I am, unfortunately, one of those people who can't eat cilantro :( tastes like soap! I usually substitute for other herbs when there's a recipe I must try.
it depends on the dish - for mexican flavors i'll sub parsley or just omit. sometimes, thyme works well, it really all depends. my tastebuds aren't fully back since Covid last summer, so sometimes things taste very weird to me and I need to account for that too. Covid sucks lol
it will never be springtime here... at least so it seems. rainy and chilly every day, not even a break long enough to start mowing (scything?!) the knee-high-and-growing-fast grass. but to spit in the face of perpetual Rains All the Time, i'm gonna make this delicious-sounding pasta salad this very day! thanks Michelle! and PTUI! take THAT, vile weather!!!
Made this yesterday for lunches this week. I subbed parsley and dill for cilantro, tossed in a couple of spoons of spicy muffuletta spread and some leftover corn. I added the cucumber and tomato at lunch rather than when I made the salad, no soggy veg. So delicious. Another go to.
Made this for Sunday Night Dinner. Took your advice, added olives and dill. Used elbow macroni, orzo intimated me, couldn't find the cavatelli.
We also had Churrasco with Chimichurri Sauce. Took the leftover sauce and added it to our pasta salad. We're empty nesters but this was so damm good my husband and I have scarfed it down for the past 2 days!
No, Matt is here but we just figured out a cleaner way to attribute the writing. The newsletters that he write will have his name, the ones I write will have mine. Any true collaborations will have both our names. But we each read all the newsletters before they get published. I've always been the only recipe developer though.
I am, unfortunately, one of those people who can't eat cilantro :( tastes like soap! I usually substitute for other herbs when there's a recipe I must try.
that's the way to do it. do you have a favorite herb combo to sub in?
it depends on the dish - for mexican flavors i'll sub parsley or just omit. sometimes, thyme works well, it really all depends. my tastebuds aren't fully back since Covid last summer, so sometimes things taste very weird to me and I need to account for that too. Covid sucks lol
Covid succckkkssss. I hope your taste fully returns soon!
Me too! I usually use a parsley/dill combo as a substitute.
it will never be springtime here... at least so it seems. rainy and chilly every day, not even a break long enough to start mowing (scything?!) the knee-high-and-growing-fast grass. but to spit in the face of perpetual Rains All the Time, i'm gonna make this delicious-sounding pasta salad this very day! thanks Michelle! and PTUI! take THAT, vile weather!!!
here's to making your own springtime!!
Made this yesterday for lunches this week. I subbed parsley and dill for cilantro, tossed in a couple of spoons of spicy muffuletta spread and some leftover corn. I added the cucumber and tomato at lunch rather than when I made the salad, no soggy veg. So delicious. Another go to.
Made this for Sunday Night Dinner. Took your advice, added olives and dill. Used elbow macroni, orzo intimated me, couldn't find the cavatelli.
We also had Churrasco with Chimichurri Sauce. Took the leftover sauce and added it to our pasta salad. We're empty nesters but this was so damm good my husband and I have scarfed it down for the past 2 days!
Excited for the next cookbook!
XOXO....
Random question: While I enjoy your posts and recipes, I’m wondering did I miss the announcement that Matt is no longer part of the equation?
No, Matt is here but we just figured out a cleaner way to attribute the writing. The newsletters that he write will have his name, the ones I write will have mine. Any true collaborations will have both our names. But we each read all the newsletters before they get published. I've always been the only recipe developer though.
Thank you, Michelle, I thoroughly enjoy your posts and ALL the recipes. ❤️