My partner has a collection, a rather large collection, of shot glasses. He's not really that big on drinking shots, but just picks them up when he travels. We also have a refrigerator covered in magnets from places near and far. Now he's moving on to masks and objects d'art for our house. With all that going on, I have to be careful what I bring home from my travels. One of my favorite things to collect while traveling are recipes. The following recipe is adapted from the Parsley Garlic Relish from the Stinking Rose Restaurant in San Francisco. I've made it for years and enjoy it on crusty bread, with any meat dish, with pasta or even by the spoonful. Bon appetite!
Parsley 2 Bunches - for variety, try 1 bunch flat and 1 bunch curled
Cilantro 1 Bunch
Garlic 4-10 cloves to taste - start on the low end and work your way up
Olive oil - 2 Tbsp-1/2 cup - start with less, taste and adjust upwards - the amount of oil will also vary based on how you want to use the dip.
White vinegar - about 2 Tbsp
Rice vinegar - about 1 Tbsp
Salt - 1 tsp+ to taste
Pepper - 1 tsp+ to taste
Brown sugar (optional) - 2 tsp
Finely chop or food process greens and garlic. Mix all ingredients well. Serve at room temperature with meat, on crackers, mixed with beans dishes or pasta.