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Just a quick post and a quick recipe today!  It’s been busy between work and dog-sitting my favorite gentle giant, Kuma.

This sauce is a bright and zingy condiment that is traditionally served in Argentina with thin slices of delicious steak. Being quite similar to a pesto, it’s also great with seafood cakes, white meat, and on pasta salads…  It’s a good pick me up when the weather is grey and gloomy like it is today here in the mountains.  I made this sauce up to go with some salmon cakes (using my basic recipe: https://fullbellyfullwallet.wordpress.com//?s=halibut+cakes&search=Go) and a simple cous cous with orange and avocado; it was delish!

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Cilantro Chimichurri

Serves 4 – cost approx $.42 per serving

Total meal cost approx $1.30 per serving

Ingredients

  • 2 cloves garlic, minced
  • salt
  • 1/2 bunch parsley, minced ($.25)
  • 1/2 bunch cilantro, minced ($.25)
  • 1 sprig mint, minced (optional)
  • 1 Tbs red wine vinegar
  • pinch red pepper flakes
  • 3/4 cup extra virgin olive oil ($.94)

Sprinkle the minced garlic with some salt and use the flat of your knife to grind the garlic into a rough paste.  Mix the garlic paste with all the other ingredients and let sit for half an hour or so to let the flavors meld.  Drizzle over just about anything.

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