Not exact matches
1 can of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1 small, ripe avocado 2 peeled garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big
bunch of washed and dried
cilantro,
stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)
1 garlic clove juice of one lime 1 small jalapeno, seeded and
stemmed 1 small
bunch basil 1 small
bunch cilantro, some saved for garnish 1 cup good quality mayonnaise 1/2 tsp.
For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped
cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1
bunch kale (can sub other greens if you prefer), big
stems discarded and thinly sliced 1/4 cup toasted sunflower seeds
1 small
bunch cilantro (about 1 1/2 ounces; 45g), thick
stems reserved separately from leaves and tender small
stems
If you are in a hurry, rinse
cilantro bunch and chop entire
bunch starting at the leafy end furthest from the
stems until you have desired amount.
1 tablespoon olive oil 1/4 cup white onion, finely diced 1 large jalapeno, seeds and
stem removed; finely diced 12 oz white American cheese, shredded 4 oz Monterrey Jack cheese, shredded (don't use pre-shredded) 1/2 to 1 cup cream, half - and - half, or whole milk 1 — 2 roma tomatoes, seeds removed and diced 1 small
bunch cilantro, roughly chopped
Directions for chicken marinade: Put the washed
bunch of
cilantro, including
stems and roots, into food processor with garlic and peppercorns / Process until finely chopped / Add oyster sauce, soy sauce and oil / Process until combined / Place chicken in shallow glass baking dish / Brush all over with marinade / Cover with plastic wrap / Marinate at least 1 hour or overnight in refrigerator.
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large
bunch of
cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and
stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
Pickled Rainbow Chard 1 large
bunch rainbow chard — leaves and
stems separated 4 garlic cloves — sliced pinch red pepper flakes roughly chopped dill and
cilantro — to taste (optional)
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2
bunch kale,
stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped
cilantro Juice of half a lemon, plus lemon wedges for garnish
Cucumber Citrus Salsa 1/2 orange 1/1 grapefruit 1 lime 4 pickling or Persian cucumbers or 1 English cucumber, cut into julienne 1/2 small red onion, thinly sliced 2 serrano or jalapeno chiles,
stemmed and sliced into thin rounds 1/2
bunch cilantro, chopped (about 1/3 cup) 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 12 teaspoon freshly ground black pepper
While still in a
bunch, roughly remove
cilantro leaves with knife (some tender
stems are OK).
2 cups chicken broth, low sodium 1/4 pound tomatillos, rough chop 1
bunch green onions, chopped 1 1/2 cups fresh
cilantro leaves and tender
stems (packed) 6 garlic cloves, sliced
It did take me about 25 minutes to make the dish but I bought chopped tomato and onions, I defrosted rotesserie chicken which I had already shredded and used scissors to cut my
cilantro stems from the bottom of a full
bunch of
cilantro which my husband had prewashed earlier.
1 cup dried chickpeas, soaked for 24 hours 1
bunch fresh parsley,
stems removed 1
bunch fresh
cilantro,
stems removed 4 spring onions, green parts only 5 cloves of garlic 1 teaspoon sea salt 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon ground ginger 1/4 teaspoon paprika olive oil (for cooking)
Cilantro cream sauce ingredients 1 cup raw cashews 1/2 bunch of cilantro, including stems and leav
Cilantro cream sauce ingredients 1 cup raw cashews 1/2
bunch of
cilantro, including stems and leav
cilantro, including
stems and leaves Water
1 tbsp extra-virgin olive oil 2 cups cooked chickpeas (or 1 can) 3 tbsp Thai green curry paste 1 yellow onion, chopped 3 garlic cloves, minced 1
bunch kale,
stems removed and leaves torn 3/4 cup unsweetened coconut milk 3 tsp tamari or soy sauce juice from half a lime 1 tbsp honey
cilantro, chopped (optional)
ingredients FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (
stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1
bunch scallions (root end removed, thinly sliced, to garnish) 1
bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to taste)
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small
bunch of
cilantro (leaves and
stems), chopped 1/2 cup peanuts, toasted 1
bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small
bunch fresh
cilantro leaves (about 1 packed cup),
stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
1 tbsp coconut oil 1 cooking onion, small dice 1 tbsp curry powder 1 bay leaf 2 cloves of garlic, minced 2 tsp minced fresh ginger (optional) small jalapeno or cayenne pepper, seeded + minced 1 cup 1/2 inch diced waxy potatoes 3 cups small cauliflower florets 28 oz can crushed tomatoes 1 - 2 cups vegetable stock, depending 1 cup cooked chickpeas 1
bunch lacinato / Tuscan kale,
stems removed and chopped salt + pepper chopped leafy herbs to finish (parsley,
cilantro etc)
1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili powder 1 1/2 teaspoons ancho or chipotle chili powder 1 1/2 teaspoons ground cumin pinch of cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each) pinto beans, drained 1/2
bunch kale,
stems removed and leaves chopped salt and pepper, to taste Optional toppings: sour cream, sharp cheddar cheese, green onions, avocado,
cilantro, crushed tortilla chips or cornbread
• Buy two or three
bunches of herbs (
cilantro, mint, parsley, basil) over the weekend and
stem, wash, dry, and bag them while you're watching TV.
Parmesan 6 large eggs 1
bunch cilantro leaves with tender
stems 2 large carrots 2 large leeks 10 Tbsp.
Fold in 1/2
bunch chopped
cilantro leaves and tender
stems and season with salt and lots more black pepper.
Salad 2 heads broccoli,
stems peeled 3 cups shredded carrots 1/2 cup toasted pumpkin seeds 1
bunch finely chopped fresh
cilantro 1/2 jalapeno seeded and finely chopped 1/2 -3 / 4 cup feta cheese — omit / replace for vegan
Ingredients 2
bunches cilantro (leaves and
stems), chopped.
squash etc ingredients: 1 large spaghetti squash, cut in half lengthwise + seeds scooped out 4 kale stalks,
stems removed 1 shallot, peeled 1/2 cup chopped toasted nuts of your preference (I used cashews) 3 tbsp sesame seeds (toasted, raw, whatevs) chopped leafy herb if you feel it (
cilantro, mint, thai basil etc) 1
bunch of broccoli, cut into florets salt + pepper
1 pound dried chickpeas 4 garlic cloves, roughly chopped 1 large onion, cut into 8 pieces 2 tablespoons berbere (or substitute 1 1/2 tablespoons cumin and 2 teaspoons cayenne) 1/2 teaspoon ground coriander 1/4 teaspoon ground cardamom (optional) 1
bunch flat - leaf parsley, large
stems removed 1
bunch cilantro, large
stems removed 1 1/2 teaspoons salt (fine salt is best here) 1 teaspoon black pepper 3/4 teaspoon baking soda 1 tablespoon fresh lemon juice 2 tablespoons olive oil
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 1 large carrot, sliced 1 poblano pepper, seeded and sliced 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 1/2
bunch lacinato kale, tough
stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh
cilantro
Place 1 quart cooking oil, 1 leek cut into large chunks, 5 large slices of ginger, 1
bunch of
cilantro with
stems and leaves roughly chopped, and 2 teaspoons Sichuan peppercorns in a wok and heat over medium - low.
Ingredients: 2 cups prepared roasted red bell peppers (16 oz jar, discard the liquid) 3 garlic cloves (
stems trimmed off) 1
bunch cilantro 2 TBSP honey 2 TBSP avocado oil 1 tsp apple cider vinegar 1/2 tsp kosher salt 1 tsp ancho chili powder 1 tsp garlic powder 1 tsp cayenne pepper, ground (or use a fresh hot chili pepper)
1 Large Carrot, cut into long strips 1 Large Seedless Cucumber, cut into long strips 1 or 2 Avocados, sliced Spinach Leaves, chopped 1/2 Red Cabbage, finely chopped 1 Small
Bunch Cilantro leaves, stripped from
stems 10 Rice Paper Wrappers (located in Asian section of grocery store) or here Warm Water Optional: Chopped cooked Chicken, Beef, Pork, Shrimp, or Tofu and / or sliced mushrooms
Make the magic flavor sauce: setting aside a small
bunch of
cilantro for garnish, combine remaining
cilantro (including
stems), sour cream, and salsa verde with a blender or food processor (I use my beloved immersion blender) and process until smooth.
Cut the toughest parts of the
stems off the
bunch of
cilantro.
● 6 cloves garlic, minced ● 1/2
bunch fresh
cilantro, with
stems ● 7.5 oz can chipotle peppers in adobo sauce ● 1/4 tsp.
2 - 3 tablespoons stable cooking fat (coconut, ghee, chicken schmaltz) 2 red bell peppers, diced 1 small onion, diced 1 clove garlic, minced 1 large potato, diced 1 celery spear, chopped 1 carrot, diced 1 inch fresh ginger, peeled / minced 2 cups chicken stock, plus water if desired 1/2
bunch fresh
cilantro,
stems removed and chopped fine 1/2 teaspoon each of fennel seed and cumin 1/4 teaspoon each of turmeric and cayenne juice of 1/2 fresh lime salt / pepper to taste plain yogurt for topping
For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped
cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1
bunch kale (can sub other greens if you prefer), big
stems discarded and thinly sliced 1/4 cup toasted sunflower seeds
If you are in a hurry, rinse
cilantro bunch and chop entire
bunch starting at the leafy end furthest from the
stems until you have desired amount.
Dried oregano, fresh parsley or lots of fresh
cilantro (one whole
bunch, chopped with
stems included)