ARUGULA CHIMICHURRI
In food processor, pulse 1 small shallot and 1 clove garlic until finely chopped. Add 5 Tbsp olive oil, 3 Tbsp red wine vinegar, ¼ tsp red pepper flakes and ½ tsp each kosher salt and pepper and pulse to combine. Add 3 cups baby arugula and 1 cup flat-leaf parsley leaves and pulse, scraping bowl if needed, until finely chopped. Spoon over meat, chicken, fish, vegetables or potatoes. Makes 1 scant cup.
SUN-DRIED TOMATO VINAIGRETTE SALAD
On baking sheet, toss 4 oz sourdough bread (torn into ½-in. pieces) with 2 Tbsp olive oil and a pinch each of kosher salt and pepper. Bake at 350°F until crisp, 16 min. In blender, puree ¼ cup each basil, olive oil and drained sun-dried tomatoes packed in oil; 3 Tbsp sherry…
