Embracing Cilantro
The lazy days of summer are ideal for the use of cilantro. Use mixed in salads, side dishes, (my favorite) guacamole, and as a garnish.
Cilantro, also known as coriander, is commonly used in recipes from Latin America, the Caribbean and Far East. The whole plant is edible, with the leaves and the seeds being utilized. The fresh leaves and the dried seeds are completely different in flavor and should not be substituted in recipes.
Cilantro aids the digestive system. Also considered an appetite stimulant. The essential oils of the cilantro leaves contain antibacterial properties and are an abundant source of Vitamin C.
Cilantro has avid supporters. There are the cooks whose avoidance may be explained in this interesting New York Times article. http://www.nytimes.com/2010/04/14/dining/14curious.html
With the variety of available recipes, cilantro's flavor is being embraced rather than scorned. Send in your favorites.
Cilantro Sauce |
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Substitute lime juice for the vinegar Use for everything from salads to meats Adds brilliant color to your plate |
½ c EVOO From Isabel’s Cantina Bold Latin Flavors from the New California Kitchen by Isabel Cruz. Isabel is the owner of five restaurants along the west coast. www.isabelscantina.com |
Cilantro Dressing |
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Cilantro helps with various digestive problems Widely used in Asian and North African cooking |
1 T finely chopped cilantro From Vitality Foods for Health and Fitness by Pierre Jean Cousin and Kirsten Hartvig |
Cilantro Tabouli |
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Serve cold |
2 ¼ c water Bring water to a boil. Turn off heat and stir in bulgar wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed. From www.allrecipes.com |
rice with peas and cilantro |
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Serves 4 |
1 c fresh cilantro leaves, stems reserved 1. Tie the reserved stems with kitchen string. Heat oil in a medium pan over medium heat. Martha Stewart Living. May 2010 www.marthastewart.com |