Cilantro Pesto

Mix the following in a blender: 2 cups loose cilantro with stems, ¼ cup parmesan
cheese, 1/3 cup olive oil, salt and pepper to taste, 1/3 cup walnuts. Spread over
chicken or fish, or tossed with pasta makes this a delectable treat for a warm
spring evening. Makes 1 ½ cups.
                        Potatoes with Cilantro

8 to 10 small red potatoes, unpeeled and quartered
2 tablespoons butter
3 garlic cloves, minced
1/2 teaspoon chili powder
salt and pepper to taste
1/4 cup chopped fresh cilantro
Place potatoes in medium saucepan; add just enough water to cover. Bring to a boil.
Lower heat and cook for about 10 minutes or just until tender. Drain.
In the same saucepan, melt butter over medium heat. Add garlic; cook and stir 2 to
3 minutes or until tender. Add potatoes, chili powder and cilantro. Season with salt
and pepper. Toss to coat.
                              Cilantro Tomato Pasta Salad

1 cucumber
1 cup ripe, red tomatoes, diced
½ cup red onion, finely chopped
2 Tbsp fresh lime juice
1 tbsp cilantro, chopped
1 tsp granulated sugar
¼ tsp salt
¼ tsp pepper
1 cup dry small shell pasta, cooked and drained
Peel the cucumber and cut in half lengthwise. Use a spoon to gently scrape away the
seeds. Cut in half again lengthwise and dice the cucumber. Place cucumber, tomato,
red onion, lime juice, cilantro, sugar, salt and pepper in a bowl with pasta. Toss gently.
Transfer to a serving bowl; chill at least 15 minutes before serving.
                   Grilled Corn with Cilantro and Parmesan

It is very easy to expand this recipe to serve a crowd.
6 ears corn
1/3 cup chopped fresh cilantro
2 cloves minced garlic
1/2 tsp. ground cumin
1/2 tsp. salt
2 tsp. fresh lime juice
1/2 tsp. minced jalapeno pepper
1/2 cup grated fresh parmesan
3 tbsp. butter, softened
In a small bowl combine cilantro, garlic, cumin, salt, lime juice, jalapeno, parmesan and
butter. Mix well. Spread on corn, coating each ear generously.
Place each ear in tinfoil and wrap tightly. Grill for 8-12 minutes or until tender.
                     Steak Fajitas & Cilantro

1 lb. sirloin, cut into strips
2 Tbsp. lime juice
2 Tbsp. canola oil, divided
1 Tbsp. chopped cilantro leaves
1 clove garlic, minced
1 medium onion, sliced
1 green pepper, sliced
1 large tomato, chopped
4 flour tortillas, warmed according to package directions
In a plastic bag, combine sirloin, lime juice, 1 Tbsp. oil, cilantro and garlic. Seal and
shake well. Marinate in refrigerator for at least 2 hours. In a large skillet heat
remaining oil. Over medium-high heat, add meat, with marinade, and sauté 2 to 3
minutes, or until lightly browned. Add onion, pepper and tomato and sauté 3 to 4
minutes, or until tender/crisp and meat is cooked through. Divide among tortillas.
           Baked Sweet Potatoes with Scallions and Cilantro

4 small slender sweet potatoes (2 lb total)
3 tablespoons unsalted butter, softened
2 scallions, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
Prick potatoes several times with a fork and put directly on oven rack in middle position. Put
a sheet of foil on lower rack (to catch any drips) and heat oven to 450°F. Bake potatoes until
soft when squeezed, 30 to 35 minutes.
Mash together butter, scallions, cilantro, salt, and pepper. Slit potatoes lengthwise and put
some butter mixture in center of each.
Cilantro Recipes
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