ARGENTINE PARSLEY SAUCE (CHIMICHURRI)
1/4 cup boiling water
1 cup finely chopped parsley
1/2 cup apple cider vinegar
1/2 teaspoon salt
4 to 5 cloves garlic, pressed
2 teaspoons dried basil
1/2 teaspoon oregano
Generous pinch of cayenne
2 Tablespoons extra-virgin olive oil
While the chimichurri was refrigerated, I cooked some tepary beans I got from Rancho Gordo in San Francisco. I chopped, then sauted some peppers I'd gotten from Anthony Boutard of Ayers Creek Farm. Then I steamed some quinoa and corn.
My Cooking Assistant likes the looks of the quinoa and beans but parsley--it's one food he won't touch.