This brightly flavored, chunky mix of marinated feta and olives takes center stage on an elegant cheese board. Thinly sliced garlic, orange zest, oregano, cumin seeds, and a sprinkling of red pepper flakes gives the marinade complexity and brightness.
Many Argentine cooks keep a jar of homemade chimichurri sauce in the fridge (it keeps for several weeks) to either marinate or season cooked meats throughout the week
These potatoes will be the brightest taste on the plate.
A roasted, stuffed eggplant with a crown of shredded cheese is a thing of beauty and makes an appealing and satisfying entrée.
Shoulder chops are actually our favorite type of lamb chop. They aren't the most tender, and they certainly have a little gnarl and fat in them, but they have truly great lamb flavor, and we like all the little pieces of different muscles in them.
Sprinkle with lemon juice and serve with hot sauce on the side.