Dietary News

Chad Myers, Chef

Culinary Manager

 

 

Well here we are rolling into May.  With Covid-19 staring down at us, we have worked diligently to make sure that food is staying hot and tasty for everyone.  The new menus started on April 19th.  This is the first real menu that I was able to really examine and put my stamp of approval on.  If there are any issues, I will be sure to make the necessary changes to make sure that there is the right product on the plate for you.  I did add some recipes that are comfort food in my life, and I hope that they are as enjoyable to eat as they are for me.

With the weather getting great, I am sure that everyone is firing up your grills and making your favorite cuts of meat.  I thought I would share a recipe for some chimichurri sauce that goes great on steak.  I learned this recipe from a cook that hailed from Brazil.  It is a great way to use up all those fresh herbs in the garden and brighten up your plate.  It is a big batch, but if you make it, put it in a jar and share it with your friends, it’s yummy.

Chimichurri

INGREDIENTS

  • 6 c cilantro
  • 6 c parsley
  • 1 T oregano
  • 2 ea yellow onion
  • 12 ea garlic clove
  • 2 ea lime juice and zest
  • 3 c oil
  • ½ cup apple cider vinegar
  • Salt and pepper to taste

INSTRUCTIONS

Put all ingredients except oil in a food processor.  While the processor is running, slowly drizzle in the oil until a paste consistency is reached.  Then check your seasoning and enjoy.