Ingredients
1.5 lbs. fresh tomatillos, husks removed and cut into 2-inch pieces
½ white onion, peeled and cut into 4 wedges
-2 serrano chilis, split in half lengthwise
1 Tbsp. olive oil
2 garlic cloves
1.25 tsp kosher salt
1 Tbsp lime juice
1 cup fresh cilantro, leaves and small stems, chopped 

​Directions

1. Preheat the oven to 425˚. Place the tomatillos, onion and serrano peppers on a sheet tray lined with foil. Drizzle all over with olive oil and toss to combine. Roast for 15 minutes until lightly browned and the tomatillos have softened.
2. Let cool for 15 minutes then transfer to the bowl of a food processor.
3. Add the garlic, kosher salt, lime juice and cilantro to the food processor. Pulse for about 15 to 20 seconds until combined.
4. Serve with tortilla chips or a dipping item of your choice​.

INGREDIENTS

• 1 large kohlrabi, peeled, stems trimmed off, grated
• 1/4 head purple cabbage, shredded
• 2 medium carrots, peeled and grated
• 1/2 red onion, grated
• 4 tablespoons chopped cilantro
• 1/4 cup golden raisins (optional)
• 1/4 cup mayonnaise
• 1 tablespoon cider vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

​
PREPARATION

1. Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl.
2. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt.
3. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

 

Ingredients

• 1 cup dried brown lentils
• 8 cups water, divided
• ¼ cup extra-virgin olive oil
• 2 medium onions, diced
• 2 medium carrots, diced
• 1 teaspoon salt, divided
• ¼ teaspoon ground pepper
• 3 cloves garlic, chopped
• 1 teaspoon ground coriander
• 6 cups chopped collard and/or kale greens
• ¾ cup chopped fresh cilantro
• 1 pound small yellow potatoes, quartered
• Juice of 1 lemon, plus wedges for serving

Directions

1. Pick through lentils, discarding any stones. Rinse.
2. Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.
3. Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.
4. Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds.
5. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes.
5. Serve with lemon wedges, if desired.

 

Serves 4
3 tablespoons olive oil, divided
1 cup chopped sweet onion (such as Vidalia or Maui)
3 cups fresh corn kernels (cut from about 3 ears of corn)
2 cups low-salt chicken broth
2 tablespoons fresh lime juice, divided
1 cup (or more) water
1 teaspoon green chilies, minced
Fresh cilantro leaves, optional

1. Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat.
2. Add onion and sauté until soft, about 4 minutes.
3. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes.
4. Working in batches, puree soup in blender until almost smooth. Transfer blended batches to a large bowl.
5. Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Cover and refrigerate until chilled, about 2 hours or overnight.
6. Meanwhile, whisk remaining 2 tablespoons olive oil and green chilies in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with chili oil, then garnish with cilantro if desired and serve.​

NOTE: There are a number of interesting ways to finish this soup, the chopped cilantro leaves would be one. A swirl of pesto is another. Substituting red chilies to make the flavored oil is a third. But don’t let that stop you.

Serves: 4
 
8 chicken thighs, seasoned on both sides with salt and pepper
3 tablespoons good olive oil
5 tablespoons butter, divided
¼ cup flour
3 tablespoons minced ginger
1 whole star anise
8 halved shallots
3 lbs. Cinnamon Cap mushrooms, cleaned and cut (stems separated)
1½ cups dry white wine or chicken broth.
½ cup chopped cilantro
Salt and pepper to taste.
 
 

1. Heat a large skillet over medium heat for about 2 to 3 minutes.  Add the olive oil and 3 tablespoons of butter to the skillet, swirling them around and together.
2. When the butter/oil foam subsides, dredge each chicken piece lightly in it.  Add each chicken piece to the hot skillet.
3. Cook the thighs, turning once, until the chicken is browned on both sides, about 5 minutes per side.  Transfer the pieces to a plate and cover loosely with foil.
4. Add the remaining butter to the skillet along with ginger and the star anise. 
5. Add the shallots.  Cook until the shallots are softened.
6. Add the mushrooms stems to the skillet.  Cook, stirring occasionally for about 3 minutes.
7. Add the mushroom caps and continue to stir occasionally for about 3 more minutes or until the mushrooms have given up their liquid.
8. Return the chicken to the skillet.  Adjust the seasonings.  Add the wine or broth time and cook over medium heat until the sauce reduces and the chicken is tender, not more than another 5 minutes.  Remove the star anise.
9. Place stew in a serving bowl and sprinkle with cilantro

Recipe by Anna Gill

Serves 2 or 3 as lunch

2 pieces Naan flatbread (or the variety of your choice)
2 small yellow squashes, sliced into ¼ inch thick rounds
1 cup grated Monterey Jack Cheese 
2 large ripe tomatoes, sliced into ½ inch thick rounds
¼ cup shredded cilantro leaves
Salt & freshly ground pepper

1. Preheat oven to 350o
2. Place squash rounds on a roasting rack and season with salt & pepper.
3. Roast for approximately 5 minutes.
4. Turn off the oven and turn on the broiler. Place the roasting rack under the broiler for a minute or two, just long enough to lightly brown the top of the squash. Remove squash from the oven and set aside.
5. Return the oven to baking mode and set at 350o.
6. Place the 2 Naans on a non-stick baking sheet. Spinkle ¼ of the cheese on each one.
7. Arrange the tomato slices on top of the cheese on each Naan.
8. Arrange the squash rounds on top of the whole and sprinkle each Naan with ¼ of the cilantro.
9. Sprinkle the entire arrangement with the remaining cheese and finally the remaining cilantro.
10. Place the baking sheet in the oven for approximately 5 minutes, until the cheese has melted. Serve hot or at room temperature.

Recipe by Anna Gill

Serves: 4

½ pound mild sausage meat or ground pork
4 (8-inch) flour tortillas
1½ cup coarsely grated Monterey Jack
1 small red onion, minced
½ cup corn kernels
1 cups small cilantro sprigs
1 tablespoon fresh lime juice
Salt
¾ cup fresh tomato salsa

1. If you are using a conventional oven, preheat it to 350o.
2. In a medium skillet, cook the sausage meat or the ground pork over moderate heat, stirring to break it up, until no trace of pink remains, about 8 minutes. Remove the sausage from the skillet with a slotted spoon to a paper towel lined bowl and let cool.
3. Set 4 tortillas on a large baking sheet (if using the oven) or a microwaveable platter. Spread with the sausage meat, cheese, red onion and 2 tablespoons of corn on ½ of the tortilla surface. Sprinkle the celery on top mixture and fold uncovered ½ of the tortilla over the topping.
4. If using an oven, place the baking sheet in the oven for approximately 5 minutes, until the cheese is melted. If using a microwave, place the platter in the microwave and cook for 2 to 3 minutes, until the cheese is melted.
5. Add the fresh lime juice to the salsa and mix.
6. Place one quesadilla on each serving plate and spoon the salsa on top. Garnish with cilantro and serve.

Recipe by Anna Gill

Serves 4 to 8 as hors d’ oeuvres

8 ounces fat-free whipped cream cheese, room temperature
1 cup hot pepper jelly, preferably red
2 cloves garlic, pressed
¼ cup fresh cilantro, shredded
3 to 5 heads of endive (small stalks are best)

1. Place cream cheese, ½ cup of the jelly, garlic and the cilantro in a food processor. Process until smoothly blended. 
2. Spoon mixture into individual endive cups. Top each cup with a dot of the remaining pepper jelly.

NOTE: Can also be served as a dip with crackers, or scooped onto rounds of crunchy cucumber.

Recipe by Anna Gill

Serves: 4

½ honeydew melon, cubed
2 yellow peaches, cubed
2 tablespoons minced red onion
½ cup shredded cilantro leaves, plus a few small whole leaves reserved for garnish
½ lime 

1. Mix the first three ingredients, plus the shredded cilantro in a bowl gently.
2. Top with the whole leaves.
3. Sprinkle with the juice of the half lime and serve.

NOTE: This salsa is as terrific with grilled shrimp or chicken as it is with quesadillas

Recipe by Anna Gill

Serves: 6 as an appetizer or 3 for lunch

1½ cups diced honeydew
¼ cup chopped fresh cilantro 
3 tablespoons diced red onion
3 tablespoons fresh lime juice
1 cup (4 ounces) goat cheese
¼ cup red bell pepper, seeded and minced
1 teaspoon jalapeno, seeded and minced
6 (8-inch) flour tortillas
Cilantro sprigs

1. Combine first 4 ingredients in a bowl; stir well. Cover and chill.
2. Combine the goat cheese, chopped bell peppers and jalapeno in a bowl, and stir well. Spread about 2 tablespoons cheese mixture over each tortilla, and fold in half.
3. Place two quesadillas on a plate and microwave at full power for 1½ to 2 minutes each (until cheese has melted).
4. Place on a baking sheet, and keep warm in a 200o oven. Repeat procedure with remaining quesadillas.
5. Cut each quesadilla in half crosswise. Arrange 2 quesadilla halves and ¼ cup honeydew mixture on each of 6 plates. Garnish with cilantro sprigs, if desired.
6. Serve immediately.

Recipe by Anna Gill

Makes about 2½ cups
Recipe can be doubled

2½ cups frozen, partially thawed cranberries (rinsed and picked
through) approximately one 12 oz. bag
Juice of 1 large lime
6 Tbs. honey
2 to 3 jalapeño peppers, seeded and minced
¼ cup cilantro plus 1 tablespoon
2 Tbs. tequila

1. Place the picked over berries in a blender or food processor and puree until they are fairly smooth.
2. Scrape the chopped berries into a bowl. Blend in the lime juice, honey, tequila, jalapenos and ¼ cup cilantro.
3. Cover and refrigerate overnight.
4. When ready to serve, place sauce in serving bowl and sprinkle with the remaining cilantro

Recipe by Anna Gill

Serves: 6 as an appetizer
4 as a main course

6 garlic cloves, peeled
2 bunches fresh cilantro, stems trimmed (about 3 cups)
½ tablespoons good green olive oil
¼ to ⅓ cup fresh lime juice
1 cup hulled pumpkin seeds, plus ½ cup separated
1 teaspoon salt
½ teaspoon freshly ground pepper
½ cup freshly grated Parmesan cheese, plus another ½ cup for table
1 pound linguine
½ cup reserved pasta water

1. Bring a large pot of salted water to a boil.
2. Using on/off turns, finely chop garlic in processor or blender.
3. Add cilantro, olive oil, and lime juice; process until smooth. Add 1 cup pumpkin seeds and process until finely chopped.
4. Season pesto to taste with salt and pepper and set aside.
5. Cook linguine in the boiling water until just al dente, stirring occasionally.
6. Reserve ½ cup pasta cooking liquid.
7. Drain pasta, and place in a large serving bowl.
8. Add ½ cup of the cheese to the pesto and process just a pulse or two.
9. Lighten the pesto by adding the reserved water until it is the desired consistency.
10. Add the pesto, in large dollops to the pasta and toss to coat well.
11. Serve the remaining pesto and cheese separately on the table. 

ADVANCE PREPARATION: Pesto can be made 2 days ahead complete with cheese. Cover and refrigerate. When pasta is ready, proceed to lighten the sauce with the reserved cooking water.

Recipe by Anna Gill

Serves: 2

12 -14 large to jumbo shrimp in shell
1 ½ cups corn oil 
1 large egg white, at room temperature 30 minutes
½ cup cornstarch 
1 tablespoon plus 1 teaspoon fresh coarsely ground black pepper
1 tablespoon plus ½ teaspoon kosher salt, divided
¾ cup sliced (1/8 inch thick) fresh jalapeño (about 3 chiles) 
1 cup cilantro leaves, shredded
1 teaspoon flaky sea salt

1. Cut shell along back of each shrimp with small kitchen shears (do not peel) and devein, then snip off tip fins.
2. Prepare large plate lined with paper towels for draining.
3. Heat oil to 400°F in a large heavy pan with deep sides. Keep the cover handy to contain spattering grease.
4. Toss shrimp with ½ tablespoon kosher salt and let stand 5 minutes. Rinse with cold water, then drain and pat 
dry.
5. Whip the egg white with a whisk or a hand mixer until watery, then place in a small bowl.
6. Stir together cornstarch, 1 tablespoon pepper, and ½ tablespoon kosher salt in another bowl.
7. Toss shrimp with 1 teaspoon each of kosher salt and 1 teaspoon ground pepper in a third bowl.
8. Dip the seasoned shrimp into the egg white, letting excess drip off. Then lightly dredge shrimp in cornstarch mixture, shaking off excess. (Coating should be as light as possible.) Place the coated shrimp in a single layer on a plate.
9. Quickly toss the shrimp into the hot corn oil and cook until crisp, about 1½ to 2 minutes, turning as needed. Transfer with a slotted spoon to paper towels to drain.
10. Reduce oil temperature to medium.
11. Toss the chilies into the oil just until they are wilted (be careful not to brown them), about 30 seconds. Transfer with a slotted spoon to paper towels to drain. 
12. Place the shrimp on a serving dish, sprinkle first with the chilies and then with the fresh cilantro. Top with the sea salt and serve.

NOTES:
Some shrimp shells are thinner than others. This is a seasonal condition so check with your local supplier. It’s great fiber.
Use half red chilies and half jalapeno, the dish will be much prettier.