I hate it when I look back at the week (okay, past two weeks) and wonder…Where did it go? That is what I am feeling like right now. It really seems like I have worked and come home, turned around and did it again. But then I remember that we did just come back from a weekend getaway in Portland, Oregon; and I did recently go out and have dinner with my old coworkers and friends. Plus we got to visit with my friends and their new baby. So I have done more than just work, it is just that it has been so compacted that I have not had time to stop and reflect on it. I did get a moment this past weekend. Brian and I were running errands and stopped in a cafe for a snack and a glass of wine, it was a lovely break. We caught up with ourselves and were talking about all that we have been doing and where we are going. Brian reminded me that I have yet to post the recipe made him for the dinner I the other night. He said he really enjoyed it…As did I, although; his was with steak and mine with tofu. It was after we came back from our trip from Portland indulging in one rich and decadent food item after another. We needed a light and satisfying meal. One that was brightly flavorful packed with protein, and light in our belly.
I whipped up a simple and purely flavored Olive and Parsley sauce. It was quick and simple to make and would honestly go great with just about anything really. You just toss it all into a food processor and puree. Place it in the refrigerator to marinate together as you grill your protein of choice and you are done. I had some radishes that I sliced and tossed them along with the combo, but feel free to omit them if you like. I just personally felt the bright and peppery crispness from radish complimented the briny flavor of the olives in this sauce, they also and had a contrast to the richness of the steak I made for Brian. But feel free to mix it with whatever you like. We indulged with some cheesy toast, but again you can eat with it what you like. Just be sure to take your time to enjoy it.
Olive and Parsley Sauce (makes about 2 cups)
2 cups fresh parsley leaves
1 ½ cups green Sicilian olives, pitted
1 shallot, peeled and chopped
1 clove garlic, peeled and chopped
1 jalapeno, seeded and chopped
Juice of 1 lime or lemon
½ cup of olive oil
Sea salt for seasoning
First; in the bowl of a food processor fitted with a blade attachment place your parsley, olives, shallot, garlic, and jalapeno – pulse it a few times to break it all down. You are looking to just chop it a bit, not puree.
Next, add in a bit of your olive oil and pulse a few more times. Once the olive oil is incorporated add the remainder in a steady stream with the processor running. When finished turn off. Your mixture should be broken down but not too pasty like. Remove your blade and stir in your lemon or lime juice. Place in a clean bowl covered in plastic in the refrigerator for at least an hour.
Finally, remove the sauce from the refrigerator and taste. You may want to season it with some sea salt depending on how salty your olives were. When ready, spoon your sauce onto your plate and place sliced protein over it. If using. Sprinkle your radishes over it all and enjoy.
NOTES: This sauce keeps well covered in the refrigerator for up to one week. I will be honest and I enjoyed a bit of its leftovers tossed with pasta a couple of days later.