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Ingredients

• ✓ coriander
• garlic
• kosher salt
• black pepper
• cumin
• oregano
• lime juice
• orange juice
• olive oil
• white wine vinegar
• pork shoulder

Instructions

1. 1 Grind garlic, salt, pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
2. 2 Transfer 1/2 of the paste to a bowl. Add lime juice, orange juice, olive oil, and vinegar and whisk until smooth.
3. 3 Cut several deep, 1-inch-long slits into the fatty side of the pork roast. Rub the remaining paste into the slits. Put roast into a 1-gallon resealable plastic bag. Pour citrus mixture into the bag to coat roast, then squeeze as much air from the bag as possible and seal. Refrigerate, turning occasionally, 8 hours to overnight.
4. 4 Remove pork roast from refrigerator, transfer to a roasting pan, and let stand at room temperature for 30 minutes.
5. 5 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
6. 6 Roast pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue cooking until no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

By Michele Kerr Fielding

Ingredients

• ✓ coriander
• olive oil
• onion
• green onion
• garlic
• black bean
• ham hock
• ham
• bacon
• bay leaf
• salt
• pepper
• cilantro
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot or Dutch oven. Add 3/4 cup chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes.
3. 3 Pour in soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
4. 4 While beans are cooking, place ham hocks in a smaller pot with 1/4 cup chopped onion.
5. 5 Cover with water and simmer until meat pulls off of the bone easily, about 1 hour.
6. 6 Drain and add to beans. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
7. 7 Place ham, bacon, and remaining onion in a baking dish. Bake until mixture is crispy, 15 minutes.
8. 8 Drain bacon and ham mixture and add to beans. Season with bay leaves, coriander, salt, and pepper. Simmer, uncovered, 30 minutes more.
9. 9 Stir in chopped cilantro and parsley just before serving.

By L Ireland

Ingredients

• ✓ coriander
• orange juice
• lime juice
• lemon juice
• white vinegar
• olive oil
• garlic
• cumin
• red pepper flakes
• salt
• black pepper
• chicken breast
• cornstarch
• water

Instructions

1. 1 Combine fruit juices, vinegar, olive oil, garlic, cumin, pepper flakes, coriander, salt, and pepper in a blender or food processor. Pulse several times until mixture is well blended and smooth.
2. 2 Place chicken breasts in the bottom of a slow cooker. Pour juice mixture over all, cover, and cook on High setting until no longer pink in the center and juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Shred cooked chicken with two forks, adding a little liquid from the slow cooker, if desired. If serving as a main dish, remove chicken to a plate, cover, and keep warm.
4. 4 Strain liquid into a 1-quart saucepan and bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 cup, about 10 minutes. Combine cornstarch and water in a small bowl and stir until there are no lumps. Add cornstarch mixture to the saucepan, stirring continuously. Allow mixture to boil about 2 minutes, stirring continuously.
5. 5 Remove from heat when the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.

By Bibi

Ingredients

• ✓ coriander
• soy sauce
• grapeseed oil
• cumin
• paprika
• garlic
• thyme
• black pepper
• oregano
• onion
• turmeric
• mustard powder
• cinnamon
• chicken breast
• lime

Instructions

1. 1 Combine soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon in a large resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 8 to 24 hours.
2. 2 Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
3. 3 Add lime juice to the marinade mixture while the grill is heating up.
4. 4 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, turning once, 7 to 8 minutes total.

By thedailygourmet

Ingredients

• ✓ coriander
• cumin
• cayenne pepper
• turmeric
• chicken breast
• salt
• pepper
• olive oil
• onion
• jalapeno pepper
• ginger
• garlic
• tomato
• coconut milk
• parsley

Instructions

1. 1 Mix together cumin, cayenne pepper, turmeric, and coriander in a large bowl. Add chicken and season with salt and pepper; rub spices into chicken.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a serving dish and set aside.
3. 3 Heat remaining 1 tablespoon olive oil in the same skillet. Cook and stir onion, jalapeño peppers, ginger, and garlic in hot oil until onion is tender, about 5 minutes. Mix in tomatoes and cook until tomatoes are softened, 5 to 8 minutes. Stir in coconut milk and cook until sauce is warmed through.
4. 4 Spoon sauce over chicken and garnish with parsley.

By MLYIN

Ingredients

• ✓ coriander
• orange zest
• parsley
• bread crumb
• olive oil
• parsley
• black pepper
• salt
• cayenne pepper
• cumin
• garlic
• onion
• sausage
• linguica sausage
• bacon
• pork chop
• bay leaf
• beef
• water
• black bean

Instructions

1. 1 Make the stew: Place black beans into a large bowl, cover with water, and soak for 8 hours, or overnight. Drain beans.
2. 2 Place drained beans into a heavy pot with 2 quarts water. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
3. 3 Stir chopped dried beef into the pot. Add bay leaf and pork chop bones, stir and simmer over low heat for another 2 hours.
4. 4 Meanwhile, cook bacon in a large, dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove meats, reserving accumulated fat in the skillet. Slice Italian sausage into chunks.
5. 5 Brown onion and garlic in the reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper. Add parsley; cook and stir until wilted, about 2 minutes.
6. 6 Stir onion-spice mixture into the pot with the beans. Add bacon, both sausages, and pork chop meat. Pour in enough water so meats are just covered with liquid. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
7. 7 Meanwhile, make the bread crumbs: Heat olive oil in a skillet. Add bread crumbs and cook and stir until toasted. Stir in Italian parsley and orange zest.
8. 8 When beans are cooked, discard bones. Ladle stew into bowls and top with the toasted bread crumbs.

By John Mitzewich

Ingredients

• ✓ coriander
• tilapia fillet
• lemon juice
• parsley
• tomato

Instructions

1. 1 Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. 3 Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil.
4. 4 Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes.

By natalia

Ingredients

• ✓ coriander
• butternut squash
• vegetable oil
• cumin
• turmeric
• coconut milk

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

By thetofuqueen

Ingredients

• ✓ coriander
• grill seasoning
• brown sugar
• cumin
• cayenne pepper
• salmon fillet

Instructions

1. 1 Preheat the air fryer to the fish setting of 330 degrees F (165 degrees C) for 2 minutes.
2. 2 Combine steak seasoning, brown sugar, cumin, coriander, and cayenne pepper in a small bowl. Sprinkle about 2 teaspoons of the seasoning mix (or more, if desired) on each salmon fillet. Place salmon in the air fryer basket in one layer.
3. 3 Working in batches if necessary, cook salmon in the air fryer until fish flakes easily with a fork, about 18 minutes. Transfer the cooked salmon onto a plate and keep warm in the oven preheated to the lowest setting. Repeat with remaining salmon fillets. Serve immediately.

By thedailygourmet

Ingredients

• ✓ coriander
• ground pork
• cheddar cheese
• jalapeno pepper
• taco seasoning
• hamburger bun

Instructions

1. 1 Combine ground pork, Cheddar cheese, jalapeno, taco seasoning, and coriander in a large bowl. Using your hands, mix well until evenly combined. Form into 4 patties.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Grill patties for 4 minutes. Flip and grill for 3 minutes more. Remove from grill and let rest for 5 minutes. Serve on buns.

By Soup Loving Nicole

Ingredients

• ✓ coriander
• salt
• paprika
• cardamom
• black pepper
• grapeseed oil
• maple syrup
• salmon fillet

Instructions

1. 1 Stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple syrup; stir until evenly combined.
2. 2 Preheat a nonstick frying pan over medium-high heat.
3. 3 Dredge salmon pieces through maple syrup mixture until evenly coated on all sides.
4. 4 Cook salmon in the preheated pan until fish flakes easily with a fork, 5 to 7 minutes per side.

By rhardoon

Ingredients

• ✓ coriander
• buttermilk
• cilantro
• lime
• garlic
• chipotle chili powder
• cumin
• chicken breast

Instructions

1. 1 Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.
2. 2 Prepare an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.

By Soup Loving Nicole

Ingredients

• ✓ coriander
• ground turkey
• onion
• fire-roasted diced tomato
• spanish rice
• water
• chili powder
• cumin

Instructions

1. 1 Brown turkey over medium heat in a heavy pot, stirring frequently and breaking up turkey. Cook until brown, about 8 minutes.
2. 2 Raise heat to medium-high and add onions. Cook until onions are browned and caramelized, about 4 minutes. Add the fire roasted tomatoes. Stir to combine. Add the Knorr® Fiesta Sides™ - Spanish Rice, water, chili powder, cumin, and coriander. Stir to combine.
3. 3 Bring chili to a boil. Reduce heat to low; cover and simmer until flavors have blended, about 8 minutes.

By thedailygourmet

Ingredients

• ✓ coriander
• olive oil
• carrot
• onion
• water
• star anise
• chicken bouillon
• thyme
• marjoram

Instructions

1. 1 Heat oil in a Dutch oven or large pot over medium heat. Saute chopped carrots and onion in the hot oil, 10 to 15 minutes. Add water slowly, adjusting so that the vegetables are just covered. Add star anise, chicken bouillon, and coriander and bring to a boil. Reduce heat to low and let simmer, about 40 minutes.
2. 2 Remove star anise. Puree soup with an immersion blender to desired consistency. Garnish with thyme and marjoram and serve hot.

By Cherry Liu

Ingredients

• ✓ coriander
• beet
• garlic
• ginger root
• salt
• olive oil
• orange zest
• orange juice
• apple cider vinegar
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a large sheet of aluminum foil on a rimmed baking sheet.
2. 2 Scatter beets on the baking sheet along with garlic and ginger. Sprinkle with coriander and salt, and drizzle with oil. Cover with another sheet of aluminum foil and seal edges to form a packet.
3. 3 Bake in the preheated oven until beets are tender enough to be pierced with a knife, about 30 minutes. Remove from the oven and let beets steam in foil packet for 10 minutes.
4. 4 Unwrap packet and transfer beets, garlic, ginger, and any juices into a food processor. Purée with orange zest, orange juice, and vinegar until almost smooth with only small lumps. Add butter and purée until incorporated.

By Allrecipes Member

Ingredients

• ✓ coriander
• olive oil
• lemon
• sriracha sauce
• cumin
• garlic powder
• montreal steak seasoning
• cauliflower
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix olive oil, lemon zest, lemon juice, Sriracha hot sauce, cumin, garlic powder, steak seasoning, and coriander together in a bowl. Place cauliflower on the prepared baking sheet and brush olive oil mixture (or use your hands) over the entire cauliflower.
3. 3 Roast in the preheated oven until cauliflower is lightly browned and dry, 30 to 40 minutes. Cool cauliflower for 5 to 10 minutes. Cut cauliflower into wedges and sprinkle Parmesan cheese over each.

By The Gruntled Gourmand

Ingredients

• ✓ coriander
• paprika
• cumin
• garlic salt
• black pepper
• flank steak
• ranch dressing

Instructions

1. 1 Combine paprika, coriander, cumin, garlic salt, and black pepper in a large resealable plastic bag. Add steak, shake to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking sheet.
3. 3 Remove steak from marinade; place on the prepared baking sheet.
4. 4 Cook under the preheated broiler until desired doneness, about 5 minutes per side. Serve steak with ranch dressing for dipping.

By 2COOLBABY2

Ingredients

• ✓ coriander
• salt
• yukon gold potato
• pea
• black pepper
• pastry
• mint

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Fill a pot with water and add the salt; bring to a boil. Cook potatoes in the boiling water until tender, about 12 minutes. Transfer potatoes to a bowl and mash until chunky.
3. 3 Mix peas, pepper, and coriander into potatoes.
4. 4 Press pie crust into a 9-inch pie dish; fill with potato mixture. Sprinkle mint over filling. Carefully place second pie crust over the filling and pinch both crusts together to seal.
5. 5 Bake in the preheated oven until golden brown, about 15 minutes.

By Lee Abramson

Ingredients

• ✓ coriander
• chicken
• butter
• garlic
• lemon
• orange
• chive
• sesame oil
• thyme
• salt
• black pepper

Instructions

1. 1 Rinse chicken and allow to air-dry for 30 minutes.
2. 2 Preheat oven to 300 degrees F (150 degrees C).
3. 3 Beat butter, garlic, lemon zest, orange zest, chives, sesame oil, thyme, salt, black pepper, and coriander in a bowl until thoroughly combined. Loosen skin of chicken over breast and thighs with your fingers; generously coat entire chicken with butter mixture, including inside cavity. Insert butter mixture beneath loosened skin.
4. 4 Place chicken on a rack set into a roasting pan with breast side down. Cover chicken with aluminum foil, sealing foil to roasting pan.
5. 5 Roast in the preheated oven for 1 hour. Uncover pan, turn chicken over so breast side faces up, and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 20 more minutes.
6. 6 Raise oven temperature to 400 degrees F (205 degrees C). Continue to roast chicken until skin is golden brown, about 10 more minutes. Let chicken rest 10 minutes before carving.

By Margie Plouffe Traylor

Ingredients

• ✓ coriander
• water
• quinoa
• chicken bouillon granules
• black bean
• tomato
• green chile
• cumin
• garlic powder
• black pepper
• monterey jack cheese

Instructions

1. 1 Bring 4 cups water to a boil in a medium saucepan. Stir in quinoa and 2 teaspoons chicken bouillon. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 20 to 25 minutes.
2. 2 Meanwhile, combine remaining 1 1/2 cups water and 1 teaspoon bouillon with black beans, diced tomatoes, cumin, coriander, garlic powder, and pepper in another medium saucepan. Bring to a boil. Reduce heat to medium and cover. Simmer until quinoa is ready.
3. 3 Remove quinoa from heat and let sit for 5 minutes. Spoon the quinoa into bowls. Top with the seasoned beans and Monterey Jack cheese.

By mlovestocook

Ingredients

• ✓ coriander
• ground turkey
• apple cider vinegar
• chili powder
• paprika
• garlic powder
• salt
• cumin
• oregano
• black pepper
• red pepper flakes
• olive oil

Instructions

1. 1 Place turkey, vinegar, chili powder, paprika, garlic powder, salt, cumin, coriander, oregano, pepper, and red pepper flakes in a medium bowl. Mix well using your hands. Refrigerate for best flavor, 8 hours to overnight.
2. 2 Heat olive oil in a skillet over medium heat. Cook chorizo, breaking up with a wooden spoon, until browned, 8 to 10 minutes.

By Andrew Rocco

Ingredients

• ✓ coriander
• fennel seed
• brown sugar
• paprika
• garlic powder
• onion powder
• mustard seed
• corned beef brisket
• cherry wood chip

Instructions

1. 1 Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl until spice mixture is well combined.
2. 2 Place brisket in a glass baking dish and rub spice mixture all over meat. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.
3. 3 Soak wood chips in water for at least 1 hour.
4. 4 Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
5. 5 Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Unwrap brisket and place on the lower cooking grate; cover with the smoker lid.
6. 6 Cook in the preheated smoker for 2 hours. Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part of brisket reads at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.
7. 7 Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.

By trinityprop2001

Ingredients

• ✓ coriander
• brown sugar
• salt
• paprika
• black pepper
• thyme
• mustard
• fennel seed
• garlic powder
• pork tenderloin
• crushed tomato
• tomato

Instructions

1. 1 In a small bowl combine all the spices. Rub the pork with about 6 to 8 tablespoons of the dry mixture; reserve the rest. Wrap the pork with plastic and refrigerate overnight.
2. 2 Place the pork, fat side up in a slow cooker. Add the crushed tomatoes and diced tomatoes. Cover and cook on low for 8 hours.
3. 3 Remove pork and shred with two forks. Add pan juices as needed to keep pork moist.

By Red Gold

Ingredients

• ✓ coriander
• salt
• cumin
• garlic
• olive oil
• pork loin chop
• black pepper

Instructions

1. 1 Mix salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season pork chops with salt and pepper, and rub with paste.
2. 2 Heat remaining olive oil in a skillet over medium heat, and cook pork chops, about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).

By DARLA

Ingredients

• ✓ coriander
• cauliflower
• white onion
• olive oil
• cumin
• salt
• black pepper
• butter
• garlic
• potato
• turmeric
• vegetable stock
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread out cauliflower and onion on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and pepper. Toss to combine.
3. 3 Roast vegetables in the preheated oven until cauliflower is browned and cooked, but not soft, about 25 minutes.
4. 4 Meanwhile, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Pour in stock, increase heat to medium, and bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
5. 5 Set aside 1 cup roasted cauliflower for topping. Add remaining cauliflower and onion to the soup and return to a simmer. Cook for 5 minutes for flavors to meld. Puree with an immersion blender or food processor until soup is smooth. Adjust seasoning to taste.
6. 6 Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden.
7. 7 Ladle soup into bowls, and top with reserved cauliflower and toasted almonds.

By Porchdog

Ingredients

• ✓ coriander
• onion
• lime juice
• orange juice
• garlic
• avocado oil
• cumin
• oregano
• chipotle chile powder
• paprika
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Combine onion, lime juice, orange juice, garlic, avocado oil, coriander, cumin, Mexican oregano, chipotle chile powder, and smoked paprika in the bowl of a blender or food processor. Pulse several times to mix, then puree for 1 minute, until there are no visible pieces.
2. 2 Place marinade in a 1-gallon resealable bag and add chicken thighs. Squeeze out most of the air and seal. Gently squeeze contents of the bag until the chicken pieces are coated. Marinate in the refrigerator for 30 minutes to 3 hours.
3. 3 Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Place marinated chicken thighs on a broiler pan.
4. 4 Broil until chicken thighs start to char, about 8 minutes. Flip and continue broiling until the second side is lightly charred, about 7 minutes more. An instant-read thermometer inserted into the thickest part of the chicken thigh should read at least 165 degrees F (74 degrees C).
5. 5 Remove chicken pieces to a serving platter.

By Bibi

Ingredients

• ✓ coriander
• corn
• black bean
• salsa verde
• cumin
• chicken breast strips
• mexican cheese blend
• tortilla chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine corn, beans, salsa, cumin, and coriander in a 2-quart casserole dish; stir in chicken strips and 1 cup cheese.
3. 3 Bake, uncovered, in the preheated oven until bubbly, 35 to 40 minutes.
4. 4 Sprinkle on remaining 1/2 cup cheese; bake until cheese is melted, 3 to 5 minutes. Sprinkle crushed tortilla chips on top.

By Tyson Chicken

Ingredients

• ✓ coriander
• curry powder
• garam masala
• granulated garlic
• salt
• black pepper
• yogurt
• white vinegar
• chicken breast

Instructions

1. 1 Combine coriander, curry powder, garam masala, granulated garlic, salt, and black pepper in a glass bowl; stir in vinegar and yogurt to combine. Pour yogurt marinade into a large resealable plastic bag; add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook on the preheated grill until chicken is no longer pink in centers and juices run clear, about 5 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ coriander
• coconut oil
• yam
• carrot
• leek
• garlic
• cumin
• meyer lemon
• vegetable broth
• coconut milk
• kosher salt
• spinach

Instructions

1. 1 Heat coconut oil in a large pot over medium-high heat. Add yams; stir to coat with oil. Cook until lightly browned, about 2 minutes per side. Add carrot; cook and stir for 1 minute. Stir in leek and garlic; cook until fragrant, about 1 minute. Add cumin and coriander; stir until evenly distributed.
2. 2 Pour lemon juice, vegetable broth, and coconut milk into the pot; stir to combine. Bring soup to a gentle boil; reduce heat and simmer, covered, until carrots are tender, about 15 minutes. Season with salt.
3. 3 Ladle soup into serving bowls and garnish with fresh spinach.

By Amy

Ingredients

• ✓ coriander
• tomato sauce
• salsa
• garlic
• salt
• chili powder
• hot pepper sauce
• lime juice
• cayenne pepper
• oregano
• cinnamon
• bay leaf
• chicken breast

Instructions

1. 1 Combine tomato sauce, salsa, garlic, salt, chili powder, hot sauce, lime juice, cayenne, oregano, coriander, cinnamon, and bay leaves in a slow cooker; stir to combine.
2. 2 Layer chicken breasts on top, ensuring they are coated in sauce on both sides.
3. 3 Cook on High until chicken is fork tender and no longer pink in the center, about 5 hours.
4. 4 Remove chicken from the slow cooker and shred into tiny pieces with 2 forks. Return to the slow cooker. Heat on Low or Warm for 2 more hours.
5. 5 Strain any excess liquid before serving. Serve hot.

By j00ly