I went to tea with a friend last week--a special treat, as our schedules never seem to line up. We went to a tea house in town that has ornate pillars and a colorful ceiling, both patiently carved by artists in Tajikistan and shipped to Boulder when I was young. I remember when the tea house opened, because it's artistic walls and attention to detail were unlike anything I had ever seen.
You can not help but be inspired when you sit in this tea house, as it is a work of a art that just radiates energy. The menu is a mishmash of food from all around the world, even at breakfast, when you can order a German Sausage or a Greek Egg Scramble (when I ordered). And of course since it's a tea house, you can also order a pot of almost any tea blend or tisane. The global experience is a subtle reminder that you don't always have to follow the rules: a Tajikistan themed building can serve whatever it wants, and it can still be good. Scratch that, it can still be amazing.
So yea, you can have a pot of Lady Gray Tea next to a plate filled with something from the other side of the world, if you please, and you can be happy about it too--why not? You can also serve Chimichurri sauce, a South American tradition, over whatever you want, as long as it makes you happy. After making a huge batch of the stuff and smearing it everything, this was key. My favorite was simple roasted zucchini. The sauce is meant for steak, but I've always had an undeniable love for zucchini so serving it with Chimichurri felt natural. Then I tasted it, and knew that even though this recipe doesn't quite fit "here" nor "there" on a map of cuisines, it doesn't matter, because it's delicious anyways.
Serves: 4 | Total Time:
- 4 zucchini and/or summer squash
- 2 tablespoons melted coconut oil or avocado oil
- 1 cup parsley leaves
- 1/4 cup cilantro
- 1 teaspoon oregano
- 3 garlic cloves
- 1/2 cup olive oil
- Juice of 1 lime
- 1 jalapeño or serrano pepper (serrano if you like it less spicy)
- 1/4 teaspoon salt, plus more for seasoning the zucchini
- 1/4 teaspoon ground black pepper, plus more for seasoning the zucchini
- Prep the zucchini: Preheat to oven 450°F. While it heats, slice off the stem and end of each zucchini/summer squash. Then, slice each one into sixths, the long way. Toss in coconut or avocado oil, and sprinkle with salt & pepper. Spread out on baking sheet. Bake for 8 minutes, and then turn the oven to a high broil for 1-2 more minutes, until the edges turn a crispy brown.
- Make the sauce: Place the parsley, cilantro, oil, lime juice, 1/4 teaspoon salt and pepper, jalapeño, and garlic in a blender or food processor. Pulse until everything is finely diced.
- Serve zucchini on plate and spoon sauce over top to taste.