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Hunkered down? The League of Kitchens can bring the world to you with traditional culinary techniques that put vegetables first.

Meatless Monday conducted a survey about which pantry items most commonly remain untouched and unloved. The League of Kitchens reveals what those pantry items are at the beginning of the session and turns to culinary instructor Mahboubeh Abbasgholizadeh as to what she’d do with these key 3 ingredients, from a Persian cook’s perspective. Then, look to the world of Slow Food to discuss what people have learned in their kitchens during quarantine? What would do you do with these apparently banal ingredients?

Richard McCarthy is the Meatless Monday Ambassador for Slow Food International. He is joined by The League of Kitchen’s Lisa Gross and Meatless Monday’s Dana Smith. We cook with Mahboubeh Abbasgholizadeh (or Mab), League of Kitchens culinary instructor.

Mirta‘s Chimichurri Recipe

1 cup packed fresh parsley (mostly leaves, some stems are a-ok!)
4 garlic cloves
1 Tbsp dried oregano
1 Tbsp crushed red pepper flakes
1 tsp. paprika
1 tsp kosher salt
1 tsp black pepper
2 Tbsp. balsamic vinegar
1 cup extra virgin olive oil

Chop parsley very fine. Use a microplane or grater to grate garlic. Place herbs and spices into a clean, glass jar. Pour vinegar and olive oil over dry ingredients. Top jar and shake vigorously to combine all ingredients. Mirta says, “This will taste great today, even better tomorrow!”

Keep chimichurri topped with a layer of olive oil. Chimichurri will keep in the refrigerator for 3-4 weeks! You can use chimichurri to marinate just about anything, or as a piquant topping or dip for any meal.