August 31, 2021
Bringing people together around a table is a passion I share with Camille Styles. I was really fortunate to connect with Camille, having been a follower of her blog for years. In a world full of “lifestyle” blogs, it’s clear that hers is a style genuinely worth imitating. Her site is amazingly sticky and a treasure trove of truly all-encompassing content for entertaining, decorating, wellness, cooking, and more. I was thrilled to host a dinner party (complete with crudités and white port Summer Sonics) at my home as part of her How I Gather series. Joining the party was her friend, local photographer Sara Prince who understood perfectly the look and light of our unique hometown.
This chimichurri sauce makes a wonderful accompaniment to any grilled protein or such simply prepared veggies as eggplant, zucchini, and potatoes.
Read the full story and find the rest of the recipes here.
Photographs by Sara Prince.
1/2 cup extra-virgin olive oil
1/2 cup finely chopped cilantro with stems
1/4 cup finely chopped Italian parsley
1/4 cup sherry vinegar
2 green onions (white parts only), finely chopped
2 tablespoons finely chopped fresh oregano
1 teaspoon flaky sea salt
1/2 teaspoon dried red chile flakes
Mix all ingredients in a medium bowl. (Can be made 1 day ahead. Cover and refrigerate. Stir before serving.)