cilantro

This may seem like an odd choice for a first post. 

I love cilantro and I feel like cilantro doesn't get enough credit.

For the longest time I would eat guacamole at various mexican restaurants, my favorite being Pueblo Solis, and always wondered what made it taste so fresh. The answer? My good friend, cilantro.

Cilantro is also a wonderful garnish. It adds a little color to my go-to dish, black bean and chicken enchiladas, while also providing a great aroma. 

Sometimes I'll linger in the fresh greens section of the produce department at Schnucks just so I can catch a whiff of this dainty little coriander plant. (I had to look that up. Until now, I didn't realize cilantro came from the coriander plant, which I also didn't realize was a plant at all.) 

So, in case you're asking yourself "what in the world did I get out of reading this post?", the answer is two-fold: one, a deep and meaningful appreciation for cilantro, and two, a delicious enchilada recipe.