I think it’s about time I introduced a new category to my blog — focusing on the subject of having your greens and drinking them too.
Because what do you do when the greens suddenly explode in your garden, and you just can’t eat them all? In my case, to take care of the current cilantro endemic — last year’s cilantro reseeded itself everywhere and is about to bolt — I pulled out about a basketful of the herb and turned our kitchen into an Iron Chef set yesterday.
Team Z was responsible for the appetizer and produced this Greek-yogurt-and-feta-cheese dip. It included garlic, olive oil, and, literally, every garden herb in addition to cilantro: dill, parsley, basil, thyme, oregano, green onions, and even some sage blossoms.
Simultaneously, team J was working on a cocktail — a cilantro margarita, based on this recipe, with a slight modification… The recipe (for 2 drinks) involved muddling lots of cilantro leaves (1/2 cup) with sugar (4Tbs) and shaking them with lots of ice, lime juice (2 limes), triple sec (1 oz) and tequila (4 oz). James’ custom modification consisted of adding . . . CONTINUE READING → drink your greens!
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