Serve topped
with additional cilantro.
You can garnish
with additional cilantro if you so desire.
Sprinkle
with additional cilantro before serving, if desired.
Divide the greens and the shrimp between the bowls and top
with additional cilantro, green onion, sliced avocado, Sriracha and sesame seeds, if desired.
Top
with additional cilantro and sprinkle with lime juice.
Not exact matches
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.
Serve hot
with a dollop of creme fraiche,
additional cilantro garnish, and some crusty warm bread or tortilla strips.
Top
with veggies and beans, and drizzle
with cilantro drizzle and
additional olive oil (if desired).
Sprinkle
with additional chopped
cilantro before serving.
Garnish
with additional chopped
cilantro and peanuts.
Toss to combine, then garnish
with additional sesame seeds, sliced scallions, and fresh
cilantro.
Top
with the chili flakes, lemon zest, black sesame seeds,
cilantro leaves, and
additional salt as needed.
With the
additional toppings on top — red onions, avocados and
cilantro this makes for a super filling meal!
Sprinkle
with additional chili pepper, peanuts,
cilantro and more chives if desired.
Top your slow cooker tamale pie
with sour cream,
additional cilantro, and
additional cheese.
Serve and garnish
with additional queso fresco cheese and sprigs of
cilantro.
Serve
with additional orange wedges and
cilantro, if desired.
Top
with additional fresh
cilantro.
Garnish
with additional peanuts and chopped
cilantro, if desired.
Once they are done, they are salted before being topped
with cilantro lime dressing,
additional cilantro and fresh jalapeño.
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.
You can substitute other varieties of chiles (or bell peppers for a less spicy result) in this recipe and experiment
with additional ingredients, such as a garnish of chopped scallions,
cilantro, or parsley.
Replace top of tofu and sprinkle
with additional chopped
cilantro.
Top
with additional cream sauce and
cilantro.
Serve dal over rice drizzled
with yogurt and topped
with pickled onion and
additional cilantro.
Once your sauce is spiced to your liking and heated through, add it to your pasta and top
with additional peppers,
cilantro and some caramelized onions.
Garnish
with additional onion and
cilantro.
Toss in the roasted peanuts and serve over cauliflower rice
with chopped
cilantro,
additional peanuts if desired.
A delicious light summer salad packed
with kale, red bell peppers, jicama,
cilantro, and carrots from the farm - plus
additional pops of flavor
with mango and avocado!
Serve avocado slices as an accompaniment, and garnish the plates or platter
with additional sliced tomatoes and sprigs of
cilantro.
Top
with additional chopped
cilantro and parsley, if desired.
Top
with sliced avocado,
cilantro, and
additional cashew cream if desired.
Drizzle the turkey
with additional sauce and top
with pickled vegetables and minced
cilantro.
To serve, stir in the
cilantro and garnish
with additional fresh
cilantro.
Add a hot dog, then top
with Street Corn Salsa, chopped tomato, sliced jalapeño, Avocado Crema,
cilantro, and
additional hot sauce, if desired.
To assemble the salad, toss everything in, top
with avocado,
additional cilantro, tortillas, lime juice and the cashew dressing!
Top
with any or all of the following: chopped
cilantro, sliced radish, queso fresco or cotija cheese, chopped scallion, red chile or salsa, avocado,
additional lime.
I also substituted baked corn chips for fried, and instead of sprinkling
with feta, I served the chicken and chips along
with a bowl of shredded Mexican cheese (a mix of Colby and Jack), a bowl of guacamole, a bowl of
additional chopped
cilantro, and the sour cream.
Top
with the chili flakes, lemon zest, black sesame seeds,
cilantro leaves, and
additional salt as needed.
Serve
with diced tomatoes, sour cream, and
additional cilantro, if desired.
Fold and garnish
with additional jalapeno and
cilantro, if desired.
Top
with a fresh
cilantro and serve
with additional lime wedges.
INGREDIENTS 6 ripe avocados 2 large handfuls
cilantro leaves, coarsely chopped 1 large handful parsley leaves, coarsely chopped 1/4 cup plus 1 tablespoon freshly squeezed lime juice 1 jalapeño pepper, seeded and finely minced 2 teaspoons plus one pinch sea salt 2 cups julienned jicama 1/2 teaspoon cayenne pepper 3 heads of romaine hearts
Additional parsley or
cilantro, for garnish PREPARATION In a large bowl, mash the avocados well
with a fork.