Featuring "sexy food" from Gord Martin's two restaurants, Bin 941 and Bin 942, this cookbook includes such luscious recipes for: Wild Mushroom Savory Honey Baklava; Pistachio-Crusted Warmed Brie with Gingered Biscotti, Blackberry Coulis, and Rosemary Nectar; or, if you are feeling particularly indulgent, Erotic Chocolate Fondue and Dipping Doughnuts.

Our featured recipe this week is for a Chimichurri Sauce and comes from this book. This is a perfect accompaniment to any spring and summer dishes ranging from lamb, beef, poultry, pork and/or grilled vegetables of every sort. Simple to prepare and even easier to enjoy.

Chimichurri Sauce

4 cloves garlic, peeled

1 bunch fresh cilantro

1 bunch flat leaf (Italian) parsley

1/2 tsp chile flakes

1/2 tsp salt
1 tbsp rice wine vinegar

zest of 1 lemon

zest of 1 orange

1/2 cup olive oil

In a food processor, blend all ingredients.

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