LOCATIONS

2965 Oakland Dr., Kalamazoo, MI 49008

Mon.-Sat.: 8 a.m.-9 p.m., Sun: 10 a.m.-6 p.m.

Fax: 269-343-0115

(269) 343-3619
STORE HOLIDAY HOURS:

Christmas: Dec 24: 9am-5pm, Dec 25: CLOSED

New Year's: Dec 31: 8am-9pm, Jan 1: CLOSED

Cafe '36 Holiday Hours

Christmas: CLOSED Dec 24 & Dec 25

New Year's: CLOSED Dec 31 & Jan 1

Chimichurri

a cup of tangy South American marinade
This content originally appeared on 
tasteforlife.com
Prep Time:
5 minutes
Yield:
Makes [q:2/3] cup

Ingredients

  • 1⁄4 cup extra-virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1 small shallot, thinly sliced
  • 2 garlic cloves, minced
  • 1 Fresno chili, finely chopped
  • 1⁄2 cup coarsely chopped fresh flat-leaf parsley
  • 1 Tbsp finely chopped fresh oregano
  • 1⁄2 tsp fine sea salt

Directions

  1. Whisk oil, vinegar, shallot, garlic, chili, parsley, oregano, and salt together thoroughly in a small bowl.
  2. Serve over seafood, vegetables, potatoes, rice, or grilled meats.

Nutrition Info

Per 2 tablespoons: 115 Calories, 1 g Protein, 4 g Carbohydrates, 1 g Fiber, 11 g Total fat (2 g sat), 106 mg Sodium, ★★★★★ Vitamin K, ★★ Vitamin C, ★ Vitamin E