Recipe courtesy of Michelle Bernstein

Chimichurri for Beef, Innards and Sausage

  • Total: 10 min
  • Prep: 10 min
  • Yield: about 2 cups
Save Recipe


1 cup Italian parsley, picked

6 garlic cloves

1 teaspoon chopped fresh oregano

Pinch dried chile flakes

Salt and pepper

1/4 cup malt or red wine vinegar

1 cup olive oil


  1. In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Sausage, Peppers and Onions

Pasta with Pumpkin and Sausage

Meatball-Sausage Subs

Dirty Rice with Smoked Sausage