Chimichurri Sauce

Delicious over steak and for dipping bread, courtesy of Serious Eats.

Ingredients:
1 cup packed fresh parsley, washed and dried
5 medium cloves garlic, peeled
2 tablespoons oregano leaves
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon Kosher salt
1/4 teaspoon red pepper flakes

Directions:
Place parsley, garlic, and oregano in the workbowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.

Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes. Use immediately or store in the refrigerator for up to 2 days.

Cranberry and Orange Relish

Recipe courtesy of Real Simple.

Ingredients: 
2 tablespoons unsalted butter
2 tablespoons grated fresh ginger
1/2 cup dark brown sugar
1 cup orange juice
16 ounces cranberries (fresh or frozen)
1/2 to 3/4 cup orange marmalade
1/2 teaspoon black pepper

Directions:
In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Add the sugar, orange juice, and cranberries.

Cook until the cranberries burst and the sauce thickens, about 15 minutes. Stir in the marmalade to taste (depending on desired sweetness). Turn off heat. Stir in the pepper and cilantro just before serving. Serve warm or at room temperature.