an easy summer feast with chimichurri sauce

Blogging is still a new thing for me, so is photography. If there is a right way and a wrong way to be a food blogger, then I’m certain that I err on the side of the wrong way. This is how a photo shoot normally pans out in our home: John, my husband, and I make dinner and we are just about ready to eat when I will realize “Hmm… this looks good, let me take a few photos.” I send the kids off to do whatever they were doing and quickly gather a few ideas and props and ask John to help out. After a short while, one kid yells out “Mom, are you done? I’m hungry!” This is followed by a more endearing “Mommy, I hungry” from my not-quite-a-toddler-anymore. At this point, my husband gives me that look. (After over a decade of marriage, we communicate quite well with our eyes.) That look asks me “Can we just eat now? While the food is still warm?” This is followed by my pleading eyes that say “Please, a few more clicks? I know I can get this right.” And I continue to fumble some more with my camera. By the time we sit down to eat, the food has gone cold and we need to reheat everything in the microwave. I’ve got to figure out a better way of doing this!

I hope you enjoyed this little peak into my blogging adventure. Here are the photos of one such episode which feature a simple and delicious meal idea: grilled balsamic vegetables, oven roasted potatoes and grilled pork with chimichurri sauce. The notable ingredient here is the chimichurri sauce which is used both as the marinade for the pork as well as a dipping sauce for the grilled pork and the roasted potatoes.

Chimichurri sauce comes from Argentina where it is used as a condiment for grilled meat. The authentic Argentinian version is made with parsley but the version I like most comes from The Laughing Spatula and uses coriander as well. It will keep well in the refrigerator for about two weeks and it is best aged a day or two in order to allow the flavours to mellow. It will lose the bright green colour as well with time.

Chimichurri Sauce (adapted from The Laughing Spatula)

• 40 g fresh parsley leaves
• 40 g fresh coriander leaves (replace with another 40 g parsley leaves for a more authentic version)
• 10 g garlic (this is about 2 medium cloves)
• 20 g chopped red onion (this is about 2 tbsp)
• 1/4 tsp salt
• 1/2 small green chili
• 1/2 tsp red pepper flakes
• 1 tsp dried oregano
• 2 tbsp lemon juice
• 50 g (about 1/4 cup) red wine vinegar
• 150 g (about 3/4 cup) extra virgin olive oil
• pepper to taste

1. Pulse all the ingredients in a food processor until parsley leaves are finely chopped, be carefully not to puree.
2. Store in a sealed container in the fridge for up to 2 weeks.
3. Use as a marinade for grilled meats or simply as a dipping sauce.

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Crispy Oven Roasted Potatoes

Serves 4-6

• 6 medium sized Russet potatoes cut into wedges
• 1/4 cup sunflower seed oil
• salt to taste

1. Toss the potato wedges with oil and salt.
2. Line potato wedges in a single layer on a baking sheet.
3. Roast at 400°F for a conventional oven or at 375° at a convection roast setting until the top side turns golden brown (about 15 minutes).
4. Turn the wedges over and ensure to maintain a single layer. Continue roasting for another 10 minutes or until golden brown.
5. Serve with chimichurri sauce.

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Grilled Balsamic Vegetables

Serves 4-6

• 3 bell peppers (variety of colours)
• 2 zucchinis
• 450 g white mushrooms or about 15
• about 20 cherry tomatoes

1. Chop bell peppers into large bite-size pieces, cut zucchini into thick circular slices, cut red onion into thick wedges.
2. Add mushrooms and tomatoes, leave as whole.
   Toss all vegetables with avocado or sunflower oil and balsamic vinegar.
3. Season with salt.
4. Thread all vegetables onto skewers. Grill on medium heat, turning occasionally until soft and slightly browned.

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Grilled Pork Tenderloin with Chimichurri Sauce

Serves 4-6

• 2 pork tenderloins, cut into cubes
• 1/4 – 1/2 cup chimichurri sauce

1. Marinate pork in chimichurri sauce for at least 2 hours or up to 24 hours.
2. Thread pork onto skewers and grill until browned and cooked through.
3. Serve with chimichurri sauce.