Store cilantro so that they have some breathing room (otherwise they will melt down on you—too much moisture speeds decay). Try removing the band so that they are spread out, wrapping them in a paper towel or cotton cloth, then placing in plastic/airtight—that’s how I’ve had the best luck keeping them fresh. You might also try storing in a jar (used like a vase), but with a bag draped over the leaves, so that the tender leaves don’t dehydrate on you. Most of the flavor in cilantro is in their stalks, so be sure to include that when you dice it up for recipes. Cilantro is a great item to have on hand, it can go with any Mexican-inspired dish as well as your Thai dishes (think lime, curry, coconut, shrimp). Of course, it is great dumped on top of tacos, and can also be mixed in with butter to eat with sweet corn.
Greens beans make a great side for dinner—try sautéing them in little olive oil and garlic. They are also just as good lightly steamed and topped with ghee or coconut butter. To cook more evenly blanch first by adding to a pot of boiling for 2 minutes. Then drain and put in ice water to stop the cooking process. Sauté garlic in olive oil and add green beans, sautéing until lightly seared. Add salt and pepper to taste. Green beans can also be easily baked in the oven like any other vegetable. Simply spread out evenly on a baking sheet, drizzle with olive oil, salt, pepper, and garlic powder, and toss to coat. Bake at 425° for 15 minutes. Take out after about ten minutes and shake to turn. Sprinkle with some parmesan and serve.
Turnips can be sliced up and eaten raw with a little salt and lemon juice atop a salad. They can also be cooked much the same way as a potato, you can even boil them until tender and make mashed turnips. You can also roast, sauté, or add to soup. To season try a combo of salt, pepper, and lemon or when baking, toss in coconut oil, salt, pepper, ginger and drizzled in honey (roast at 400° until tender). Toppings: butter, salt, pepper, chives and parmesan.
Featured Recipe: Homemade Pico de Gallo
How to make pico de gallo — a fresh tomato salsa — with tomatoes, onion and cilantro. Makes 8 servings or about 3 cups.
1 1/2 pounds tomatoes, chopped
1 medium onion, chopped (about 2/3 cup)
1-2 jalapeño or serrano peppers, finely diced (seeds and membranes removed for a milder salsa)
1/2 cup finely chopped fresh cilantro leaves
Juice of 1 lime
Salt to taste
Add the tomatoes, onion, cilantro, diced peppers and lime juice to a bowl. Generously season with salt — start with 1/2 teaspoon and go from there. Set the salsa aside for 30 minutes to let the flavors meld.
After 30 minutes, stir the salsa — making sure to distribute the juices left at the bottom of the bowl. Taste and adjust with more salt (hint: you’ll probably need more than you think, so, taste, salt, taste, salt). Store for up to 3 days in an airtight container in the refrigerator.
Recipe adapted from www.inspiredtaste.net