. 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.