olive and thyme fine home products towels

4 medium beets, preferably golden (1 pound total), scrubbed and very thinly sliced.

Serves 4 - Recipe adapted from PAN-ROASTED SALMON AND BEETS Ingredients Serve the shrimp with rice, pasta, or cauliflower “rice.” Toss with half the chimichurri, then transfer the remainder of the sauce to a lidded jar and refrigerate for up to 3 days. Add the shrimp and sauté for 4 to 5 minutes. Heat the olive oil in a large skillet over medium-high heat. Slowly add the olive oil through the feed tube with the machine running. Add the cilantro and parsley pulse again until chopped.

Make the chimichurri sauce: Place the onion and garlic in the bowl of a food processor and pulse several times until chopped. 1 1/2 pounds large shrimp, peeled and deveined.3/4 teaspoon kosher salt, or more to taste.1/4 cup fresh lime juice (1 to 2 limes).1 bunch flat-leaf parsley, washed and dried.2 garlic cloves, peeled and coarsely chopped.Try it with other kinds of seafood, too, like grilled salmon, sea bass, or lobster. The bright flavors of freshly made chimichurri (one of South America’s most popular sauces) complement shrimp beautifully. And also enjoy these bonus Fresh Pressed Olive Oil Club recipes below. Now you can try a bottle of their finest artisanal olive oil-normally $39-for just $1, with no obligation to buy anything else. They make store-bought olive oils taste dull and flat by comparison. Their antioxidants and polyphenols are off the charts because they’re fresh from the harvest.

They are far and away the brightest, most lively and flavorful olive oils I’ve ever tasted. I’ve been enjoying Fresh Pressed Olive Oil Club‘s harvest-fresh olive oils for years.

Olive and thyme fine home products towels