What's cooking: Fresh cilantro dressing

One of the luxuries we allow ourselves is a box of fresh, organic produce every week. Although we have good places to buy local organic produce, there is something about a pre-packed box that is irresistable. There's no planning or shopping required, and we often get produce that we would not normally buy but discover we really like. Tokyo turnips are one of these things. They're tender and best eaten raw. We like them sliced in salads but really enjoyed them tossed with this dressing, the recipe for which was included in the newsletter accompanying our box this week. Cilantro, Tokyo turnips, and green garlic were all among produce included in this week's box.

CILANTRO DRESSING

1 1/2 cup (packed) fresh cilantro

5 tablespoons white wine vinegar
1 teaspoon ground cumin
1/2 teaspoon salt
2 stalks green garlic (use the entire stalk)

1 cup olive oil

Combine all ingredients except olive oil in a blender. Blend well. With blender on, drizzle in olive oil until emusified.

I tossed the chopped turnips and some diced carrots in this dressing.


The rest of dinner was an easy Friday night meal: Chicken tacos made from grocery-store-purchased rotisserie chicken, served with homemade guacamole, store-bought fresh salsa, cheese, fresh cilantro, vegetarian refried beans, corn tortillas, and a green salad (that thing on the left is a Venus fly trap plant, and we did not eat it).