By AMealIAteToday


Sous vide New York strip steak with radish microgreen chimichuri, quinoa, carrot salad, and cheddar. Wine: Château de Cazelle Côtes de Bourg 2016.

My CSA has been doing microgreens somewhat frequently lately, so I have had to get creative with a type of produce I have little experience with (ok... this has happened more than once since joining). My whim to try turning this week’s radish shoots into a chimichuri turned out to be inspired—this was really delicious.

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