Three great ways to use Cilantro

These recipes are for my best friend Carson. The flavors in these simple recipes remind me of her, with their bright clean flavors, beautiful colors and endless possibilities. All three recipes are perfect for spring and summer and can be made in advance, in large quantities for parties. Or just for you paired with a glass of Sauvignon Blanc on a Sunday afternoon.

Cilantro is a great herb and can be used to kick up a lot of classic recipes. Since I buy cilantro in large bunches I often have enough for several recipes. Here are a few I have played with lately, including my hand hacked guacamole.

Hand Hacked Guacamole
3 medium ripe avocadoes
1 medium onion chopped
1 small tomato (I like to use romanos)
Juice of one lime
1-2 serrano chiles
3 tbl chopped cilantro
3 cloves garlic chopped
sea salt and fresh black pepper to taste

Directions:
1. Cut the avocados in half, and remove the pits with a spoon, scoop out the green flesh into a medium bowl.
2. Using two forks and a cross “hacking” motion mash the avocadoes into large chunks.
3. Mix in the chopped onion, garlic, cilantro, and chilies. Do not include the seeds from the chilies and remember that chili peppers can vary greatly in their hotness. Add a little at a time until you reach the desired level of heat and then thoroughly wash your hands and the cutting surfaces. Do not touch your face or other sensitive areas for a few hours. 4. Add the lime juice and season with salt and pepper.
5. Add the chopped tomatoes just before serving.

Notes:
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation and browning of the avocado. Guacamole is all about what you like so feel free to get creative; I like to throw in a little fat free cottage cheese on occasion. I am also a fan of serving guac with celery and grilled pita points.

Cilantro Pesto Pasta
Ingredients:
12 oz whole wheat pasta
2 c. fresh cilantro
½ c. pine nuts
½ half head of garlic
2 tbl white wine vinegar
drizzle olive oil *you could also use avocado oil
sea salt and fresh black pepper to taste
*optional crushed red pepper

Directions:
1. In a blender or food processor pulse the cilantro, pine nuts, garlic, and olive oil and white wine vinegar until it forms a smooth paste.
2. Boil Pasta until firm and drain, toss with herb paste.
3. Season with salt and pepper to taste, you can also season with crushed red pepper for a little spicy kick.

Notes:
The flavors in this pasta sauce are strong and bright and pair best with fresh lightly steamed veggies. Serve this pasta with fresh tomatoes, a little steamed asparagus or rapini, grilled chicken or shrimp. This dish can also be served chilled as a pasta salad.

Cilantro Yogurt Sauce
Ingredients:
1 1/2c. Greek style yogurt
1 lemon zest and juice
½ small onion finely chopped
¾ c. chopped cilantro
3-4 chopped cloves garlic
1 tsp cayenne pepper
Salt to taste

Directions:
Combine all ingredients, cover and refrigerate. Let the flavors blend for a few hours or over night. Serve slightly chilled or at room temperature.

Notes:
This can also be made with sour cream in place of the yogurt and lime instead of the lemon for a slightly more Latino taste. I have also used Cajun seasoning in place of the cayenne or just simple salt and pepper, all are great. I usually serve this alongside grilled shrimp or chicken. It is especially good in a pita pocket stuffed with chicken, tomatoes, and baby spinach.

Spring Spinach Salad

This recipe is my way of honoring one of my favorite establishments in Salt Lake City. Located on the corner of 13th S. and 17th E. Eggs in the City is one of the best kept local places in the valley. It only serves breakfast and lunch and is actually an old auto garage. In the summer the old bay doors are thrown wide open and locals and their furry friends will spill out and onto the patio to enjoy their deliciously fresh foods. The wait staff has been the same since I discovered this gem four years ago and they are a wonderful eclectic group of people who really want to deliver the best food they can any way you want it. I am going to give you my version (serves two) of their spinach salad which I had to recreate after my move to Michigan.

Ingredients:
Bunch of baby spinach
10-12 strawberries
Small block of blue cheese
1 cup almonds *I like to use toasted almonds but you can also use candied nuts of any kind
1 large crisp apple or pear

Dressing:
¼ c. lemon juice¼ c. almond oil *You could also use hazelnut or any other light tasting oil
¼ red onion
4 tbl sugar
1 tbl white wine vinegar1 tbl poppy seed
1 tbl sesame seed
¼ tsp salt

Directions:
1. You can use a blender or a food processor, combine the, juice, vinegar, onions, sugar and salt and blend well.
2. With machine running, slowly add oil, blending until smooth. Add poppy and sesame seeds and blend a few more seconds to mix (any extra can be kept in the fridge for bit).
3. Assemble the salad by slicing the fruit and crumbling the cheese over the washed and dried spinach, lightly drizzle with dressing and toss to combine.

Notes:
This salad is delicious with candied nuts and is a beautiful presentation with lots of color and texture. I am very, very light on the dressing because the salad has so much flavor on its own, but you could also use any number of dressings including fruit vinaigrettes or a basic balsamic.

SLC Places to be

Salt Lake City, Utah

Eggs in the City
The most amazing secret tucked into the neighborhoods above 13th East. It is actually an old auto garage that has been renovated to serve as a small breakfast and lunch café. The food is fresh and the kitchen is open for visitors at the bar to watch the cooks. The staff is amazing and the owner is often there working on the weekends. They welcome special orders and want you to have everything your way.

http://eggsinthecityslc.com/

Desert Edge Brewery " At The Pub"
Desert Edge is home to Happy Valley Hefiweisen the beer that defined my college days. It is also home to some amazing French onion soup, the best black bean veggie burger, and other fresh takes on traditional pub food. Everything is made from scratch including the beer (brewed downstairs under the pub). The service is great and they have a student discount on beer just show your university ID to your sever when you sit down. This is where I had my going away dinner if that says anything. It is hands down the best place to get a seat on the deck and just enjoy food and sun with friends. I can honestly say I have been disappointed there and it is one of the simple places I miss most in SLC. There are many memories with friends that fill that place and there are days my heart aches to pick up the phone and say meet me "At The Pub."

I will always grab a bite when I am in town and if you are in the SLC area Desert Edge is one of the best kept secrets right in Trolley Square. It far surpasses many of the more expensive eateries in the downtown area.
Be sure to have a pint for me!

The Porcupine Bar & Grille
Amazing little chalet at the mouth of Big Cottonwood Canyon. They have 24 beers on tap most of which are locally brewed and amazing gastro pub food. My favorite is their grilled flat bread with roasted red pepper sauce and goat cheese along side the Wasatch brewery's raspberry wheat beer.

http://www.porcupinepub.com/

The Bayou akaBeervana
As the name suggests this is a Creole restaurant and bar that has amazing food and a beer list that is unsurpassed in my experience. Beers imported from all over the country and the world, lots of microbrews and familiar offshore names. The Bayou Burger is must along with their sweetpotato french fries served with an amazing aioli. It only gets better when a local jazz band or great solo artist start to play on a weekend night.

http://www.utahbayou.com/

I will keep adding to the list as time goes on, until then, take a night off of cooking and the dirty dishes it creates and go eat some amazing food from the great chefs of Salt Lake City .

Hope you Enjoy!
Brittney