Welcome to August's issue of The Inspired Plate's food photography challenge. This month in the heat of the Summer we're tackling "Fresh from the Market". I chose one of the hottest days to drag my poor husband and daughter to Old Town Temecula. As fun as it was browsing the vendor stalls.. we were literally there to pick up our herbs and produce and get back to the cool of the truck.
This time around I had a recipe in mind.. an Argentinian Pesto called "Chimichurri" to go on our grilled salmon. The sauce is a tangy blend of parsley, oregano and basil blended with garlic, red wine vinegar, red peppers, shallots, olive oil and lemon.
We made a wonderful salad from a beautiful bunch of red leaf lettuce and baby spinach that I also picked up from the Temecula Farmers Market. Added grilled corn, avocados and a balsamic vinaigrette.. and topped it with the Chimichurri topped salmon. So Good!
Argentinian Chimichurri Sauce
(adapted) Recipe courtesy Bob Blumer Food Network.com
1 cup lightly packed chopped "Italian" parsley
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
1/4 cup fresh oregano leaves
1/8 cup fresh chopped basil leaves
1/8 cup fresh chopped basil leaves
2 tablespoons shallot or onion, minced
3/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons lemon juice
Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Refrigerate till your ready to use.
Make sure to visit my dear friend Sabrina Wong, Perth Food Photographer. I know she'll have some wonderful photos to share! Also make your way around The Inspired Plate's circle. I love our gals!! Ciao!!
Laurie
