1-1/2 cups fresh basil packed
1 cup extra-virgin olive oil
divided 3/4 cup fresh parsley
pack 1/2 cup fresh cilantro
pack 1 tablespoon red wine vinegar 2 teaspoon kosher salt
divided 1 small shallot
peeled 1 garlic clove
peeled 1 medium lime,
juiced 2 pounds heirloom tomatoes,
cut into wedges
1/2cup ricotto cheese
1 . To make the chimichurri, combine basil, ¾ cup olive oil, parsley, cilantro, vinegar, 1 tsp. salt, shallot, garlic, and lime juice in the bowl of a food processor; process until smooth and uniform, about 1 minute.
2 . Arrange tomato wedges on a serving platter and drizzle with the remaining ¼ cup olive oil and 1 teaspoon salt. Top with spoonfuls of ricotta cheese and drizzle with chimichurri. Serve immediately.
Heart healthy
I do so hope you have missed me , I am back just as sassy as ever to bring you great tasting dishes.
I will bring you up to date on the reason I was away three months , there was circumstances beyond my control .
Lets get back to good eating ...HUH!!!
Good afternoon Nee, I am so happy to see you posting again and that you will continue with Maxy sez , I enjoyed the story on Maxy about the girls prediction that the mother was pregnant and the one on Fun to Be Bad .
ReplyDeleteNee, would you tell me how to start a bolg about climate change , like the Nanook blog .
Thank you so much for informing me about the other blogs your partner and you have .
Trudy
Good morning Trudy ,
ReplyDeleteI am really glad to be able to post . It will be slow for a couple of weeks , but I feel stronger each day .
My partner started Nanook , she was my mentor that poster about climate change and the bears , I was hooked . I have a group that meets each Friday .
Think up a catchie name and we will go from their . I will ask her for pointers to help you and maybe she may visit your blog .
Glad you enjoyed the stories , there will be more as I get back to my old self .
See you in the papers .
NEE