Recipes
Chimichurri, or as we call it, California gravy, gets a healthy upgrade with the addition of broccolini. Pair with EVOO and you have a heart healthy match made in heaven. Cover steaks in this magic sauce, dunk bread, drizzle it over yogurt for an umami twist. The possibilities are endless.
Ingredients:
Method:
Roast the head of broccolini in a skillet on medium high heat until completely charred on the outside, about 4-5 minutes. Add in the garlic and scallions. Char both, another few minutes, let cool and chop.
Chop the herbs and zest the lemon on a micro plane, mix them all together. Add in all remaining ingredients together and season the salt and pepper.
Ingredients:
- 1 medium bunch broccolini
- 1 cup Chefs Life Extra Virgin Olive Oil
- ¼ cup red wine vinegar
- 1/3 cup chopped parsley
- 1 tbsp dill
- 5 cloves garlic
- ½ tsp. crushed red chili flakes
- 1 bunch scallions charred and chopped
- Zest of 1 lemon
- Juice of ½ lemon
- Salt and pepper to taste
Method:
Roast the head of broccolini in a skillet on medium high heat until completely charred on the outside, about 4-5 minutes. Add in the garlic and scallions. Char both, another few minutes, let cool and chop.
Chop the herbs and zest the lemon on a micro plane, mix them all together. Add in all remaining ingredients together and season the salt and pepper.
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