Cilantro will last much longer if you store it properly. One of the best ways is to trim the ends off the stems and place them in a glass of water (just like fresh flowers) and keep the glass in your fridge. Alternatively, you can take off any bands or ties and spread on a clean flour sack cloth and gently roll it up and place in a plastic bag in the fridge. This will help absorb excess moisture to keep it from rotting but will allow just enough to keep it from wilting.

Great as a salad dressing, marinade or dipping sauce for steak, chicken or fish.

The perfect cocktail for a summer barbecue, especially if you’ve got Mexican food on the menu!

Put your scallions and cilantro to use in this quick side dish that would pair beautifully with pretty much anything you feel like grilling for dinner. If you’re short on time grab some of the organic brown rice freezer bags. Throw the dressing ingredients in the food processor while you microwave the rice – 3 minutes and DONE!

Use this the same way you’d use regular pesto. It’s amazing on chicken, fish or meat, and in sandwiches and soups. Make up a big batch and freeze it in an ice cube tray and then pop them out and store them in a freezer bag.

I frequently make a double batch of these and freeze half – you can cook them off right from frozen, just increase the cooking time slightly and make sure they come to temperature if you’ve got chicken or pork in them. If you’re vegetarian swap out tofu for the chicken or leave it out all together and just increase the cabbage.

This recipe calls for adding cucumber which tempers the heat a bit but you could also add lettuce with similar results.

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