Bowls 6 cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2 cups shredded carrots 6 tablespoons roasted, unsalted sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black sesame seeds
Cilantro sprigs for garnish Dressing 1/4 cup unsweetened peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water
To serve family style, serve the meat mixture in a bowl with
cilantro sprigs for garnish with the lettuce leaves on a separate platter.
3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see recipe here) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds
Cilantro sprigs for garnish
3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see accompanying recipe) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds
Cilantro sprigs for garnish
Not exact matches
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7
sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (
cilantro)
for garnish
spaghetti squash 1 or 2 chipotle peppers in adobo sauce, seeded and finely chopped (you will not use the sauce) 2 tbsp extra-virgin olive oil 1/2 cup crumbled queso fresco cheese, plus more
for garnish 1/4 cup finely chopped
cilantro, plus
sprigs for garnish 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper
12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4 cup chopped fresh
cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced 1 small handful of
cilantro sprigs,
for garnish 1/4 cup toasted sesame seeds,
for garnish
1/4 cup water 1/2 teaspoon salt 1 cup granulated sugar 1/4 cup thinly sliced shallot 1 large cucumber, peeled, seeded and sliced 1 Thai chile, seeded and finely chopped
Sprigs of
cilantro for garnish
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh
cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional
sprigs fresh
cilantro for garnish Quartered lime wedges
for garnish
* 2 cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1
sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part of lemongrass stalk, bruised and cut into two pieces * 1 cup packed, chopped fresh
cilantro leaves and stems, plus extra leaves
for garnish (optional) * 2-2/3 cups vegetable or chicken broth or stock * 1 teaspoon salt
For this recipe you will need: 1/2 cup of fresh La Mexicana Salsa (Hot or Medium) 1 and a 1/2 cup of Lump Crab Meat 1
sprig of fresh
cilantro 1/2 cup of lime or lemon juice 1 tostada or...
block cream cheese, softened 2 kiwis, peeled and sliced into strips 1 apple, peeled and sliced into strips 1 medium red onion, thinly sliced (generous 1/2 cup) 8 tbsp Red Thunder, plus extra
for drizzling 1 bunch
cilantro, roughly chopped (reserve a few
sprigs for garnish) Directions Spread one quarter of the cream cheese on a tortilla.
Then I put the avocado cream in a baggie with the corner cut off and pipped the cream over the fajita boats
for a little decoration, in addition to some shredded cheese and a
sprig of
cilantro (or parsley, if you're not a fan of
cilantro, like me!)
Taste the shrimp mixture
for salt, scoop it into the prepared bowl and serve, garnished with
sprigs of
cilantro.
1 avocado (small), diced 1 tomato (medium), diced (I also added a tiny yellow tomato
for color) 1/8 onion, chopped 1/4 cup cucumber, cored and sliced A few
sprigs cilantro, chopped 1 Tbsp lemon juice 2 tsp olive oil 1 tsp balsamic vinegar Salt Pepper
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough
for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor
for this task) 1/3 cup fresh
cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and
sprigs of basil or
cilantro
The Cassoulet: 2 teaspoons vegetable oil 1
sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry 1/2 mild onion, chopped 1 one - pound assortment of seafood, including shrimp, cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish of choice 1 cup coconut milk (not sweet coconut cream) 2 teaspoons lemon or lime juice Salt to taste
Cilantro leaves
for garnish
Sliced red onion, bean sprouts,
cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (
for serving)
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1
sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as
cilantro, parsley or basil, chopped
for garnish salt to taste plain yogurt,
for serving
for ceviche: 1/2 zucchini, peeled into ribbons 1 carrot, peeled into ribbons 2 radishes, thinly sliced 1 large cob of corn, kernels removed 1 small red bell pepper, stemmed and julienned 1 small shallot, thinly sliced juice from 3 limes 2 tsp dijon mustard 2 tsp raw agave nectar 1.5 tbsp extra virgin olive oil 2 - 3
sprigs basil /
cilantro, leaves finely chopped
Ingredients: 12 cups Chicken Stock 1 pound boneless beef shanks or stew meat, cut into 1 - inch pieces 2 pounds celeriac, peeled and cut into 1 - inch pieces 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 large yellow onion, roughly chopped 1 cup whole
cilantro leaves, plus 1 tablespoon finely chopped fresh
cilantro and a few
sprigs for serving 1 cup Basic Sofrito (see recipe below) 1 tablespoon kosher salt 1/4 cup heavy cream 1 tablespoon finely chopped fresh flat - leaf parsley 1 tablespoon finely chopped fresh thyme
Cilantro sprigs, mint
sprigs, toasted rice powder (optional), and steamed white rice, preferably sticky (
for serving)
2 cups Basmati rice, washed and soaked in water
for 1 hour 2 tablespoons vegetable oil 1 level teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1
sprig fresh curry leaves or 1/2 teaspoon dried curry leaves, rehydrated and patted dry 1/2 teaspoon turmeric powder 1 quart water Juice of 4 limes Salt to taste Chopped
cilantro, whole cashew nuts, and lime wedges
for garnish
BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin, sliced crosswise into 1/4 - inch - wide slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion, halved and sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red wine (such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely chopped fresh
cilantro, plus a few
sprigs for serving 1.
Whenever I go out
for Thai food, I always order a mango salad — and I always wish it contained more greens than just a
sprig or two of
cilantro.
2 medium tortillas, flour or corn 2 generous scoops of leftover black bean ragout 2 eggs, whisked 2 big fistfuls of kale, rinsed and de-stemmed 1/2 a rip avocado, chopped 1 medium tomato, chopped a few
sprigs of
cilantro a glug of plain low - fat yoghurt hot sauce, salt, and pepper
for serving
Or
cilantro as it's otherwise known, is one of the great detoxifying foods
for the liver and is choc full of vitamins A and K. Just nine
sprigs will not only boost your brain and memory power, but will provide 27 % of your recommended vitamin A, and 52 % of your vitamin K (which is also great
for bone health).
Cilantro sprigs keep well in a glass of water in the fridge
for up to two weeks.
Optional: Lime wedges, sour cream,
cilantro sprigs, sliced green onions, sliced jalapenos
for garnish.