Cooking Time: 30 minutes

Serves: 4

What you Need:

• Half loaf of sourdough, cut into even cubes
• Olive oil
• 1 pouch of Haven’s Kitchen Herby Chimichurri
• 5 stalks of celery, chopped
• Salt
• 2 cups of broth

How to Make It:

1. Preheat your oven to 400F. Toss the bread with a drizzle of olive oil and about ¼ pouch of Chimichurri. Spread on a sheet pan lined with parchment and toast until crispy, about 10 minutes
2. Meanwhile in an ovenproof skillet, sauté the celery with a pinch of salt until tender
3. Add the toasted bread to the celery and combine. Add the broth, another squeeze of Chimichurri and return the skillet to the oven
4. Roast, stirring occasionally, for another 10-15 minutes till the stock is fully absorbed and the bread turns crispy