Cooking with Cilantro

 

Cilantro Negroni

INGREDIENTS

  • 3 cilantro sprigs
  • 1/2 teaspoon superfine sugar
  • 1 orange wedge
  • 2 ounces campari
  • ice
  • 4 ounces club soda

RECIPE PREPARATION

Muddle cilantro sprigs with sugar and orange wedge in a glass. Add Campari and ice. Add club soda. Stir.

A bartender expertly pouring a drink into a glass, with the subtle infusion of cilantro.
A glass of red wine with ice sitting on a wooden table.

Cilantro & Ginger Hummus

INGREDIENTS

  • 1 can (15 ounces) chickpeas (you can use dry and cook your own too)
  • 1/2 cup tahini
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger
  • 1/4 cup cilantro
  • juice from 1/2 a lemon
  • 1/4 cup water (or reserve the chickpea cooking water if you use dry beans)
  • 1/4 cup olive oil
  • 1 teaspoon sea salt

RECIPE PREPARATION

  • First you need to peel off the chickpea skins.

  • In a food processor blend the chickpeas until they are a coarse grain. Now add the tahini, garlic, ginger, lemon juice, cilantro and salt. Blend for a full minute or two. Now with the processor still running drizzle in the oil and then the water. For an even smoother, thinner consistency add more water.

Chickpeas in a bowl next to a strainer, perfect for cooking with cilantro.
A bowl of guacamole and pita chips on a wooden table, perfect for cooking with cilantro.

Green Goddess Chicken Sandwiches

INGREDIENTS

  • 2 chicken breasts, cut crosswise in half and pounded to 1/2-inch thickness
  • Nonstick cooking spray or neutral oil
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper
  • 1 small clove garlic (or 1/2 of a larger clove)
  • 1/2 cup fresh herbs (I used 2 tablespoons each basil, chives, cilantro, and parsley)
  • 1 avocado, peeled and pitted
  • 7 ounces Greek yogurt
  • 1 tablespoon honey
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons white balsamic vinegar
  • 1/4 teaspoon ground white pepper
  • 4 hamburger buns or sandwich rolls
  • 1 cup fresh baby spinach leaves

RECIPE PREPARATION

  1. Prepare grill for direct grilling over medium heat. Spray the chicken with nonstick spray (or brush with a neutral oil) and sprinkle with 1/2 teaspoon salt and ground black pepper.
  2. Place chicken on the hot grill rack and cook 8 to 10 minutes, or until chicken loses its pink color throughout and reaches an internal temperature of 165° F. Remove the chicken from grill and let it stand 5 minutes.
  3. Meanwhile, prepare the green goddess sauce: In a food processor, pulse garlic until finely chopped. Add herbs and pulse again until finely chopped.
  4. Add avocado, yogurt, honey, lemon juice, vinegar, ground white pepper, and remaining 1/2 teaspoon salt. Process until mixture is well combined (there will be visible flecks of herbs).
  5. Build sandwiches using buns, spinach, chicken and Green Goddess Sauce.
A table with various vegetables and herbs, perfect for cooking with cilantro.
A chicken sandwich with a zesty green sauce made with cilantro on top.