Wednesday, January 6, 2016

Salsa Verde

Happy New Year everyone! How are you feeling about 2016? Tired and not ready to go back to work, or pumped and positive about what what the new year may bring? As for me, I am really excited about the big things that are happening this year. Oscar is going into grade 2, Charlie is starting prep and Noah is off to daycare for the first time. That will leave me with 3 child-free days (feeling a little sad about that) to really get stuck into my study (feeling great about that!).

In order to make it all run smoothly I will need to be really organised with food and shopping and I'm working on some planning tools to help with that. My health will also have to be a priority this year if I am going to have the energy to do everything I want and need to do.

While I don't set resolutions as such I do set intentions, and as always I intend to eat more vegetables, to really get a rainbow of colours on my plate every day. We tend to get stuck in a veggie rut and let's face it, the same old steamed vegetables served on the side of whatever protein we happen to be having that night can get boring.

For me the secret to eating and really enjoying salads and vegetables is a great sauce. If you can whip up a great homemade mayonnaise and a handful of different salad dressings you can make anything taste amazing.

Salsa verde literally means 'green sauce' and is a packed with the good stuff like fresh herbs, garlic and extra virgin olive oil. It is fantastic tossed through salad leaves and it makes a plate of steamed greens really sing. It is so good that I can (and do) eat spoonfuls of it straight from the bowl.


Salsa Verde
Slightly adapted from Taste

1/2 bunch flat leaf parsley
1/2 bunch basil
1 garlic clove, crushed
2 ts capers
zest of 1 lemon
3 tbs fresh lemon juice
1/2 cup extra virgin oil
salt and pepper to taste

Place the herbs, garlic, capers and lemon zest into the food processor and blitz until finely chopped (TMX 10 secs / SP 8, scraping down the bowl halfway).

Add the lemon juice and then with the motor running drizzle in the oil and process for about 30 seconds. Transfer to a glass bowl and store covered in the fridge for up to 3 days (if it lasts that long!)

This one is husband-approved so give it a go!

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