Cilantro a Million Ways

My mother-in-law who visited and stayed with me while hubby was away at a conference in Vancouver asked me how I use cilantro. In general, I am under the impression that most people do not use many herbs in their cooking. I am a huge believer in fresh herbs especially seasonally appropriate applications. They add such aroma and freshness to every dish. I also think that this is where restaurants get a big bang in the flavor department: they season properly and use herbs. But I digress…

Cilantro is a vital part of my culinary repertoire and I don’t go a single week without it in the spring/summer. I immedeately started brainstorming and trying to think of all the ways I have and can use a whole bunch of cilantro. I usually add it to my mango salad (though it is optional, but adds a great aroma), guacamole, herbed quinoa salad, and of course a household oldie but goodie, the roasted eggplant and red pepper dip (New recipe posted here).

Just reading over this post makes me wish today was Friday and I was planning our weekend menu. I’ll be trying the eggplant dip on Sophia sooner rather than later :).