Recipes / cilantro

Rainbow 🌈 Edamame Red Lentil Salad (Vegan if you omit feta)

 

INGREDIENTS

• 1 1/2 to 2 cups shelled and cooked edamame (I boil for about 5 minutes in the micro)
• 1 cup frozen or fresh corn (I used canned corn salsa I had on hand)
• 1 cup cooked red lentils
• 1/2 cup sliced English cucumbers
• 1 red pepper, seeded and sliced (yellow or orange peppers may be substituted)
• 1/2 bunch cilantro leaves with stems discarded, or to taste
• heaping 1/2 cup crumbled feta, or more to taste
• 1/4 cup diced red onion
• 1 small/medium Hass avocado peeled, pitted, and diced, optional
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• generous pinch cayenne pepper (doesn’t make it spicy, makes it not bland)
• 4 tablespoons lemon juice (2 lemons juiced)
• 2 tablespoons olive oil

 

INSTRUCTIONS

• To a large bowl, add all ingredients in the order listed, and toss very well to combine. Taste and adjust seasonings as necessary. Salad may be served immediately although the flavors marry, develop, and salad tastes even better the second day. Salad will keep airtight in fridge for up to 4 days.

 

Veggie Fajitas

 

Ingredients:

2 Tbsp Olive oil

1-2 kohlrabi (or any veggie)

1/4-1/2 cup purple cabbage, sliced thin

1-2 golden beets (or any veggie)

1/4 cup sweet potato diced (or any veggie)

1 onion

1 red bell pepper

1 green bell pepper

1 jalapeño, seeded and sliced thin

Cilantro, for topping

Avocado for topping, Optional

Wheat Flour Tortillas

salt & pepper to taste

chili powder, garlic powder, cumin to taste

1/2 lime juiced 

 

 

Heat olive oil in cast iron skillet. Once hot, add all the sliced veggies and cook until desired doneness. (I prefer mine a little crispy still). Add seasonings and half of lime to taste. Put it in a tortilla and add desired toppings. Enjoy!

 

Serves 4

 

1 lb shrimp

1 Tbsp olive oil

2 cups thinly sliced green cabbage

chipotle lime seasoning

1/4 tsp garlic powder

1 lime, juiced

organic corn tortillas

1/2 cup cilantro, chopped

jalapeño, fresh sliced optional

2 avocados, mashed

Cheese, optional

 

Heat indoor grill to med-high. Mix 1 Tbsp olive oil, chipotle lime seasoning, and garlic powder with shrimp. Place 10 shrimp at a time on skewer and place on indoor grill for 2-4 mins or until done. 

Mix shredded cabbage in bowl with cilantro and squeeze lime juice over top. 

Mash avocados.

Heat tortillas on grill for 1-2 mins. 

Put a Tbsp of mashed avocado on each tortilla! Top with cabbage cilantro mix, then 5 shrimp! Top with fresh jalapeños and cheese if desired! 

 

 

 

 

 

Ingredients

1 Tbsp Olive or avocado oil

1 onion, chopped

3 cloves garlic

3 golden potatoes or 1 large russet potato, diced

1 cooked chicken breast shredded

1 can organic hominy 14 Oz (or corn)

4 cans green chilies (4 Oz per can)

32-64 Oz chicken or veggie stock

1 tsp salt

1/4 tsp pepper

1/2 tsp cumin

lime quarters, optional

cilantro, optional

 

Start oil in large soup pan or stock pot. Add chopped onions and cook for 5 mins. Add chopped garlic, diced potatoes, chicken, hominy, green chilies, stock, & seasonings. Bring to boil and eat when potatoes are done. Top with lime juice & cilantro!

 

 

 

Jicama Mini Street Tacos (keto, gluten free, paleo, Vegan/dairy free if you omit cheese)

 

Serves: 4

 

INGREDIENTS:

2 LARGE jicama (the size of the jicama determines the size of your tacos)

Olive, avocado, or coconut oil 

Salt, cumin, paprika

Meat or meat substitute of your choosing (I used leftover chicken)

1 avocado, mashed

Shredded Cheese, optional

Cilantro, optional

(*You might need a mandolin to slice jicama thin enough)

 

Heat 2 Tbsp olive oil a cast iron skillet over med heat. While oil is heating, peel jicama and cut ends off, and slice to 1/8” thickness with your mandolin. Place several jicama slices at a time into the hot skillet. Sprinkle salt, cumin, and paprika over all the slices then turn after a couple minutes on each side. Place on paper towel lined plate once finished. Then top with meat, avocado, shredded cheese, and cilantro. 

Chicken Fajita Tortilla Soup

 

Ingredients:

2 Tbsp avocado oil

1.5-2 lbs chicken tenders, diced

1 large onion, thin sliced

2 cloves garlic, chopped

1 large bell pepper, thin sliced

1 large jalapeño, sliced

1 Tbsp Thyme

1/2 Tbsp whole coriander

Salt & pepper, to taste

1 mango, diced

2 (4 Oz) cans green chilies

3 quarts chicken stock

Cilantro

3 avocados, diced

1 lime

Green onions, chopped

Pepperjack or cheddar cheese, shredded

Tortilla chips

 

1. Heat 2 Tbsp oil in large stock pot. Add chopped chicken tenders & cook until fully done. Season w salt, pepper, thyme, & coriander.
2. Add garlic, onions, bell pepper, jalapeño, mango, green chilies, & chicken stock. Heat until onions are translucent
3. While soup is heating up, put diced avocados in a small bowl and squeeze lime over it. Put green onions in a small bowl, and chopped cilantro.
4. To assemble: Crush up 5 or so tortilla chips in bottom of bowl. Top with shredded cheese. Ladle soup into your bowl and top it with diced avocados, green onions, and cilantro. Enjoy!

Ingredients:

1 head Cauliflower, chopped

carrot, diced into small sticks

bell pepper, cut into strips (any color)

cucumber, cut into strips

cabbage, thinly sliced (any color)

cilantro, 1/2 cup

6 Tbsp white vinegar

2 Tbsp olive oil

2 cloves garlic, chopped

onion, shopped optional

capers, optional

salt & pepper, to taste

 

You can partially boil the carrots and cauliflower or leave them raw. I left mine raw.  Add all the ingredients in a large bowl mix and enjoy!

Ingredients:

1 (14 OZ) can organic black beans

1 (14 OZ) can organic corn

1-2 cups diced tomatoes OR tomatillos

1/4 cup onion, chopped 

2 limes, juiced

1/4 cup cilantro

1 pkg organic white or wheat tortillas

2-4 cups organic shredded cheese (for vegan use vegan cheese)

garlic salt, to taste

 

Directions:

Mix all the ingredients except for the shredded cheese and tortillas in a bowl. Heat up a countertop panini grill or a pan on the stove. Place 1 tortilla on grill and spread shredded cheese on top. Then add the mix from the bowl on top of that and place second tortilla on top. (If you're using a pan on the stove top you will need to turn the quesadilla to crisp on both sides). Heat until cheese is melted, tortilla is crispy, and then slice with a pizza cutter. Enjoy! (Escabeche salad in picture in a separate recipe)

 

 

I made my own version of Ensalata de Pollo (chicken salad) w last week’s bundle red bell peppers, corn, potato, green onion. It’s so good!!

The sauce is Greek yogurt or sour cream, chili powder, cumin, salt, pepper, garlic powder, zest and juice of lime.

Cabbage Slaw w/ Lemon Dressing

 

For the dressing:

1/3 cup avocado oil

2 tablespoons fresh lemon juice (about 1 small lemon)

1 tablespoon honey

Pinch of fine sea salt

¼ teaspoon ground black pepper

 

For the slaw:

1/4 cup Green onions 

1 head green cabbage, thinly sliced

2 green or red apples, cored and sliced into matchsticks

1/2 cup fresh chopped cilantro

1/2 cup thinly sliced pecans or almonds 

🎉Making Ceviche w the jicama from last weeks bundle!🎉

This recipe is so versatile!! You can use tuna or white fish any protein really! Really great to use with some cassava chips for a treat!

 

AmarilloEatsOrganic.com

 

White fish, cooked

Avocado 🥑, diced

Mango 🥭, diced

Jalapeno, diced

Jicama, diced

Celery diced

Leftover grilled corn 🌽 

Cucumber 🥒 diced

Garlic 🧄 chopped

Red onion diced

Olive oil

Lime juice

Cilantro

Salt & pepper