The last few days I have been cooking from my garden. Yesterday I made chimichurri with a mélange of herbs. Today I’ll share a couple of simple ideas on how to use the condiment. Before that let me show off my garden beauties once again.
A good looking bunch, right? The cantaloupe was a disappointment though. It wasn’t very sweet. We looked at each other as we ate it, not wanting to be the first to say ‘our cantaloupe’ didn’t have much flavor. Drizzled some chimichurri sauce, sprinkled some S & P and the melon was transformed.
Isn’t it a neat idea to skewer melons? Not mine though, something I came across while visiting China.
Here is another way to use chimichurri, flavor brown rice and edamame or rice and tofu with chimichurri for a simple salad meal.
Thanks for dropping by.
Best, S.
4 comments
Comments feed for this article
September 23, 2012 at 5:22 am
Anita Menon
simple yet so elegant. I enjoy reading your posts so much Sandhya. Absolutelutely nonfussy.
September 23, 2012 at 7:21 am
vegetarianirvana
Thank you so much Anita. It is always a surprise when someone compliments me on my writing, so I take the compliment to heart.
September 26, 2012 at 12:39 pm
Gosia
How absolutely delicious! Love the idea to skewer the melon wedges and thanks so very much for the chimichurri recipe – so versatile!
September 26, 2012 at 2:46 pm
vegetarianirvana
Hi Gosia
I wish I had lavender plants like you, how wonderful it would be have a burst of purple in any garden. Haven’t come across small potted varieties.