Category: Salads and Appetizers

Recipes, Salads and Appetizers, Dinner

Lamb Chops with Mint Chimichuri

by Jenn Mandell1 Comment on Lamb Chops with Mint Chimichuri
Lamb Chops with Mint Chimichuri

Grilled or Broiled Lamb Chops served over a wonderful mixture of roasted broccolini and arugula with my special mint Chimichuri

This recipe comes together quickly and is absolutely delicious to serve any day in any season. If you have an outdoor grill you can absolutely throw the chops on the barbie, if not, an oven or stovetop grill works equally well.

Mint and lamb go very well together so I came up with a sauce that incorporates fresh mint with fresh parsley with garlic, parmesan, lemon and honey that is absolutely perfect. This type of chimichuri works equally well with fish, chicken and vegetables. My husband loves it so much that I alway make extra to keep in the refrigerator for a few days. The sauce will stay fresh for a week. Just give it a good shake or whisk before using.

A touch of honey adds depth and sweetness to this citrus mint and parsley sauce. Perfect with anything

The dish is a one plate dish. I roast the broccolini first and leave it at room temperature. When the lamb chops are roasting I toss the broccolini with arugula and put it on a serving plate. The lamb chops go on top followed by crumbled feta, sprinkled mint chimichuri and fresh lemon wedges. Enjoy!

Rate this Recipe
5 from 1 vote
Print Recipe

Lamb Chops with Mint Chimichuri

lamb chops with roasted broccolini, arugula, feta and mint
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Main Course, Salad, Sauces and Dips
Cuisine: Mediterranean, American
Servings: 4
Calories: 1051kcal

Ingredients

  • 12 lamb chops trimmed
  • 1 pound broccolini stems cut off
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ lb baby arugula washed buy one package of pre washed if available
  • 1 lemon
  • 3 oz feta cheese crumbled

Mint Chimichuri

  • ½ cup mint leaves
  • ½ cup flat parsley leaves
  • 1 tbsp fresh grated parmesan reggiano
  • ½ cup olive oil
  • 1 tsp honey
  • 1½ tsp lemon juice
  • 1 small clove garlic grated or pressed
  • ¼ tsp salt
  • â…› tsp pepper

Instructions

Mint Chimichuri

  • pulse mint and parsley in a food processor
  • slowly add olive oil
  • stir in honey, garlic, lemon, parmesan, salt and pepper
  • let sauce rest for half hour before serving so flavors meld together

Lamb Chops and Broccolini

  • preheat oven to 400
  • wash and dry broccolini and trim off half the stem
  • toss broccolini with olive oil, salt and pepper
  • place on a baking sheet
  • roast in oven for 10 minutes
  • Place lamb chops on a roasting pan
  • sprinkle with salt and pepper
  • roast in oven for 4 or 5 minutes per side for medium rare. Cook longer for well done.

Plating

  • toss roasted broccolini with arugula
  • top with lamb chops
  • sprinkle with crumbled feta and mint chimichuri
  • top with lemon wedges and serve
  • Serve extra mint chimicuri on the side

Nutrition

Serving: 1g | Sodium: 992mg | Calcium: 382mg | Vitamin C: 140mg | Vitamin A: 4325IU | Sugar: 7g | Fiber: 4g | Potassium: 1950mg | Cholesterol: 406mg | Calories: 1051kcal | Monounsaturated Fat: 38g | Polyunsaturated Fat: 5g | Saturated Fat: 22g | Fat: 71g | Protein: 135g | Carbohydrates: 17g | Iron: 14mg
snacks, Salads and Appetizers, Recipes, Lunch, Dinner

Prosciutto and Parmesan Risotto Served Two Ways

by Jenn Mandell1 Comment on Prosciutto and Parmesan Risotto Served Two Ways
Prosciutto and Parmesan Risotto Served Two Ways
Risotto with Prosciutto and Parmesan

Risotto is an extremely versatile dish that can be prepared in many ways. Risotto originated in Milan where the tradition of slow cooking was used in preparing rice. Risotto alla Milanese was created by using short grained rice slowly cooked with broth and saffron. The bright yellow color of this dish is absolutely gorgeous and is a staple in the cuisine of Milan. Risotto can also be made with mushrooms, seafood or other types of vegetables. I like to make risotto with prosciutto and parmesan cheese. It is a simple preparation that I serve for dinner and then use the leftovers to make Arancini. Arancini can be served as an hors d’oeuvres or an appetizer. Arancini taste great with my recipe for quick tomato sauce.

Simple Tomato Sauce
Quick and Easy Tomato Sauce
Check out this recipe
Tomato Sauce

Tips on Making Great Risotto

The key to great risotto is to not leave the stove. It is important to constantly and slowly stir the broth into the rice. Risotto needs to be prepared right before serving and will be ready in 20 minutes. Risotto prepared ahead of time tends to be gummy and does not have the correct consistency. The rice needs to be sautéed for a few minutes before adding wine and allowing the wine to absorb into the rice. This preps the rice for the broth and will result in tasty risotto with the correct tenderness.

Can I make this Vegetarian

Yes, you can replace the prosciutto with mushrooms and use vegetable broth instead of chicken broth. If you do use mushrooms you should remove them from the pan after sautéed and stir them back into the risotto after it is cooked. If you leave the mushrooms in for the entire cooking time they will break down and become too mushy.

Another idea is to leave out the prosciutto and stir in green peas at the end. Use your imagination to experiment with new variations just be sure to use the recipe as a base. I would love to see what you come up with. Tag me on instagram or use the #itsjennsview or email me your beautiful creations.

Rate this Recipe
5 from 2 votes
Print Recipe

Prosciutto and Parmesan Risotto

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Keyword: rice
Servings: 4 servings
Calories: 343kcal

Ingredients

  • 1 tbsp olive oil
  • 2 oz prosciutto chopped about 2 thin slices
  • 1 tbsp minced shallot
  • 1 cup arborio rice
  • ¼ cup white wine
  • 4 cups chicken broth
  • ¼ cup parmesan reggiano cheese grated
  • â…› tsp ground black pepper
  • pinch saffron
  • 1 tbsp salted butter
  • chopped Italian Parsley for garnish optional

Instructions

  • heat chicken broth in a sauce pan and place on side
  • Place a frying pan over medium high heat and add olive oil
  • add shallot and saute until translucent. Do not brown
  • use a wooden spoon to stir in prosciutto and rice
  • add white wine and allow it to absorb into the rice
  • stir in saffron and pepper
  • add a cup of warm chicken broth and stir contantly with wooden spoon until absorbed
  • continue to add broth until rice is creamy and al dente. If rice is not creamy enough add some hot water
  • stir in butter and half of the grated parmesan
  • divide onto 4 plates and garnish with remaining parmesan and parsley

Nutrition

Serving: 1person | Sodium: 1080mg | Calcium: 93mg | Vitamin C: 16mg | Vitamin A: 147IU | Sugar: 1g | Fiber: 1g | Potassium: 272mg | Cholesterol: 21mg | Calories: 343kcal | Trans Fat: 1g | Monounsaturated Fat: 6g | Polyunsaturated Fat: 2g | Saturated Fat: 5g | Fat: 14g | Protein: 8g | Carbohydrates: 41g | Iron: 3mg

Amazing Arancini

Italian rice balls made out of prosciutto and parmesan risotto

This is a great idea for an appetizer or hors d’oeuvres. I stuff each ball with a little fresh mozzarella so the cheese melts in the center. The best part is that they can be prepared ahead of time up to the point of frying. Truthfully, you can even fry them ahead of time and warm them in the oven before serving but they won’t be quite as crisp and delicious as frying them right before serving. The good news is that they are so delicious so even when reheated they taste amazing. If you are serving the arancini as an hors d’oeuvre make the balls the size of a melon ball so guests can eat it in one or two bites. Serve the arancini with my quick tomato sauce recipe

Please note that I recommend using packaged bread crumbs like Progresso for this recipe. The texture of the bread crumbs will create a thin crisp crust around the Arancini and works much better than fresh bread crumbs.

Rate this Recipe
5 from 2 votes
Print Recipe

Prosciutto and Parmesan Arancini

Prosciutto and Parmesan Rice Balls
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, hors d’oeuvres
Cuisine: Italian
Servings: 12 pieces

Ingredients

  • 2½ cups Prosciutto and Parmesan Risotto cooled to room temperature recipe on Jenn's View
  • 3 oz fresh mozzarella cut into small cubes
  • 2 eggs beaten
  • 1 cup AP flour for coating
  • 1½ cups bread crumbs store bought is best for this
  • vegetable oil for frying
  • grated parmesan reggiano for garnish
  • chopped basil for garnish

Instructions

  • form risotto into individual balls
  • press a cube of mozzarella in center of each ball and seal hole with risotto
  • roll each risotto ball in flour then egg and then breadcrumbs.
  • heat 2 inches of vegtable oil in a deep pan
  • fry arancini in batches until golden brown
  • place on a paper towel to remove excess oil
  • sprinkle with grated parmesan and chopped italian parsley to garnish
  • serve with tomato sauce

Notes

This recipe may yield more or less arancini depending on the size of each ball.
Recipes, Salads and Appetizers, Lunch, Dinner

Greek Dinner

by Jenn MandellLeave a Comment on Greek Dinner
Greek Dinner

Grilled Marinated Chicken, Tzatziki, Homemade Flatbread, Greek Salad

I am dreaming of Greece. The beautiful whitewashed buildings that enhance the turquoise water in Santorini. Santorini is one of the Cyclades Islands in the Aegean Sea. There are some great white wines that are produced in Santorini. It is a volcanic island so the blend of the mineral rich soil with the sea air yields white wine that is crisp and dry. Vinsanto is Santorini’s biggest contribution to the wine world. It is a sweet wine that requires grapes to be dried in the sun for weeks before being fermented. It is then barrel-aged for several years before being bottled. The result is a dark, golden-colored wine that is served after dinner as a dessert wine. Vinsanto is not to be confused with Vin Santo from Italy. While they are both sweeter wines, they are made from different grapes. Vinsanto from Santorini dates back to the 16th century and is still produced in the traditional method. The food in Greece is perfect. Fresh fish from the sea is simply prepared with a little olive oil, oregano and capers. Squeeze a little lemon on top and you have a healthy and tasty lunch or dinner. In Greece they also serve delicious lamb and chicken.

white and blue concrete building near body of water

I have put together one of my favorite dinners to prepare. The marinade will make the chicken very tender and is complimented by the char created by grilling the chicken. I prefer using chicken tenders rather than chicken breast cut into strips. I just think it works better. This grilled chicken recipe is so healthy and delicious. The paprika and cumin add just the right amount of spice and flavor to the grilled chicken. It balances well with the cool greek salad with salty feta. My son, Max, likes to make his own gyro but I prefer to eat the Grilled Chicken over the Greek Salad with the Flatbread on the side. No matter how you choose to eat it I am sure you will love it.

grilled marinated chicken
Rate this Recipe
5 from 1 vote
Print Recipe

Grilled Greek Chicken Recipe

Grilled Chicken marinated in Greek yogurt and spices
Prep Time10 minutes
Cook Time10 minutes
Marinating time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: greek food, chicken
Servings: 4 people
Calories: 358kcal

Equipment

  • Grill pan or barbecue

Ingredients

  • 1½ cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 garlic cloves minced
  • ¼ tsp kosher salt
  • ¼ tsp pepper
  • 1 tbsp sweet paprika
  • 1 tsp cumin
  • 2 pounds chicken breast or tenders

Instructions

  • Mix ingredients together and add chicken tender strips or chicken breast cut into strips.
  • Marinate for at least 3 hours and up 10 hours.
  • Remove chicken from marinade and grill for approximately 10 minutes, turning chicken over half way

Notes

If you do not have a grill pan or barbecue you can broil the chicken in the oven. Set your oven to broil, place chicken on pan and place in top third of oven for 10 minutes turning chicken over half way. Chicken should have a little char on it.

Nutrition

Serving: 8oz | Sodium: 429mg | Calcium: 74mg | Vitamin C: 4mg | Vitamin A: 314IU | Sugar: 2g | Fiber: 1g | Potassium: 930mg | Cholesterol: 148mg | Calories: 358kcal | Saturated Fat: 2g | Fat: 13g | Protein: 54g | Carbohydrates: 3g | Iron: 1mg

Making flatbread is so much fun. My daughter Olivia and I look forward to making the dough and rolling out the pieces. It is such a quick and great way to make homemade bread. Cut the bread into triangles and serve with Tztziki or Hummus as an hors d’oeuvre or make some to serve at lunchtime with tuna or egg salad. Another idea is to make flatbread in the morning and serve with sautéed spinach, poached eggs and crumbled goat cheese on top. Let me know some ideas that you come up with for serving flatbread.

Rate this Recipe
5 from 1 vote
Print Recipe

Easy Flat Bread Recipe

Homemade Flat Bread
Prep Time10 minutes
Cook Time15 minutes
Resting Time30 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: bread, pita
Servings: 4 people
Calories: 435kcal

Equipment

  • Rolling Pin
  • Heavy Bottom Frying Pan

Ingredients

  • 3 cups flour
  • 2 tsp baking powder
  • 1 ½ tsp salt
  • 3 tbsp olive oil or vegetable oil
  • 1 cup ice water
  • Additional vegetable oil for frying

Instructions

  • Combine flour, baking powder, salt in a bowl.
  • Add oil and ice water. Knead. Dough should be moist but not sticky
  • Cover with plastic wrap for 15 min.
  • Divide dough into golf ball sized balls.
  • Sprinkle each with flour and roll into circle around ¼ inch thick.
  • Preheat heavy bottom pan. Add a little oil to coat pan. Cook flatbread one at a time. Turn flatbread after 2 minutes or so.
  • Wipe pan with oil in between each bread so bottom isn’t burned.

Nutrition

Serving: 2pieces | Sodium: 989mg | Calcium: 149mg | Sugar: 1g | Fiber: 3g | Potassium: 100mg | Calories: 435kcal | Saturated Fat: 2g | Fat: 11g | Protein: 10g | Carbohydrates: 72g | Iron: 5mg

Tzatziki is a creamy, refreshing spread that can be served in a variety of ways. Works well as an hors d’oeuvre or as a side spread for chicken and lamb. Also works well served with a simple grilled salmon.

Rate this Recipe
5 from 1 vote
Print Recipe

Tzatziki

Traditional Yogurt Cucumber spread
Prep Time10 minutes
Resting Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Side Dish, Sauces and Dips
Cuisine: Mediterranean
Keyword: greek food, Sauce
Servings: 4 people
Calories: 36kcal

Ingredients

  • 1 Cup Plain Greek Yogurt
  • ½ english cucumber peeled, grated and squeezed dry in paper towels
  • 1 tbsp tbl fresh lemon juice
  • 1 tsp olive oil
  • ½ tsp minced garlic
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Combine all ingredients and place in refrigerator for at least one hour.

Nutrition

Serving: 4g | Sodium: 164mg | Calcium: 61mg | Vitamin C: 3mg | Vitamin A: 39IU | Sugar: 2g | Fiber: 1g | Potassium: 126mg | Cholesterol: 3mg | Calories: 36kcal | Saturated Fat: 1g | Fat: 1g | Protein: 5g | Carbohydrates: 4g | Iron: 1mg

What Sides Should I Serve?

I like to serve the grilled chicken with potatoes and a greek salad. The Greek salad is cool and salty and compliments the chicken perfectly. I like to serve my air fried potato recipe as well so I can crispy potatoes into the Tzatziki Sauce. Another bonus is that all this food can be easily served the next day for lunch. The leftover grilled chicken can be eaten cold or warm on a sandwich or over the leftover Greek Salad.

Rate this Recipe
5 from 1 vote
Print Recipe

Greek Salad

A colorful salad of cucumbers, peppers, tomatoes, olives and feta
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Side Dish, Salad
Cuisine: Mediterranean
Keyword: greek food, vegetable, Salad, vegetarian
Servings: 4 people
Calories: 269kcal

Ingredients

  • 1 English cucumber pealed and cut
  • 1 cup grape tomatoes cut in half
  • 1 red or yellow bell pepper seeded and cut
  • 4 oz feta cheese
  • 1 cup green and calamata olives

Dressing

  • ¼ cup extra virgin olive oil
  • 1 tsp fresh lemon juice
  • â…› tsp dried oregano
  • ¼ tsp salt
  • â…› tsp ground black pepper

Instructions

  • Place tomatoes, pepppers,cucumbers on a plate
  • mix dressing and toss with salad
  • add feta and olives

Nutrition

Serving: 1person | Sodium: 918mg | Calcium: 176mg | Vitamin C: 62mg | Vitamin A: 701IU | Sugar: 4g | Fiber: 2g | Potassium: 293mg | Cholesterol: 25mg | Calories: 269kcal | Saturated Fat: 7g | Fat: 25g | Protein: 5g | Carbohydrates: 9g | Iron: 1mg
Recipes, Salads and Appetizers, Lunch, Dinner

Mexican Corn and Black Beans

by Jenn MandellLeave a Comment on Mexican Corn and Black Beans
Mexican Corn and Black Beans

A bit of spice and a touch of heat makes this a perfect side dish for grilled chicken, meat or fish

I adapted this recipe from Mexican street corn. Mexican street corn is corn on the cob that has been brushed with a mixture of sour cream, mayonnaise with Cotija cheese, lime, chili powder and cilantro. I wanted to lower the calories and remove the corn from the cob to make it easier to eat when serving a group. I added black beans for nutrition, color and because I love black beans but you can absolutely leave them out if you prefer a solo corn dish.

What kind of corn should I use?

Using fresh corn cut off the cob is ideal. Fresh corn has a sweet bite that is unmatched by frozen or canned. Summertime is corn time so I strongly encourage you to use the fresh corn when in season but in the winter you can use corn that has been cut off the cob and frozen. Please don’t use canned corn. It is much too soggy for this recipe. Visit a local farmstead in August and buy a bunch of corn to cut off the cob and freeze in plastic bags so you have fresh corn all winter long. Corn is a great starch to add to lots of side dishes, salads and soups. Corn is high in carbohydrates but it does also contain many healthy nutrients like Vitamin B, fiber, magnesium, iron and zinc. The sweet flavor of corn is perfect in off-setting spicier dishes.

How should I serve this dish?

  • Roasted Chicken pulled off bone with Enchilada Sauce
  • Roasted Chicken Enchiladas, Corn and Black Beans, Mexican Rice

This corn and black bean dish is very versatile. It can easily be reheated or eaten at room temperature. It is also extremely low in calories and big on flavor. Serve it alongside simple roasted chicken enchiladas. Buy a roasted chicken, pull meat off bone and place in pan, add 3/4 cup of my homemade enchilada sauce and 1 cup of shredded sharp cheddar cheese, fill chicken in flour tortillas and place in a row in a baking dish that has a half cup of enchilada sauce on bottom. Top the enchiladas with remaining enchilada sauce and more shredded cheese. Cover and bake in 350 oven for 15 minutes until warm.

This dish also works great as a vegetarian entree when served with flour or corn tortillas on the side to fill with the corn, black beans and a touch of squeezed lime juice.

Serve this corn and black bean dish as a salad at lunch with grilled shrimp and avocado on top. It can be made earlier in the day so it is ready when you want to serve lunch.

Homemade Enchilada Sauce
easy to make enchilada sauce recipe
Check out this recipe
Rate this Recipe
4.56 from 18 votes
Print Recipe

Mexican Corn and Black Beans

Fresh corn and black beans with spice and a touch of heat
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish, Salad
Cuisine: Mexican
Keyword: beans, corn
Servings: 6 people
Calories: 140kcal

Ingredients

  • ½ cup chopped onion
  • 1½ cups corn cut off cob or frozen
  • 1½ cups black beans low sodium
  • 1½ tsp chili powder
  • 1 tsp cumin
  • ¼ tsp tumeric optional
  • ½ tsp salt kosher or sea salt
  • 1 tbsp butter
  • 1 tbsp cilantro chopped
  • ½ cup cotija cheese crumbled
  • 1 lime

Instructions

  • melt butter in pan and add chopped onion
  • saute until soft. Around 5 minutes
  • add corn and black beans
  • Stir in chili powder, cumin, tumeric and salt. Cook for 2 minutes
  • Place corn and beans on platter, top with crumbled cotija cheese, chopped cilantro and lime wedges

Nutrition

Serving: 1serving | Sodium: 346mg | Calcium: 89mg | Vitamin C: 6mg | Vitamin A: 324IU | Sugar: 3g | Fiber: 5g | Potassium: 297mg | Cholesterol: 11mg | Calories: 140kcal | Saturated Fat: 2g | Fat: 4g | Protein: 7g | Carbohydrates: 22g | Iron: 2mg
Recipes, Salads and Appetizers, Lunch, Dinner

Yellow Split Pea Soup

by Jenn MandellLeave a Comment on Yellow Split Pea Soup
Yellow Split Pea Soup

The addition of Tumeric and cumin adds brightness and helps to make this soup packed with flavor and health benefits. The soup is vegetarian and vegan. I like to classify this soup as a power soup because it is high in nutrients like vitamin A, potassium, fiber and protein and low in fat. It tastes great, looks beautiful and is very healthy.

What’s the Big Deal about Tumeric?

Tumeric contains curcumin which has powerful antioxidants. Curcumin boosts brain power, reduces inflammation and can lower your risk of heart disease. Tumeric has been around for over a hundred years but the extreme heath benefits have only recently been studied and recognized. Tumeric is also what gives curry its beautiful yellow color. I love to develop recipes that I can add tumeric to so that the dish not only tastes great but is also healthy for you.

Yellow vs. Green Split Peas

Yellow split peas and green split peas are both delicious. I tend to think that a green split pea soup works best with ham since it is a sweeter split pea and balances well with salty ham.Yellow split peas have an earthier flavor that works well with full flavor spices like turmeric and cumin. This yellow split pea soup is vegetarian and vegan.I puree the soup so that all the flavors blend completely and result is a smooth earthy flavored soup. If the soup is too thick add more vegetable broth to thin it out. The yellow split pea soup is perfect for the spring and summer because of the beautiful color of the soup. It is perfect to serve as a light lunch or dinner with a leafy green salad and some crispy bread. Yellow split pea soup freezes well so you can make a big batch and freeze it in individual portions that you can defrost on those long summer days when you don’t feel like cooking.

Rate this Recipe
5 from 1 vote
Print Recipe

Yellow Split Pea Soup

Tumeric and Cumin give a kick and pump up the health benefits in this super soup
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Appetizer, Soup, lunch
Keyword: Soup, vegetarian, Tumeric, vegan
Servings: 6 people
Calories: 304kcal

Equipment

  • immersion blender or food processor

Ingredients

  • 16 oz bag of yellow split peas
  • 1 tbsp extra virgin olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 2 cups vegetable broth
  • 4 cups water
  • ¾ tsp tumeric
  • ½ tsp cumin
  • â…› tsp coriander
  • â…› tsp cayenne pepper
  • ¾ tsp salt
  • ½ tsp ground black pepper
  • 1 bay leaf
  • 1 tbsp chopped fresh parsley optional

Instructions

  • Add olive oil to large soup pot over medium heat
  • add onions and carrots and saute until soft. Around 5-8 minutes
  • rinse the yellow split peas and add to pot
  • mix in tumeric, cumin, cayenne pepper, coriander, salt and pepper
  • pour in vegetable broth and water and stir often until boiling. Make sure split peas aren't sticking to bottom of pot.
  • reduce heat and add bay leaf
  • simmer for 1½ hours stirring every 10 min or so until split peas are tender
  • Remove bay leaf
  • blend soup using an immersion blender or food processor.
  • garnish with chopped fresh parsley if desired

Notes

Note: If soup is too thick add some more vegetable broth to thin it out.

Nutrition

Serving: 1person | Sodium: 640mg | Calcium: 63mg | Vitamin C: 5mg | Vitamin A: 3866IU | Sugar: 9g | Fiber: 20g | Potassium: 861mg | Calories: 304kcal | Saturated Fat: 1g | Fat: 3g | Protein: 19g | Carbohydrates: 52g | Iron: 4mg
snacks, Recipes, Salads and Appetizers, Lunch, Dinner

Caramelized Ramp Chimichurri

by Jenn MandellLeave a Comment on Caramelized Ramp Chimichurri
Caramelized Ramp Chimichurri

Chefs all over the world rejoice when ramps are in season. The truth is that ramps are in season for a very short period of time and signify the beginning of Spring. Ramp season typically only lasts a month or so from early April until May which is part of the reason why they are such a delicacy.

So What is a Ramp?

A ramp is an entity of its own. Some call them wild leeks. Ramps have a thin stalk that looks a bit like a scallion with one or two flat leaves. The flavor is a cross between an onion and garlic. Ramps have a very distinctive flavor that is not found in any commercially harvested vegetable. Ramps are foraged which makes them rare and adds to their delicacy. They are the first green that emerges from the soil after a long winter. Ramps can also be a little costly due to their scarce supply.

How to Prepare Ramps:

Ramps can be used in wide variety of ways. Once the bulb at the end is cut off the entire ramp can be eaten. They are delicious sautéed in butter and eaten with fried eggs or as a side dish with steak or fish. You can also use them in quiche with a little bacon. I have decided to make a caramelized ramp Chimichurri sauce that works well with fish or can be used as a marinade for skirt steak. Grilled swordfish with avocado is perfect with Caramelized Ramp Chimichurri. Make sure you save a little on the side if you are using the Chimichurri as a marinade so you can serve it as a sauce. I love how vibrant and green this Chimichurri is. It just screams spring to me.

Cleaning Ramps:

Ramps come from the ground and the soil can get caught in them. Run the ramps for several minutes under cold water to remove soil. Then cut off bottom stem and pull back the outer skin and rinse again.

Rate this Recipe
5 from 1 vote
Print Recipe

Caramelized Ramp Chimichurri

Prep Time15 minutes
Total Time15 minutes
Course: Side Dish, Sauces and Dips
Keyword: Sauce, dips, marinade
Servings: 4 people
Calories: 267kcal

Equipment

  • food processor

Ingredients

  • ½ cup Extra Virgin Olive Oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice fresh squeezed
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp crushed red pepper
  • ½ tsp fresh oregano leaves
  • ½ cup parsley leaves
  • 10 ramps washed and cut in thirds

Instructions

  • Cut the bottom off of each ramp and wash well in cool water. Cut into thirds.
  • saute ramps in 2 tablespoon of olive oil until soft. Let cool
  • add all ingredients except olive oil to a food processor and pulse a few times
  • while mixer in running slowly add olive oil and blend well
  • Use as a marinade or serve as a sauce with grilled fish or meat

Nutrition

Serving: 1serving | Sodium: 298mg | Calcium: 35mg | Vitamin C: 16mg | Vitamin A: 1307IU | Sugar: 1g | Fiber: 1g | Potassium: 53mg | Calories: 267kcal | Saturated Fat: 4g | Fat: 27g | Protein: 1g | Carbohydrates: 6g | Iron: 1mg