Rice gets a nutritional boost of iron thanks to the spinach in this quick dish. INGREDIENTS: 1 cup basmati rice 5 ounces fresh baby spinach leaves 1 cup cilantro leaves ½ jalapeño, seeds removed 2 tablespoons vegetable oil or ghee 1 small onion, finely chopped 1 tablespoon grated ginger 2 cloves of garlic, minced 1...Read More

This flavorful rice dish is perfect with Asian or Mexican food. INGREDIENTS: 2 tablespoons olive oil 1 1/2 cups basmati long grain white rice 1 clove garlic, minced 2 1/4 cups water 1 teaspoon salt Zest of one lime 3 tablespoons fresh lime juice 1 cup lightly packed chopped cilantro, leaves and tender stems METHOD:...Read More

INGREDIENTS: 1/4 cup white balsamic vinegar 1/3 cup cilantro stems, chopped 1/2 teaspoon coriander seed, ground 1/4 teaspoon dried thyme, powdered Salt and pepper to taste 1 teaspoon agave syrup if needed, or to taste for balance 1/4cup cup olive oil 1/4 cup yogurt METHOD: Place all the ingredients except the oil into a blender....Read More

This summer salsa can be used as an appetizer and served with corn chips. However, it’s also excellent spooned over grilled fish. INGREDIENTS: 1 large bunch cilantro (about 4 oz.), stems and leaves 3 medium green onions 3 medium cloves garlic 2 teaspoons soy sauce 1 teaspoon Sriracha hot sauce 1/4 cup rice vinegar 2...Read More

INGREDIENTS: 1 big bunch cilantro, washed, large stems removed 1/2 white onion, peeled 1/2 (or to taste) serrano chile 1 green bell pepper, stemmed and seeded Juice of 1 lime 1/4 cup rice wine vinegar 2 tablespoons brown sugar Salt to taste METHOD: Puree all ingredients in a blender until smooth. It is best to...Read More

This zippy salsa is great with corn chips or as a topping for grilled chicken. It can also be used as a vegetarian taco filling. INGREDIENTS: 2 ears corn on the cob, husks, and silk removed 2 tomatoes, chopped 2 avocados, peeled and diced into 1/2-inch cubes 1/2 bunch cilantro, stems removed and leaves chopped...Read More

This colorful, healthy salad traces its origins to Pakistan and India. We especially enjoy it as a main-course summer salad, sometimes adding diced mango or sweet summer tomatoes. INGREDIENTS: 1 teaspoon ground cumin 1/3 cup freshly squeezed lime juice 1 tablespoon sugar 1 tablespoon fresh cilantro, chopped 1/4 teaspoon cayenne 1 cup pomegranate seeds 2...Read More

If you like Ranch dressing, you’ll love this dressing. Use it for a summer salad of greens, roasted corn, black beans, red onions and grilled chicken. Or, use it as a dip with fresh veggies. INGREDIENTS: 3/4 cup mayonnaise 3/4 cup Greek yogurt 2 tablespoons freshly-squeezed lime juice 2 tablespoon olive oil 1/3 cup buttermilk...Read More

INGREDIENTS: 1 cup rice wine vinegar 1/3 cup green onions, chopped 1/3 cup cilantro 1 teaspoon cracked black peppercorns 2 jalapeno peppers, seeds removed METHOD: Pour 1/2 cup vinegar into a food processor or blender with all other ingredients and blend until they are finely chopped. Add the rest of the vinegar. Store in refrigerator...Read More

This oil is used for topping fish and chicken, or cam be used as part of a deconstructed salsa. It is also a nice way to make simple dishes such as grilled or sautéed summer squash into something elegant. Cilantro oil does not keep for more than a few days, so don’t make vast quantities,...Read More