Issue link: http://read.dmtmag.com/i/74289
Chimichurri Marinade 1 bunch parsley 1 bunch cilantro 2 Tbsp. red wine vinegar 2 cloves garlic ½ red onion 1 c. Wisconsin sunflower oil 1. Pulse all ingredients in blender or food processor until finely chopped and combined. 2. Marinate beef, lamb, fish, chicken or shrimp before grilling, or serve as a sauce with grilled vegetables. Lemon Zucchini Pasta Salad 1 lb. dry fettuccini 2 Tbsp. salt (for boiling pasta) ¾ c. extra-virgin olive oil ½ Tbsp. chopped garlic in water 1 Tbsp. lemon zest 1 lb. organic zucchini 1 pint cherry tomatoes 1 bunch organic scallions, chopped ½ Tbsp. kosher salt 1 tsp. black pepper 1. Fill extra-large pot with cold water. Cover and bring to a rolling boil. Add salt. Break fettuccini in half and add to boiling water, stirring occasionally. Cook to al dente, about 14-16 minutes (do not overcook!). Drain and set aside. 2. In large bowl, mix olive oil, garlic and lemon zest. Add cooled pasta and mix. 3. Wash zucchini, then remove ends before shaving lengthwise into strips. Add to salad. 4. Mix in cherry tomatoes, scallions, salt and pepper. Chill and serve. 48 Sectioned serving platter by Box Glass, $30, wine glass, $3, stemless wine glass, $2; Orange Tree Imports. BRAVA Magazine July 2012