Chimichurri Sauce

PARSLEY  is the star of the show today. I grow it in large containers in summer. It is abundant and keeps on giving. Cut it back and a few days later you have MORE!



an herb-based condiment that is a culinary specialty of Argentina and Uruguay. Typically served alongside grilled steaks, roasted beef and pork sausages, it is made from parsley, dried oregano, garlic, salt and pepper in a base of olive oil and vinegar.

I add a little red pepper flake for that kick. 

Recipe: 12 servings 1 tbsp each

  1. Large bunch of fresh parsley washed stemmed and finely chopped = 1 cup
  2. 1/2 cup olive oil
  3. 5 cloves garlic finely chopped
  4. 2 tsp dried oregano
  5. 1 tbsp + red wine vinegar 
  6. 1 tbsp + fresh lemon juice
  7. 1/2 tsp sea salt
  8. Fresh cracked pepper
  9. Dried chilli flakes (optional)


99 calories  per TBSP

Fat 9.3 Carbs 3.2 Protein 1.8

Fresh herbs add flavour to summer salads


I love my herb garden. This year I’m growing basil, parsley,lemon thyme, sage, oregano,coriander and even curry.
Next time you make a salad, try adding fresh parsley and basil to your salad greens. It will brighten things up.

Spiced up shrimp


I love shrimp! And it’s so versatile you can season it virtually any way you like and as long as its NOT overcooked you really can’t mess it up. It’s great fried, grilled, sautéed, and even boiled, in soup, salad, hot or cold. I always have a few bags of frozen shrimp on hand for a quick protein option.

Often times I’m cooking without a recipe because I need to use up the ingredients I have on hand.
And this is how my Spice up Shrimp came to be.


2 lb. bag of large frozen shrimp ( 12-15) per pound if you can find them( no smaller than 21-25)
1/3 cup olive oil
1/4 cup fresh lemon juice
2 cloves garlic crushed
2 shallots finely chopped
1-2 sprigs fresh rosemary finely chopped( without the stem of course)
1 tbsp lemon thyme chopped( optional) ( I have this in my garden)
1 tbsp chopped parsley
1 tsp. crushed red pepper flakes or cayenne pepper* see note below
1 tsp black pepper
Lemon zest


Put everything in a large ziplock bag, mash around and refrigerate for 15-30 minutes.
Bbq on a medium hot grill, or charcoal grill or in a large sauté pan 2 minutes per side. If you’re unsure, cut the end off and if it is white throughout its ready.
Remove from heat, placing on a serving plate. Grate some fresh lemon zest over top and serve.
Great hot or cold.

* purchase red pepper flakes and using a mini food processor or coffee grinder pulverize into a fine powder then re-seal