Cilantro – INFINITE HERBS

Squash Blossom Quesadillas

Posted on April 21, 2017 by adminih

You Will Need: 12 squash blossoms 6 corn tortillas (preferably 6-inch) 1 1/2 cups coarsely shredded pepper Jack cheese 1 tablespoon cilantro leaves, chopped Freshly ground black pepper, to taste Instructions: 1. Carefully look over the squash blossoms and brush off any dirt or small bugs you might find. Carefully remove the stems and stamens.

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Grilled Potato Salad with Black Garlic Vinaigrette

Posted on April 12, 2017 by Manuela Peñalosa

Servings: 4 You Will Need: 24 oz = 1 ½ lbs baby potatoes 4 cloves black garlic 4 T oil ¼ tsp salt pepper 1 T rice wine vinegar 1 T chives with chive blossoms 2-3 T fresh dill, cilantro, Italian parsley or tarragon. Dill Cream: 1 Cup sour cream 2 T fresh dill 2

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Tofu Stir Fry

Posted on October 21, 2016 by adminih

You Will Need: Sesame Oil, 3 Tbs Tofu, 1 package, firm, cut into 1-inc cubes Cilantro, 1/4 cup, chopped Mushrooms, 1/2 cup, quartered Carrot, 1 medium, diced Onion, 1/2, diced Baby Bok Choy, 2 heads, quartered Red Bell Pepper, 1 each, seeded, diced Snow Peas, 2 cups Scallions, 3 Tbsp, diced Chili Powder, 1 tsp.

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Thai Ground Pork Lettuce Wraps

Posted on October 21, 2016 by adminih

You Will Need: Cilantro, one bunch, chopped Ground Pork, 10 oz Cabbage, 1 lb or about 1 head, cut into quarters Onion, ½ small, diced Lemon Juice, 3 Tbsp Bread Crumb, 2 Tbsp Soy Sauce, 2 Tbsp Red Pepper Flakes, ½ tsp Recipe Serves: 4 Instructions: 1. Cook ground pork in a sauté pan over

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Thai Basil Chicken & Peaut Noodles

Posted on October 21, 2016 by adminih

You Will Need: Thai Basil, ¼ cup, chiffonade Chicken Breast, ½ pound, cut into bite-size pieces Canola Oil, ½ Tbsp Lime Juice, 1 tsp Cilantro, ¼ cup, chopped Hoisin Sauce, ¼ cup Soy Sauce, 2 Tbsp Creamy Peanut Butter, 3 Tbsp Rice Noodles, 1 each 8-ounce package, cooked Bean Sprouts, 1 cup Recipe Serves: 4

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Squash Blossom Quesadillas

Posted on October 21, 2016 by adminih

You Will Need: Olive Oil, 2 Tbs. Onion, 1 medium-sized, diced Garlic, 2 cloves, minced Poblano Pepper, roasted, seeded and diced Squash Blossoms, 10 each Chicken Stock, ½ cup Epazote, ½ cup Cilantro, ¼ cup 4-10 inch flour tortillas Mexican Cheese Blend, 8 oz. Salt/Pepper, to taste Recipe Serves: 4 Instructions: 1. In a large

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Spicy Corn w/ Black Beans

Posted on October 21, 2016 by adminih

You Will Need: Corn Kernels, 3 cups Black Beans, 1can (15 oz.), rinsed Red bell pepper, 1 each, diced Red onion, 1/2, minced Cilantro, 1/4 cup, chopped Lemon Juice, 2 Tbs. Lime Juice, 2 Tbs. Red pepper flakes, 2 tsp. Chili powder, 1 tsp. Cayenne, 1/4 tsp. Salt/Pepper, to taste Recipe Serves: 8, as a

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Recaito

Posted on October 20, 2016 by adminih

You Will Need: Garlic cloves, 6, peeled Onion, 1 medium, cut into chunks Cubanelle Pepper, 1, cored, seeded Olive Oil, 2 Tbs. Cilantro, 1 cup, stems and leaves Culantro, 1/4 cup, stems and leaves Recipe Serves: 1.5 Cups Instructions: 1. Place all ingredients in a food processor and mix until smooth and looks like poridge.

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Piri Piri Beef Skewers

Posted on October 20, 2016 by adminih

You Will Need: Red Chili Paste, 1 Tbs Jalapeno, 1, seeded, chopped Poblano Pepper, 1, seeded, chopped Lemon Juice, 1/2 cup Paprika, 1 tsp. Cilantro, 3 Tbs. Garlic, 4 cloves, peeled Olive Oil, 1 cup Sirloin Beef, 2 lbs Sugar Can Swizzles, 1 package Salt/Pepper, to taste Recipe Serves: 4 Instructions: 1. Combine the first

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Mussels with Lemongrass and Coconut Milk

Posted on October 20, 2016 by adminih

You Will Need: Lemongrass, 2 stalks, cut into 4 pieces Cilantro, ¼ cup, chopped Mussels, 2 lbs, washed Coconut Milk, 1 can Garlic, 3 Tbsp, sliced Salt, 1 tsp Black Pepper, ½ tsp Lime Juice, ¼ cup Olive Oil, 2 Tbsp Recipe Serves: 4 Instructions: 1. In a large pot sauté the garlic in olive

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