This One Time I Bought too Much Cilantro

Friday night I went to, for the first time, our subdivisions GNO. Girls Night Out for those of you that don’t speak 30-something, girl-time deprived, mom lingo.

We were meeting a local winery and some of us had signed up to bring an appetizer. For some reason, I get the shakes when I have to bring an appetizer outside of my home. I don’t know why – I worry that something will get too cold or too soggy in transit, or I picture myself slamming on my brakes at a red light and watching my amouse bouche coat the ceiling and chairs of my car.

I don’t know, I just like my appetizers to stay under my own roof.

After lamenting over my anxiety and what was leave-the-kitchen safe for several days (I wish I was kidding), I decided to take a chunky avocado dip. I don’t even know if cilantro and wine pair well together, but I figured I would try to woo these new found friends with my dip skills.

Fortunately it was a hit, nobody complained about the overload of cumin, it survived the drive and they all seem to be willing to let me back to the next one. Win, win, win.

In case any of you have an appetizer, will travel situation this summer, I thought I’d share what I made. Enjoy.

What You’ll Need:

5 avocados (diced into large chunks)
2 limes (squeezed)
8 grape tomatoes (cut in half)
1/2 red & yellow pepper (diced)
1 jalapeno pepper (seeds removed; diced)
handful of cilantro (chopped)
1 can of black beans
salt, pepper, cumin

Stir everything together, trying to keep the avocados chunky. Serve with tortilla chips. Good luck in transit.

Saturday morning, after sleeping through a large storm (thank you, wine!), I walked into my kitchen and saw this massive leftover bag of cilantro staring me in the face. Daydreaming of a grocery store that sells single-servings of cilantro, because the guilt that the current grocers of America are laying on me is just too much to handle, I knew the cilantro had to be used today. Since I was dipped out, I thought I’d make a Mexican pasta salad.

What You’ll Need {to use up your cilantro}:

1 package Trader Joe’s Brown Rice Pasta Fusilli (forgot to mention – this is wheat free pasta salad)
All of the same ingredients listed above
Your favorite cheese – 1/4 cup small chunks
1/4 to 1/2 cup of your favorite salsa (I used Trader Joe’s salsa verde)

Cook noodles, drain & cool. Stir everything together. Use salsa as needed. You may need to add some more on day 2, as the noodles tend to dry out.

Unfortunately, these two dishes didn’t empty my stock of cilantro. Sunday morning I couldn’t stomach the thought of cilantro and scrambled eggs, so I admitted defeat. Maybe next time we’ll use the whole bag.