Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.

Each month, the state’s agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.

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Going green has a delicious and nutritious spin for April, as herbs take center stage. KRCC’s Ellen Mahoney visited the Culinary School of the Rockies in Boulder and met with Chef Adam Dulye who prepared a Chimichurri herb sauce served over grilled lamb. Ellen also traveled to Zweck’s Farm in Longmont to visit with Connie Zweck who co-owns the farm with her husband Tom. They’ve been growing organic fruits and vegetables since the ’70s and grow an abundance of basil for local markets.

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Click below for the Chimichurri herb sauce recipe from Chef Adam Dulye at the Culinary School of the Rockies, and a recipe from the Colorado Department of Agriculture for Lemon Herb Parsley Pesto.

Chimichurri Herb Sauce
Chef Adam Dulye, Culinary School of the Rockies

Ingredients

1 bunch parsley, leaves finely chopped
1 bunch cilantro, leaves finely chopped
4 tablespoons fresh mint, finely chopped
4 garlic cloves, minced
1 shallot, minced
1 red Fresno pepper, cut in half
3 tablespoons red wine or sherry vinegar
2 teaspoons salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/4 cup olive oil

Put the parsley, cilantro, mint, garlic, shallot, and Fresno pepper in a medium mixing bowl and work together for about two minutes with a wooden spoon. Add the vinegar, salt, red and black pepper and stir another two minutes. Pour in the oil and mix until well combined. Let sit for 30 minutes at room temperature so that the flavors develop.

Recipe from the Colorado Department of Agriculture

Lemon Herb Parsley Pesto
Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo.

1-1/2 cups Basil, chopped
2 cups Parsley, chopped
1/2 cup Chervil, chopped
2 ea. Lemons
6 cloves Garlic, chopped
1/2 cup Pistachios, chopped
1-3/4 cups Extra Virgin Olive Oil
1 tbsp. Kosher Salt

Zest two lemons. Toast pistachios and chop. Chop herbs and garlic, then add all ingredients in a mixing bowl. Use a hand blender to mix until combined. Adjust seasoning as needed. Serve on a vegetarian flatbread sandwich.

 

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