Cilantro

Many people may think of cilantro as simply a garnish, but for me, its charm goes far beyond making a dish look good. It’s the fragrance and freshness it brings that make all the other ingredients on the plate feel a little more alive.

I often chop it up and toss it through pasta, but recently I tried blending cilantro with Greek yogurt, garlic, lime, salt, and black pepper. The result was a smooth, tangy dressing, fresh and wonderfully herbaceous.

Drizzled over this Three Sisters Salad, it immediately lifted the natural sweetness of the corn and roasted pumpkin. The freshness of the dressing worked beautifully against the warm, sweet flavors of the roasted vegetables.

Another new favorite—delicious, vibrant, and just as refreshing to look at as it is to eat. 🌿

Inspired by the famous Aglio e Olio from Chef (2014). Over time, I’ve made my own version with a generous handful of fresh cilantro, sometimes adding shrimp, sometimes chicken, or mushrooms for my own twist, depending on what we have in the kitchen.