Traditionally, Chimichurri is made with primarily fresh parsley and oregano.  We add cilantro when serving it with pork, and simply increase the parsley when serving with beef instead of adding the cilantro.  Both are delicious and zero carbs. South American countries, Argentina and Uruguay claim…

Fresh herbs infuse the chicken with lots flavour the longer you are able to marinate it. Don’t shy away from the black pepper, it really is good when the entire meal comes together.   Adapted from Epicurious, recipe from Fiddle Heads Restaurant, Buffalo, N.Y. Delicious…

This dip has a place on many of our menus.  Mexican to Southwestern style.  Equally as good with Fish Tacos, a Breakfast Taco Bar and Lime Pork Skewers. This dip is equally good with parsley or cilantro. There is a mild and spicier version below,…