GREEN SEED RECIPES

Name: Corn Salsa with Monarda and Green Coriander
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: 8 ears of fresh sweet corn (in the husk (or 4 cups of kernals cut from the cob)); 1 large red bell pepper; 1 large jalapeno; 1 tablespoon roughly chopped wild Bergamot leaves or to taste; 1-2 tablespoons green coriander seeds (to taste); 1 teaspoon kosher salt; 3 Tablespoons Smudes sunflower oil (optional); Small handful of cilantro (roughly chopped); 1 bunch (2 oz of scallions, tender green and white parts only, thinly sliced); 1 large lime

COOKING WITH GREEN CORIANDER OR GREEN CILANTRO SEEDS

Cooking with Green Coriander or Green Cilantro Seeds image

Slightly spicy corn salsa made with grilled or roasted corn, fresh Monarda fistulosa leaves, and green coriander. Typically salsas don't include oil, but I like some with my corn salsas, consider that optional.

Provided by Alan Bergo

Categories Appetizer Condiment

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 10

Ingredients

8 ears of fresh sweet corn (in the husk (or 4 cups of kernals cut from the cob))
1 large red bell pepper
1 large jalapeno
1 tablespoon roughly chopped wild Bergamot leaves or to taste
1-2 tablespoons green coriander seeds (to taste)
1 teaspoon kosher salt
3 Tablespoons Smudes sunflower oil (optional)
Small handful of cilantro (roughly chopped)
1 bunch (2 oz of scallions, tender green and white parts only, thinly sliced)
1 large lime

Steps:

Roast the pepper and jalapeno over a flame, a grill, or gas burner until blackened all over, then transfer to a container with a lid or a zip top bag, seal, and allow to cool and steam, which helps the skin release. Remove the skin and seeds from the pepper and chop medium-fine or dice. Repeat with the jalapeno, wearing gloves to prevent unfortunate after burns.
Crush the green coriander with the back of a knife to release their aroma, then chop fine. Combine all ingredients in a large bowl and mix well.
Roll the lime on a cutting board a bit to break the capillaries and help it juice. Scrape a few gratings of lime zest into the corn, then cut in half and squeeze the juice into the salsa.
Double check the seasoning for salt, pepper, coriander, herbs, spiciness and lime, adjust as needed until it tastes great, then refrigerate until needed.

GREEN BEANS WITH POMEGRANATE SEEDS RECIPE: HOW TO MAKE IT

Green Beans with Pomegranate Seeds Recipe: How to Make It image

These green beans with pomegranate seeds are one of the simplest dishes to make. I made them for Rosh Hashanah this year and they were a hit. Nobody believed there were just 5 ingredients! —Dalya Rubin, Boca Raton, Florida

Provided by Taste of Home

Categories Side Dishes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 5

Ingredients

2 pounds fresh green beans, trimmed
2 tablespoons olive oil
3/4 teaspoon kosher salt
4 garlic cloves, minced
1/4 cup pomegranate seeds

Steps:

Preheat oven to 425°. Place beans in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt. Toss to coat. Roast 10 minutes, stirring once., Add garlic to pan. Roast until beans are crisp-tender, 5-7 minutes longer. Sprinkle with pomegranate seeds.

Nutrition Facts : Calories 70 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 187mg sodium, CarbohydrateContent 9g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

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