The shish kabob recipe is on the November 11 post but last night the entire dinner was so good I had to post all of it .

It included farro cooked in chicken broth.

The pasta zucchini is good left over.

I think the chimichurri sauce pulled everything together.

Four large cloves of garlic

1/2 teaspoon salt

Six scallions

One large bunch of fresh parsley including the stems

Three handfuls of fresh baby spinach

1/2 cup fresh cilantro

Six basil leaves

1/3 cup red wine vinegar

3/4 cup olive oil or canola oil

1/2 teaspoon red pepper flakes

2 tablespoons lemon juice

Place the garlic, salt and scallions in a food processor.

Pulse until the garlic is really pureed .

Add everything except the oil.

When everything is smooth, slowly add the oil threw the top of the processor.

Taste to see if it needs more salt and thats it.

Serve as a dipping sauce, salad dressing or as a condiment instead of mayo or mustard.

Published by cmangoff

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