May 3, 2008
Fresh Herbs: Cilantro
An herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other.
Season: available year-round
How to select: Easily confused with flat-leaf parsley in appearance, so be sure to sniff carefully. Look for a bunch with unwilted leaves in medium green. Found fresh year round in most markets.
How to store: Store in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days. Change water every 2 days. Or store in a plastic bag for a week.
How to prepare: Wash and pat dry before using, as the leaves attract sand.
Matches well with: avocado, chicken, fish, ice cream, lamb, lentils, mayonnaise, peppers, pork, rice, salads, salsas, shellfish, tomatoes, yogurt
Fresh Tomato-Pineapple Salsa
4 cups diced tomatoes
1 cup finely diced pineapple
1 cup sliced green onions
1 whole jalapeno chile, seeded and chopped finely
1/4 cup chopped fresh cilantro
2 cloves garlic, chopped finely
1/4 cup fresh lemon juice
Combine all ingredients and mix gently. Serve salsa with grilled fish or chicken. Also makes a great dip for fresh tortilla chips or pita chips.
Garbanzo Corn Salad
12 ounces fresh or frozen corn
2 Tablespoons olive oil
2 Jalapeno or other hot peppers, grilled, peeled and chopped
1 medium sweet onion, chopped
8 tomatillos, chopped
1/2 cup cider vinegar
1/2 Teaspoon black pepper
1 red or green bell pepper, chopped
1 16 ounce can Garbanzo Beans
1 cup chopped cilantro
Sauté corn in the olive oil for 5 minutes. Add hot pepper, onions, tomatillos and vinegar to corn and simmer for 10 minutes. Remove from heat and add the black pepper, red bell pepper and garbanzo beans. Chill at least 4 hours. Add minced cilantro just before serving.
Posted by Lisa at May 3, 2008 9:24 AM
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