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The Upper Valley Eye Bank announces upcoming meetings

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Charges dismissed against four Exeter Township officials

<p>Even though I&#8217;m classically trained by working in places like New York City, Tucson, Telluride and Miami, I&#8217;ve been exposed to many cultures and cooking styles. I lived and worked with a lot of South and Central Americans and that&#8217;s how I learned how to use fresh and dried chiles, different spices and much more. I&#8217;ve added a lot to my repertoire but nothing turned my head faster than chimichurri. It originated in Argentina but every country has its own version.</p><p>In this recipe, I&#8217;ve created my own version that I call, simply,Churri.</p><p>This condiment can be put on anything &#8212; eggs, chicken, steak, pork or whatever else you can think of.</p><p>It will keep for at least 10 days in the fridge. Hope you like it.</p><p><strong>CHURRI</strong></p><p>1 cup Italian parsley</p><p>1/8 cup oregano</p><p>1/4 cup basil</p><p>Pick all leaves off stems</p><p>In a pot of salted boiling water, plunge herbs for about 5 seconds and then take out and run under cold water until cool. Gently squeeze out all the water</p><p>Using a sharp French knife, mince the herbs and put in a stainless steel bowl</p><p>Add to the bowl:</p><p>1/8 cup scallion greens</p><p>1/8 cup onion, minced</p><p>1/2 teaspoon fresh rosemary, minced</p><p>4 teaspoons garlic, minced</p><p>1 1/2 teaspoons granulated garlic</p><p>1/4 teaspoon cumin</p><p>1/4 teaspoon black pepper</p><p>1/4 teaspoon crushed red pepper</p><p>Add to bowl:</p><p>2 ounces extra virgin olive oil</p><p>5 ounces vegetable oil</p><p>Mix all ingredients</p><p>Adjust seasonings</p><style>
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<div class="neCaption">Chef Tony Sindaco </div></div><div class="metaInfo"><photo0>https://www.timesleader.com/wp-content/uploads/2015/08/web1_chef1.jpg</photo0><caption0>Chef Tony Sindaco </caption0><photoCredit0></photoCredit0></div><div class="neFile"><img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2015/08/web1_churri.yum_.jpg">
<div class="neCaption">Chef Tony Sindaco has his own version of chimichurri, which he simply calls &#8216;churri.&#8217; </div></div><div class="metaInfo"><photo1>https://www.timesleader.com/wp-content/uploads/2015/08/web1_churri.yum_.jpg</photo1><caption1>Chef Tony Sindaco has his own version of chimichurri, which he simply calls &#8216;churri.&#8217; </caption1><photoCredit1>Submitted Photo | Tony Sindaco </photoCredit1></div></div>
<div class="metaInfo"><bylineMeta><p>Tony Sindaco</p><p>Chef&#8217;s Corner</p></bylineMeta></div><div class="metaInfo"><shirttailMeta><p>To reach Tony Sindaco, owner and chef at Sindaco&#8217;s Hearth Fired Restaurant in Luzerne, call 570-338-2680 or 570-338-2569.</p></shirttailMeta></div>

Chimichurri: A condiment to turn your head