By Megan Winfrey

First of all, anything with chimichurri, YUM. You'll want to make a big batch, because you'll be putting it on everything imaginable.

My big batch recipe includes:

• 1 bunch parsley, stems removed
• 1 bunch cilantro, stems removed
• 1 tbs. fresh oregano leaves
• 4 cloves garlic
• 2 tbs. red pepper flakes
• 2 tbs. lemon juice
• Salt and pepper to taste
• 1/2 cup olive oil

Put all ingredients into a food processor and blend until smooth. Add more olive oil if necessary to achieve desired consistency.

Keep in a jar in the fridge for up to 2 weeks. Bring to room temperature before using, to allow the oil to melt.

For the FGTs, (Fried Green Tomatoes) I used Brenton's recipe, which was featured on the JBG blog a few weeks ago. What a perfect and simple recipe!

I built the sandwiches in this order: toasted whole wheat bread, a little mayo, fresh arugula, FGTs, chimichurri, and crispy bacon.