Chimichurri Verde

Chimichurri Verde

Yield 16 (about 1 1/2 cups)
Author Lizette Marx
Prep time
20 Min
Total time
20 Min
This vibrant and pungent green sauce is a popular accompaniment and cooking ingredient in Argentina. Chimichurri sauce is either made with fresh green herbs (chimichurri verde) or with red chilis (chimichurri rojo). This version celebrates the green with a nutrient packed blend of parsley, oregano, scallions and cilantro combined with shallot, garlic, lemon juice, red wine vinegar, chili flakes and extra virgin olive oil.

Ingredients

  • 1 bunch of flat-leaf parsley, finely chopped
  • 1 small bunch of cilantro, finely chopped
  • 4 scallions, white and green parts finely chopped
  • 3 tablespoons fresh oregano, finely chopped
  • 1 medium shallot, minced
  • 1 - 2 medium garlic cloves, minced (use two for extra spiciness)
  • 1 lemon, juiced
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon sea salt, or more to taste
  • Freshly cracked pepper, to taste
  • 3/4 cup extra virgin olive oil

Instructions

  1. After chopping and mincing all the ingredients, place all of them except for the olive oil into a mortar and pestle and mash everything together. Press the greens with the pestle against the inner sides of the mortar firmly until the ingredients meld together into a sauce.
  2. Slowly drizzle half the olive oil into the sauce and gently stir into the mixture with the pestle. If the sauce is very thick, add more olive oil until the sauce is pourable but still has body. Taste and adjust seasoning with more sea salt and pepper if desired.
  3. Store chimichurri in a glass container with a tightly fitting lid. Keep refrigerated for up to 7 days.

Notes

If you don't have a mortar & pestle...

You can use a blender or food processor to make this sauce if you're short on time or don't have a mortar and pestle.


How to use:

  • Serve chimichurri with fish, roasted chicken, vegetables or grilled steak.
  • When making guacamole, add 1/4 cup or more chimichurri to mashed avocado for an extra zesty flavor.
  • Marinate fish, chicken or meat before cooking. For fish marinate for 20 minutes to an hour, for meat or poultry marinate for an hour or as long as overnight in the fridge.
  • Use chimichurri to finish your favorite soup. Drizzle a little on top for garnish or stir in a generous spoonful.


Nutrition Facts

Calories

97

Fat (grams)

10 g

Sat. Fat (grams)

1 g

Carbs (grams)

2 g

Fiber (grams)

1 g

Net carbs

1 g

Sugar (grams)

0 g

Protein (grams)

0 g

Sodium (milligrams)

77 mg

Cholesterol (grams)

0 mg
Marx Culinary
Warming Latin Spice Rub

Warming Latin Spice Rub

Yield 3/4 cup
Author Lizette Marx
Forget about premade, expensive chili powders and other spice blends at the grocery store! They are simply not as fresh or potent as toasting whole spices and grinding them to a powder. When you make your own, you have control over the quality and quantity of ingredients and it's surprisingly easy. This spice blend combines the flavors of Latin cuisine. Use it as a rub or add to dressings, sauces, soups, stews or roasted veggies.

Ingredients

  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon chili flakes
  • 2 teaspoons black pepper corns
  • 2 tablespoon sweet paprika
  • 2 tablespoon smoked paprika
  • 1 teaspoon ground cinnamon
  • 2 teaspoons of oregano
  • 2 teaspoons thyme
  • 2 teaspoons sea salt
  • ½ teaspoon ground allspice

Instructions

  1. Toast cumin and coriander seeds, chili flakes and peppercorns in a dry sauté pan over low heat until aromatic. Transfer toasted spices onto a cold plate.
  2. Grind spices to a powder using a mortar and pestle or spice grinder.
  3. Pour ground spices into a bowl and mix in sweet and smoked paprika, cinnamon, oregano, thyme, sea salt and allspice.
  4. Store in an airtight container in a cool, dark place.

Notes

How to use:

  • Rub dry spices onto meat, fish, poultry, tofu or vegetables before roasting, grilling, or baking.
  • Make a compound butter: Combine 1 to 2 tablespoons of the spices with 1/2 cup of softened unsalted butter or ghee and use as a rub on meats or vegetables. You can also use this compound butter as your fat when sautéeing vegetables.
  • Add these spices when a recipe calls for chili powder or another blend of Latin spices. This blend works beautifully in a tortilla chicken soup, mole sauce, or as a taco seasoning.

Nutrition Facts

Calories

70

Fat (grams)

3 g

Sat. Fat (grams)

0 g

Carbs (grams)

13 g

Fiber (grams)

8 g

Net carbs

5 g

Sugar (grams)

1 g

Protein (grams)

3 g

Sodium (milligrams)

1609 mg

Cholesterol (grams)

0 mg
Marx Culinary
Spiced Sesame, Ginger and Garlic Rub

Spiced Sesame, Ginger and Garlic Rub

Yield 8 (about 1/2 cup)
Author Lizette Marx
This spice rub is perfect for seasoning tempeh, vegetables, fish, or meat. After making, store in a tightly sealed jar in the refrigerator. Rub will keep for 3 days.

Ingredients

  • 1/4 cup toasted white sesame seeds
  • 2 teaspoon coriander seeds
  • 2 teaspoons fennel seeds
  • 2 teaspoons coarse sea salt
  • 1 teaspoon peppercorns, (black, green, pink or all three)
  • 1 garlic clove, smashed
  • 1-inch piece of ginger, grated
  • 2 tablespoons avocado oil
  • 2 teaspoons toasted sesame oil

Instructions

  1. Using a mortar and pestle like a suribachi, grind sesame seeds into a powder and transfer to a small bowl. Set aside.
  2. Heat a sauté pan or skillet over medium heat. Add coriander seeds, fennel seeds, and peppercorns and toast until aromatic, about 1 minutes or less.
  3. Place seeds, peppercorns, and sea salt into the suribachi and grind to a coarse powder. Add to ground sesame seeds and stir to combine.
  4. Add garlic and grated ginger to the suribachi and mash into a paste. Drizzle in avocado oil and toasted sesame oil and keep mashing until mixture resembles a thick purée.
  5. Add garlic and ginger to sesame seed and spice mixture and stir until combined. Use your hands to combine mixture until it comes together. Rub will have some moisture from the oil , garlic and ginger paste.

Notes

If you don't have a suribachi or mortar and pestle...

You can lightly grind the toasted coriander, fennel and peppercorns in a spice grinder.


How to use:

  • Coat rub onto steamed tempeh slices and allow to marinate for an hour before searing or pan frying. 
  • Spread onto salmon or other fish fillets and roast in the oven until fish is tender and flakes easily with a fork. For thick salmon fillets, roast at 350ºF for 15 to 20 minutes. For thinner fish fillets, roast for 8 to 10 minutes. 
  • Slather rub on larger animal protein cuts such as chicken, pork loin or rump roast and marinate overnight. Next day bring meat or poultry to room temperature. Preheat oven to 400ºF and roast for 1 hour for larger cuts. If using a leaner cut such as steaks, chops, or chicken breast, sear on the stove top or grill on a barbecue. Chicken may need additional cooking time in the oven until internal temperature registers 165ºF with a meat thermometer. 



Nutrition Facts

Calories

73

Fat (grams)

7 g

Sat. Fat (grams)

1 g

Carbs (grams)

2 g

Fiber (grams)

1 g

Net carbs

1 g

Sugar (grams)

0 g

Protein (grams)

1 g

Sodium (milligrams)

583 mg

Cholesterol (grams)

0 mg
Marx Culinary
Zhug: Spicy Green Middle Eastern Sauce

Zhug: Spicy Green Middle Eastern Sauce

Yield 16 (a little over 2 cups)
Author Lizette Marx
Every region throughout the world has their distinctive, flavor-packed green sauce. In the Middle East, that sauce is Zhug, a vibrant and fiery hot sauce that features chilis, cilantro, parsley, garlic and aromatic spices like cardamom, coriander and cumin. In Yemen, Zhug is wildly popular and copiously dolloped onto falafels, roast vegetables, fish and meats. You can also savor this sauce with your egg dish, or swirl a spoonful to brighten up a soup or stew.

Ingredients

  • 3 whole green cardamom pods, small internal seeds only (or 1 teaspoon ground cardamom )
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon red pepper flakes
  • 4 medium cloves garlic, peeled and smashed
  • 1 large bunch of cilantro, stems and all, chopped (about 2 cups, tightly packed)
  • 1 small bunch of fresh parsley, chopped (about 1 cup, tightly packed)
  • 1 cup, tightly packed soft green of choice (dill, arugula, even carrot top leaves)
  • 4 medium jalapeños, seeds and membrane removed, diced finely
  • 1 teaspoon sea salt
  • 1/2 cup extra-virgin olive oil
  • 1 lemon, juiced

Instructions

  1. In a dry sauté pan or skillet, toast cardamom seeds, coriander and cumin seeds together until aromatic. Remove from heat and place into a large mortar and pestle
  2. Add chili flakes and sea salt to the toasted spices and using the pestle, begin to grind everything together into a coarse powder.
  3. Add smashed garlic and continue mashing together.
  4. Add cilantro, parsley and other green of choice one at a time and keep grinding everything together after each addition until herb mixture forms a coarse, paste-like consistency.
  5. When adding the jalapeños grind slowly as the aroma of the chilis can be quite potent. Just in case, turn your head away from the mortar and pestle slightly so the fumes don't make you cough or burn your eyes. Once the chilis are mashed thoroughly, it's time for the olive oil and lemon juice.
  6. Slowly drizzle in olive oil and stir together carefully. Sauce will loosen up a bit as you add the oil.
  7. Add lemon juice and stir to incorporate. Taste and adjust seasonings to your taste. Remember, Zhug is a very spicy sauce, so be careful when tasting.
  8. Store Zhug in a glass jar with a tight fitting lid and refrigerate if not using immediately. Sauce will keep for up to 7 days in the fridge.

Notes

If you don't have a mortar & pestle...

You can use a blender or food processor to make this sauce if you're short on time or don't have a mortar and pestle.


After toasting the whole spices, be sure to place the toasted spices onto a plate and allow them to cool first. Then, grind whole spices together in a spice grinder before blending or processing with the other ingredients.


Serving Suggestions

  • Try this sauce on a piece of grilled or seared salmon and if the sauce is too spicy for your tastebuds, swirl in a little Greek yogurt and tahini.  
  • Zhug and grilled lamb chops are a divine combination!
  • This sauce is amazing on roasted veggies like eggplant, potatoes, sweet potatoes, cauliflower and zucchini.



Nutrition Facts

Calories

137

Fat (grams)

14 g

Sat. Fat (grams)

2 g

Carbs (grams)

4 g

Fiber (grams)

1 g

Net carbs

3 g

Sugar (grams)

0 g

Protein (grams)

1 g

Sodium (milligrams)

299 mg

Cholesterol (grams)

0 mg
Marx Culinary