Cilantro!

 

Cilantro can be used in many ways. We used it combined with culantro in the Sofrito, then as a garnish for the Picadillo we made with said sofrito. 

As a side dish, these carrots were delicious, although I think the "magic" ingredient was the ginger, not the cilantro.

Cilantro Ginger Carrots

• 1 tablespoon butter
• 1 pound carrots, peeled and sliced diagonally
• 1 1/2 teaspoons finely minced gingerroot
• 2 tablespoons chopped cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Heat butter in frying pan and cook carrots until soft (or boil, then drain and add butter). Add ginger and cook for a minute, then stir in cilantro, salt and pepper and serve warm.

Other options to try include Cilantro Lime Salmon or Peppered Cilantro Rice.

We went with Cilantro Lime Salmon. For two servings, combine 2 tablespoons chopped cilantro, 1 tablespoon olive oil, 1 tablespoon lime juice (or lemon juice when you discover you're out of lime juice!), a pinch of salt, honey and red pepper flakes. Spoon over cooked salmon that has been seasoned with salt, pepper, garlic powder and paprika.