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Chimichurri is a bright, herby, garlicky sauce that’s particularly beloved in Argentinian and Uruguayan cuisine. It’s also a really tasty way to dress up chicken meatballs into a main course, like Danielle Kantes has done in her cookbook, Joyful Rustic Food: Meant to Share.
Concerned about the order of operations here? No worries. To get everything on the table at one time, start by making the herbed Greek yogurt (it can wait in the fridge), then get the quinoa boiling before making the meatballs. About five minutes before everything’s done, cook those green beans—they’ll be done in a flash.
Recipe by Danielle Kartes from Rustic Joyful Food: Meant To Share. Photographs by Michael Kartes.
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