Grilled Lamb with Chimichurri Sauce

   Lamb Chops in a Lemon, Chive and Garlic Marinade Ingredients:  6 Lamb Chops 4 sliced garlic cloves 1 T chopped mint 1 T chopped fresh rosemary  ½ C minced chives or green portion of green onions ¼ C olive oil ⅓ C white balsamic vinegar Salt and pepper     Directions:  1. Combine garlic, mint, rosemary, chives, olive oil and vinegar and pour into a 9×13 baking dish. 2. Coat lamb chops with salt and pepper.  3. Add the lamb chops to marinade and flip once or twice to evenly coat them. 4. Refrigerate 4-6 hrs 5. 1 hour before grilling, remove lamb chops from the fridge, flip them over and allow to come to room temperature in the marinade. 6. Heat up the grill. 7. Grill lamb chops for 3 minutes on each side and then allow to rest covered in foil for 10 minutes.  This will give you a medium-rare lamb chop. If you desire well done, just add a minute to each side. 8. Top with chimichurri and ENJOY!     Chimichurri Sauce Ingredients:  ¼ C flat-leaf parsley ½ C cilantro 2 T fresh oregano 3 garlic cloves 3 T red wine vinegar ¼ C sherry vinegar 1 tsp crushed red pepper 1 tsp sea salt ½ C extra-virgin olive oil   Directions:  1. In a food processor or blender, combine parsley, cilantro, oregano, garlic, vinegars, crushed red pepper and sea salt.   2. With food processor on low, slowly drizzle olive oil in from the […]

Use Up Those Herbs: My Favorite Sauces and Dressings

  Looking for a great way to integrate fresh herbs into your cooking?  Below are links to five of my very favorite recipes that call for bunches of herbs. They really come in handy when you have a big bunch of cilantro or basil that you don’t want to go to waste. It’s very simple to use fresh herbs for two or three different recipes at a time during your meal prep.  I hope you enjoy this collection because all of these sauces or dressings are my “go-to’s” to keep meals fresh and healthy.   1. Salsa Verde     2. Lemon Parsley Vinaigrette    3. Chili Cilantro and Lime dressing     4. Kale and Pistachio Pesto     5. Chimichurri Sauce  

Homemade Ranch

  Let me tell you, my husband and I had this homemade ranch on our salads almost every day for a week and my kids loved it!!!  It has so much flavor and it was the perfect thing to have with fresh veggies as a snack as well. You will not miss Hidden Valley with this one!!! Making your own salad dressings is not difficult and the flavors are amazing!!  Give it a try!!!   Ingredients: ½ C avocado oil mayonnaise (You can use store-bought or my Homemade Mayo recipe) ½ C sour cream or plain whole-milk Greek yogurt ½ C milk (you can use creamy nut milk here as well) ½ tsp garlic powder ¼ tsp onion powder ½ tsp sea salt ¼ tsp black pepper 4 T fresh herbs, chopped finely (parsley, chives, dill) Zest of one lemon Juice of ½ lemon   Directions: Combine all ingredients in a ball jar with a lid and shake until well blended. Store in the fridge for about a week! Enjoy!!                       © The Sown Life LLC, 2020

Roasted Tomatillo and Garlic Salsa

  Boy, I think I could eat Mexican food everyday…well homemade anyway! I have been making my own salsa for years but never really experimented with a green salsa. I’m not sure why but I am certainly hooked now. A tomatillo is wrapped in its own special package and when that is stripped away you have a green tomato of sorts. I roasted them in the oven along with some garlic, onions and serrano peppers for an amazing and easy salsa. Check this recipe out and if you haven’t made my Carnitas or Fish Tacos try one of those recipes as well!!!   2 lbs. tomatillos, husked and well rinsed 2 fresh serrano peppers 1 medium white onion, peeled and quartered 1 head of garlic 5 TBS. olive oil 1/2 cup fresh cilantro (I like to use the stems here because they have a ton of flavor and otherwise will be tossed in the trash) Juice of 1 small lime 2 tsp. Sea salt   To roast garlic:  Preheat oven to 400 degrees.  Slice off the top of the head of garlic.  Drizzle the top with olive oil and season with salt and pepper. Wrap in foil and place on rack in the oven. Roast until golden and soft, around 45 minutes. Open foil packet and allow garlic to cool. To Roast Tomatillos:  Elevate oven temp to 450 degrees. Line a sheet pan with parchment paper.  Place quartered onions, whole tomatillos and whole peppers on the tray.  Drizzle with 4 […]

Lemon Tahini Salad Dressing

  Honestly, among my clients this is the most sought after recipe.  This salad dressing has evolved over time in my kitchen but I have found the easiest and most delicious way to make sure it is on the table almost daily.  You will want to pour this dressing over everything, believe me.  This method is quick and easy and will only take you a few minutes at most.  I hope you enjoy it as much as we do!!   Ingredients: 1 TBS. Tahini 1 TBS. Dijon mustard (I use whole grain) 1 tsp. White miso 1 TBS. Lemon juice 2 TBS. White balsamic vinegar, red wine vinegar or apple cider vinegar 3 TBS. Olive oil Salt & Pepper to taste       Directions: 1.Place tahini, dijon and miso in a small jar.  With the back of the spoon mash the three together. (I say mash because the miso tends to stay in a lump.)  This is the most work that you will do!!! 2. Add in vinegar and olive oil.  Put the lid on the jar and shake vigorously.   3. ADD salt and pepper to taste and shake once more. 4. You are done!!!  Store in fridge for up to a week.  

Avocado Crema

I think you can find a picture of an avocado on any health and wellness blog or Instagram. They are such a superfood!! There were so many years with excessive warnings about eating too many avocados due to their high fat content.  I am so glad those days are over!!  Avocado has healthy fat which is primary in reversing insulin resistance. They also contain a monounsaturated fat which is imperative for memory and brain health.  They have more potassium than a banana and are high in B & C vitamins. That is only the beginning when it comes to their health benefits. Avocados are part of my weekly diet and this recipe for avocado crema came to me in a moment of panic.  We were having some friends over and I was supposed to make an appetizer.  I had worked a little later than anticipated and only had a few minutes to come up with something.  Well, this was it!! I had no idea how it would turn out but it got eaten really quickly and so now it is a family favorite!  It is great as a dip for vegetables or tortilla chips and my favorite topping for any kind of taco or Mexican food!   AVOCADO CREMA 2 Avocados (scooped out) 8 oz. plain yogurt 1 handful of cilantro 2 TBS. taco seasoning (I use Bold Taco from Penzey’s or Frontier) salt to taste (if using unsalted taco seasoning) a squeeze of lime     1.Put all ingredients […]