This summer recipe from Tony Scherber of TonzKitchen features bright herbs and cheese made into a delicious dip. Add whatever combination of sides and mains you want to this one – it can easily be made vegetarian by leaving out the steak or substituting with seasoned tofu strips!
Aji Verde
By Tony Scherber
Ingredients
Aji Verde
1 heaping cup of cilantro (from Kisheri Farm)
2 stalks of green onion (from Mom’s Garden)
3 cloves of garlic
1 serrano pepper
8oz of sour cream
8oz of kewpie mayo
½ C shredded Perseid cheese (from Cosmic Wheel Creamery)
2 limes juiced (enough for 3 TB)
½ tsp of salt and pepper
Optional Mains/Sides
NY Strip Steaks (from Sunshine Harvest Farm)
Radishes (from Burning River)
Carrots (from Women’s Environmental Institute)
Potatoes (from Prairie Hallow Farm)
3 TB of garlic shallot oil (from TonzKitchen)
Salt and Pepper (for potatoes and meat)
Instructions
- Prep and make the Aji Verde Sauce
a. In a food processor/blender, add cilantro, green onions, garlic and serrano pepper. Blend until smooth with some texture, place into a mixing bowl.
b. In the bowl with blended mixture, add your sour cream, mayo, salt, pepper, lime juice, and shredded cheese. Mix together until smooth and taste/adjust seasoning.
c. Pour into a small bowl and set aside. - For Optional Main/Sides
a. Preheat oven to 425°F.
b. Wash, prep and cut radishes and carrots.
c. Half your potatoes and place cut side down on a baking sheet. Toss your garlic shallot oil and season with salt and pepper. Roast in the oven for 30-35 minutes, or until potatoes are pierce-able with a fork. Season your steak and cook until desired internal temp/doneness (135°F is what I did for rare steak).
Plate all together with your bowl of aji verde sauce. Serve and enjoy!
