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Farm-to-fork appetizer

Recipe by:Executive Chef Karrie Hills
The Red Door Restaurant, San Diego

Ingredients

  • Chimichurri sauce
    1 bunch Italian parsley
    1 bunch mint
    1 bunch cilantro
    2 cups olive oil
    1/3 cup red wine vinegar
    2 cloves garlic
    1 tsp. red chili flakes
    1 tsp. capers
    Salt and pepper, to taste
  • Seasonal vegetables with goat cheese
    3 cups seasonal vegetables (such as asparagus, fennel and beets)
    3 tbsp. olive oil, divided use
    2 tsp. chopped garlic
    1 tsp. chopped shallots
    6 tbsp. goat cheese
    2 tbsp. roughly chopped, toasted pistachios
    Edible flowers (optional)

Directions

For chimichurri sauce: Puree all ingredients in a food processor. Transfer to a bowl, cover and let stand at room temperature for up to 2 hours. Use 1/3 cup sauce for recipe and refrigerate remaining sauce for future use.

To roast vegetables: Meanwhile, preheat oven to 350 degrees. Toss your choice of vegetables with 2 tbsp. olive oil and season with salt and pepper. Place on a baking sheet in a single layer and roast for 30 to 35 minutes or until done.  

To complete dish: In a large sauté pan, heat remaining 1 tbsp. olive oil over high heat. Add garlic and shallots, and sauté for about 30 seconds. Add roasted vegetables and sauté for an additional 3 minutes or until hot. Toss in 1/3 cup chimichurri sauce, remove from heat and add cheese and nuts. Serve with edible flowers for garnish.

Serves 4

Califonia Bountiful