Cooking with Cilantro

Cilantro Negroni

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

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.

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

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.