The crunchy onions, succulent tomatoes, creamy avocado, tuna, and generous
bunch of cilantro make this salad a great lunch or snack.
Not exact matches
I don't have a strict recipe for it - I just use my immersion blender to blend an entire
bunch of cilantro with a few cloves
of garlic and enough water, lime juice, and olive oil until it
makes a creamy consistency.
The
cilantro salad was
made with a particularly vibrant
bunch of cilantro trimmed
of any raggy ends, and picked over for any wilted leaves.
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
I only
made two minor changes: 1) add more peppers to the soup (I added serranos for extra heat) add 2) a
bunch of fresh
cilantro to the food processor when blending 1/3
of the soup — it gave it the perfect aromatic and flavorful punch.
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
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages
of La Tortilla Factory Hand
Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1
bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2
bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
I
make bunches of cilantro pesto every summer because I have no restraint when it comes to growing
cilantro.
I love quick soups and that yogurt
cilantro sauce would be a great way to
make use
of that
bunch of cilantro sitting in my fridge
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.
To my surprise, I find a huge
bunch of cilantro that I'd completely forgotten to use for a Spanish Chicken dish I
made for supper on Sunday.
Whatever you add to it, please please please
make sure you also add a huge
bunch of fresh
cilantro... I don't know what it is about this herb, but man oh man does it go AMAZINGLY well with these flavors!
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.