Ingredient: finely chopped cilantro

Fiesta-Style Scallops

How To Prepare
Pat scallops dry

Combine cumin, chili and black pepper in a medium bowl. Toss scallops in spice mix.

Heat oil in large skillet on medium heat. When oil is hot, add scallops. Cook for 2 minutes per side, undisturbed.

While scallops are cooking, combine hot rice with chopped cilantro, diced tomato, and jalapeno.

Drizzle with lime juice and toss.

Serve scallops atop rice and garnish with cilantro if desired.

North African-Spiced Vegetable Tagine

How To Prepare
1. Heat oil in a large skillet over medium heat. Add turmeric, cumin, and paprika; cook, stirring, until the spices begin to foam.

2. Add cilantro, parsley, garlic, and tomatoes; cook, stirring until they’re well blended. Add fennel, potatoes, turnips, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes are tender (about 30 minutes).

3. Season the mixture with pepper, and lemon juice.

4. Transfer the mixture to a tagine pot or platter. Garnish with cilantro sprigs.

Tagine tips:

1. Our recipes call for a skillet, but you can also cook using a tagine dish. If you use a heavy cast-iron enamel tagine such as All-Clad’s or Le Creuset’s, cut the liquid in the recipe by half; the dish’s tight seal doesn’t allow as much evaporation as a regular pan’s.

2. A tagine dish holds a limited amount of food, so use a small Dutch oven to make big amounts.

3. For a dramatic table presentation in keeping with Moroccan custom, set the dish in the center of the table, slowly lifting the lid to release the heady aromas and show off the colorful meal inside.

****Pair with protein dish for a complete meal