SPROUTS OREGANO OIL RECIPES

Chimichurri Meatballs

Ingredients:

Chimichurri:

• 1/4 cup Fresh parsley, roughly chopped
• 2 tsp. Fresh cilantro leaves, roughly chopped
• 1 1/2 tsp. Fresh lemon juice
• 2 cloves Garlic, peeled and smashed
• 1 1/2 tsp. Sprouts Dried Oregano
• 1 tsp. Salt
• 1 1/2 tsp. Sprouts Crushed Red Pepper Flakes
• 1/2 cup Sprouts Extra Virgin Olive Oil

Meatballs:

• 2 Garlic cloves, peeled and smashed
• 5 Green onions, roughly chopped
• 1/4 cup Fresh cilantro leaves, roughly chopped
• 2 cups Swiss chard, roughly chopped
• 1/2 tsp. Sprouts Crushed Red Pepper Flakes
• 1 tsp. Sprouts Dried Oregano
• 1–1 1/2 tsp. Salt
• 1 lb. Sprouts Ground Pork
• 1 lb. Sprouts Ground Beef
• Sprouts Coconut Oil, for frying

Instructions:

1. Make the chimichurri: Combine all chimichurri ingredients in the bowl of a food processor and process until completely smooth.
2. Transfer the sauce to a jar or air-tight container and chill until meatballs are ready.
3. Make the meatballs: In the bowl of a food processor, combine garlic, green onions and fresh cilantro leaves. Process until chopped and uniform.
4. Add the Swiss chard, a handful at a time, and process until chopped and uniform. Transfer mixture to a large mixing bowl and add crushed red pepper flakes, oregano, salt, ground pork and ground beef.
5. Using your hands, mix until well-combined, but don't over mix.
6. Using a disher or spoon, shape into balls.
7. Heat coconut oil in a cast-iron skillet over medium heat—use enough coconut oil to coat the bottom of the skillet.
8. Add meatballs and cook, stirring occasionally, until browned and cooked through.
9. Remove from skillet and drain on a paper towel-lined plate.
10. Serve with plenty of fresh chimichurri.

Shakshuka with Swiss Chard Pesto

Ingredients:

• 1 bunch Organic Swiss chard
• 1 bunch Organic cilantro
• 2 Garlic cloves, plus 2 additional cloves
• 1 Lime, juiced
• 1/2 cup Sprouts Extra Virgin Olive Oil, plus 2 Tbsp.
• 1 lg. Shallot, diced
• 1 Organic red bell pepper, diced
• 1 28-oz. can Sprouts Organic Crushed Tomatoes
• 1 tsp. Harissa
• 1 tsp. Cumin
• 1 tsp. Paprika
• 1 tsp. Cinnamon
• Salt and pepper, to taste
• 4 Sprouts Organic Eggs
• Optional garnish: feta cheese, Kalamata olives, wild capers
• Serve with lavash bread or pita

Instructions:

1. In a food processor, combine the Swiss chard, cilantro, 2 cloves garlic, lime juice and olive oil.
2. Pulse to combine until smooth pesto consistency is reached. Set aside.
3. Meanwhile, in a large cast-iron skillet over medium heat, sauté shallot and bell pepper in olive oil until soft, about 3–5 minutes.
4. Add garlic and sauté until aromatic, about 1 minute.
5. Add tomatoes and season with harissa, cumin, paprika and cinnamon; salt and pepper to taste.
6. Reduce heat to medium-low and let simmer for 5 minutes.
7. Carefully crack the eggs into the tomato sauce, using a spoon to create a small hole for the egg to fit into.
8. Cover and cook until eggs are just set, about 5 minutes. You can also fry or poach the eggs in a separate pan, if you’d prefer (it tends to make for a prettier presentation, though the taste is the same).
9. Remove the cast-iron skillet from the heat and garnish with 1/2 cup of feta cheese crumbles, 1/4 cup of sliced Kalamata olives and a few tablespoons of wild capers.
10. Serve with lavash bread and pita.
11. Enjoy!

Power Pasta Salad with Rainbow Chard

Ingredients:

• 8 oz. Green lentil penne pasta
• 4 Tbsp. Caramelized onion dip
• 2 Tbsp. Sprouts Extra Virgin Olive Oil, divided
• 1 Tbsp. Lime juice
• 1 tsp. Sprouts Rice Vinegar
• 2 cups Chopped rainbow chard leaves
• 1/2 cup Chopped rainbow chard stems
• 1/2 cup Sprouts Fresh Basil Leaves
• 6 Heirloom grape tomatoes
• 1/2 Yellow bell pepper, diced
• 1/2 cup Pine nuts
• 1/4 Red onion, sliced
• For garnish: Sprouts Crushed Red Pepper Flakes

Instructions:

1. Cook the pasta according to the package. Drain, then cool in the fridge for at least 20 minutes.
2. Combine the dressing ingredients in a small bowl: caramelized onion dip, 1 tablespoon olive oil, lime juice and rice vinegar. Whisk together. Set aside.
3. On medium heat in a large skillet, sauté the rainbow chard stems, leaves and basil with 1 tablespoon of olive oil for approximately 5 minutes, until greens are softened but not browned. Remove them from the skillet and place them in a large mixing bowl.
4. In the same skillet, now emptied, lightly toast/brown the pine nuts, stirring frequently for 3–4 minutes. Then remove them from the skillet and add them to the large mixing bowl.
5. In the same skillet, now emptied, sauté the bell pepper and tomatoes for approximately 5 minutes until softened and lightly browned. Remove them from the skillet and add them to the large mixing bowl.
6. Finally, in the same skillet, now emptied, sauté the onions for approximately 5 minutes until softened and lightly browned. Remove them from the skillet and add them to the large mixing bowl.
7. Combine everything in the mixing bowl. Stir and then serve.
8. You can refrigerate for up to 8 hours.