2021 Week 2 Newsletter
From Save The Food
We all know that cilantro leaves add a wonderful citrusy herbal fragrance to many dishes, but the stems are also packed with flavor and worth saving! This recipe for a quick green sauce (for nachos, tacos, and more!) can be frozen for later use. I also love poaching chicken breasts with cilantro stems and a couple slices of ginger to add to an entrée salad.
~Rae
1⁄4 cup red wine vinegar or freshly squeezed lemon juice
Salt and freshly ground black pepper
1⁄2 cup fresh cilantro stems (from 1 bunch of cilantro)
1⁄2 cup olive oil or neutral oil, such as organic canola or grapeseed
1⁄2 tsp ground cumin
In a blender or the mixing cup of a small food processor or immersion blender, combine the vinegar and a pinch of salt and pepper. Swirl a few times to dissolve the salt. Add the stems, olive oil, and cumin — puree. Adjust the seasoning to taste.
Serve immediately or cover and refrigerate for up to 3 days.
Pic from Save The Food