Cilantro

Steak With Zucchini

INGREDIENTS:

  • 6 teaspoons olive oil

  • 1 1/2 pounds strip steak

  • kosher salt and pepper

  • 1 1/2 pounds small zucchini, halved lengthwise

  • 1 teaspoon grated lemon zest

  • 1 small clove garlic, finely chopped

  • 3 tablespoons chopped fresh herbs (such as parsley, cilantro, or basil)

  • 2 tablespoons bread crumbs

PREPARATION:

  1. Heat 3 teaspoons of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.

  2. Cook the steak to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board. Let rest 10 minutes before slicing.

  3. Meanwhile, return the pan to medium heat and add 2 teaspoons of the oil. Season the zucchini with ¼ teaspoon each salt and pepper.

  4. Cook the zucchini, cut-side down, covered, until browned and tender, about 6 minutes. Cut crosswise into ½-inch pieces and divide among plates.

  5. In a bowl, combine the lemon zest, garlic, herbs, bread crumbs, and remaining oil. Sprinkle the mixture over the zucchini and serve with the steak.

Radish, Goat Cheese, and Cilantro Salad

INGREDIENTS:

  • 1 bunch radishes

  • 2 tbsp. minced shallots

  • 1 tsp. Kosher salt

  • 1 tbsp. brown rice vinegar

  • 1 tsp. soy sauce (tamari for gluten free)

  • 3 tbsp. olive oil

  • 2/3 cup loosely packed cilantro leaves

  • 2 oz. fresh goat cheese, crumbled

PREPARATION:

  1. Wash and dry the radishes and keep the greens intact or trim them within 1 inch, then thinly slice the radishes. Transfer the radishes to a medium bowl along with the shallots and salt, toss to combine, and let stand for 5 minutes.

  2. In a bowl, whisk the rice vinegar with the soy sauce and drizzle in the olive oil, whisking until emulsified. Add the cilantro and half the dressing to the radishes and toss gently to combine. Transfer to a platter, top with the goat cheese, and serve the remaining dressing on the side.

Slow-Roasted Bell Pepper with Red Lentils

INGREDIENTS:

  • 1 cup skinned split brown lentils (salmon-colored in this form, masoor dal), picked over for stones

  • 2 tablespoons canola oil

  • 1 large green bell pepper, cut in half lengthwise, stem and seeds removed, finely chopped

  • 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, thinly sliced crosswise (do not remove the seeds)

  • 1 medium-size tomato, cored and cut into 1/2-inch pieces

  • 1 1/2 teaspoons coarse kosher or sea salt

  • 1/2 teaspoon ground turmeric

  • 1/4 cup finely chopped fresh cilantro leaves and tender stems

PREPARATION:

  1. Place the lentils in a medium-size saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the lentils are tender, 10 to 15 minutes.

  2. While the lentils are cooking, heat the oil in a medium-size skillet over medium heat. Add the bell pepper and chiles, and cook, uncovered, stirring occasionally until the bell pepper initially releases its water and then starts to brown, and the hot chiles smell pungent (adequate ventilation will help clear the air), 10 to 12 minutes.

  3. Stir in the tomato, salt, and turmeric, and scrape the bottom of the skillet to deglaze it, releasing the browned bits. Pour in 2 cups water and cook, uncovered, stirring occasionally, until the tomato has softened and turn slightly pulpy, 5 to 8 minutes.

  4. Once the lentils are tender, pour the bell pepper sauce into the pan. Raise the meat to medium and continue to simmer the dal, uncovered, stirring occasionally, until the flavors mingle and the sauce thickens slightly, 5 to 8 minutes.

  5. Stir in the cilantro, and serve.

Pico de Gallo Salsa

INGREDIENTS:

  • 1/2 medium red onion, diced

  • 2 cups diced tomatoes

  • 1/4 cup chopped fresh cilantro

  • 1 tablespoon minced jalapeño (optional)

  • Kosher salt

PREPARATION:

  1. Place 1 cup cold water and 2 ice cubes in a medium bowl.

  2. Add onion; stir, then discard ice; drain well. Transfer to a medium bowl.

  3. Add tomatoes, cilantro, and jalapeño, if desired. Season with salt.

Crisp Cucumber Salsa

INGREDIENTS:

  • 2 cups finely chopped cucumber, peeled and seeded

  • 1/2 cup finely chopped seeded tomato

  • 1/4 cup chopped red onion

  • 2 tablespoons minced fresh parsley

  • 1 jalapeno pepper, seeded and chopped

  • 4-1/2 teaspoons minced fresh cilantro

  • 1 garlic clove, minced

  • 1/4 cup reduced-fat sour cream

  • 1-1/2 teaspoons lemon juice

  • 1-1/2 teaspoons lime juice

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon seasoned salt

  • Tortilla chips

PREPARATION:

  1. In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.

  2. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.