Ingredient of the Week: Aug 12

My ingredient of the week for the week of August 12: cilantro.

Cilantro is also known as coriander, and all parts of the plant can be used. Most commonly used are the leaves and dried seeds of the plant. This is one of my favorite herbs and I especially love it in the summer. It has citrus overtones and adds so much flavor to dishes. Here are a few ways I used it the week mentioned (although, I must admit - the first recipe I actually made a couple months back). Both recipes came from Better Homes & Gardens magazine.

Coconut Shrimp with Mango Salsa (serves 4)

1 lime

2 mangoes, halved, seeded, peeled and chopped

¼ c honey

1/8 tsp cayenne pepper

Snipped fresh cilantro

12 oz fresh or thawed frozen large shrimp, peeled and deveined

1 c unsweetened flaked coconut (~4oz)

Lime wedges (optional)

1. Preheat oven to 425°F. Line a baking sheet with foil and lightly coat with nonstick cooking spray. Finely shred 1 tsp peel from lime and squeeze juice from lime; add lime juice to blender with 1 cup of the chopped mango, the honey and cayenne pepper; cover and process until smooth. Remove ¼ cup to shallow dish. Transfer remaining to bowl; top with lime peel and snipped fresh cilantro. Set aside for dipping sauce.

2. Rinse shrimp; pat dry. Sprinkle with salt. Place coconut in shallow dish. Dip shrimp in the ¼ cup mango sauce and then coconut, pressing to coat. Place on baking sheet.

3. Bake 8 to 10 minutes or until coconut is golden and shrimp are cooked through. Serve with dipping sauce, remaining chopped mango, cilantro, and lime wedges.

{served with sautéed zucchini, extra mangos, the dipping sauce, and a missing side of pasta - horrible presentation, I know}

Garden Veggie Linguine with Cilantro Pesto

8oz dry whole grain linguine or fettuccine

8oz baby zucchini, halved lengthwise, or 1 small zucchini, sliced

8oz package peeled fresh baby carrots, halved

2 seedless oranges

½ c olive oil

1 c fresh cilantro leaves

1 tsp salt

1 tsp dry mustard

1 tsp minced garlic or dried garlic

½ tsp crushed red pepper (optional)

1. Cook pasta according to instructions on package, adding zucchini and carrots in last 5 minutes (may add carrots sooner as they take longer to become tender). Drain; reserve ¼ c pasta water. Return pasta to pan.

2. For pesto, peel and quarter one orange. In processor combine orange, olive oil, cilantro, pasta water, salt, mustard, garlic, and red pepper. Blend well, until it becomes a pesto consistency.

3. Peel and chop remaining orange. Toss pasta, pesto, and orange slices together; top with extra cilantro and orange peel.

*I always add extra veggies to the pasta as I'm cooking it because I like a lot of veggies. Specifically, I usually add yellow squash and sometimes broccoli.

As a flavoring/seasoning

Add cilantro to guacamole, salsas, dressings {honey-cilantro or cilantro-lime}, salads, or any variety of food for a citrus-y burst of flavor!

{here I added cilantro to my shrimp salad}

Enjoy!