This recipe calls for toasted whole spices to be freshly ground. If you don’t have a spice grinder, use pre-ground! Ellwood Thompson’s has a great bulk spice selection for the less used spices, like cardamom.
⅓ cup raw pumpkin seeds 1 tablespoon plus ¼ cup olive oil Kosher salt 1 cardamom pod 1 whole clove ½ teaspoon coriander seeds ½ teaspoon cumin seeds 1 serrano chile, finely grated 1 garlic clove, finely grated 3 tablespoons finely chopped parsley 3 tablespoons finely chopped cilantro, plus leaves with tender stems for serving 3 tablespoons (or more) fresh lemon juice 2 medium or 4 small cucumbers, peeled if desired, cut into 1-inch pieces 4 medium yellow peaches, cut into 1–1½-inch pieces 1 avocado, cut into 1-inch pieces 1 teaspoon toasted sesame seeds Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5–7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt. Meanwhile, toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove seeds from cardamom pod; discard pod. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chile, garlic, parsley, chopped cilantro, lemon juice, and remaining ¼ cup oil; season with salt. Add cucumber and toss. Let sit 5 minutes. Comments are closed.
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CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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