Chimichurri is this amazing flavor enhancer that goes well on pretty much everything. A Argentinian staple, this recipe deviates from the original by replacing the parsley with carrot tops. This is by far my favorite way to use delicate carrot fronds. Chimichurri puts a touch of sparkle into eggs, chicken, pork, salad dressing, steak, roasted vegetables, and black beans (among other things I’m certain). Add a dollop to tacos, an omelet, your salad, or hummus and prepare for a flavor explosion! Thanks to rosemarried.com for the idea!

Cilantro & Carrot Green Chimichurri

• 1 large handful of cilantro
• Carrot greens (from 4-5 carrots)
• 1 serrano chili, stem and seeds removed
• 2 cloves of garlic, peeled
• Salt & pepper, to taste
• The juice of 1 lime
• 1/4 cup olive oil

To assemble the chimichurri, pulse the garlic cloves and serrano chili together in a food processor or a Vitamix. Add the carrot greens, cilantro, salt, pepper, and lime juice and process while pouring the olive oil in a steady stream. Blend until the mixture is well combined. (I prefer my chimichurri to have a little bit of texture, so I’m careful not to over-blend.)

This also makes an excellent marinade! Enjoy!

This recipe, inspired by one I saw here, serves one person and provides a whopping 4 servings of veg per bowl. Blending vegetables makes it easy to add extra servings in! Save yourself time by purchasing pre-cut cauliflower, using leftover roasted cauliflower from earlier in the week, or raiding the salad bar for ready-to-steam florets.

from Eatingwell.com

• 2 cups cooked cauliflower florets
• ⅔ to ¾ cup chicken broth, divided
• 1 dash garlic powder
• Freshly cracked black pepper
• 2 tbsp. solid fat from can of full-fat coconut milk
• ⅓ cup full fat coconut milk
• 2 slices cooked bacon, crumbled
• 1 teaspoon snipped fresh parsley
• ¼ teaspoon lemon zest
• Salt to taste

1. In a blender or food processor, combine cauliflower, ⅔ cup broth, garlic powder and pepper. Cover and blend until smooth.
2. Transfer to a small saucepan. Bring just to boiling over medium heat. Whisk in coconut fat and milk with enough of the remaining broth to reach desired consistency; heat through.
3. To serve, top soup with bacon, parsley and lemon zest.