Category: Cilantro

This is a robust and bright room temperature dish that is begging for seasonal adaptations.  ... Read more »

This is a great way to use up leftover or previously frozen rice and whatever veggies you have on hand. You can easily add chicken or beef, cut fairly small. If you’re going to add meat, stir-fry the veggies first, then remove from pan, add meat and stir fry until cooked.  Add veggies back in as well as rice, garlic, etc. and proceed with recipe. The addition of coconut milk is a bit unusual here but I think it’s a nice touch.  ... Read more »

When I get a bunch of beets I often roast the whole batch and then have the pleasure of having roasted beets on hand to use, however, I want.   I also have a habit of toasting a slice of good, crusty bread and tearing it into bits and adding it warm to salads--often just for me, for lunch, but it's such an easy trick to add a little heft to salads. It also changes the texture and temperature just enough to make it interesting.... Read more »

  This is a very herb-heavy variation of my favorite Asian noodle salad.I like this tossed with lots of toasted peanuts which turns it into a light meal-in-one for a hot summer night. You can also use fewer vegetables and really focus on the herbs. This looks like a long, complicated recipe but it is not. Shake up the dressing, cook noodles, wash herbs and cut a few vegetables and you are there.... Read more »

People either love or hate cilantro, also known as coriander or Chinese parsley. This like or dislike of the taste and smell is likely genetic. Cilantro is a mainstay in many cuisines, from Mexican to Iranian to Indian to Thai and Vietnamese. This versatile herb is a powerful antioxidant and has the potential to lower blood sugar.   If you do like it, you can use it liberally in salads, in sauces, in soups, added to lightly pickled vegetables, stirred into fried rice or cold noodle salads... It's quite adaptable!   The roots and stems are also edible and worth using. The stems are very tender, not at all fibrous. By all means use the stems alongside the leaves, just chop them a little finer.   How best to store and extend the shelf life of cilantro is frequently debated. If you're getting it in your CSA or at the farmers' market, chances are it will keep well for a week in a plastic bag in the refrigerator. If it's looking dreary, it can be washed and rolled in a cotton dish towel or paper towel and refrigerated in a plastic bag. If you have a bunch that's about to go bad, make the cilantro yogurt sauce and it will enliven any simple grain, vegetable or meat or fish dish.... Read more »

The first time I made these for dinner I ate  2/3 of it by myself. This is a strong, fresh flavored dish. I make it just with Brussels sprouts or a mixture of cauliflower and Brussels sprouts or just cauliflower. You can certainly use broccoli or other roasted vegetables too. To make it vegetarian substitute 2 tablespoons soy sauce or tamari for the fish sauce.... Read more »