Rosemary Chimichurri Recipe

Yesterday afternoon Bo and I spent an hour exploring the Union Square Farmer’s Market as we shopped for our farm-to-table dinner, which we were creating together as part of our Saturday date night.

IMG_2299IMG_2302Finding the produce for the dinner was easy as every stand was overflowing with gorgeous, ripe Summer vegetables. There were hues of red, yellow and green coming from all directions. Heirloom tomatoes, New Jersey sweet corn and fresh herbs were the first things to go in our basket. The incredible diversity of the herbs and produce at the Union Square Farmer’s market shocked us at first. For the past two years, we’ve shopped at a farmer’s market that is far smaller, and it had a very different mixture of products. As you’d expect, there were far more cheese, bread, and wine stands but the produce and meats are often limited.


Since we were exploring the market at 3 pm, quite late by farmer’s market standards, the one area we started to run into issues was finding the meat or fish for the meal. We went stand to stand only to hear that they’d sold out of their meat and only had eggs or sausage options left. Since this we wanted our entire meal to be farm-to-table, we started to brainstorm creative ideas for a vegetarian meal in case we couldn’t find a protein. Luckily, at the last stand, right as we were encountering the palm readers and chess players on the southern end of Union Square, we found a small meat stand that still had flank steak.


An often overlooked cut of meat, the flank steak is a steak cut from the abdominal muscles or butt of the cow.  Due to how lean and economical it is, Flank steak is a great option for both weeknight or weekend meals. It packs an intense beef flavor while coming it at half the price of many other steak cuts. The perfect vehicle for flavor, last night we decided to whip up an easy Chimichurri sauce to accompany our flank steak.


In South America, Chimichurri is a favorite condiment, often served with far more than meat. A traditional Chimichurri is a green sauce primarily composed of parsley, garlic, olive oil and white vinegar. Inspired by the large, fresh bundles of rosemary at the farmer’s market, we created our own version of this flavorful condiment last night – Rosemary Chimichurri Sauce. Ready in less than five minutes, this healthy and flavorful sauce should become a staple in your kitchen. A delicious blend of herbs, Chimichurri adds a flavor punch to just about anything you grill or cook. 


Rosemary Chimichurri Sauce 


  • 2 tablespoons minced red onions
  • 2 packed tablespoons of minced parsley
  • 1 tablespoon minced garlic
  • 1 tablespoon minced rosemary
  • 1/2 teaspoon minced chives
  • 1/2 teaspoon minced thyme
  • pinch red pepper flakes
  • 1 tablespoon red wine vinegar
  • 3 tablespoons grape seed or vegetable oil
  • salt and pepper to taste


In a small bowl, combine the first eight ingredients, stir and let sit for a moment. Slowly drizzle in the oil while continuously stirring until well combined. Add a dash or two of salt and pepper, or more depending on your taste. Cover and let the sauce marinate for at least 15 minutes before serving so the flavors have time to combine.  Serve sauce on top of flank steak or your protein of preference and enjoy.

*Since we don’t have a food processor, we chopped the ingredients by hand and combined them in a bowl but you may of course also use a small food processor.



Mexican Frittata Recipe


Sunday morning we found ourselves with more than a few pounds of produce on our hands after two overzealous shopping trip, both at the Eaux Vives farmer’s market and online.

The tomatoes ripening on our counter inspired us to whip up a Mexican frittata Sunday morning instead of our typical Sunday brunch of avocado toast and eggs. The two of us were able to prepare the ingredients in just a few minutes, thanks to the simple ingredient list.  The Mexican spices gave it a fresh kick while the zucchini and tomatoes, which are now in-season,  made us dream of Summer evenings down by the lake or Cinco de Mayo celebrations.


Frittatas, similar to omelets are a wonderful way to use leftovers without leaving your kitchen a disaster zone. This recipe only requires one cast iron skillet and a few bowls, depending how you like to organize your ingredients. From start to finish, it’s a 30 minute meal waiting to be enjoyed during a relaxed Sunday brunch or weeknight dinner. Serve it with fruit, coffee and toast on the weekend or with a small, green salad on the weeknights.


Mexican Frittata

Serves: 6-8 depending on portion size


  • 8 eggs
  • 1/2 cup of grated parmesan
  • 1-2 tablespoons chopped fresh cilantro
  • 1/4 cup of milk
  • 1 cup of sliced zucchini (half rounds)
  • 1 medium white onion – diced
  • 3 medium tomatoes – sliced
  • 2 jalapeños (or other spicy peppers) – optional – seeded and sliced
  • 3 tablespoons of minced cilantro
  • 2 teaspoons of chili powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of cumin
  • Extra Virgin Olive Oil
  • Salt and pepper to taste


  • Preheat oven to 425F
  • Season the sliced tomatoes with salt and pepper, set aside.
  • Beat eggs and milk in a large bowl before adding cilantro, spices, salt and pepper. Beat together and set aside.
  • In an 8inch cast iron skillet, heat olive oil over medium-high heat then sauté onions and peppers until just softened, about 5 min.
  • Add zucchini to onion and peppers, sauté until starting to brown, about 2 min.
  • Turn heat down to medium and cover pan for about 5 – 7 minutes until zucchini has softened
  • Take cover off and turn heat back to med-high to evaporate excess moisture
  • Add egg mixture  and let cook for about 5 minutes or until it starts to set.
  • Arrange the sliced tomatoes on top in an overlapping ring pattern.
  • Put in the oven and cook for another 10 – 15 minutes or until the eggs have fully set
  • Remove and let cool for 5 minutes.
  • Slice and enjoy!

Your turn: What is your preference? Omelet or frittata? What is your favorite flavor or ingredient combination?


Beer Beef Stew Recipe

Today’s post comes from my sister-in-law, Meg and her boyfriend Russell. A dangerous combination in the kitchen, these two love whipping up healthier alternatives and testing out Paleo recipes on the weekends. When my friends at Sapporo reached out, offering samples of their beer, I initially kindly refused, knowing that it’s far too difficult to ship beer to Switzerland. But, within seconds, I realized that Meg and Russell would love using the beer as recipe inspiration. Just in time for St. Patrick’s Day, this beer beef stew recipe will warm you right up!

Happy Spring everyone! I hope it is is sunny and warm wherever you are, but here in New York, the cold weather has lingered a bit. Yesterday, Russell and I found it a bit too cold and windy for outdoor adventures but not cold enough to continue winter hibernation. So, we decided to spend the day cooking. 

This recipe takes a while but, the majority of that time, the food is in the oven. This is a great stew to make during a Netflix binge and since the new season of House of Cards is out, that’s exactly what we did.


  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons coconut oil
  • 1 (1-pound) boneless chuck roast, trimmed
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup fat-free, less-sodium beef broth
  • 4 garlic cloves, crushed
  • 1 (22-ounce) Sapporo beer
  • 1 bay leaf
  • 3-4 carrots, peeled and cut diagonally into 1/2-inch-thick slices
  • 9 ounces small turnips, peeled and cut into wedges (or one large turnip cut into chunks)
  • 1 medium onion, peeled and cut into wedges
  • 3-4 Parsnips, peeled and cut into ½-inch thick slices



  • Preheat oven to 300°.
  • Heat oil in a Dutch oven over medium-high heat.
  • Season beef with salt and pepper. Then coat with flour.

  • Add beef to pan; cook until brown on all sides.
  • Add the broth, half of the beer, garlic, and bay leaf. Keep scraping pan to remove browned bits.
  • Bring to a boil. Cover and bake at 300° for 1 1/2 hours.

  • While the beef is in the oven, I chop all of my veggies

  • Add carrots, turnips, parsnips and onion and bake (covered) an additional 1 hour and 5 minutes or until vegetables are tender and beef is fork-tender.
  • Remove beef and vegetables from pan; discard bay leaf. Cover beef mixture; keep warm.
  • Strain the cooking liquid.
  • Put the liquid back into the Dutch oven, uncovered on the stove.
  • Bring to a simmer.
  • Add the second half of the beer and allow the liquid to reduce for 20 -30 minutes or until it has reached a consistency that you like.
  • Serve the vegetable and meat mixture in a bowl, and pour desired amount of liquid on top.

*Thank you to Sapporo for the complimentary product samples and inspiration!

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Whole Wheat Protein Pancakes

What do you do when you wake up at 7:30 on a Saturday, long before your jet-lagged husband? Head out for a peaceful run along the lake!

Nike  Run

The weather is perfect here today – 38 degrees and sunny! I didn’t wear my Garmin on this run, instead using Nike +. This allowed me to keep track of the run but only hear my pace each mile. Since I’m still working my way back after my cold and stomach illness, I didn’t want to stress over the pace. My average pace was 9:39 and I was smiling ear to ear by the end. The blue sky, sunshine and lake views were definitely the perfect way to start the day! Even better is the fact that I didn’t have to stop once during the run and felt really strong!

I headed directly into the kitchen when I got home, ready to whip up a breakfast of coffee, fruit and healthy pancakes. Inspired by a few different Pinterest recipes, I combined them to develop delicious, fluffy pancakes which were even better when paired with syrup and fresh fruit!  Thanks to the protein in the egg whites and Greek yogurt, these packed 18 grams of protein per serving and the healthy fat helped keep us full all morning! Be careful, since these are thick, yogurt based pancakes they need to be cooked at a lower temperature for longer period of time. But, if you take your time, they will turn out perfectly!

Whole Wheat Protein Pancakes

Whole Wheat Protein Pancakes (2 servings)


  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 6 oz Fage Total Greek yogurt
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • Optional: Syrup & fresh fruit


  • Combine whole wheat flour and baking soda in a medium mixing bowl until combined
  • Add yogurt, egg whites, vanilla and cinnamon to dry mixture, stirring until well combined.
  • Let batter rest while you coat skillet with non-stick cooking spray, butter or oil and bring it to heat on stove over a medium-low to medium heat.
  • Pour batter into pan, making 5-6 small pancakes.
  • Allow batter to cook slowly, waiting a few minutes until you flip.
  • Cook for another few minutes, until golden brown and remove from heat.
  • Top with your favorite toppings and enjoy!

Whole wheat protein pancakes 

What’s your favorite way to top your pancakes?