Tag Archives: cilantro

Hawaiian Cabbage Slaw

Since pineapple is my favorite fruit I am sure I’ll be in heaven when I go to Hawaii (oooh, I like how that makes it sound like I have a pending trip…let’s pretend I do!). In the meantime, make this salad!

hawaiian slaw

It’s tangy, sweet, crunchy, savory, and salty…you’re welcome! πŸ˜‰


Red Cabbage



Red Pepper


Sesame Seeds, Toasted

Jalapeno, diced

Soy Sauce

Hawaiian Spice Blend

Rice Wine Vinegar

Olive Oil

1. Slice vegetables and add to a bowl.

2. Dressing: Combine soy sauce, diced jalapeno, rice wine vinegar, Hawaiian spice blend, and olive oil in a bowl, making a vinaigrette.

3. Add dressing to the vegetables and mix together.

hawaiian slaw



Carrot Salad with Cumin


This is a new favorite salad! The crunchy carrots with the toasty/nutty cumin and fresh herbs make it a perfect salad for any meal! I also got to use myΒ julienne peeler and fresh herbs from the garden πŸ˜€ Definitely add this one to your repertoire!



Shallot/Red Onion

Cumin Seeds, toasted then hand ground

Lemon, zest and juice


Olive Oil

Salt and Pepper

Cilantro, fresh

Mint, fresh

Parsley (flat leaf), fresh

1. Peel carrots.

2. Finely dice onion and add to a bowl with the lemon and let it sit for at least 10 minutes to ‘cook’ the onion. Then add salt, pepper, honey, and olive oil to make into a Lemon-Honey-Red Onion vinaigrette.

3. Carefully toast cumin seeds then grind to a mixed powder–theΒ mortar and pestle is always fun! Add cumin to the vinaigrette.

4. Combine carrots with the vinaigrette then fresh chopped herbs….massage the flavor in.

5. This can sit for up to 3 days…you want the crunchy carrot texture!

*This recipe was inspired by Shutterbean via Jamie Oliver.

Persian Salad

persian salad




Red Onion

Flat Parsley, fresh

Cilantro, fresh

Dill, fresh

Mint, fresh


Olive Oil


Salt and Pepper

1. Chop vegetables and herbs.

2. Juice lemon and zest and combine with diced onion. Allow onion to sit with juice for at least 10 minutes then add salt, honey, and olive oil.

3. Add chopped vegetables, herbs, and vinaigrette to a a bowl and mix to combine.

4. Allow to sit for up to a day before serving.

Vegetable Miso Soup

Some people (*cough* my mom *cough*) don’t like miso soup and I think it has to do with the texture of the soft, gummy tofu and slimy seaweed.

Miso is not only good for you but adds an amazing depth of flavor : miso is all about umami! So, I’ve made a version of miso soup with a variety of vegetable and aromatics to give miso the respect it deserves!

The key with using miso is two-fold: 1. start with white miso as the taste is less pungent. Once you get more comfortable cooking with miso you can try other types. 2. Miso should not be cooked at a high heat over a long time as the heat kills the kills the probiotic (the healthy part of the miso). So in making miso soup, it is the last ingredient that you add.

veggie miso
This soup is easy to make . Having all of your vegetables prepped before you start will make the process easier for you.


Garlic, grated

Ginger, grated

Carrots, thinly sliced

Portabello Mushrooms, thinly sliced

Green Cabbage (Napa cabbage would work well too!), thinly sliced




White Miso

Jalapeno, grated or thinly sliced

1. Prepare all vegetables.

Note: This soup is a great way for you to use all the veggies in your kitchen that have been neglected. I used this combination because it is what I had on hand and you should do the same πŸ™‚

2. Put a pot of water on the stove and start to heat it.

3. Once the water starts moving (pre-boil) add in the aromatics: garlic then ginger.

4. As the water heats more add in the vegetables starting with the ‘heaviest’ (carrots) and gradually adding in the others ending with the ‘delicates’ (cilantro and spinach). This is a less than 5 minute cooking process.

Note: You’re NOT bringing this soup to a rolling boil. The vegetables should maintain their color.

5. So you now have this vibrant pot of vegetable soup that is just starting to boil. Pull it off of the heat and add in the miso paste. (It may be easier to put some of the hot water into a bowl with the miso and mix until it is diluted into the water then add the mixture into the pot of soup so you can ensure no miso blobs (not good eats!).

I added about 1/4 -1/2 c of miso because I like the flavor and wanted it well seasoned without salt. If this is your first miso experience, add a Tablespoon at a time until you’re satisfied with the flavor.

6. Serve vegetable soup into a bowl and garnish with more jalapeno, scallions, and cilantro (if you’d like) and mmmm!

vegetable miso soup
Now tell me you don’t like miso soup! πŸ˜‰


Summer Salad

On June 1, I started a 14-day Raw Challenge inspired by Fully Raw Kristina. So when I had a brunch date with my girlfriends, I was sure to make a salad to satisfy everyone and start my challenge off right!

The creamy avocado dressing paired with the sweet mango, crunchy corn, and mint leaves really bring this all together. Next time I’m making twice the portion (because I want seconds!).

raw summer salad



Baby Kale


Mint Leaves

Cherry Tomato

Corn, cut fresh off cobb

Mango, diced

Red pepper, diced




Cayenne Pepper


1. Prepare all veggies and put in a big bowl.

2. Put the avocado in a separate bowl and mash with lemon juice and salt until creamy. Add water to thin it out (to the texture of a creamy salad dressing). Add cayenne pepper (or black pepper or jalapeno) to taste.

3. Add avocado dressing to the salad bowl and mix so every part of the salad is covered with the creamy dressing.

4. Serve and mmmm!

Mexican Salad Duo

mexican salad

Bookmark these recipes for your summer parties: 1. everyone loves Mexican food 2. these salads go with everything a summer BBQ has to offer 3. they can handle the summer heat!

Remember, avocado is always welcome to join this party πŸ˜‰

Black Bean-Corn Salad


Red Onion

Cumin Seeds



Black Beans


Olive Oil

1. Dice onion and sautee with olive oil. Add cumin seeds to toast then add diced jalepeno.

2. Add corn to sautee pan, then add black beans.

3. Mix and season to taste.


Tomato-Zucchini Salsa


Cherry Tomato



Red Onion

Lime, zest and juice

Avocado Oil

1. Chop tomato, zucchini, cilantro, red onion and add to a bowl with lime zest, juice and oil.

Serve with tortilla chips, rice, in a tortilla, or on a green salad!


Tomato Herb and Cannellini Bean Salad

tomato salad

I can’t wait to make this over the summer with garden tomatoes and herbs–a perfect picnic salad as it is best room temperature!


Cherry Tomatoes





Salt and Pepper

Olive Oil

Champagne Vinegar

Lemon Zest

Cannellini Beans

1. Cut tomatoes in half.

2. Chop fresh herbs and add to tomatoes and beans.

3. Blend zest, vinegar, salt and pepper, and olive oil into a dressing and pour over salad.

This stores for up to a week.

I used it in a couple variations:

1. As a side dish to dinner.

2. Italian roll (toasted) with goat cheese, and the salad as the filling.

3. With a salad of Arugula, Greek Olives, Feta, Roasted Potatoes:



A Saturday Brunch: Breakfast Taco

I got the goodies at the Italian Market (the only place for the best tortillas in Philly), Reuben opened his kitchen, and together with Memmie we cooked this perfect brunch:

mise en

black bean salad

egg onion cilantro tortilla


Black Bean Salad:

Red Onion




Peppers: Green, Yellow, Red




Black beans




1. Chop all vegetables. Put chopped onion, garlic, and jalepeno in a bowl with fresh lemon juice and let that marinate before adding to the other ingredients.

2. Mix all ingredients in the bowl. Add avocado last.

3. Sautee onion in a pan with olive oil, salt and peper and cilantro. Crack egg on top of veggies. Cover for a few minutes. When done serve on toasted tortilla.

4. Add black bean salad to tortilla and open a beer!

5. mmmmmmm!

Roasted Red Pepper Spread

roasted red peppers

Perfect as a spread on a sandwich or crostini, a dip for vegetables, or as a flavor boost to a sauce.


Roasted red peppers

Sundried Tomato

Raw cashews


Garlic powder

Champagne Vinegar

Olive Oil

Salt and Pepper

1. Soak cashews and sundried tomatoes in water for at least 30 minutes, max 24 hours, then drain.

2. In a food processor, add roasted red peppers, cilantro, cashews, sundried tomatoes, salt and pepper. Blend until a smooth consistency.

3. Season to taste with salt and pepper and champagne vinegar.

This should last up to 10 days in a well sealed container.