Pomegranate, Green Olive and Cilantro Relish + How to Keep Herbs Fresh

Disclosure: This post is sponsored by Glad in conjunction with their #SAVEITSUNDAY program. With #SAVEITSUNDAY, Glad hopes to educate the public about the consequences of food waste, and I am proud they’ve asked me to be a part of the program. I am being compensated to share my #SAVEITSUNDAY experiences; all opinions are 100% my own.

Cilantro is one of my favorite herbs. I grow my own when the weather is cooperative, but this time of year, I rely on the supermarket for my cilantro stash. Cilantro often comes in such big bunches that I am always disappointed when it tends to wilt long before I get around to using it all. I frequently look for new ways to incorporate cilantro into my meals, but I’ve also long wondered if there was a better way I could be storing it to keep it fresh for longer.

I found a recipe for an Olive, Pomegranate, and Walnut Relish featuring parsley in Alice Water’s new book: The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden. I mentioned this book in a previous post…it’s truly fabulous. Anyway, I swapped out the parsley for cilantro in this recipe and it’s so good!

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I like to eat it on snappy rice crackers with sharp cheddar cheese. It’s also great as an accompaniment to roasted meats…I plan to serve it along with this cranberry sauce on my Thanksgiving table this year.

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(How cool is the upcycled bottle holding the crackers?! My friend Jocelyn is an eco-artist and she sells them in her etsy shop!)

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Seared Scallops with Gremolata

Thank you all so very much for your kind words after my dog died. We miss Jezebel tons but we are keeping busy (and showering her brother Jake with lots of extra attention)…we’re doing okay :)

For the past week and a half, my husband and I have been home while our kids are away at camp. It’s been a really wonderful “staycation”…the type of experience I recommend for all parents, if possible! My husband usually travels quite a bit for work and is only home on the weekends, which means we don’t get to spend that much time together. Having almost 2 straight weeks for just the two of us to hang out has been really, really amazing.

Earlier in the summer, we came to the realization that our house was in major need of deep cleaning, some painting, and a bunch of small fixes here and there. We also hatched a plan to redecorate our kids rooms. With the kiddos gone, we’ve been working steadily to accomplish these tasks (except for the painting…we hired someone to do that) and it feels really good. We rented a 10 yard dumpster and got rid of SO many things that were cluttering up our home; we’ve also donated lots of items and even sold some at a yard sale.

In addition to all the working (and multiple trips to Ikea), we’ve played a lot, too. We’ve gone on lots of walks and hikes, and watched a bunch of movies…Crazy, Stupid Love was my favorite! We’ve also been cooking a lot. Because our kids don’t really like fish or seafood, and we don’t eat it much when they are around, we’ve had it for a lot of our meals. We thought this Seared Scallops recipe was really terrific.

Scallops with Gremolata | Healthy Green Kitchen

I adore scallops. They are a great source of protein and they are SO quick to make…seriously, this recipe only takes about 10 minutes. I adapted it slightly from my friend Lynda and it’s a keeper, for sure.

I love the idea of the Pea Purée on which Lynda served her scallops, but peas aren’t in season now so we enjoyed ours over chopped broccoli and yellow squash (from our garden) sautéed with garlic and olive oil instead. I think these scallops would also be great over rice (or any grain, really); pasta would work, too (but seriously…when does pasta NOT work?).

I LOVE the Alaskan Weathervane scallops from Vital Choice(<--affiliate link). They are pricey but delicious, and wild/sustainably harvested. I think they are worth the occasional indulgence, but otherwise just use the best quality scallops you can find. As for the gremolata, you can play with it, if you like: parsley and mint are more "traditional" gremolata ingredients, I believe. I like using preserved lemon rind because it's so flavorful (instead of "regular" lemon zest); if you do this omit the salt in the gremolata, since preserved lemons are already quite salty.

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Grilled Eggplant and Cilantro Dip

*Disclosure: This post is part of my ongoing relationship with the folks from California Endive Farms. I receive complementary boxes of endive and I am being compensated to develop recipes to share with you; all opinions expressed here are 100% mine.

Grilled Eggplant Dip | Healthy Green Kitchen

Since partnering up with California Endive Farms last year, I have enjoyed more than my fair share of endive. I love having a constant supply in the refrigerator, especially in the winter and early spring when my own garden is sleeping. I have showcased a few different cooked endive recipes here on the blog (such as this one and this one), but I also really love endive raw. It is great in salads (like this and this), and the leaves are the perfect receptacle for filling with all sorts of delicious and healthy dips.

This Grilled Eggplant and Cilantro dip was inspired by the recipe for Charred Eggplant with Chile Sauce and Tahini that I found in the May 2013 issue of Saveur magazine. It’s incredibly easy to make and it’s tasty as part of an appetizer spread (shown here with endive leaves, pita chips, and some walnuts). It’s also great in place of more typical condiments in a sandwich.

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Coconut Milk Soup with Wild Salmon and Kale (plus My Favorite Cold and Flu Remedies)

A couple of days ago, I woke with that sort of tell-tale throat tickle and overall sense of malaise that just makes you want to stay in bed all day. It was a Saturday so fortunately I was able to rest a lot, but given the numerous nasty colds–and the terrible flu–that are going around, I was also proactive that day about taking steps to try to avoid getting sicker. The next morning I felt better, and today I feel even better still, so in addition to the recipe for a terrific immune-boosting soup, I’d like to share with you what I do when I feel like I am starting to come down with any sort of winter “bug”.

Without fail, whenever I feel under the weather, I make something very similar to this Coconut Milk Soup with Wild Salmon and Kale. Homemade stock (made from bones) and coconut milk both contain anti-viral and anti-bacterial properties so I love to combine them for the broth. Adding fresh ginger, chile peppers, and nutrient-dense organic greens and pumpkin or winter squash “ups” the healing potential here even further; I also included wild salmon so this soup contains high quality protein as well as omega-3s. Keep in mind that the omega-3 fatty acids are necessary for proper functioning of the immune system and should be a regular part of your everyday diet…not just when you get sick.

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