Pick the cilantro leaves and tender stems; discard the tough stems.
Pick cilantro leaves off stems, discard stems, and roughly chop the leaves.
Rinse, dry, and
pick the cilantro leaves and discard the stems.
Pick the cilantro leaves from the stalks, finely chop the stalks, and pu the leaves to one side.
To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice •
Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave whole
Not exact matches
The
cilantro salad was made with a particularly vibrant bunch of
cilantro trimmed of any raggy ends, and
picked over for any wilted
leaves.
Rinse and
pick the
leaves from the
cilantro.
This version is less time - consuming than the original, because
cilantro can be chopped up, stems and all, whereas parsley
leaves need to be
picked off the stems.
Rinse and
pick basil and
cilantro leaves from their tough stems.
ingredients SAUCE: 1/4 cup
cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head green lettuce (
leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)
ingredients ROASTED PORK SHOULDER IN BANANA
LEAVES: 1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/2 tablespoon Aleppo pepper 1 tablespoon Kosher salt 1 teaspoon freshly ground black pepper 1/4 cup brown sugar 1 4 - pound pork shoulder (bone - in, skinless) 2 banana leaves 1/4 cup olive oil 1/4 cup water Butcher's twine TO SERVE: sweet Hawaiian rolls 1 lime (cut into wedges) 1/2 bunch cilantro (picked into plooms) hot sauce (to taste) pickled jalapeno slices pickled red
LEAVES: 1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/2 tablespoon Aleppo pepper 1 tablespoon Kosher salt 1 teaspoon freshly ground black pepper 1/4 cup brown sugar 1 4 - pound pork shoulder (bone - in, skinless) 2 banana
leaves 1/4 cup olive oil 1/4 cup water Butcher's twine TO SERVE: sweet Hawaiian rolls 1 lime (cut into wedges) 1/2 bunch cilantro (picked into plooms) hot sauce (to taste) pickled jalapeno slices pickled red
leaves 1/4 cup olive oil 1/4 cup water Butcher's twine TO SERVE: sweet Hawaiian rolls 1 lime (cut into wedges) 1/2 bunch
cilantro (
picked into plooms) hot sauce (to taste) pickled jalapeno slices pickled red onion
Pick the
cilantro and mint
leaves from the stems and roughly chop.
Pick a small handful of
cilantro leaves with tender stems and set aside.