2017 HERB OF THE YEAR CELEBRATION

Coriandrum sativum, known as both cilantro and coriander, is the 2017 Herb of the Year and lends itself to a soup and salad fiesta.  Gather some friends to celebrate this unique annual herb and enjoy several of these recipes:

SOUPS

Green Gazpacho
4 slices moistened firm, crustless bread
2 cloves garlic
1/4c fresh parsley
1/4c fresh cilantro
4 chopped scallions
1 peeled, seeded, chopped cucumber
1 green pepper, cored, seeded and chopped
1c seedless green grapes, cut in half
1 chopped celery stalk
1/2tsp ground cumin
1/2tsp ground coriander
1/4tsp cayenne
2Tbs fresh lemon juice
1Tbs white-wine vinegar
3/4c plain yogurt
1c chicken stock
            Combine the moistened bread, garlic, parsley and cilantro in food processor and puree until smooth.  Add half of the scallions, cucumbers, green peppers and grapes to the food processor along with all the celery, cumin, coriander, cayenne, lemon juice and vinegar and process until smooth. In a large bowl combine mixture with the yogurt, stock and the other half of the scallions, cucumbers, green peppers and grapes. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour or for up to 2 days. Garnish each serving with avocado cubes.

Creamy Avocado Gazpacho
1 peeled, seeded, diced cucumber
1 diced zucchini
1 diced green pepper
1 diced stalk celery
4 thinly sliced scallions
2 halved ripe avocados
2c plain yogurt
Juice of 1 lemon
Juice of 1 lime
1 minced garlic clove
1/4c chopped fresh cilantro
1/4c chopped fresh flat-leaf parsley
1/2c water
            Combine the diced vegetables, scallions, and salt, then allow to sit for 30 minutes. Process the avocados, yogurt, citrus juices, garlic, and herbs until smooth, adding water to make a thick soup. Combine avocado mixture and diced vegetables then chill, covered for up to 24 hours. Serve garnished with fresh cilantro sprigs.

Tortilla Soup
4 medium corn tortillas
1/2tsp garlic salt
1 chopped onion
1 minced garlic clove
2 chopped tomatoes
1 seeded, minced serrano chile
1 chopped yellow pepper
3c chicken broth
2Tbs minced cilantro
            Sprinkle each tortilla with garlic salt, cut each into 6 wedges and place on cookie sheet.  Bake at 400 degrees until crisp, about 8 to 10 minutes.  Combine onion, garlic, tomatoes, chile and pepper in food processor until vegetables are finely chopped.  Sauté vegetables until crisp tender, about 5 minutes, then add broth and simmer until vegetables are tender, about another 5 minutes.  Season with salt and pepper and stir in cilantro.  Serve topped with toasted tortillas.

SALADS 

Mango Chicken Salad
2c cooked chicken breasts
1/3c mayonnaise
5Tbs wine vinegar
2 thinly sliced green onions
1/4c chopped fresh cilantro
1 minced jalapeno
1tsp salt
1/2tsp sugar
1 mango cut into chunks
mixed salad greens
            Combine the mayonnaise, vinegar, onions, cilantro, jalapeno, salt and sugar, then stir the chicken and mango. Divide greens among serving plates and add 2/3 cup chicken salad on each.

Garbanzo Corn Salad
1 bag frozen corn
2Tbs olive oil
2 grilled, peeled and chopped Jalapeno peppers
1 chopped sweet onion
8 chopped tomatillos
1/2c cider vinegar
1 chopped red or green bell pepper
1-16 ounce can Garbanzo Beans
1c chopped cilantro
            Sauté thawed corn in the olive oil for 5 minutes. Add hot pepper, onions, tomatillos and vinegar to corn and simmer for 10 minutes. Remove from heat and add the red bell pepper, garbanzo beans, salt and pepper. Chill at least 4 hours, then add cilantro just before serving.

Jicama Slaw
2Tbs white wine vinegar
1Tbs lime juice
1Tbs olive oil
2c shredded jicama
1 peeled, seeded and shredded cucumber
1/2c shredded carrots
1/2c thinly sliced bell pepper
1 thinly sliced shallot
1/4c chopped cilantro
            Whisk together vinegar, lime juice and olive oil for dressing.  Drain jicama, cucumber and carrots, then combine with bell pepper, shallot and cilantro.  Toss with dressing to coat and allow to set 15 minutes then toss again before serving.

BISCUITS

Mini Coriander Biscuits
2c whole wheat flour
1Tbs baking powder
2tsp ground coriander
2Tbs sesame seeds
2Tbs grated Parmesan cheese
2Tbs snipped chives
¼c cold butter
1c milk
            Combine flour, baking powder, coriander, sesame seeds, Parmesan and chives, and then cut in the butter until the mixture forms a coarse meal.  Stir in the milk until the mixture forms a soft dough and leaves the sides of the bowl. Turn the dough out onto a lightly floured surface, and form it into a log about 1 ½ inches thick. With a sharp knife cut into pieces about 3/4 inch thick. Arrange the pieces on their sides on a lightly greased baking sheet, leaving about an inch between each biscuit. Brush with egg glaze and sprinkle with sesame seeds. Bake at 350 degrees for 20 minutes, or until the biscuits are puffed and light brown. Serve warm.

SWEETS

Coriander Cookies: Cream 1c butter and 1c sugar, then add egg and mix well.  Add 2½c flour, 1Tbs ground coriander seeds and 1tsp baking soda, then 1tsp vanilla. Roll into two logs, wrap & refrigerate overnight.  Slice, sprinkle with sugar and bake at 350 degrees for 10 mins.

Coriander Fruit Dip
1-8 ounces cream cheese
1/4c plain yogurt
2Tbs honey
1/4tsp ground coriander seed
1/4tsp ground cinnamon
1/8tsp ground nutmeg
            Combine all ingredients in a food processor or blender until smooth. Serve chilled as a dip with fruit or add a dollop over a serving of halved red & green grapes.               

“Above all, love each other deeply, because love covers over a multitude of sins.

Offer hospitality to one another without grumbling.”

I Peter 4:8-9