If the worst thing that happened to me last week was that I bought organic ghee at the supermarket and I got it home only to discover that it was not made from grass-fed cows, then I would be having a pretty good week. So let’s just act like that was the worst thing that happened last week.

Because I spend too much time online, I discovered this recipe for quinoa black bean tabbouleh, which is so nice to have on hand. Plus, gluten-free and dairy-free. Maybe I’ll bring it to a potluck this weekend.

But wait, there’s more! Do you know about chimichurri? It’s like Argentinian pesto. My friend D described it as a “jar of deliciousness.” It’s an herby, tangy sauce/condiment that you can put on anything. My brother-in-law Scott serves it with steak.

We put it on steak for The Historian’s birthday, and then I put the leftovers on avocado for lunch the next day. It also tastes good on potatoes, chicken, and probably shoe leather.

There is disagreement about this online because it looks like it’s usually made with parsley, which is fine, but Scott makes it with cilantro, and it’s amazing.

Scott’s Chimichurri

1/2 c. cilantro, minced
1 shallot, minced
4 cloves garlic, minced
1/4 red pepper, minced
1 medium tomato, minced
1 T salt
1 T paprika
1 T oregano
1/4 c red wine vinegar
1/4 c water
1/4 c olive oil

1. Combine cilantro, shallot, garlic, pepper, and tomato and mix together. Add salt, paprika, and oregano. Let sit a while – an hour or so.
2. Add vinegar, water and olive oil. Serve or keep in the refrigerator.