To serve family style, serve the meat mixture in a bowl
with cilantro sprigs for garnish with the lettuce leaves on a separate platter.
1 small onion 1/2 firm - ripe California avocado 4 large eggs 2/3 cup grated extra-sharp Cheddar (about 2 ounces) 2 teaspoons unsalted butter Chopped fresh
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
Douse the enchiladas with about 1/4 cup of the warm sauce, sprinkle with a quarter of the crumbled cheese and garnish with reserved onion and
additional cilantro sprigs.
1 c chopped kale 2 lg kiwifruits, peeled and chopped 1/2 c fresh orange or tangerine juice 1/2
c cilantro sprigs 1 rib celery, chopped 1/4 c ice cubes
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
Remove from oven and serve topped with sour cream, pico de gallo, and
cilantro sprigs along with optional lime wedges and roasted pepitas.
Taste and adjust seasonings, garnish with the remaining 1 teaspoon of chia seeds and
small cilantro sprigs, and serve.
Add the carrots, 2 3/4 cups of broth, the lime juice, the 15
large cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat.
Shrimp: 24 large shrimp, shelled and deveined 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne 8 corn tostada shells 8 butter lettuce leaves, torn into bite - size pieces Fresh
cilantro sprigs Mexican hot sauce Lime wedges
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
I sprinkled the scramble with sliced green onions and served it with TJ; s warmed flatbread cut in wedges and
additional cilantro sprigs.
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
Add a scoop of ceviche and garnish with
a cilantro sprig.
In a bowl, combine all ingredients except the tuna, lettuce, and
cilantro sprigs.
Kick things up a notch by topping your burger with
cilantro sprigs.
SERVE each burger between pita rounds with sliced onion,
cilantro sprigs, and 1 teaspoon of the remaining sauce.
Place two shrimp cakes on top, garnish with
a cilantro sprig and serve.
Garnish with carrot and celery sticks or
cilantro sprigs, if desired.
Serve on a platter, garnished with
the cilantro sprigs and the toasted sesame seeds.
In a blender, combine the avocado, crushed ice, agave nectar, tequila, triple sec and
cilantro sprigs; blend until smooth.
Garnish bowls with green onions,
cilantro sprigs or sriracha.
Sprinkle with cheese and top each taco with
a cilantro sprig.
Toasted Coconut Cilantro Rice 1 cup basmati rice 1/4 cup sweetened flaked coconut 1 tsp finely chopped peeled fresh ginger 1 tsp finely chopped fresh jalapeño including seeds 3 tsp vegetable oil, divided 1 1/3 cups water 1/2 tsp salt 2/3 cups packed fresh
cilantro sprigs 2 scallions, chopped (1 cup)
Garnish with
cilantro sprigs, diced cucumber, avocado, roasted peppers or tomato and finish with a swirl of avocado oil and an extra splash of lime juice.
Top each serving with 1 tablespoon sour cream, 1 tablespoon pico de gallo, and
cilantro sprigs, if desired, or follow freezing instructions.
Spread 1 tablespoon cream cheese on each ricecake, top with about 8 baby spinach leaves, half the bean mixture, a dollop of mayo, and
a cilantro sprig.
Optional garnishes:
cilantro sprigs, lightly salted cashew halves, snipped chives or green onions; or small flour or corn tortillad and shredded cabbage if serving as tacos
Garnish with
a cilantro sprig.
Remove
the cilantro sprigs and puree soup in batches in a blender, using the hot fill line as a guide.
Garnish with lime wedges, avocado slices, sour cream, and
cilantro sprigs, if using.
Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with
cilantro sprigs.
Garnish with fresh
cilantro sprigs and thin slivers of lime flesh and enjoy immediately.
Phrases with «cilantro sprigs»