Sombreuil Climbing Rose 1850

Monday, March 7, 2011

Winter/Spring Harvest


+ This

= a Delish Dish!

Our oranges and cilantro made it through the frosts.  Wish I had a lime tree old enough to produce.  Anyone want to trade oranges, clementines for limes?  The over wintered cilantro is really growing with our warm days.  I thought I'd share a favorite recipe while this fresh abundance lasts. 


2 Cups plain low fat Yogurt
2 Medium Shallots, finely chopped
3+ Medium Garlic cloves, minced (garlic lovers feel free to add more)
1/4 Cup freshly squeezed  Orange Juice
             frozen pineapple orange juice concentrate may be substituted
2+ Tablespoons freshly squeezed Lime Juice
2 teaspoons Cilantro, finely chopped
1/2 teaspoon ground Cumin
1/4 teaspoon White Pepper
1/2 teaspoon Salt

After thoroughly combining the above ingredients set aside some marinade to use as sauce after the meat is grilled.  Marinate meat (chicken, fish, pork) for 1 hour to overnight before grilling, allowing meat to get to room temperature before putting on the heat source.

For garnish:  2 oranges and 2 limes, sliced plus 1 bunch cilantro

BTW if you have not grown or tasted Cilantro Delfino I highly recommend it (not pictured above).  It looks airy like dill but has a supreme cilantro flavor AND it is heat tolerant!  It not only has bigger (not bolder) flavor but is easier to work with and eat due to it's leaf size and shape.  I've only found it in seed.  If you prefer transplants and not having to start your own then start asking your nurseries to carry it.  They and the growers can respond to requests when enough of us chirp.

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