8 New Potatoes quartered
Put in pan and toss with a "little bit" of olive oil, salt, and pepper
Roast at 400 degrees for 15 minutes, flip. Then cook 15 more minutes
Let cool and peel off skins
Chop.
Finely mince 1/4 cup of minced red onion.  Put in bowl and cover with cold water for 5 minutes.  This takes the sharpness out of the onion to keep them from overpowering the other flavors. Drain water.
Mix in two stalks of celery finely diced and the minced onion. 
1/3 cup of Authentic Chimichurri sauce or to taste.

...and that's it.

Served Hot or Cold

1 globe eggplant.  Peel and slice into steaks crosswise.  About an inch or thicker.
Line pan with foil and roast eggplant with halved and seeded red bell pepper, and a half a head of whole garlic cloves.  Leave the peels on because you can take them off after you roast them
Smear olive oil over everything and roast in the oven for 30 minutes at 425 degrees.  Flip and roast for another 45 minutes at 425.  Let cool.
Peel garlic. Peel peppers and chop them up.  Chop up eggplant and toss all together with a tablespoon (or to taste) of Red Chimichurri sauce

That's it!

Most recipes for a Caprese Pasta Salad involve adding olive oil, basil and other herbs in measured amounts.  Using Gypsy Grove Foods' Red Chimichurri eliminates the need for that and makes for one of the easiest and tastiest pasta salads you can make!

Cook up a bowl of small pasta.  We used cavatelli pasta but any small pasta will do. 
(follow directions for cooking pasta on the package)
Chop up mozzarella balls and cherry tomatoes
Mix together with Red Chimichurri to taste

Vary ingredients to your number of guests and to your preference.  We frequently serve this as a sample dish and it always goes over GREAT!

  OhWe're going to pan fry this but it's GREAT on the indoor or outdoor grill.  Cooking time may vary.  The times below are for medium well.

1/2 lb. of sirloin and1/2 lb. of chuck.
1 1/2 tbsp of red chimichurri.
Mix well.
Set range at medium-high heat.
Make into 4 balls by hand.  Make sure chimichurri is mixed in well with the meat, 
Flatten by hand into burgers. 
Place patties in pan when hot.  Put a thumbprint in the center to prevent "pooffiness"
Should be a nice sizzle sound when they hit.
Set timer for 2 1/2 minutes (you'll flip burgers later).
Toast your buns at this point.
Slice some tomatoes and avocado for burgers at this point if you like.
Timer will go off about now.  Flip burgers and cook for another 2 1/2 minutes
No need for any other condiments, spread some "chimi" on the buns when toasted.
Makes 4 1/4 lb. burgers. 
And that's that.  And hey look:  There's a video below!

It doesn't get any easier than this:

Two ripe avocados, peeled, cored and diced.
Mix with 1 tablespoon (or to taste) Red Chimichurri sauce
1/4 cup of chopped cherry tomatoes (or Compari or small tomatoes)
Toss

Now call yourself a chef!

1 lb medium fresh shrimp, peeled and deveined.  Rinse and pat dry.
Put in a non-reactive bowl with 1 - 2 tbsp of Red Chimichurri to liberally coat shrimp.
Marinate for 2 or 3 hours in the fridge.
Allow to come to room temperature (10 to 15 minutes)
Heat a skillet over medium high heat.  When hot, toss in shrimp with chimichurri. No need for any extra oil!

Saute' for 2 to 3 minutes on each side until shrimp is white and firm to the touch. 
Be careful not to overcook or shrimp will be rubbery!

Mash up two ripe avocados with a heaping tablespoon of red chimichurri (or to taste)

Dab a round tortilla chip with avocado chimichurri mix.  Cut shrimp into thirds or halves, put in middle of avocado dollop and serve.

Pork Tenderloin
Rub 1 lb pork tenderloin with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp chopped fresh rosemary
Cook at 425 degrees for 20 minutes. 
Important:  Allow to stand for 5 minutes

Gallo Pinto
1 cup cooked white or brown rice
Cook 1 can drained black beans w/1/2 chopped yellow onion, 2 cloves minced garlic w/tbsp oil (cook onion w/garlic in oil until onion soft)
Add beans and rice, serve with pork thinly sliced and Authentic or Spicy Chimichurri!

2 cups cooked mini bow tie pasta
1/2 cups chopped, roasted red pepper
1/2 cup chopped artichoke hearts
     (can or jar but not marinated)
1/2 cup fresh chopped mozzarella
1/2 cup dry salami (+/- 1.5oz)
1/4 cup + 1 tbsp Authentic (or Spicy) Chimichurri

That's it!

1 1/2 cups fresh corn OFF the cob par boiled until tender. Let cool
(you can use 1 14.5oz can organic corn, rinsed, instead)
1 can (15oz) organic black bean, rinsed
1/2 cup chopped cherry tomatoes
1/3 cup Red Chimichurri

Easy Peasy!

2 cups cooked black eyed peas, chilled or room temp
1/4 cup chopped celery
1/4 cup finely chopped red onions
1/2 cup of chopped tomato
1/2 cup finely diced red bell pepper

Mix together and dress with 3 tbsp (or to taste) of our Red Chimichurri. Serves 5-7 as a side dish. That's it!  Great food does not have to be time consuming or hard to make.

One Italian sub roll, cut lengthwise -- lightly toasted
Spread Spicy Chimichurri on one side
Thin sliced ham, provolone cheese and salami (we like Genoa best)
Thin sliced tomato and onion.

Close and eat!

One thinly sliced yellow squash
One thinly sliced zucchini
1/2 diced red bell pepper (more if you really like bell peppers)
One cup cherry tomatoes to measure, then quartered
8oz package of fresh cheese tortellini cooked to package directions, drained and cooled to room temp.  (If it's the big tortellini, cut it in half) 
Dress to taste with Red Chimichurri

Serves a hungry family of four.  Easy Peesy!

Cannellini beans 15oz can, drained and rinsed
5oz (approx.) can of tuna fish, albacore, yellow fin etc. drained
1/2 cup of chopped cherry tomatoes
Fresh green onion, finely chopped
1/2 tablespoon of capers, drained
2 or 3 tablespoons of Spicy or Authentic Chimichurri to taste

Toss all together and served chilled.  Perfect picnic dish!

1 lb medium fresh shrimp, peeled and deveined.  Rinse and pat dry.
Put in a non-reactive bowl with 1 - 2 tbsp of Red, Authentic or Spicy Chimichurri to liberally coat shrimp.
(I like it best with Red).
Allow shrimp to rest for at least 30 minutes, preferably an hour in the fridge.
Allow to come to room temperature (10 to 15 minutes)
Heat a skillet over medium high heat.  When hot, toss in shrimp with chimichurri. No need for any extra oil!
Saute' for 2 to 3 minutes on each side until shrimp is white and firm to the touch. 
Be careful not to overcook or shrimp will be rubbery!

Done!