summer 2019 real food 39MINTED TABBOULEH
W. GRILLED BEEF
PER SERVING: CALORIES 369 (188
from fat); FAT 21g (sat. 4g); CHOL
63mg; SODIUM 442mg; CARB 20g;
FIBER 5g; PROTEIN 28gDILL CREAM SAUCE
W. SMOKED SALMON:
PER SERVING: CALORIES 157 (35
from fat); FAT 4g (sat. 1g); CHOL
15mg; SODIUM 596mg; CARB 14g;
FIBER 1g; PROTEIN 16gBASIL & PISTACHIO PESTO
W. TOMATOES & MOZZARELLA:
PER SERVING: CALORIES 692 (567
from fat); FAT 65g (sat. 16g); CHOL
44mg; SODIUM 780mg; CARB 12g;
FIBER 3g; PROTEIN 22gHERB PASTE W. CHICKEN &
SUMMER VEGETABLE KEBABS:
PER SERVING: CALORIES 625 (249
from fat); FAT 28g (sat. 6g); CHOL
211mg; SODIUM 2134mg; CARB 11g;
FIBER 3g; PROTEIN 79gTHAI NUT SALSA
W. PASTA BOWTIES:
PER SERVING: CALORIES 764 (343
from fat); FAT 41g (sat. 16g); CHOL
0mg; SODIUM 400mg; CARB 87g;
NUTRITION FIBER 7g; PROTEIN 20gThai Nut Salsa with Pasta Bowties
MAKES 4 SERVINGS
Fresh, green cilantro leaves really sparkle in this easy summer pasta. This recipe makes
a generous amount of salsa—more than you’ll need for the pasta. Store remaining salsa
in an airtight container in the refrigerator for up to 5 days (you may need to strain it
after storing) and serve as a casual appetizer dip with corn tortillas or piled on a round
of creamy-soft brie.
As are most fresh, green herbs, cilantro is rich in antioxidants, and it’s a good source
of potassium, calcium, manganese, iron and magnesium. Amazingly high in folic acid
and vitamins A and C, cilantro is also one of the best herb sources of vitamin K. Tummy
upset? Try chewing a fistful of fresh cilantro leaves for relief.
8 ounces farfalle pasta
For the Thai Nut Salsa (Makes 3 cups)
2 tablespoons extra virgin olive oil
1 onion, finely chopped
1 clove garlic, minced
1 tablespoon curry powder
1 can (15 ounces) full-fat coconut milk
1 cup natural peanut, almond or cashew butter
¼ cup honey or brown rice syrup
juice of 1 lime
½ cup chopped fresh cilantro
4 sprigs fresh cilantro for garnish
- Bring a large pot of salted water to a boil over high heat. Cook the farfalle accord-
ing to package directions, about 12 minutes. Drain well, rinse with cool water and
place in a large bowl. - In the meantime, for the salsa, heat oil over medium heat in a saucepan. Sauté the
onion for 5 minutes. Add garlic and curry and cook, stirring frequently, for 2 minutes
or until onions are soft and mixture is fragrant. - Add coconut milk and bring to a gentle boil over medium-high heat. Add nut butter,
honey and lime juice. Cook, stirring constantly, for 1 to 2 minutes or until incorporated
and smooth. Stir in cilantro. - Scrape 2 cups salsa over cooked farfalle, toss well and serve immediately. Garnish
each plate with a sprig of cilantro
Cook’s Notes: The flavors intensify if the dish is covered and chilled so you can
make it the day before, refrigerate and remove a half hour before serving to bring
to room temperature.
MORE WITH CILANTRO
— Intensify the flavor of store-bought salsa
and dips by adding up to ½ cup chopped
fresh cilantro.
— Sprinkle coarsely chopped leaves
over fresh summer soups and salads.
— Chop and liberally sprinkle over
burrito fillings and as a garnish after
they’re cooked.
— Take-home Thai or Chinese food can
benefit from a generous splash of freshly
chopped cilantro.
— Add it to stir-fry dishes, Asian-style soups
and curry dishes.
— Try substituting 1 cup cilantro leaves and
1 cup parsley in place of the basil leaves
in the pesto recipe here.STORING FRESH HERBS
Fresh herbs are sold in two ways.
Often, popular herbs such as parsley,
cilantro or dill are bunched and sold
as produce without packaging. I like
to swish them in cool water and store
on the counter in a glass or vase with
their stems in water (as you would cut
flowers) and use within a few days.
For longer storage, pat them dry and
keep in an airtight container in the
refrigerator. When you buy herbs in
their own airtight container, simply
keep them in the refrigerator, remov-
ing a few sprigs at a time for recipes.