Cilantro

CHOPPED ISRAELI SALAD

Hydroponic Classroom Ingredients:
Cucumbers
Tomatoes
Peppers
Parsley or Cilantro
Arugula (optional)

Additional Ingredients: 
Lemon juice
Olive oil
Salt & Pepper
Chickpeas (optional)
Onions (optional)

Instructions: 

1. Chop cucumbers, tomatoes, peppers and onions
2. Mix with chickpeas and arugula, (these are optional ingredients)
3. Add olive oil (~2 tablespoons)
4. Add lemon juice from ½ lemon
5. Add salt and pepper to taste
6. Mix and serve

SALSA VERDE / TOMATILLO-SERRANO SAUCE

Instructions:

1. Pull the husks off and cut the stems off the tomatillos.
2. Rinse the tomatillos, cilantro and serrano well with cold water.
3. Roast the tomatillos in a 400 degrees Fahrenheit oven for 10-20 minutes (or until they start to turn army green in color).
4. Add the tomatillos to a blender along with 1/2 small onion, 1 peeled garlic clove, 10-12 sprigs of cilantro (including the stems), and 1/4 of the serrano pepper.
5. Pulse blend and taste for heat level. If you want more spice, add another quarter of serrano. Keep adding serrano until it tastes just right to you.
6. Salt to taste.
7. Serve immediately and store leftovers in an airtight container in the fridge.

Adapted From: The Foodie Takes Flight

Instructions:

1. Cook your noodles according to the directions on the package but slightly undercook until still very chewy (around 2 min less than directions). Run noodles through cold water to stop from cooking and set aside.
2. In a large bowl, add the chopped cilantro, minced garlic, shallot or red onion, curry powder, sugar, and chili powder.
3. Heat the oil in the pot over medium to medium high heat for 3-4 minutes or until hot and you start to see small bubbles. To test the heat, you can add a small piece of garlic and it should immediately sizzle.
4. Turn off the heat then immediately pour the oil over the bowl of cilantro, garlic, shallot/onion, and seasonings, and mix well.
5. Add in the oyster sauce, soy sauce, and lime juice, and mix again.
6. Add cooked noodles and mix to coat in the sauce mixture.
7. Serve hot!

CILANTRO LIME RICE

Instructions:

1. Combine the rice, water, and 1 teaspoon of the olive oil in a medium saucepan with a lid. 
2. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes (or check the time listed on the package of your rice).
3. Uncover and fluff with a fork. Add the garlic, scallions (optional), and lime zest and stir to combine. 
4. Let cool for 1 minute, then add the remaining 2 teaspoons of olive oil, ¼ teaspoon salt, lime juice, cilantro, and red pepper flakes or jalapeño, if using. Stir to combine and season to taste.