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Posts Tagged cilantro

Rice and Apple Salad

From your share:
1-2 apples, diced

From your garden:

From your kitchen:
olive oil
2 T butter or olive oil
1 onion, chopped
2 garlic cloves, chopped
¼ t cinnamon
2 1/4 c brown rice
2 scallions, sliced
3/4 c almonds, chopped
6 dry apricots, snipped into small pieces

Heat some oil and the butter in a skillet. Add the onion and garlic and cook until softened, about 8 minutes. Add the cinnamon and the rice and stir for a bit. Add about 4 cups of water, some salt, and bring to a boil. Reduce heat to extremely low, cover, and steam until the rice is cooked, about 45 minutes. While the rice steams, sauté the scallions, almonds, apricots, and apples in a small saucepan in some more butter or oil until softened and lightly colored, about 3 minutes. Fold into the finished rice and cilantro.


From: ChefJonathanMiller




Radish Salad

To store radishes – Remove the tops. The leaves will take moisture and nutrients from the radish place the radishes in a plastic bag and put them in the refrigerator. Do not clean them first. Summer radishes will stay fresh for up to a week.

2 T apple cider
2 T orange juice
2 T fresh lime juice
2 T olive oil
1 t sugar
Kosher salt and freshly ground black pepper
1 bunch of radishes trimmed and cut into wedges
1/4 cup fresh cilantro leaves

1/4 c finely chopped red onion

In a large bowl whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper. Add the radish wedges, cilantro, and red onion. Toss gently and refrigerate for at least an hour making sure to toss the salad midway through its ride in the refrigerator. Serve cold or at room temperature. 

From Your Box:
Apple Cider

From Your Kitchen:
Orange Juice
Lime juice
Olive oil
Red onion






Jalapeno Pesto

2 jalapeno peppers, chopped
1 cup cilantro leaves
2 garlic cloves, chopped
2 tablespoons pine nuts
1/8 – 1/4 cup olive oil
Salt and pepper to taste

Cooking Directions:
Combine the cilantro, jalapeno, garlic, pine nuts, salt, and pepper in a food processor, and process until coarsely chopped.

Drizzle in olive oil until smooth.





Seco De Carne (cilantro beef stew)

This week I heard from Maria Bermudez.  This recipe is like the one her grandmother prepared.
Serves: 4

1/2  cup vegetable oil
1 1/2  pounds boneless beef chuck roast, cut in 2×2 inch pieces
1 chopped red onion
2 chopped garlic cloves
1 tablespoon aji amarillo paste
3 cups cilantro leaves
2 cups spinach
2 potatoes, cut in four parts
3/4  cup green peas
3/4  cup diced carrots
Salt and pepper

Heat the oil in a saucepan over high heat, and when it is very hot sear the beef pieces until they are golden brown.
Put the cilantro and spinach in the blender and process with one cup water. Reserve.

Add the onions, garlic and aji amarillo paste to the saucepan; stir and let them cook until the onions are soft and translucent.
Pour the cilantro mix and turn the heat to medium heat. Stir constantly until the water evaporates.

Add one tablespoon of oil, if necessary, to fry the herbs. The cilantro and spinach are going to get a dark green color.

Pour 6 cups of water and simmer over medium-low heat for 2 hours with the lid on. Check constantly and add water as     needed. When the meat is fork tender add the potatoes, green peas and carrots; cook uncovered for 15 minutes or until the vegetables are tender.   The stew is ready when the veggies are cooked and the juice is reduced.  Server with rice and beans.


From: Antonella





Chickpea Salad with Cilantro Dressing

2 cups chopped fresh cilantro
2 tablespoons extra virgin olive oil
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1/8 teaspoon salt
2 garlic cloves
2 pickled jalapeño pepper slices
1/4 cup fat-free, less-sodium chicken broth
1/2 cup chopped seeded peeled cucumber
1/2 cup thinly sliced radishes
1/4 cup chopped celery
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
12 Boston lettuce leaves (Lettuce from the shares)


Combine first 7 ingredients in a food processor or a blender; process until well blended. Add chicken broth; pulse until combined.

Combine cucumber, radishes, celery, and chickpeas in a large bowl. Drizzle with cilantro mixture; toss to coat. Arrange lettuce leaves on a platter; spoon chickpea mixture over lettuce.





Pork Medallions with Magic Green Sauce

1 small jar capers
1 cup packed chopped fresh cilantro (1 bunch)
1/4 cup extra-virgin olive oil, divided
1 tablespoon water
2 bunches green onions, divided
4 (4-ounce) boneless center-cut loin pork chops
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
16 heirloom cherry tomatoes (red and yellow), halved

Spoon 1 tablespoon caper brine and 2 tablespoons drained capers into the bowl of a mini food processor. Add cilantro, 3 tablespoons oil, and 1 tablespoon water.

Chop green onions to measure 3 tablespoons. Add 3 tablespoons green onions to cilantro mixture; process until smooth.

Cut remaining onions diagonally into 2-inch pieces. Cut 8 pieces lengthwise into slivers; set aside.

Heat a large skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pork and 2-inch onion pieces; cover and cook 4 minutes. Turn pork over. Add tomatoes; cook 2 minutes. Sprinkle with remaining 1/8 teaspoon salt.

Arrange pork mixture on a platter. Drizzle with sauce; sprinkle with slivered onions.







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