Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Chimichurri for Big Flavor

Years ago, my son found a recipe for a “green sauce” that he loved. So, I made it for him frequently as he was growing up. I didn’t know it then and the recipe never referred to this name, but it was a variation of Chimichurri—a piquant sauce from South America made of herbs, garlic, vinegar, olive oil, and a little chili pepper— traditionally used on grilled meat, such as steak.

Chimichurri made from fresh herbs.

Chimichurri made from fresh herbs.

I have since lost that recipe. But as summer gets underway and my herb pots start flourishing—and with my love for bold flavors—I want this flavorful food in my diet. I use parsley in my version, but I have seen Chimichurri made with a wide variety of herbs so feel free to vary yours to suit what’s growing in your herb pots or garden. The chlorophyll in the parsley keeps the Chimichurri looking green, so keep a little parsley in your recipe for that reason. But try also using some fresh oregano or basil or chives, depending on what’s available.

One clever way to use Chimichurri is to reserve three-fourths of it to use as a sauce at serving time, but marinate your meat overnight in the remaining one-fourth (discard the marinade after you remove the meat). That way, your meat absorbs some of the flavors before grilling. As summer grilling season gets underway, you will use this sauce again and again. Enjoy!


Adapted with permission from 1,000 Gluten-Free Recipes by Carol Fenster (Houghton Mifflin Harcourt/Wiley, 2008)

This is an excellent way to use herbs year-round, but especially in the summer when you may have them growing in your backyard. Chimichurri transforms a plain old steak into something special. But, if you’re vegetarian, I’ve even used it with tofu, so give it a try.

1 cup minced flat-leaf parsley

½ cup extra-virgin olive oil

½ cup red wine vinegar

1 tablespoon chopped onion

2 garlic cloves, whole

2 teaspoons ground cumin

½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper

[1] Place the parsley, oil, vinegar, garlic, paprika, cumin, crushed red pepper, salt, and pepper and in a food processor and pulse until combined but leave a few chunks for texture. Refrigerate until serving time, but let stand at room temperature about 20 minutes before serving. Makes about 1 cup.

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