June 2nd, 2009
I knew it was only a matter of time. I knew at some point I would have to face it. By it, I mean cilantro. I don't care for cilantro. I appreciate it's purpose in the culinary world, but I personally don't want it on my plate. I decided to go for a pesto. I used Mark Bittman's from How to Cook Everything. This is good stuff. Maybe it was the unrefined peanut oil. Whatever it was I enjoyed the flavor.
Thursday:Local Halibut with Cilantro Pesto, Sauteed Bok Choy with green garlic (again, Bittman) and Broccoli Slaw.
Wednesday and Friday:Whole Wheat Pasta with Italian Sausage, Kale and Ricotta Salata (tomatoes).
I found the broccoli salad recipe on Small Notebook, one of my daily reads. It was originally featured on the Kitchn. I made a few adjustments. I used extra lemon juice in place of the vinegar and I used toasted walnuts in place of almonds. This is a tasty little salad. Worth repeating at home, with ingredients on hand of course.