Cilantro Honeyed Beet Quinoa Summer Salad Cilantro Cream Sauce Tequila Shrimp

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1 Cilantro Honeyed Beet Quinoa Summer Salad 4 beets, roasted 1/4 cup honey 1 1/2 cups orange juice juice of 1 lemon 1/2 cup olive oil 3 cups cooked quinoa, or another grain such as brown rice 1 cup crumbled feta cheese, or shredded parmesan 1 cup toasted walnuts or almonds, roughly chopped 1/2 cup chopped basil OR cilantro 1/2 cup chopped parsley 4 minced green onions lettuce greens, ready for eating as salad Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. Combine with other ingredients except salad greens. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens. Cilantro Cream Sauce This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken. Taste and add additional seasoning if necessary. Tomatillo sauce is usually spicy, so be prepared! 1 (8 ounce) package cream cheese, softened 1 tablespoon sour cream 1 (7 ounce) can tomatillo salsa 1 teaspoon freshly ground black pepper 1 teaspoon celery salt 1/2 teaspoon ground cumin 2 teaspoons garlic powder 1 bunch fresh cilantro, chopped 1 tablespoon fresh lime juice Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl. Tequila Shrimp 2 Tbsp. Unsalted Butter 4 Cloves Garlic, chopped 1 ½ lbs. large shrimp, peeled and devained ½ cup tequila ¼ to ½ cup chopped cilantro Salt & Pepper to taste Melt butter in a large skillet over medium heat. Saute garlic until brown. Place shrimp in the pan, and cook for 3 minutes. Pour in tequila (make sure to take the pan off the burner when you add the tequila), season with cilantro, salt and pepper. Cook for 2 more minutes and serve.

2 Watermelon Fire & Ice Salad 3 cups chopped watermelon 1/2 cup chopped green bell pepper 2 tablespoons lime juice 2 tablespoons chopped fresh cilantro 1 tablespoon chopped green onions 1 tablespoon chopped jalapeno pepper 1/2 teaspoon garlic salt In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve. Pesto Herb Spread 2, 8 ounce) packages cream cheese 3 tablespoons pesto 2 tablespoons chopped fresh chives 3 tablespoons chopped fresh cilantro Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm. CILANTRO PESTO WITH PASTA 3/4 c. plain nonfat yogurt ¼ c. fresh cilantro 1/2 c. fresh parsley 1/4 c. grated Parmesan cheese 2 tbsp. pine nuts, lightly toasted 3 cloves garlic 2 tsp. olive oil 1/4 tsp. salt 1/8 tsp. ground pepper 12 oz. tomato basil pasta Combine all ingredients except pasta in container of an electric blender or food processor top with cover and process 1 minute or until smooth, scraping sides of container occasionally. Cook pasta according to package directions, omitting salt and fat, drain. Place pasta in a large bowl, adding cilantro mixture, tossing gently Cranberry salsa 1/3 c. fresh lime juice 12 ounces fresh cranberries 2 jalapeno peppers seeded and minced (i usually only do one) 2 tablespoons grated onion ½ cup sugar 4 tablespoons fresh chopped cilantro ½ teaspoon salt ¼ teaspoon pepper Blanch cranberries. Cover and cook until they pop open. Drain immediately. Add all other ingredients and process or blend. Chill until cold.

3 CURRIED ORANGE - GLAZED CHICKEN WITH CILANTRO 4 chicken breasts (6 oz. each) Flour 1 tbsp. garlic 3 tbsp. butter 2/3 c. orange juice 1/2 c. chicken stock 1 tbsp. orange zest 3-4 tbsp. chopped cilantro 1 1/2 tbsp. curry powder 1 1/2 tsp. cumin 1 tsp. basil 1 tsp. parsley 1 tbsp. mustard 1 tsp. salt and pepper 2 tbsp. cornstarch and water Pound the breasts and lightly flour each one. Sauté the chicken in garlic and butter until almost done. Add liquid, zest, cilantro, spices and mustard. Simmer until chicken is done. Remove the chicken and thicken the liquid with cornstarch and water mixture. Add chicken to sauce and heat until chicken is hot. Cilantro, Lime & Honey Vinaigrette 8 oz nonfat plain Greek yogurt 1/4 cup finely chopped cilantro juice from 1 lime 1 tbsp honey 2 tbsp minced sweet onion or shallot 1 tbsp champagne vinegar (such as TJ's Orange Muscat vinegar) salt, to taste Whisk together all ingredients and chill. Serve with your favorite salad, grilled meat and veggie skewers, etc. Makes about 1 1/4 cups Cilantro Lime Salsa 1 can yellow corn or use fresh sweet corn that has been cooked 1/2 can black beans Juice from 3 limes 1/2 large bunch of cilantro Mix the above together and ENJOY with tortilla chips, on top of tacos or burritos!

4 Wagon Wheel Taco Pasta Salad 1lb wagon wheel pasta 1 can black beans, drained and rinsed 1 10oz package frozen corn 2 medium tomatoes, seeded and diced 8oz shredded Mexican-blend cheese 1 1/2 cups salsa 1/2 cup olive oil 3-4 tbsp lime juice 1 tbsp cumin 1-2 tsp chili powder 2 garlic cloves, minced freshly ground salt & pepper 1/2 cup chopped fresh cilantro 1 avocado, diced Cook the pasta al dente according to package directions. Drain and rinse with cold water. In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well. In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper. Just before serving, stir in the diced avocado. Mexican Cilantro Rice 2 Tbsp Olive oil or vegetable oil 1 C long grain white rice 2 C chicken broth 1/2 cup of cilantro, minced 1 small can tomato juice salt and pepper Heat oil in a skillet. Add the rice. Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat. Add the chicken broth. Add the tomato juice. Add some salt and pepper. Stir thoroughly. Reduce heat to simmer and cover tightly with a lid. Stir' the mixture several times while it's cooking by just shaking/moving the skillet back and forth so that I don't take the lid off.) Simmer/cook for about 20 minutes, until the liquid has been absorbed. Once the liquid has been absorbed, turn off the heat and stir in minced cilantro, leave mixture alone with the lid on it for another minutes or so.

5 California Pizza Kitchen Original BBQ Pizza Crust: 1/3 cup plus 1 tablespoon warm water ( degrees F) 3/4 teaspoon yeast 1 teaspoon sugar 1 cup bread flour 1/2 teaspoon salt 1/2 tablespoon olive oil Topping: 1 boneless, skinless chicken breast half 1/2 cup Bullseye Original bbq sauce 1 1/2 teaspoons olive oil 1 cup shredded mozzarella 1/2 cup grated Gouda cheese (smoked, if you can find it) 1/2 cup sliced red onion 2 teaspoon finely chopped fresh cilantro Start the dough one day before you plan to serve the pizza. In a small bowl or measuring cup, dissolve the yeast and sugar in the warm water. Let it sit for 5 minutes until the surface of the mixture turns foamy. Sift together the flour and the olive oil and yeast mixture. Use a fork to stir the liquid, gradually drawing in more flour as you stir, until all the ingredients are combined. When you can no longer stir with a fork, use hour hands to form the dough into a ball. Knead for 10 minutes. Form the dough back into a ball, coat it lightly with oil, and place it into a clean bowl covered with plastic wrap. Let the dough rise for 2 hours. Punch down the dough and put it back into the covered bowl and into your refrigerator overnight. Take the dough from the refrigerator 1 to 2 hours before you plan to build the pizza so that the dough can warm up to room temperature. Cut the chicken breast into bite sized cubes and marinate it in 1/4 cup of the bbq sauce in the refrigerator for at least 2 hours. When the chicken is marinated, preheat the oven to 500 degrees F. Heat a small frying pan on your stove with about 1 1/2 teaspoons of olive oil. Saute the chicken in the pan for about 3 to 4 minutes or until no longer pink. Form the dough into a ball and roll out on a floured surface until very thin and 10 inches in diameter. Spread the remaining 1/4 cup of bbq sauce evenly over the crust. Sprinkle 1/2 cup of mozzarella and all of the Gouda cheese over the sauce. Add the chicken next, then the red onion. Sprinkle the remaining mozzarella around the center of the pizza. Bake the pizza for 10 to 12 minutes or until the crust is lightly brown. Top with cilantro.