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Use It Up Challenge: Recipes for Cilantro Stems

Updated: March 15, 2017
Cilantro leaves deliver a punch of vibrancy, but don't forget about the stems. They offer just as much flavor as the foliage, plus an added bit of crunch when roughly chopped for salads and other summery delights. Pulverize them for use in salsa, juice, or hummus, or toss them in soup or enchiladas. However you decide to use them, consuming every bit of the plant gives you more bang for your food bucks. Just be sure to store stems upright in the refrigerator in a glass container with a little bit of water until you're ready for them.
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Cilantro-Ginger Mojo

Photo: Jennifer Causey
View Recipe: Cilantro-Ginger Mojo

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.

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Cilantro-Kale Salad with Buttermilk Dressing

Photo: Jennifer Causey
View Recipe: Cilantro-Kale Salad with Buttermilk Dressing

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

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Sweet and Spicy Carrot Soup

Photo: Jennifer Causey
View Recipe: Sweet and Spicy Carrot Soup

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

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Glowing Green Juice

Photo: Jennifer Causey
View Recipe: Glowing Green Juice

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

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Colorado Green Chili

Photo: Iain Bagwell
View Recipe: Colorado Green Chili

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.

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Chicken Enchilada Casserole

Photo: Jennifer Causey
View Recipe: Chicken Enchilada Casserole

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.

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Chicken Drumsticks with Cilantro Pesto

Photo: Johnny Miller
View Recipe: Chicken Drumsticks with Cilantro Pesto

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

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Chimichurri Mac and Cheese

Photo: Brian Woodcock
View Recipe: Chimichurri Mac and Cheese

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.

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Grilled Flank Steak with Chipotle-Orange Mojo

Photo: Christopher Testani
View Recipe: Grilled Flank Steak with Chipotle-Orange Mojo

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.

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Fiery Thai Noodle Bowl With Crispy Chicken Thighs

Photo: Caleb Chancey
View Recipe: Fiery Thai Noodle Bowl With Crispy Chicken Thighs

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.

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White Bean Chili with Corn Chip Crunch

Photo: Randy Mayor
View Recipe: White Bean Chili with Corn Chip Crunch

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

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Chicken Verde Enchiladas

Photo: Andrew Purcell
View Recipe: Chicken Verde Enchiladas

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.

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Cuban Pork Shoulder with Beans and Rice

Photo: Iain Bagwell
View Recipe: Cuban Pork Shoulder with Beans and Rice

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.

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