You’re going to want to cook this now

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Photo courtesy of Food & Wine

At my house, we love chimichurri and make it often to dress up grilled skirt or flatiron steak. In fact, I sometimes joke that my herb garden is a “chimichurri garden,” because I grow all the herbs needed to make a good, standard chimichurri at a moment’s notice.

I recently came across a recipe for roasted tomato chimichurri with skirt steak and potatoes and bookmarked it immediately. I made it last night with just a couple of adaptations. I used red wine vinegar instead of rice vinegar, added in a few sprigs of fresh oregano from the herb garden, and used aleppo pepper, because I love it and was out of plain crushed red pepper. It also took closer to 30 minutes for my tomatoes to get a bit browned.

This sauce is beyond good– really balanced deep flavors. You get the herby freshness from the parsley, spice from the crushed red pepper, tang from the vinegar, and of course the caramelized sweetness and umami-richness of the roasted tomatoes. It was perfect paired with the steak and potatoes.

But as I was tasting a few spoonfuls for seasoning, I realized this chimichurri would be delicious on all kinds of things– drizzled over eggs, slathered on toast, and as a pasta sauce, just to name a few.

Thyme-scented tomato orange soup

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Elephants Delicatessen in Portland makes a terrific tomato orange soup. It’s creamy and comforting with some brightness and zing from the hit of orange. Perfect on a winter day.

Unfortunately for me, it has quite a bit of dairy in the form of butter and cream, so I’ve had to skip it. The good news… I found that Elephants published their recipe in the local paper, and not only is it quick and easy to make, it was a cinch to adapt it to make it dairy free.

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Eat this now: Blackberry Peach Crumble

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This week I faced the challenge of doing justice to some ridiculously perfect summer fruit: four big, sweet and juicy peaches and a pint of perfectly plump, sweet-tart Chester blackberries. Organic, Oregon-grown, some of mother nature’s finest work– my job was not to screw them up.

So, I dusted off a super simple crumble recipe (more of a formula, really) that I’ve been fine-tuning since last summer. Continue reading