Summer Herb Chimichurri, Grilled Potato Salad

July 19th, 2011 § 1 comment § permalink

Serves 4

Ingredients

1 cup fresh parsley, chopped
¼ cup fresh oregano, chopped
¼ cup fresh thyme leaves, chopped
2 tablespoons fresh chives, chopped
3 cloves garlic, chopped
1 medium shallot, chopped
3 tablespoons lemon juice
2 teaspoons lemon zest
½ -3/4 cup extra virgin olive oil
¼ cup red wine vinegar
1 teaspoon smoked Spanish paprika
2 teaspoons salt
1 teaspoon black pepper
2 cups watercress
1 pound grilled baby potatoes, sliced
1 cup cherry tomatoes red & yellow, halved
Steak slices, optional

Directions

In a blender combine all the herbs, shallots, garlic, lemon juice and zest, olive oil and vinegar and blend until smooth, adding more olive oil if needed. Pour in a bowl and season with the paprika, salt and pepper, stir and let stand for at least 30 minutes unrefrigerated. On a large plate, arrange the watercress, tomatoes and the potatoes. Drizzle the Chimichurri all over and place the streak slices down as well.

Mediterranean Lentil & Bulgur Salad

July 19th, 2011 § 1 comment § permalink

Serves 4

Ingredients

1 cup lentils, cooked
1 cup cracked bulgur wheat, cooked
1 medium cucumber, peeled, deseeded and chopped medium
1 red bell pepper, chopped medium
1 cup cherry tomatoes, halved
3 tablespoons fresh parsley, chopped fine
3 tablespoons fresh mint, chopped fine
1 clove garlic, chopped superfine
½ cup lemon juice
½ cup extra virgin olive oil
1 teaspoon salt
1 teaspoon cracked black pepper
½ cup feta cheese, crumbled (optional)

Directions

In a large mixing bowl toss together the lentils, bulgur, cucumbers, peppers, tomatoes and herbs until well mixed. Pout the olive oil and lemon juice over the top and mix gently. Season with salt and pepper and gently fold in the feta. Allow to stand at room temperature for about 5 minutes before serving.

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