Tag Archives: cilantro

Southwestern Salsa (aka Cowboy Caviar)

Southwestern Salsa (aka Cowboy Caviar)

Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes


  • 2 avocados diced
  • 1 tomato diced
  • 11 oz corn one can drained, and cut to dice size
  • 15 oz black-eyed peas one can drainded and rinsed
  • 2/3 cup cilantro chopped
  • 6 green onions chopped
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic minced
  • 1 tsp organic ground cumin
  • 3/4 tsp fine sea salt
  • 1/2 tsp organic ground black peppercorns
  • 1 tsp lemon juice


  1. Combine all ingredients in a bowl.
  2. Serve with tortilla chips.
  3. (Plan to make within a couple hours of serving. Really only good for one day.)

Good Morning Vietnam Sandwich


Good Morning Vietnam Sandwich

Toasty warm on the outside and thickly layered with crunchy marinated carrots, bright green cilantro and cold refreshing cucumber - all necessary to cool down the fiery chili-encrusted pork at the core - these Vietnamese sandwiches are dangerously addicting. I started the preparation for lunch the night before, but we were so excited about it that we had them for breakfast (with Vietnamese style ice-coffee). Thus the name.

Course Lunch
Cuisine Other
Servings 4


  • 5 thinly sliced pork tenderloin cutlets
  • I cup Sriracha Chili sauce such as Lee Kum Kee if not at your supermarket, sold at Asian food stores
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 cup rice vinegar
  • 1/2 cup water
  • 2 Tablespoons sugar
  • 1/2 teaspoon coarse sea salt
  • 1 medium cucumber chopped finely
  • 1 bunch cilantro chopped
  • 4 medium carrots shredded in food processor or finely julienned
  • 4 soft rolls or a French baguette
  • mayonnaise


The night before:

  1. Combine Srirachi sauce, water and 1/2 cup sugar. Slather on both sides of pork cutlets.

  2. Place cutlets on baking sheet or small roasting pan coated with vegetable oil
  3. Cook at 400° for about 20 minutes, or until pork is done throughout.

  4. Let pork cool, then cut into small cubes.
  5. Boil rice vinegar, water, salt and sugar. Let cool
  6. Place shredded carrots into rice wine mixture and let sit in refrigerator overnight.

When you are ready to eat:

  1. Open rolls and lay on rack in oven. Toast at 400 degrees until crunchy on outside.
  2. Drain carrots in colander.

  3. Pull out rolls and slather with mayonnaise and a drizzle of Sriracha sauce.

  4. Layer rolls generously with carrots, cucumber, cilantro and pork.
  5. Force rolls closed and bite.

Chicken Soup with Vermicelli

This recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Thai Chicken and Noodle Soup and Seafood and Sausage Gumbo.

The parsnips and lemon give this soup a slight twist on the traditional chicken soup. Whenever anyone gets a cold, I make them this soup. Continue reading

Curried Eggs

I’ve been known to add curry powder to my eggs just to change things up a bit.

Curry blends can vary dramatically. Turmeric is one of the main ingredients in many curry blends, including ours. (Actually, curry powder can successfully be substituted when turmeric is called for in most recipes.) I find that someone asks about turmeric at pretty much every farmers’ market. They aren’t sure what it tastes like, but they want to buy it. I tell them that if they like curry, they probably like turmeric.


  • 2 eggs
  • 1/4 onion, chopped
  • 1/2 tomato, chopped
  • 1/2 cup mushrooms, sliced
  • 3 Tablespoons fresh cilantro, chopped
  • 1 oz extra sharp cheese, grated
  • 1 teaspoon organic curry powder


  1. Saute onion, tomato, and mushrooms in oil over medium heat.
  2. Beat eggs with curry powder and a splash of water.
  3. Add eggs to pan.
  4. Sprinkle cilantro and cheese over eggs.
  5. Cover and cook for 3-5 minutes.
  6. Add salt and freshly ground pepper to taste.