BY KRISTIN CELESTE SHROEGER
— Argentinean Chimichurri sauce easily adapts to seasonal farm fresh ingredients. Traditionally it is served with meat. I find it is delightful as a marinade and it is fabulous on vegetables, cheese, eggs, rice, pasta or by the spoonful straight from the jar while standing at your kitchen counter. No judgements here. Adapt away with what is on hand to create your own signature seasonal sauce.
This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Food for Thought.
Baby White Swiss Chard Chimichurri
Farm fresh local garlic
Farm fresh local jalapeno
Farm fresh local baby white swiss chard
Farm fresh local cilantro
Homemade cilantro lime jalapeno olive oil
Ingredient Note: A wide variety of infused olive oils can be purchased at grocery stores and specialty food stores. Or, if you are an adventurous home cook, you can make your own. Regular olive oil may substituted for the infused olive oil used in this recipe.
Remove skins from three large garlic cloves, chop and place in glass base of food processor. Remove seeds from one large jalapeno and add to food processor. Zest lime and add zest to food processor. Juice lime and add juice to food processor. Pulse food processor for thirty seconds.
Remove two cups baby white Swiss chard from stems, chop and add to food processor. Remove one cup cilantro leaves from stems and add to food processor. Add three tablespoons cilantro lime jalapeno olive oil, one-eighth teaspoon smoked paprika and one-eighth teaspoon sea salt to food processor. Taste and adjust seasonings and oil as desired.
Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.