CHE GARCIA CHIMICHURRI : RECIPES

CHIMI ROASTED CAULIFLOWER

INGREDIENTS:

• 1 head of cauliflower cut into small florets

• 2 tablespoons canola or vegetable oil

• 3 tablespoons Che Garcia Chimichurri

• Salt

INSTRUCTIONS:

1. In a large preheated skillet sear half of the cauliflower florets in oil until golden brown.  (Pro-tip: for high heat searing use a high smoke point fat such as canola or vegetable oil) Repeat with the other half.

2. In a large bowl, toss the seared cauliflower with the Che Garcia Chimichurri. Add a pinch of salt to taste.

3. Put cauliflower back in the skillet for a couple more minutes.

4. Serve warm or at room temperature.

PATTY PAN SQUASH SKEWER

INGREDIENTS:

• Red Onion

• Patty Pan Squash

• Red/Green/Yellow Bell Peppers

• Che Garcia Chimicurri

Amounts can be adjusted based on preference

INSTRUCTIONS:

1. Cut all vegetables into similar sizes. Cubes are preferred

2. Toss all vegetables in a mixing bowl and add desired amount of chimicurri. Check for salt + pepper, and season to taste. Let marinate for 1 hour.

3. Skewer vegetables, alternating different types.

4. Heat grill to med-high heat or cast iron pan.

5. Cook until vegetables are at desired level of doneness.

CHIMI ROASTED ARITCHOKES

INGREDIENTS:

• Artichoke Hearts, drained

• 2 tablespoons canola or vegetable oil

• 3 tablespoons Che Garcia Chimichurri

• Salt

INSTRUCTIONS:

1. In a large preheated skillet sear the artichoke hearts until slightly colored. (Pro-tip: for high heat searing use a high smoke point fat such as canola or vegetable oil.) 

2. In a large bowl, toss the seared artichokes with the Che Garcia Chimichurri. Add a pinch of salt to taste.

3. Put artichokes back in the skillet for a couple more minutes.

4. Serve warm or at room temperature.