I had another recipe for today. A recipe that I made a massive amount of for this week’s lunches.
A recipe that turned out to be a complete diseaster. Seriously, it’s all thrown out, that’s how bad it was.
Apparently soba noodles and I don’t get along.
Probably doesn’t help that I was super high on Claritin D at the time.
Instead, I’m posting a really delicious sauce that I made this week that shows up pretty frequently in our home.
We put it on lamb chops mainly, but it would really be good on any meat, and is also delicious on vegetables.
Considering mixing it with orzo now too, since I do love some orzo salad.
We’ve changed an herb to suit our taste (since parsley is of the DEVIL, but the recipe actually call for it instead of cilantro) but that’s part of the beauty of the recipe. Change it to suit your taste. Sometimes we throw some hot chili oil in it to give it a little kick. Sometimes we mix in some lemon juice. Sometimes. we forget an herb.
It’s still delicious.
Recipe copied ( and slightly tweaked) from Martha Stewart
- 1 large egg
- 1 garlic clove, coarsely chopped
- 2 tablespoons coarsely chopped fresh chives
- 1 tablespoon coarsely chopped fresh flat-leaf cilantro
- 1 1/2 teaspoons coarsely chopped fresh rosemary
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/4 cup plus 1 tablespoon vegetable oil
- Coarse salt and freshly ground pepper
Throw the egg, garlic, and herbs into the food processor and mix til finely chopped and well mixed. Then, with the food processor going, slowly add the oils in a steady stream until fully incorporated. Season to taste with salt and pepper. Place in a covered container and chill until needed. The flavors really do come together more after an hour or so.
Hope everyone has a great weekend!