Grilled steak topped with chimichurri sauce.

Chimichurri Steak

A delightful combination of three unique bowls.

Bowl Trio

Spoonbill

Spoonbill Watering Hole

In a bowl, mix together the chopped parsley, chopped cilantro, minced garlic, red wine vinegar, and olive oil.

Combine Ingredients

Add the red pepper flakes, salt, and black pepper to the mixture. Stir well to combine all ingredients. Set aside for flavors to meld.

Season the Sauce

Rub the ribeye steaks with olive oil, salt, and black pepper evenly on both sides.

Season the Steak

Preheat your grill to high heat, about 450°F (232°C).

Preheat the Grill

Place the seasoned steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved.

Grill the Steak

Remove the steaks from the grill and let them rest for 5 minutes before slicing.

Rest the Steak

Slice the rested steak and top each serving with a generous amount of chimichurri sauce. Enjoy!

Plate and Serve

Ribeye steak

Olive oil

Salt

Black pepper

Fresh parsley, chopped

Fresh cilantro, chopped

Garlic, minced

Red wine vinegar

Red pepper flakes

In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook Quinoa

In a large bowl, fluff the cooked quinoa with a fork. Add cherry tomatoes, cucumber, red onion, and feta cheese. Drizzle with olive oil and lemon juice, then season with salt and black pepper to taste.

Prepare Salad

In a medium pan, heat olive oil over medium heat. Add minced garlic and grated ginger, sauté for about 2 minutes until fragrant.

Sauté Aromatics

Add the drained chickpeas and curry powder to the pan. Stir well to coat the chickpeas. Pour in the coconut milk, and bring to a simmer. Cook for about 10 minutes, then add fresh spinach and cook until wilted. Season with salt to taste.

Cook Curry

Serve the chickpea curry warm, garnished with chopped cilantro.

Garnish

In a glass or bowl, layer Greek yogurt, followed by granola, and then mixed berries. Repeat the layers until all ingredients are used.

Layer Ingredients

Drizzle honey on top of the parfait and garnish with mint leaves if desired.

Sweeten and Garnish

Quinoa

Water

Cherry tomatoes, halved

Cucumber, diced

Red onion, diced

Feta cheese, crumbled

Lemon juice

Canned chickpeas, drained and rinsed

Coconut milk

Curry powder

Ginger, grated

Spinach, fresh

Cilantro, chopped (for garnish)

Greek yogurt

Granola

Mixed berries (strawberries, blueberries, raspberries)

Honey

Mint leaves (for garnish)

Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon until well combined.

Mix Dry Ingredients

In another bowl, beat together the milk, eggs, and vanilla extract until smooth.

Mix Wet Ingredients

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.

Combine Mixtures

Fold in the fresh blueberries and lemon zest into the batter until evenly distributed.

Add Flavorings

Grease a 9x13 inch baking dish and pour the batter into it, spreading it evenly.

Prepare the Baking Dish

Place the baking dish in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove from the oven and allow to cool for about 10 minutes in the pan before transferring to a wire rack.

Cool

Before serving, dust the top of the spoonbill with powdered sugar for a sweet finish.

Dust with Powdered Sugar

Garnish with fresh mint leaves for added flavor and presentation.

Slice into squares and serve warm or at room temperature.

Slice and Serve

All-purpose flour

Granulated sugar

Baking powder

Milk

Eggs

Vanilla extract

Fresh blueberries

Lemon zest

Cinnamon

Powdered sugar

Fresh mint leaves

Peel and devein the shrimp. Clean and pick through the crab meat to remove any shells. Slice the Andouille sausage into thin rounds.

Prep the Ingredients

In a large pot over medium heat, add a splash of oil. Once hot, add the diced red bell pepper, celery, and onion. Sauté for about 5 minutes or until the vegetables are tender.

Sauté the Vegetables

Add the minced garlic and Andouille sausage to the pot. Cook for an additional 3-4 minutes until the sausage is browned and fragrant.

Add Garlic and Sausage

Stir in the shrimp and crab meat. Cook for about 3 minutes until the shrimp begin to turn pink.

Incorporate the Seafood

Pour in the chicken stock and tomato sauce. Add the Cajun seasoning, black pepper, salt, and bay leaves. Stir well to combine.

Add Liquids and Seasonings

Bring the mixture to a boil, then reduce heat to low and let simmer for 20-25 minutes. Stir occasionally to prevent sticking.

Simmer

Remove bay leaves and adjust seasoning if necessary. Stir in the chopped green onions and fresh parsley just before serving.

Final Touches

Ladle the Spoonbill Watering Hole into bowls. Garnish with lemon wedges and additional parsley if desired.