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Getting Saucy

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Getting Saucy: Chimichurri

Chimichurri is a green herb sauce commonly found in Argentina. While it’s typically made with olive oil, here we’ve made it with avocado oil for that extra kick of antioxidants. It’s a sauce that goes great with grilled meats, like steaks, but we love to surprise and recommend giving it a try over tofu!     Chimichurri Sauce (Vegan) 1 tablespoon yellow onion, diced 2 tablespoons parsley, chopped ½ teaspoon garlic, minced 1 teaspoon dried oregano ¼ teaspoon salt ¼…

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Getting Saucy: Tapenade

Tapenade is a sauce we love using to give our dishes that extra pop of flavor. A Provençal sauce (we promise we won’t just be sharing sauces from Provence), the base typically consists of olives and anchovies. Our Green Chef version swaps out anchovies for almonds for a more Spanish flavor profile and a nice richness that goes great on top of meats, like steak, and of course simply on some bread.     Green Olive-Almond Tapenade ¼ cup green…

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Getting Saucy: Pistou

Pistou is a cold sauce from the Provence region of France that is typically made with garlic, basil, and olive oil. Think pesto, sans nuts. It goes great with pasta, chicken, or even spread on some bread! This paleo Green Chef version swaps arugula in for basil.   Arugula Pistou (paleo) ⅔ packed cup baby arugula ⅛ teaspoon garlic, peeled and minced 1 tablespoon olive oil 1 tablespoon avocado oil 1 ¼ teaspoons lemon juice 1 tablespoon water Salt (to…

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