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