I’m in San Diego this week at a Fair Trade conference for work and I’m soaking up the sunshine! I’ve already made some friends and taken the obligatory photos, so I’d call the trip a success thus far.
Even more important, I’m learning a lot about the importance of purchasing from companies that promise fair wages and labor practices throughout their supply chain. I’m even more committed than before to purchase from fair trade companies and willing to purchase products that cost a bit more if I know that they have good practices. After this trip, I’m not traveling again for a bit so I’m hoping to make some really delicious recipes for the blog. Daniel’s visiting for two weeks, so he’ll be my taste tester and sweets eater so that I don’t over-indulge on my own recipe experiments.
While I was home last week, I grabbed everything I had in my fridge and freezer and pulled together this scrappy but delicious salad. It’s a great way to use leftover meat and you don’t have to reheat it. The chimichurri sauce takes about two minutes from start to finish and you can save any leftover for salads, fish or chicken dishes. Easy peasy!
- mixed greens
- olive oil
- balsamic vinegar
- cooked steak, sliced thinly
- 1 cup fresh parsley
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 2 garlic cloves, peeled
- salt and pepper, to taste
- Toss mixed greens in olive oil and balsamic vinegar and place sliced meat on top of the salad.
- Add the remaining ingredients to a food processor and process until completely combined into a smooth sauce/paste.
- Spoon the chimichurri over the meat.