Tag Archives: Cilantro

Citrus, Black Bean and Avocado Salad

Beans, Salads, Side dishes, Vegan, Veggies March 13, 2015 1 Comment
Sweet, juicy and delicious citrus tossed with creamy black beans and avocado

Sweet, juicy and delicious citrus tossed with creamy black beans and avocado

It’s been a very long, cold and snowy winter here in New York and many other parts of the country and I’m happy to feel Spring poking it’s head out of all the winter white with some 40 degree weather this week!  I also love to get a little taste of sunshine this time of year with a bite of in season citrus fruits.  Oranges, clementines, grapefruits are all in season now and add a nice refreshing twist to this winter salad.   

Citrus Black Bean and Avocado Salad

There’s citrus in the salad along with black beans and creamy avocados and citrus in the dressing with a little extra freshness from chopped cilantro.

sweet and juicy citrus dressing

sweet and juicy citrus dressing

citrus dressing with black beans

citrus dressing with black beans

This bright, colorful, fruity salad is simple and delicious.  I like to eat this atop some crunchy Romaine leaves alongside cheesy quesadillas, or top with your protein of choice for a nice light main dish salad.

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Tofu Beets and Greens Summer Rolls with Peanut Miso Lime Dipping Sauce

Entrees, Main Dish, Recipes, Side dishes, Tofu, Vegan, Veggies November 3, 2014 1 Comment

Tofu Summer Rolls with Beets and Greens

Even though summer is becoming a distant memory I love making (and eating!) summer rolls any time of year and this is just another delicious variation.  Really, you could fill them with just about any veggies and even your choice of proteins, so be creative and use what you like. 
Summer Rolls with Peanut Miso Lime Dipping Sauce

Summer Rolls with Peanut Miso Lime Dipping Sauce

This time around I couldn’t decide between using cabbage or arugula, so I just made a few with each and was quite happy with both tasty results.  The cabbage adds a nice little crunch and arugula adds a little bit of a peppery bite.  I love the way the cilantro adds another layer of flavor, but if it’s not to your liking you could happily sub in basil or mint with delicious results.  The beets add a very subtle sweetness and a beautiful contrast of color.  But again, if you’re not a fan of beets you could use carrot slices or mango as I do in this version.
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Cilantro Pesto

Pesto, Recipes, Vegan March 4, 2014 Leave a comment

IMG_3663

Cilantro Pesto

Author: Sweet Green Kitchen’s Jen Jones

 

I figured out a few years ago that I could get a lot more green veges (equal lots more vitamins and minerals) into my daughter (and the rest of the family for that matter), if I blended them into a pesto to top pasta or spread on a sandwich, stir into a soup, etc., and that’s when I started experimenting beyond the typical basil pesto.  Pesto adds so much flavor to any number of dishes and can be made from so many different vegetables and herbs to accompany all styles of cuisines. 
 
Cilantro, oftentimes regarded as just a garnish, contains numerous antioxidants and is also known to be a good digestive aid as well as helping to detoxify the body, so it benefits not just your taste buds, but also your health to get a bit more of this lovely herb into your diet.  But, most people are not going to sit down to a big plate of fresh herbs, but when blended into a pesto you have whole other story. Cilantro pesto adds a punch of extra flavor to all kinds of Mexican inspired recipes.  I always make this pesto when I’m serving Tostados (corn tortillas topped with beans, usually refried, plus chopped peppers and scallions and some grated Jack cheese, all warmed in the oven) or Huevos Rancheros (basically a tostado topped with an egg).  It’s also delicious served aside Rice & Beans or with Shrimp Tacos and numerous other dishes.  

Ingredients:

1 large bunch Cilantro – about 2 cups

Small handful of Parsley – about ½ cup – optional

1-2 Garlic Cloves (see note below)

3 Tablespoons Green Pumpkin Seeds/Pepitas

Zest of 1 Lemon

1-2 Tablespoons Lemon Juice

3 Tablespoons Olive Oil

Salt and Black Pepper to taste

 IMG_3659 Cilantro

Directions:

Roughly chop the garlic and pulse in a food processor.  Roughly chop the Cilantro and Parsley, if using and add to the food processor, pulse.  Next add in the Pumpkin seeds, pulse again.  Lastly add in the Lemon Zest and Juice, Olive Oil and Salt & Pepper.  Pulse again until fully pureed.  The consistency should be that of a thick paste. 

Taste and add additional lemon juice, salt and pepper if needed.  IF you like your pesto a bit thinner, add a little more olive oil.

A Note about Garlic – If the flavor of raw garlic is too intense for you, instead of adding it raw, place 2 peeled whole garlic cloves with 3 Tablespoons Olive Oil in a small pot over low heat.  Gently cook the Garlic and Oil over low heat for 5-10 minutes, watching carefully to insure that the garlic does not brown at all.  You are creating a garlic infused oil, which will give you all the flavor of garlic without any of the harshness of raw garlic, a nice mellow garlic taste.  Allow the garlic and oil to cool and then add both to the food processor along with the Cilantro and other ingredients. 

Makes about 1 cup.

Serve with Tostadas, Quesadillas, Huevos Rancheros, Pinto or Black Beans & Rice.  Also good in shrimp or fish tacos, a Hummus wrap, sandwich spread or stirred into a vinaigrette for salad.  Enjoy!   

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