Posts Tagged ‘Cilantro’

From:  http://www.seriouseats.com/recipes/2014/02/carrot-rye-berry-salad-celery-cilantro-marcona-almond.html?ref=vegetarian

***(see links to other grain-berry salads below)

Prep Time: 15 minutes
Cook Time:
Total Time: 1 hour
Yield: 4 servings

1 ½ cups dried rye or wheat berries
2 bay leaves
Kosher salt
1 pound small carrots
1 cup Marcona almonds, roughly chopped
2 tsp. Dijon or whole grain mustard
1 garlic clove, minced
2 tsp. lemon juice
2 tsp. balsamic vinegar (or sherry vinegar)
3 Tbsp. olive oil
2 stalks of celery, thinly sliced
½ small red onion, thinly sliced
¼ cup fresh cilantro, chopped
Fresh ground black pepper

In a medium saucepan, cover rye berries with about 2” of water. Add one of the bay leaves and season with salt. Cook like rice: bring to a boil, lower to a simmer, and cook about thirty minutes until the berries are tender. Put the berries in a strainer, drain, and rinse with cool water. Discard the bay leaf, and let the berries drain in the sink or over a bowl for about fifteen minutes.

While the berries are cooking, put the carrots and the other bay leaf in a large saucepan with enough water to cover by an inch. Season with salt, bring to a boil over high heat, then reduce the heat and simmer the carrots for about ten minutes or until they’re tender. Drain the carrots and cool with cold running water. Peel by rubbing the skin off under the running water. Cut them into a half or one inch chunks on the bias, and set aside.

Toast the almonds in a skillet over medium heat, but toss frequently. After about five minutes they will be nutty brown and dark in spots. Set aside to cool.

Combine the mustard, garlic, lemon juice, vinegar, and olive oil in a large bowl and whisk to combine. Add the drained rye berries, carrots, almonds, celery, onion, and cilantro. Season with salt and pepper. Toss gently to coat the salad in the dressing. Serve immediately, or store in the fridge for up to three days.





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From: Rose Valley Farm Foodbook

Prep Time:
Cook Time:
Total Time:
Servings: 4 cups

1 1/4 pound whole Tomatillos, husked
2 large ears fresh Corn
1 1/2 cups chopped Red Onions
1/4 cup plus 2 teaspoons dry White Wine
1 1/2 teaspoons freshly minced Garlic
1 cup finely diced Red Bell Pepper
1 cup Vegetable Stock
1/8 teaspoon freshly grounded Black Pepper
1 tablespoon chopped Cilantro
Cilantro Sprigs, Scallions & Tortilla Chips

Rinse tomatillos and blanch in boiling water until they turn olive green. Drain, then puree in blender or food processor. Shave kernels off the ears of corn. Rub the back of a knife up and down against each ear to remove any remaining corn and juice. There should be 2 cups. Braise onions in white wine and garlic until translucent. Add corn and red pepper; cook until tender. Add vegetable stock, pureed tomatillos, cayenne, and black pepper. Simmer 15 minutes to allow flavors to blend. Stir in cilantro and salt to taste. Garnish with cilantro, chopped onions or tortilla chips.

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From: Recipes from a Kitchen Garden

Prep Time:
Cook Time:
Total Time:
Servings: 1 1/4 cups

8 Tomatillos
1 Serrano Chili
1 small clove garlic
1 or 2 Green Onions
1 tablespoon Lime Juice
1 tablespoon chopped Cilantro, Salt & Pepper to taste

Roast tomatillos and chili on grill or under broiler, turning them frequently until the skins char and split. (This gives a toasted, nutty flavor.) Peel them and combine with green onions and lime juice in a food processor or blender. Chop very coarsely. Add cilantro and salt and pepper to taste.

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From: http://allrecipes.com/recipe/avocado-tomato-and-mango-salsa/detail.aspx

Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 6


1 mango – peeled, seeded and diced
1 avocado – peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil


In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.


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from:  The Organic Cook’s Bible, by Jeff Cox

½ cup finely diced radishes
½ cup seeded and diced ripe plum tomato (or one large tomato)
¼ cup finely chopped scallions
1 tsp minced garlic
2 tbsp fresh lime juice
1 tsp minced jalapeno or Serrano pepper
2 tbsp roughly chopped cilantro
1 tbsp olive oil
Salt and Pepper

Gently stir all ingredients together in a bowl. Serve as a topping for chicken, pork, or fish tacos; as an addition to meat, rice, and beans in burritos; or eat with chips. Makes about 1 ½ cups.

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