Chimichurri Salad Dressing with Basil and Cilantro

Popular among many Latin and South American countries, Chimichurri is that wonderful, fresh sauce that brightens anything it comes in contact with. Traditionally made with olive oil, lots of fresh parsley, lemon, garlic and shallots, it's most often used as a sauce on grilled meats and fish. Making this salad dressing is SO simple and SO much healthier than store bought alternatives that may contain poor quality oil, preservatives, hidden sugars and food coloring. You don't have to get fancy, a simple splash of olive oil and balsamic will do! But, if you want to experiment, give this salad dressing a try!! You can also use this on top of grilled shrimp and seafood, red meats, and roasted mixed vegetables.

Chicken Sausage + Portobella Ragu over Creamy Polenta

One of my favorite ultimate comfort-dishes! Polenta serves as a gluten-free alternative grain topped with savory combination of chicken sausage, earthy baby bellas, and a bright tomato zing. Perfect for a weeknight dinner and sure to impress your guests at dinner parties. You can choose vegetarian sausage to make this vegetarian-friendly. I usually add a tablespoon of brain-healthy butter in the final polenta stir, because organic butter is a Vibrant Method approved brain food when used in moderation.