Sorta Chimichurri

its sorta chimicurri because I just thew a handful of ingredients together and while its similar to the traditional stuff its not an exact match.  Tastes great on grilled skirt steak, swordfish, chicken, etc etc etc.

In a food processor combine:

• handful of parsley leaves 
• handful cilantro leaves
• large garlic clove 
• 1/8 of an onion chopped
• juice from a lemon
• couple pinches of salt and pepper
• if you like spicy - add half a chipotle in adobo, or a jalapeno

chop up ingredients in the processor until well chopped and combined and start slowly streaming olive oil in while machine is running - maybe 3 tablespoons worth of olive oil.

scrape out of processor and serve!

Butternut Squash Soup + Rye Bread Croutons

I love this soup in the fall.  The temperatures are getting cooler and the squash is found everywhere.  Its easy as hell to make and tastes great, especially when topped with homemade croutons.  Enjoy by the fire with friends and a glass of bourbon.

Soup
Makes ~4 quarts
3 medium to large butternut squash : peeled (a carrot peeler works well), quartered lengthwise and seeded.
3 apples : peeled, quartered and seeded
tsp dried sage
half a nutmeg grated
salt and pepper to taste
olive oil, butter 1 tbsp each

preheat oven to 350 F
put all of the ingredients in a large dutch oven or oven proof stock pot and add a cup of water. cover and place in oven for 1 hour.  remove from oven and let cool to room temp.  puree with hand blender or in batches in a food processor.  reheat when ready to serve and top with your croutons. done.

Rye Bread Croutons
cut your rye bread into small cubes
toss with a little olive oil
season with salt
spread evenly on a cookie sheet and toast in the oven until golden.
you can store any unused croutons in an airtight container and use on salads too.

Ice Cold Tea

Hot out? Make some ice cold tea.

• Bring a 1 1/2 quart pot of water to boil
• Turn off heat and add 6-7 black tea bags to water
• Add honey, sugar or other sweetener to your tea (to the sweetness level of your liking)
• Add a handful of fresh mint sprigs to the tea
• Let cool to room temp. Discard tea bags and mints sprigs
• Store in large glass mason jar or glass pitcher in your fridge
• Serve over ice with a slice of lemon and a mint sprig

Quick and Healthy Vegan Soup

With a handful of staple ingredients and one hour of time (prep to complete) you can throw together a quick, healthy and tasty soup.

2 stalks celery - diced
2 carrots - diced
onion  - diced
garlic clove - minced
big bunch kale - chopped finely
tsp mixed dried herbs
cup of quinoa
cup frozen peas or corn
water

in a gallon pot, saute your carrot, onion, celery in olive oil for 7 minutes. season with salt and pepper.  add garlic and herbs. saute for minute.  fill the  pot with water (stop 2 inches from top) and bring to boil.  add your quinoa and kale and cook for 30 min on low boil.  Add your frozen veg, mix thoroughly.  EAT.

like a little kick? add a couple dashes cayenne pepper at the end.