Cilantro is my green of choice, because, “when it rains it pours.” There are lots of other greens options. Many are available right now–fresh for the picking. Most of the Zhoug sauce ingredients can be grown locally in the Sonoran Desert, some in winter, a few in summer. Zhoug tastes a little like a Chimichuri sauce from Argentina… With Spring exploding in the desert, NOW is the time to harvest greens from your winter garden–quick–before they bolt–to make into spicy Zhoug sauce! ![]() It’s a bright green, savory thrill that can embolden–and bedeck–many totally different dishes. An exploratory-cook neighbor introduced us to this wonderfully flavor-filled sauce that hails originally from Yemen, Israel, the Middle East. ![]() So, what in the world is Zhoug? Tia Marta here to share a fun new taste experience.
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