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Let’s talk about something controversial. Cilantro. It’s not one of those things that people are neutral about. You’re either on the “It’s horrid, and it tastes like soap!” team or you’re on the “the bright, peppery flavor of cilantro adds so much freshness to every dish, it feels like biting into summer” team. Hopefully you’re on the latter because we have some great recipes here for you.



Branching Out With Cilantro

Healthy Greens

Rich in vitamins A, K, and E — cilantro helps take care of your eyes, skin, bone health, and immune system.

By Any Other Name

While you most likely know this plant as cilantro, it’s also known as coriander, Chinese parsley, Indian parsley, and sea parsley, depending on where you are in the world!

Tummy Tea

Cilantro roots have been used to make teas and herbal medicines since the fourth century when it was cultivated in China and used to aid digestive problems.

Need Ideas? We want to hear from you. What ingredient do you have in your fridge or pantry that you’re wondering what to do with and need an idea and/or recipe for? We’ve got you covered. Email us your choice ingredient at recipes@mishpacha.com and we’ll print three recipes for it!


1. Roasted Thai Salad

Peanut butter in savory foods always made me hesitant. It seems to belong in sandwiches or cookies, not in cabbage salad. In this dressing, however, it provides a perfect backdrop of creaminess to the sharp Asian flavors without being overpowering. Pair it with roasted vegetables and enjoy a salad that’s both vibrant and bold, yet deceivingly simple to appreciate. The bowl will be finished in no time.


  • 32 oz (910 g) broccoli florets
  • 1 red pepper, sliced
  • 8–10 cloves garlic, whole
  • 2 Tbsp olive oil
  • 1 tsp salt
  • ¼ tsp coarse black pepper
  • ¼ tsp granulated garlic
  • 3 cups shredded red cabbage
  • ¼ cup packed cilantro leaves
  • 2 Tbsp sesame seeds
  • 3 Tbsp chopped salted peanuts


  • 2 Tbsp peanut butter
  • ¼ cup soy sauce (or gluten-free soy sauce)
  • 2 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 2 Tbsp honey
  • 2 cubes frozen ginger
  • salt, to taste
  • pepper, to taste

Preheat oven to broil.

Arrange broccoli, pepper, and garlic on a baking sheet. Drizzle with olive oil, salt, pepper, and garlic. Toss to coat evenly. Roast in the oven for 30 minutes, or until slightly charred.

Mix dressing ingredients together and set aside.

To assemble, place roasted vegetables in a bowl together with the cabbage, cilantro, sesame seeds, and peanuts. Toss with desired amount of dressing and serve.


2. Crispy Salmon Nuggets with Pantry Chimichurri

Salmon is always a favorite by us, and these nuggets are as kid friendly as fish gets without being actual fish sticks. Use extra pesto on sandwiches for a punch of flavor!


  • 3 lb (1.36 kg) salmon, skinned and cut into 1-inch (2½-cm) cubes
  • 3 eggs
  • 1 tsp salt, plus more for seasoning
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp pepper
  • 1 Tbsp honey
  • 1 cup flour
  • 2 cups cornflake crumbs
  • oil, for frying

Pantry Chimichurri

  • 1 pkg frozen parsley cubes
  • 1 pkg frozen cilantro cubes
  • 6 cubes frozen garlic
  • 1 small shallot, finely chopped
  • ½ tsp dried oregano
  • 2 Tbsp red wine vinegar
  • ½ cup robust olive oil
  • 1 tsp salt
  • ½ tsp black pepper

Preheat oil in a large pot to 350–360°F (175–182°C).

Mix eggs with spices and honey. Set up a breading station and dredge salmon in flour, then in egg mixture, then in cornflake crumbs.

Fry the breaded fish in batches until golden and crispy, about 5 minutes. Drain on a cooling rack or on paper towels and lightly season with salt immediately after frying. Serve with pantry chimichurri.

To prepare the pantry chimichurri, pop the cubes out of the plastic and let them defrost. Combine with remaining ingredients and allow to sit for at least 30 minutes before serving.


3. Herbed Chicken and Vegetable Endive Boats

While I was having my sheitel set, the discussion turned to recipes (of course), and this amazing dressing is the result of that appointment. (Thanks, Reena, love you!)


  • 8 oz (225 g) chicken cutlets, cleaned and cut into small cubes
  • oil, for sautéing
  • salt, for seasoning
  • pepper, for seasoning
  • 1 small zucchini, zoodled or diced
  • 1 small yellow squash, zoodled or diced
  • ½ cup roasted red pepper strips, each cut into 3 or 4 pieces
  • endive leaves (optional)
  • ¼ cup shelled pistachio nuts (optional)

Cilantro Lime Dressing

  • 3 cubes frozen cilantro (if you can get fresh, that’s even better)
  • 1 small avocado
  • 2½ Tbsp honey
  • 4 tsp lemon juice
  • 2½ tsp lime juice
  • ⅓ cup oil
  • 1 Tbsp water, or more as needed

In a large frying pan, sauté chicken cubes in oil until no longer pink. Season with salt and pepper and transfer to a large mixing bowl.

Place zucchini and yellow squash into the pan and add a bit more oil. Sauté until al dente and transfer to the bowl with chicken. Add red pepper strips; stir gently to combine.

To prepare the dressing, combine all ingredients in a mixing bowl and blend with an immersion blender. If it’s very thick, add a spoonful or two of water to thin it out. Drizzle over cooked chicken.

To assemble, divide zucchini and pepper mixture among small bowls or endive leaves and top with chicken.


(Originally featured in Family Table, Issue 875)

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