Once the burgers are done, plate them, top with a little aioli, then the salsa, then top with a little
fresh cilantro if you have it and serve!
Serve the Tex - Mex Dinner Hash with sliced green onions and chopped
fresh cilantro if you'd like.
Garnish with
fresh cilantro if desired.
Top with
fresh cilantro if desired.
Look for shiso in Asian markets, but substitute
fresh cilantro if you can't find it.
Top it all off with a helping of seitan, garnish with chopped
fresh cilantro if you have it, and you're done!
Onto one half of it, spread about one sixth of the refried beans, then avocado, and vegetables, and chopped
fresh cilantro if desired.
Swap the celery leaves for
fresh cilantro if you wish.
Garnish with
fresh cilantro if desired, and serve.
Scoop this delicious curry over some rice and garnish it with
some fresh cilantro if that's your thing!
Not exact matches
You can also garnish with any of the following
if you like: Chopped
fresh cilantro Thinly sliced scallion or green onion Basil chiffonade (or Thai basil
if you can find it)
If desired, garnish with
fresh cilantro, sliced avocado and cheese.
If using carrots without tops, substitute 1 cup chopped
fresh cilantro, parsley, or dill for the chopped carrot tops.
I made a sweet potato hash using sweet potato chopped and with the skin on (do this
if they are really
fresh), garlic, sea salt, evoo and
cilantro.
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water
if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood,
if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with
fresh herbs like
cilantro, dill or parsley, a slice of lemon.
Carnitas Lard, pastured, with no additives — or bacon grease or refined, expeller pressed coconut oil — or a combination (3 pints — or 6 cups) Pork, boneless, butt or shoulder, pastured (3 1/2 pounds) Sea salt Orange,
fresh, organic
if possible (1)
Cilantro (1 bunch)
1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of
cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce,
if you prefer) 1/4 teaspoon of salt
fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
1 Steak Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp
fresh oregano leaves, chopped 1 tbsp
fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp
fresh ground cinnamon (up the cinnamon
if using already grated or ground)
Top with
fresh cilantro and avocado (and hot sauce,
if you're into that).
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled
fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note:
if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed
fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
The tortillas will also freeze, but the pico de gallo and avocado
cilantro lime crema are both best
if prepared
fresh.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece
fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded
if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped
fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Try your favorite mild nut flour instead of breadcrumbs
if you're avoiding gluten, and serve with chopped
fresh cilantro and crunchy purple cabbage.
If prepping this recipe and plan to have leftovers, keep the dressed lentils, the chopped tomato / cucumber /
cilantro mixture, and the
fresh arugula separate until serving.
Serve with vegan sour cream and,
if desired,
fresh cilantro.
To plate, I recommend heating up a couple grain - free tortillas (or corn,
if you tolerate them), layering with a scoop of Chunky Mexican Coleslaw, adding a few pieces of blackened fish, and then topping with
fresh cilantro, jalapeno (
if you like), maybe a sprinkle of
fresh lime, and just a small pinch of sea salt.
PS -
If you are serving on a bun / roll of sorts, cut up some
fresh veggies and place on top (lettuce, tomatoes, cucumbers, red onion, shredded carrots,
cilantro)- whatever floats your boat.
Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance
if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa,
fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn,
cilantro and / or salsa.
If I had one thing I would add next time, that would be
fresh cilantro.
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of
fresh basil leaves * 1 handful of
fresh cilantro leaves * 1 handful of
fresh parsley leaves * 2 medium cloves of garlic, sliced in half, plus more to taste (
if you love garlic) * pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
1 tbsp cumin 1 - 2 tsp chili powder — I went on the heavier side of the chili powder 2 garlic cloves, minced freshly ground salt & pepper 1/2 cup chopped
fresh cilantro — flat leaf parsley can be subbed
if you don't have
fresh cilantro on hand 1 avocado, diced Directions
Garnish with
fresh cilantro (
if desired) and serve hot.
Now
if only I could somehow get
fresh cilantro in the post...
5 ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated
if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced
cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons
fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste
Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed
if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch
Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
If you want to freshen up the recipe for Day 2, just squeeze some extra lime juice into your bowl and garnish with
fresh cilantro.
After straining, stir together with 1 — 2 t toasted cumin seeds, 1/2 — 1/3 C chopped
fresh cilantro, 1/2 — 1 t curry powder, 1 clove of garlic finely minced, and a spoonful of sour cream
if you like.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more
if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of
fresh ginger, peeled and grated 1
fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped
fresh cilantro 1/4 cup chopped
fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs
fresh cilantro for garnish Quartered lime wedges for garnish
Drizzle the top with the dressing, sprinkle with the furikake, and then garnish with
fresh cilantro (
if you like) and a 1/4 of an avocado.
Top with
fresh cilantro, avocado, sour cream, shredded cheese, diced tomato, or corn chips,
if desired.
Top,
if desired, with pesto or chimichurri and serve with
fresh sprigs of basil or
cilantro, and pine nuts.
2 tbsp olive oil 1/2 large yellow onion, chopped 4 cloves garlic, minced 1 - 2 jalapeno peppers, deseeded and chopped (add the 2nd pepper
if you like it hot) 2 c brown basmati rice 1/2 pint pickled cherry tomatoes 1 pint whole tomatoes canned in their own juice 2 c vegetable broth 1 tsp cumin 1/2 tsp salt
Fresh parsley (or
cilantro), chopped
Fluff with a fork and garnish with
fresh cilantro,
if desired.
Divide the filling between the four squash halves, top with
fresh cilantro and toasted squash seeds,
if using, and drizzle over the sauce.
12 ounces tomatoes, very ripe and cored 1 medium white onions 3 medium jalapenos 2 cups long grain white rice 1/3 cup canola oil 4 minced garlic cloves 2 cups chicken broth 1 tablespoon tomato paste (may omit
if using canned tomatoes) 1 1/2 teaspoons salt 1/2 cup
fresh cilantro, minced 1 limes
Top
if off with some
fresh scallions, a few sesame seeds and
fresh cilantro and you have a beautiful and super delicious meal to feed your family.
Stir in the cubed cheese and sprinkle with chopped
fresh cilantro,
if desired, and serve.
I topped with
fresh cilantro leaves —
if you wish or have them on hand.
The new cuban version of making Cuban pork is with
cilantro and mint but the traditional Old School pork would never use
cilantro that's used by those of Mexican decent we would use sour orange instead of the O.j. and Lime but
if you can't grow your own sour orange tree or buy them
fresh at the Latin market the o.j. and lime are a great substitute.
Garnish with
fresh cilantro and jalapenos,
if desired, and enjoy!