Sprinkle with
finely chopped cilantro.
3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish 6 medium ripe vine tomatoes, tops sliced off and seeds removed Sea salt 1 medium onion, very thinly sliced 2 garlic cloves, minced 1/2 pound asparagus, trimmed and grated 1/2 pound zucchini, trimmed and grated 3 tablespoons
finely chopped cilantro 1/3 teaspoon chile flakes, or to taste 3 tablespoons toasted shelled pistachios.
6 cups cooked pasta 2 tablespoons olive oil 1 cup diced tomatoes -LCB- canned or fresh -RCB- 1/2 cup thinly sliced red pepper 1/2 cup sliced black olives 1/2 cup feta cheese 1 heaping tablespoon Patak's Mild Curry Paste Salt & Pepper to taste Garnish with
finely chopped cilantro, if desired
I served them with a cilantro mayo (1/2 cup mayo, 1 tablespoon
finely chopped cilantro, 1 tablespoon lime juice).
Add
the finely chopped cilantro, mix well.
1 1/2 tablespoons fresh lime juice 1 tablespoon low - sodium soy sauce 1 teaspoon Sriracha 1/2 teaspoon honey 1 small clove garlic, grated or finely minced For Serving: 12 - 14 Boston or Bibb lettuce leaves 1 cup shredded or grated carrots 3 - 4 baby radishes thinly sliced into matchsticks 3 scallions, thinly sliced 1/4 cups unsalted peanuts, chopped 1/4 cup
finely chopped cilantro
You could take this theme a little further by adding
finely chopped cilantro to the coating and finishing them with a squirt of fresh lime.
1 cup chopped mango 1 cup chopped pineapple 1/4 cup chopped red onion 2 tablespoons fresh lime juice 1/2 cup
finely chopped cilantro 1/2 cup chopped red pepper 1/3 cup good quality extra virgin olive oil
Combine in a small bowl with
finely chopped cilantro.
1 pound peeled, deveined shrimp (450 g) 1/4 cup gochujang (also called kochujang) * (60 ml) 2 teaspoons honey (optional)(10 ml) 1 teaspoon unseasoned rice vinegar (5 ml) 1 tablespoon cold butter, sliced into small cubes (15 ml) 1/4 cup
finely chopped cilantro (60 ml) 1/2 cup kimchi (40 g) 1 cup PRIMAL KITCHEN ™ Mayo (220 g)
Squeeze with lime and sprinkle with
finely chopped cilantro leaves.
For the yogurt sauce 1 cup Greek yogurt 1 tbsp lemon juice 1 tbsp minced garlic 1/4 cup
finely chopped cilantro Salt, to taste
For the Chipotle Love Sauce: 1 cup of canola oil 12 garlic cloves 3 tablespoon chopped canned chipotle chiles in adobo sauce 1/4 cup
finely chopped cilantro zest of one lime 2 teaspoon kosher salt
3 tablespoons olive oil 4 cloves garlic, minced 4 tablespoons
finely chopped cilantro stems and leaves 2 tablespoons lime juice 1 heaping teaspoon red chili flakes 1/2 teaspoon salt or more to taste
Pin It Serves 3 Ingredients: 1 1/2 s lb skin - on, deboned chicken thighs (click to learn how) Lime wedges, for garnishing Chopped cilantro, for garnishing Marinade: 3 tablespoons olive oil 4 cloves garlic, minced 4 tablespoons
finely chopped cilantro stems and... Continue Reading →
To make the burrito bowls Cooked brown rice Spicy black beans, from above Chipotle salsa Corn (I throw in a bit of finely chopped jalapeño) Sliced avocado Shredded cabbage Cashew + hemp chipotle sauce, from above
Finely chopped cilantro Hemp seeds
1/4 cup tahini 1 - 2 cloves of garlic, peeled 2 tablespoons olive oil salt 2 tablespoon
finely chopped cilantro or parsley
3 tablespoons ground flax seeds 1/2 cup warm water, mixed in bowl 3⁄4 cup bread crumbs (try gluten - free) 1 cup oat flour 1 cup corn, drained well 1 cup mashed cooked black beans 1/3 cup chopped walnuts 1/4 cup
finely chopped cilantro 2 tablespoons dehydrated onion granules 1 tablespoon garlic granules 1
1 pound tart or sour plums (such as Santa Rosa) 2 large garlic cloves, quartered 1/2 teaspoon salt 1/4 to 1/2 teaspoon ground cayenne pepper 1 to 2 tablespoons fresh lemon juice 3 tablespoons
finely chopped cilantro 1 tablespoon finely chopped fresh basil or mint
3 tablespoons ground flax seeds 1/2 cup warm water, mixed in bowl 3⁄4 cup bread crumbs (try gluten - free) 1 cup oat flour 1 cup corn, drained well 1 cup mashed cooked black beans 1/3 cup chopped walnuts 1/4 cup
finely chopped cilantro 2 tablespoons dehydrated onion granules 1 tablespoon garlic granules 1 tablespoon tamari 2 teaspoons chili powder 1 1⁄2 teaspoons ground cumin 1 teaspoon dried oregano 1⁄4 teaspoon chipotle powder 3⁄4 teaspoon sea salt 1⁄4 teaspoon ground black pepper
Add 2 tablespoons
finely chopped cilantro and shake or stir to combine.
ground coriander) * 1 teaspoon fresh lemon juice * 2 tablespoons
finely chopped cilantro
Add the cilantro and blend until the sauce is smooth and speckled with
finely chopped cilantro.
2 tablespoons virgin coconut oil 1 medium white onion, finely chopped 2 garlic cloves, minced 1 2-1/2 - inch piece ginger, peeled and minced 1 tablespoon medium curry powder 1/4 teaspoon crushed red pepper flakes 1/4 cup red lentils 1 - 14.5 ounce can crushed tomatoes 1/2 cup
finely chopped cilantro plus leases with stems for serving 2-1/2 cups water 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 - 13.5 ounce can unsweetened coconut milk, shaken well Lime wedges for serving
16 ounces lump crabmeat 1/2 cup Japanese Panko 1 egg, lightly beaten 1/2 cup mayonnaise, or more as needed 2 tablespoons Parmesan cheese 1/3 cup
finely chopped cilantro 2 tablespoons minced chives 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
3 cups chopped pineapple 3 cups chopped, seeded and peeled cucumber 1 1/2 cup pineapple juice 3 tablespoons extra-virgin olive oil 1 tablespoon lime juice 1 jalapeño, halved and seeded 1/2 teaspoon salt 1/2 cup thinly sliced green onions, (white parts only) 2 tablespoons finely chopped macadamia nuts 2 tablespoons
finely chopped cilantro
* 1 cup yellow split peas * 1/2 medium red onion, finely chopped * 2 garlic cloves, minced * 1 Jalapeno chile pepper, finely chopped (seeded first, if you prefer less heat) * 1/2 teaspoon ground cumin * 1/2 teaspoon ground turmeric * 1 teaspoon salt * 1/4 cup
finely chopped cilantro leaves, plus extra for garnish (optional) * 1/4 cup water * oil for frying * lemon wedges (optional)
Add
some finely chopped cilantro and parsley, if you wish.
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
Add 1/2 cup crumbled queso fresco cheese, 1/4 cup
finely chopped cilantro, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to the spaghetti squash and toss again.
1 slice white bread, crust removed and cut into 1/4» pieces 2 tbsp milk 1/4 cup finely chopped shallots (1 shallot) 2 cloves garlic, minced 3 tbsp finely chopped fresh mint 3 tbsp
finely chopped cilantro 1 tsp dried oregano 3/4 tsp salt 1/2 tsp freshly ground black pepper 1 1/2 lbs ground lamb
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1 small bunch of scallions, thinly sliced (~ 8 scallions) 1/2 cup
finely chopped cilantro 1 14 - ounce can of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
You should end up with about three tablespoons of
finely chopped cilantro.
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
Finely chop the cilantro leaves.
Finely chop the cilantro and mix with yogurt.
Finely chop the cilantro.
Finely chop cilantro, dill, and parsley.
Finely chop cilantro leaves and tender stems.
Finely chop the cilantro; peel the jicama and grate or cut it in thin matchsticks; cut the avocado into small chunks.
Not exact matches
1 tablespoon oil (butter / lard / coconut oil) 1 medium onion,
finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup
chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons
chopped cilantro 1 teaspoon lemon zest
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon,
finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh
cilantro leaves, roughly
chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
1 1/2 c strawberries,
chopped 2 tbsp
cilantro,
chopped 1 1/2 tbsp fresh lime juice 1 tbsp jalapeno,
chopped 2 tsp shallot,
finely chopped 1/2 tsp agave nectar
1 small head cauliflower 1/2 cup
cilantro,
finely chopped (plus extra for serving) 1/2 lime, juiced Salt, to taste
1 cup uncooked rice or quinoa 1/2 bunch
cilantro,
finely chopped, parsley if you prefer 4 cups shredded kale (massaged in olive oil and sea salt), Cabbage or romaine lettuce
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh
cilantro,
chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and
finely ground black pepper
Run your knife back and forth through the pile of leaves until the
cilantro is
finely chopped.
FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion,
finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh
cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and
finely chopped (omitted because I forgot to buy them!)
Stir briefly, add 1/4 cup
finely chopped Culantro (also never found) or substitute
Cilantro.
Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes
chopped 1/2 red onion,
chopped 1/2 fresh jalapeno pepper
finely chopped 3 cloves garlic,
finely chopped Juice from 2 fresh limes Whole bunch of
chopped fresh
cilantro A dash of your favorite hot sauce (I use Chalula)