Archive for the ‘Cilantro/Coriander’ Category

Zucchini Patties

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.


  • 3 medium zucchini, coarsely grated
  • 1 medium onion, coarsely grated
  • 1 tablespoons kosher salt, plus more
  • 1 leek, white and pale-green parts only, finely chopped
  • 1 large egg, beaten to blend
  • 1/3 cup panko (Japanese breadcrumbs)
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoons finely chopped fresh thyme
  • Freshly ground black pepper
  • Vegetable oil (for frying; about 1 1/2 cups)
  • Roasted Red Pepper Labneh


  1. Mix zucchini, onion, and 1 tablespoons salt in a medium bowl. Let sit 10 minutes, then wring out as much liquid as possible from zucchini and onion in a kitchen towel. Mix with leek, egg, panko, cilantro, and thyme in a clean medium bowl; season with pepper.
  2. Pour oil into a large skillet, preferably cast iron, to a depth of 1/2″ and heat over medium heat until oil bubbles when a pinch of zucchini mixture is added.
  3. Working in batches, drop spoonfuls of zucchini mixture into skillet and gently flatten with a spatula into 2″ patties. Cook until golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with Roasted Red Pepper Labneh.
  4. Do ahead: Patties can be made 30 minutes ahead. Keep warm in a 300 ° oven until ready to serve.


courtesy of:



Sofrito (Puerto Rican)

Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.

makes 5 cups


  • 2 green bell peppers, seeded and chopped
  • 1 red bell peppers, seeded and chopped
  • 10 ajies dulces peppers, tops removed
  • 3 medium tomatoes, chopped
  • 4 onions, cut into large chunks
  • 3 medium heads garlic, peeled
  • 25 cilantro leaves with stems
  • 25 leaves recao, or culantro
  • 1 tablespoon salt
  • 1 tablespoon black pepper

Step by step instructions:

  1. In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a ziplock freezer bag, and use as needed, or freeze in portions.



  • Recao is a popular Caribbean herb with many aliases. Among them, Culantro, long coriander, ngo-gai, and Mexican coriander. It may possibly be found in Latin grocery stores, or substitute with cilantro.
  • Aji Dulce is a common ingredient in Puerto Rican recipes. It is a small, sweet red pepper. If you can’t find it, use red bell pepper.
  • You can cook your sofrito in bulk and I freeze it in ice cube trays

Cilantro Pesto with Pumpkin Seeds


Enhance the flavor of chicken or fish with this great tasting pesto that can be prepared in a matter of minutes. Add it to fish tacoswith a few avocado slices for a taste treat. Enjoy!

Prep and Cook Time: 10 minutes

  • 2 cups chopped fresh cilantro
  • 1 cup chopped fresh parsley
  • 3 scallion, chopped
  • 4 cloves garlic, coarsely chopped
  • 1 tsp ground cumin
  • 2 or 3 canned jalapenos, depending on desired heat
  • 1/2 cup coarsely chopped pumpkin seeds
  • 2 TBS water
  • 1 TBS fresh lemon juice
  • 2 TBS extra virgin olive oil
  • salt and white pepper to taste

Step by step instructions:

  1. Chop garlic and let sit for 5 minutes to enhance its health-promoting properties while you prepare the rest of the ingredients.
  2. Blend all ingredients in a food processor or blender. Add olive oil a little at a time at end. You want the pesto to be blended yet not smooth. It is best with a little texture. Serve at room temperature. Do not heat it.

Summer Salsa [from the Food Box of GrowNYC]

DID YOU KNOW:  tomatoes come in different colors besides red?  There are yellow, orange, purple and green varieties of tomatoes.  It is also a fruit that is eaten as a vegetable.  They have Vitamin A, C and potassium.  Potassium helps maintain normal blood pressure by offsetting the effects of sodium.

  • 3 cups dice ripe juicy summer tomatoes*
  • 1/2 cup of chopped white onion or scallions*
  • 1/2 cup chopped fresh cilantro*
  • 1 or 2 fresh jalapeño chiles chopped with 1/2 tsp seeds, if desired*
  • 2 tsp fresh lime juice
  • 11/2 to 2 tsp salt
  • 1/2 cucumber, small diced
  • 1 ear of corn

*Ingredients available at Greenmarket

  1. Remove kernels from the corn
  2. In a medium bowl, combine the corn, tomato, cucumbers, onion (or scallion), cilantro, jalapeños, lime juice, and salt.
  3. Taste and add more seeds if a hotter salsa is desired.  Seeds are the spiciest part of the pepper.
  4. Serve right away or cover and chill.

Caution:  After handling jalapeño peppers, wash your hands with soap.  Avoid touching your eyes or other sensitive parts of your body.

Recipe from Big Flavors by jim Fobel.


Mexican Radish Slaw [from the Food Box of GrowNYC]

DID YOU KNOW:  Cabbage is an excellent source of vitamin C and provides folate, vitamin B6 and phytonutrients?

  • 1 head of cabbage*, shreded (or thinly sliced)
  • 1 bunch of radishes*, thinly sliced
  • 2 tbsp of olive oil
  • 1 tsp salt
  • 1/2 juice of lime
  • Small bunch of cilantro*, chopped
  • 1-2 thinly sliced jalapeños*

*Ingredients available at the Greenmarket

  1. Combine shredded cabbage and thinly sliced radishes with 2 tbsp of olive oil, salt and juice of half of a lime.  Mix.
  2. Let sit for 15min.
  3. Toss with 1 small bunch of chopped cilantro and 1-2 thinly sliced jalapeños.

Baba Ghanoush

From United States Virgin Islands

Serves: Serves 6

  • 1/2 Eggplant
  • 2 tablespoons Lemon or lime juice
  • 2 tablespoons tahini
  • 1 tablespoon sesame seeds
  • 1 clove garlic minced
  • Salt and Pepper to taste
  • 2 teaspoons olive oil
  • Additional Seasoning options:  chili powder, flat-leaf parsley, cilantro leaves
Step by Step Instructions
  1. Preheat the oven to 375F (190C).  Lightly grease a baking sheet.
  2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
  3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
  4. Place eggplant, lemon juice, tahini, sesame seeds, and garlic (and any additional ingredients, parsley, etc) in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.

Source: (Entered by Shelli Brin)


Basic Vinaigrette Salad Dressings [from the Food Box of GrowNYC]

*To make all of these vinaigrettes, start by mixing together the “acid”, vinegar or citrus juice; the body: garlic dijon, salt/pepper etc, and then slowly whisk in the oil.  When preparing your salad, use less dressing to enjoy the flavor of the salad greens.

  • 1 1/2 tbs red wine vinegar
  • 1/4 tsp salt
  • 1.8 tsp round black pepper
  • 6 tbs extra virgin olive oil
  • 1 1/2 tsp red wine vinegar
  • 1 1/2 tbs balsamic vinegar
  • 1/4 tsp salt
  • 1.8 tsp ground black pepper
  • 6 tbs extra virgin olive oil
  • 1 clove garlic, chopped
  • 1 tsp dijon mustard
  • 2 tbs red wine vinegar
  • 2 tbs fresh whipped herbs: chives, basil, mint or parsley, finely chopped
  • a few grinds of fresh black pepper
  • a pinch of sea salt
  • 6 tbs extra virgin olive oil
  • 6 scallions, light and dark green parts only, coarsely chopped*
  • 1 jalapeño*, seeded and chopped
  • 3 tbsp sherry vinegar
  • 3 tbsp water
  • 1 tsp honey*
  • 1/4 cup plus 1tbsp canola oil
  • 3 tbsp chopped cilantro*
  • Kosher salt and freshly ground pepper
  1. In a blender, pureé the scallions, jalapeño, vinegar, water and honey; gradually add the oil.
  2. Add the cilantro and pulse.
  3. Season with salt and pepper.

*Ingredients available at Greenmarket.

Note: If you can’t find Sherry Vinegar at your local grocery store, you can substitute it with balsamic vinegar.