One of my favorite things about summer time is the boom of fresh fruits, herbs, and veggies. The colors, the smells, the hustle and bustle of the farmers markets, all of it. I love it. Summer time meals at our house are often held outside in the fading light of the day is a tradition that I was brought up with, often including friends, aunts, uncles, and which ever cousins didn’t have practice that night.
Now that I have my own home, and we’re building our own traditions as well as carrying on those of our childhoods, summer nights often mean the same. Meals made with fresh produce, lots of grilling, fresh fruits mixed into EVVVVVVVERYTHING, and spending time gathered together around outdoor tables with friends.Fresh cilantro, frozen? Hell yes. #justpopandcook #ad #sponsored Click To Tweet
Cooking with friends has been a part of my life since high school, and having developed that here as well, it’s fantastic. So when the opportunity to work on this post for Pop & Cook came up, I was all in.
I love the flavor of cilantro, and the pop of color that it adds to dishes. (I know, I know, some people hate it, and that it tastes like soap to them, if that’s the case, cool, leave it out or sub it for something else that you like if you decide to try out the recipe) The thing that I don’t love about cilantro is that you have to buy so damn much of it, which we never use all of, and end up throwing it away. Seems wasteful.
Pop & Cook, however, solves that entire problem. Completely. The time from ground to processed to frozen is less than 90 minutes, and have a shelf life of two years. TWO YEARS. Keep in mind, I was also slightly apprehensive. Frozen herbs? How fresh could they possibly taste? And portioned? Really?
We got together on Sunday at a friends farm, to cook together, hang out, and enjoy the cool evening as the lightening bugs start to twinkle. Charlie, the owner of Covey Rise Farms, took care of the chicken, I took care of the sides.
Mango avocado salad (which can also be served as a salsa if you use a finer dice), basmati rice that I sautéed with shallot and saffron, grilled naan, and Charlie’s tandoori chicken. We took a bottle of Stone Griffon Merlot with us, which one finished, led us (ok, mainly me, everyone opted to drink whiskey) into a jar of Apple Pie, which, btw, tastes like you’re drinking dessert.
Pop & Cook also has crushed garlic, crushed ginger, caramelized onions, chopped cilantro, and chopped basil. I bought all of them.
These bad boys can be found at Walmart, in the freezer aisle, with the frozen veggies, but make sure that you’re paying attention, they’re small, so if you’re not looking for them, you miss ’em. I did. Twice. (and, at two different Walmart’s. Yes, you read that correctly, that’s how badly I wanted them) They’re easy, you can easily control the amount that you’re using, so it makes cilantro-ing to taste a thing.
If you end up trying them out, let me know what you think.
Mango Avocado Slaw w. Cilantro Lime Dressing
Fresh, flavorful, and full of color, this summery side will add a pop to any meal. Or, with a fine chop, can easily be turned into salsa to be served with tortilla chips or on a fried fish taco.
- 2 large Avocados pitted, peeled, and chopped
- 1 medium Red Onion chopped
- 2 large Mangos chopped (I leave the peel on for flavor, totally up to you though.
- 1 Habenero or Jalepeno chopped (use whichever flavor you prefer)
- 2 Juice of Two Limes
- Splash EVOO
- Pinch Salt
- Pinch Ground Black Pepper
- To Taste Pop & Cook Chopped Cilantro This part is pretty subjective. It truly is to taste, so there is no right or wrong amount)
In a large mixing bowl, mix together the avocados, red onion, mango, and peppers.
Stir together gently, so as not to mash the fruit.
Mix in the EVOO, S&P, Juice of the two limes and stir until everything is coated together, add the cilantro to taste.
Here's where it varies, you can either throw it in the fridge to chill before serving, or, just go with it. I've had it both ways, and both are really good.