Tagged "Cilantro"


Ruby Red Salad

Posted by Rachel Dougherty on

This salad will perk up any meal no matter the season. It's bright red color is cheerful and uplifting.

Ingredients:

1 small head of red cabbage, chopped
2 oranges, peeled and chopped into bite size pieces
1/2 red onion, diced
1 mango, peeled and cubed
1/4 Cup cilantro, chopped
3/4 Cup Persian lime olive oil
1/4 Cup Sicilian Lemon white Balsamic
Salt and pepper to taste

Method:

Combine oil and balsamic in small bowl, whisk to combine and season to taste. Toss rest of ingredients in a large bowl and add as much dressing as desired. Toss gently to coat with dressing and serve immediately.

Variations:

Try this salad with nectarines, peaches, sliced radish, or pineapple! Add some jalapeño for a added kick!

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Cilantro, Roasted Onion, and Raspberry Vinaigrette

Posted by Rachel Dougherty on

 

A hint of fresh, ripe raspberries mixed with Cilantro and sweet cippolini onion flavor makes this combination special every time. 


Ingredients:

4 Tablespoons Cilantro & Roasted Onion Olive Oil
3 Tablespoons Dark Raspberry Balsamic
1 clove garlic, minced
1 Tablespoon honey
1 Tablespoon dijon mustard
Salt & Pepper to taste

Method:

Combine all ingredients in a glass jar and shake to combine

Makes about 1/2 Cup

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Perfect 4 Ingredient Meat Marinade

Posted by Rachel Dougherty on

This is a perfect go-to marinade and can be used on meat, chicken, and fish. It has just enough seasoning for tasty flavor, without being overpowering.

Ingredients:

1/2-1 Cup Extra Virgin Olive Oil
Juice of 3-4 Limes
4-5 cloves of Garlic, chopped
Handful fresh Cilantro, chopped

Method:

Place all ingredients in zip lock bag along with your choice of meat. Refrigerate overnight if possible. When ready to cook, remove meat and discard marinade. Pat meat dry, right before grilling add a generous sprinkle of salt and pepper. Cook as desired.

Enough for 2 pounds of meat

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Mango Shrimp Bites

Posted by Rachel Dougherty on

 

Keep a bag of frozen cooked shrimp in your freezer to have on hand for this tasty, healthy, and simple appetizer!

Ingredients:

1/2 Pound cooked, peeled and deveined shrimp, chopped
1/2 Mango, diced (about 1 Cup)
1/4 Cup red onion, finely chopped
2 Tablespoons fresh cilantro, chopped
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon lime juice
2 teaspoons fresh ginger, grated
1/4 teaspoon salt
Pepper to taste
24 endive leaves or about 3 small heads

Method:

Gently remove endive leaves from head and wash with cold water, allow to dry. Combine the rest of the ingredients in a bowl and stir to combine. Spoon mixture into endive leaves right before serving.

Makes 24 pieces

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