Cooking with Cilantro
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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.
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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
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First you need to peel off the chickpea skins.
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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.
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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
- 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.
- 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.
- Meanwhile, prepare the green goddess sauce: In a food processor, pulse garlic until finely chopped. Add herbs and pulse again until finely chopped.
- 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).
- Build sandwiches using buns, spinach, chicken and Green Goddess Sauce.