Northern Michigan Recipes: Wow your Mother's Day guests with the beautiful presentation….and draw them in with the layers of flavors. Argentinean Chimichurri sauce easily adapts to seasonal farm fresh ingredients. Traditionally it is served with meat, but I find it is delightful as a fabulous marinade on vegetables, cheese, eggs, rice, pasta or by the spoonful straight from the jar while standing at your kitchen counter. No judgements here. Adapt away with what is on hand to create your own signature seasonal sauce!
Baby White Swiss Chard Chimichurri
Ingredients:
Farm fresh local garlic Farm fresh local jalapeno
Lime
Farm fresh local baby white swiss chard
Farm fresh local cilantro
Homemade cilantro lime jalapeno olive oil (recipe)
Smoked paprika Sea salt
Directions:
Remove skins and chop three large garlic cloves and place in glass base of food processor. Remove seeds from one large jalapaeno and add to food processor. Zest lime and add zest to food processor. Juice lime and add juice to food processor. Pulse food processor for thirty seconds.
Remove two cups baby white swiss chard from stems, chop and add to food processor. Remove one cup cilantro leaves from stems and add to food processor. Add three tablespoons cilantro lime jalapeno olive oil, one eighth teaspoon smoked paprika and one eighth teaspoon sea salt to food processor. Taste and adjust seasonings and oil as desired.
Steamed Egg, Asparagus with Baby White Swiss Chard Chimichurri
Ingredients:
Farm fresh local eggs Farm fresh local asparagus
Homemade Baby White Swiss Chard Chimichurri (recipe above) Sea salt
Directions:
Remove ends from asparagus and slice three-four asparagus spears in half per person.
Place metal steamer basket in a medium metal saucepan with two cups water on medium high heat. Bring water to a simmer, add one egg per person to steamer basket, cover and cook on low for ten minutes. Flip eggs over, cover and cook for an additional ten minutes on low heat. Add asparagus spears to steamer basket during the last three minutes of cooking. Remove steamer basket from saucepan, remove eggs and let eggs for two minutes. Peel eggs and slice in half.
Plate eggs and asparagus spears. Drizzle two tablespoons Baby White Swiss Chard Chimichurri over eggs and asparagus. Serve with a sprinkle of sea salt.