Use It Up Challenge: Recipes for Cilantro Stems

The stems of this beloved herb are just as flavorful as the leaves. Pro Tip: Clip off about 1 inch of the fibrous ends of stems before using them in a recipe—especially salads.

Our first way to use it up is perfect for your next grill out. This cilantro and ginger-flavored mojo sauce is delicious served with grilled meats.

Drizzle cilantro and kale with a homemade buttermilk dressing for a fresh-tasting salad.

The combination of carrots, Fresno chili, brown sugar, fresh ginger, and green onions give this soup a sweet and spicy flavor.

Use an electric juicer to juice celery, pears, apple, cilantro stems, serrano chile, lemon, and lime to make this fresh and fruity juice.

A panful of char-roasted fresh green peppers gives Colorado chili its distinctive hue. You can sub sweet green bell peppers for Cubanelles if you prefer. Look for masa harina—the traditional thickener in this chili—in the supermarket's international aisle or at Latin markets.

These enchiladas are a cinch to assemble and easy to freeze—just cover one of the pans with foil. If you plan to serve a crowd, bake in one (13 × 9-inch) baking dish. The chicken stays moist throughout baking and reheating, thanks to a gentle poach and a creamy verde sauce. Fresh cilantro stems have tons of favor; make sure to include them in the sauce.

A homemade pesto gives grilled chicken drumticks party-time flavor, while a serrano chile adds a subtle kick to this zesty sauce.

Serve with Glazed Baby Carrots. Chimichurri—the South American herb sauce typically served with meat—revs up basic mac and cheese with tangy flavors. You can also serve this in individual ramekins or small serving skillets.

Turn your kitchen island into a Mexican street food cart offering Carne Asada-style tacos. Fresh cilantro leaves, orange juice, and glorious bold-flavored spices unite to leave a lasting impression on your guests.

Using the cilantro stems for the base of the sauce (instead of throwing them in the trash) is a flavorful way to stretch a buck or two. If you can't find skin-on boneless chicken thighs, purchase bone-in and bone them yourself or have the butcher do so.

The classic munchy—corn chips—adds a little salty, crunchy punch to each bite.

Shredded chicken verde enchiladas are a sure-fire winner at the dinner table. Expedite the chicken shredding by inserting two forks into the meat while it is still warm, then pull apart to shred.

You don't have to presoak the beans for this hearty dinner—they go straight into the cooker and end up perfectly tender 8 hours later. Since you blend up a whole orange, peel and all, pick up an orange at the market—Florida oranges have thinner skins than the thick-peeled fruits from California.