Travel Eats

Entries in cilantro (3)


A Little Corny

Happy Father's Day a day late!  For all those corny jokes your dad told you, mortifying you in front of your friends, I give you this fresh corn salad.  The hardest part is getting the corn off the cob, but remember that little trick I taught you?  And you will need a food processor or a blender to make the pesto.

Fresh Corn Salad with Cilantro/Pepita Pesto

Kernels from 6 ears corn

1 medium carrot, cut in a 1/8" dice


1/2 cup cilantro pepita pesto

Mix, season to taste.


Cilantro Pepita Pesto

1 bunch cilantro, rinsed and spun dry

1/2 cup pepitas toasted in a skillet,  shaking frequently, until lightly browned

Grapeseed oil

Place cilantro and pepitas in food processor and puree.  Add grapeseed oil in a thin stream until desired consistency.

I served this salad with leftover BBQ chicken and melon for an easy summer dinner.  It also is great as a salsa on quesadillas.  Maddy asked me recently, "where can I buy pepitos."  Pepito is the little boy in the Madeleine books, pepitas are shelled pumpkin seeds--usually available in bulk section of a good grocery store or Latin market.  If you buy them roasted and salted adjust seasoning accordingly and skip the toasting step.



Wednesday Pasta

Nothing beats coming home to the sound of dinner preparations after a 12 hour shift.  Having Maddy here to get things started has helped our weekday meals exceed our usual leftovers and frozen pizza. The reasons are two-fold--someone physically in the kitchen prepping before I get home at 7:30 and having someone who appreciates the opportunity to cook with and for family motivates me when all I really want to do some nights is sit down with a beer and some chips and call it a day.  Maddy thinks she didn't really enjoy cooking until high school so there may be hope for Sophie yet.  Our trip to Central Market has yielded a week's worth of excellent meals with leftovers for lunch.  This ravioli salad with cilantro and pepita pesto was made possible by Heidi Swanson's Super Natural Every Day.  Our only mistake was tossing in all the pesto, not because it overwhelmed the salad, but because it meant there was none left over for later.  In these hard economic times, pepitas vs. pine nuts make this pesto one even a college student might be able to afford. 


Cilantro Lime Dip

Cilantro is crazy cheap in Texas--not even worth my time to grow in the garden at $0.29 per bunch.  I created this dip to go with some vegetables for Sophie's birthday party.  I happened to have some creme fraiche left over so I used that in addition to the Greek yogurt, but you could use whole milk yogurt or add sour cream if you wanted.  I think the nonfat yogurt alone would be a bit too tangy.

1 cup Greek yogurt--if you are using nonfat I would use about 1/4 to 1/3 cup sour cream or creme fraiche to round it out

2 generous pinches kosher salt

Juice of two Key Limes

1/4 cup finely chopped cilantro

Mix all together and chill to allow flavors to blend.  Serve with crudite or crackers or what have you.