Cilantro!

Love it or hate it, it isn't really up to you.  Cilantro reaches the taste buds in such a manner that people who think it tastes of soap, have a physically differently shaped taste bud than those who love the herb.  Now that makes me think what else they may be tasting differently.

It is a workhorse herb, ubiquitous in some cuisines.  I have been embracing it because of the wonderful abundance of cilantro in my CSA.  No complaints. 

For health benefits, Cilantro is considered to be an antioxidant, lower sodium intake, an excellent source of fibre, magnesium, manganese, some protein, and iron. Cilantro has 11 essential oils, and 6 types of acid, including Vitamin C.  Cilantro is used as an anti-inflammatory, to lower cholesterol, help with skin problems, regulates blood pressure, bone health, good for living with diabetes diets, and has antihistamine properties, which also means to stay out of the sun.

The following recipes are very cilantro forward, and are Thai, Moroccan, and others, to illustrate the herb's versatility. 

1. Moroccan
Chermoula

1 head garlic, peeled (or 3-5 large cloves)
¼ tsp cayenne
1 heaping tbs cumin
½ bunch parsley
1 whole bunch cilantro
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste

Blend all of the ingredients together.  Use as a garnish, to marinate fish or chicken, sauté vegetables such as carrots or eggplant.  Mix with yoghurt for a salad dressing.

2. Thai
Gai Yang
3 cloves garlic
1 bunch cilantro, including stalks (part of my CSA from Heart Acres Farm)
3 tbs brown sugar
1 tbs pepper
1 tsp ground coriander
2 tbs fish sauce
2 tsp dark soy sauce
2 tbs chopped lemongrass (optional)
chicken pieces (I used chicken thighs, available at Wildfire Farms at the St. Norbert's Farmer's Market)
ground chilies (optional)

Blend all ingredients, except for the chicken, and pour over the chicken to marinate for a few hours.  Grill until done.  Enjoy! 

3. Canadian
Lobster Tails with Cilantro Chipotle Cream (easy!)

6 Nova Scotia Medium (5-6 oz.) lobster tails
drizzle olive oil
1/2 cup creme fraiche or sour cream
1/2 cup yoghurt
1 bunch cilantro leaves, finely chopped
juice of one lime
1/4 (+/-) tsp chipotle flakes or ground dried chipotle
pinch sugar
pinch sea salt

Mix cream, yoghurt, cilantro, lime, chipotle, sugar and salt.  Chill.

Cut lobster tails open on the soft side of the shell. Drizzle olive oil over tails. Heat BBQ to a high heat. Grill lobster tails until shell becomes quite red all over. Remove from heat. Now you can either pull lobster meat from shell and serve with Cilantro chipotle cream or serve immediately with cream over or on the side.

Enjoy!

4, Mexican
Green Herb Salsa (served with omlettes)

Paired with Chateau des Charmes Brut - Canada
Ingredients

* 1/4c blanched almonds, toasted
* 1 small garlic clove
* 1c fresh parsley leaves
* 1/2c fresh cilantro leaves
* 1/2c fresh basil leaves
* 2/3c extra -virgin olive oil
* 1/8 tsp red-pepper flakes
* coarse salt and ground black pepper
* 2tsp white-wine vinegar or white balsamic vinegar

How to make it

* Using chef's knife(or food processor)finely chop almonds, garlic and herbs. Stir (or blend) in oil and red-pepper flakes. Season with salt and pepper.
* To store, refrigerate up to 1 day. Stir in vinegar just before serving.
* Great variations: Feel free to include any type of soft green herb, such a s oregano, chives, mint. You can also substitute pistachios, walnuts or pine nuts for the almonds.