Huh? No, we did not just switch up the name for the herb, cilantro, on you to be tricky (although this is the same plant). We just let the cilantro go to seed and what you have in your boxes this week are a few sprigs that contain the round, green seeds that (if dried) are the spice you see in the store called coriander. If you chose, you can dry the seeds and store them to use as such, but they are a real treat when you can snag some fresh like this! Green coriander has a strong citrus-y bite that adds a bright pop of flavor to salsas and other sauces that you'd normally use cilantro in. I just used some last night in a yogurt sauce served over salmon. I suggest using them raw or only just heating them through at the end in order to preserve their flavor punch. They'd also be divine on top of a curry like Heidi Swanson did here:

Summer Vegetable Curry

adapted from 101 Cookbooks

1 14-ounce can coconut milk

1 onion, chopped

2 tablespoons green curry paste, or more to taste

1/2 teaspoon sea salt

1/2 pound waxy potatoes, washed and sliced 1/2-inch thick

1/4 pound green beans

1/4 pound broccoli, cauliflower, or Romanesco florets 

8 ounces extra firm tofu, cut into 1/4 inch cubes

kernels from 1 ear of corn

1 lime, halved or quartered

fresh coriander seeds 

Spoon a few tablespoons of thick coconut cream from the top of the coconut milk, place it in a large pot over medium-high heat and bring to a simmer. Add 2/3 of the onion and saute until it softens a bit, 2-3 minutes. Stir in the curry paste and salt, and cook for another minute or two. Have a taste, and decide if you want to adjust the flavor - adding more curry paste or salt if needed. Squeeze some lime juice over remaining onion and set aside. Add the rest of the coconut milk to the pot along with the potatoes, cover, and simmer until they are just starting to get tender throughout - about 10-15 minutes. At this point add the beans, broccoli/romanesco, and tofu. Let simmer for a couple of minutes, the potatoes should be completely tender by this point. Add the corn and remove from heat. Serve each bowl topped with a sprinkling of the remaining onion, fresh coriander seeds and feathery sprigs (or chopped cilantro), and more lime juice, to taste. Serves 4.

A really smart man I know introduced me to the smooth move of adding diced cucumber into guacamole. It adds a perfect crunch and stretches the guac, so you have more to share (or eat yourself).

Avocado Lime Salsa

from Ellie Krieger
1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
Salt
1/4 cup chopped cilantro leaves
2 jalapeno chiles, chopped, plus more to taste

Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.

 

6 small patty pan squash
knob of coconut oil or ghee
1 medium red onion
1 clove garlic
1 Tbsp. caraway seeds
1 cup shelled green peas
2 cups chopped kale (or any green)
1 cup cooked quinoa (or other whole grain)
� cup crumbled goat or sheep feta (optional but encouraged)
sea salt & pepper

Cut around the stem of the patty pans to create a lid. Next, scoop out the inside flesh, leaving a �" rim around the top to hold the lid in place. Reserve the flesh and roughly chop, set aside. Rub the inside and outside of each squash with a little olive oil, coconut oil or ghee (to prevent drying out in the oven). If you cannot get the squash to sit evenly, slice off a little of the bottom to create a flat surface (be careful not to cut too deeply and create a hole in the bottom. Heat a knob of coconut oil or ghee in a large skillet. Add the onion and a few pinches of salt, cook until translucent, about 5 minutes. Add minced garlic and caraway seeds, and cook for another couple minutes. Next add the peas and squash, then the kale a minute later, folding occasionally until the kale is slightly wilted. Remove from heat, stir in the cooked quinoa and crumbled feta. Season to taste with sea salt and freshly ground black pepper. Preheat the oven to 350�F/175�C. Fill each patty pan with the vegetable mixture and place the individual lid on top of each squash. Arrange the patty pans in a baking dish with a little water in the bottom. Bake for 15-20 minutes until the squash is soft and cooked through. Serve with any leftover filling, and a drizzle of good quality olive oil. Enjoy!

Yield: 4 large pancakes or at least 12, probably 14, smaller ones

Pancakes
1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
4 medium carrots, peeled into ribbons with a vegetable peeler
5 kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle or sub in 1/2 cup sweet onion
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Canola, safflower or peanut oil for frying

Tangy Sauce
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake
1 teaspoon soy sauce
1 tablespoon honey (use 2 if you like a sweeter sauce)
1/8 teaspoon ground ginger

Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too. To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath). To make small pancakes, you can use tongs but using your fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet is easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath. Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.

Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick. Serve pancakes with sauce and (optional) top with slivered scallions and toasted sesame seeds.

Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.