980 seed recipes

Pressure cooker lotus rice with short grain brown rice, dried lotus seeds, and roasted almonds. A nutty, chewy vegetarian grain dish with a subtle floral quality.

Old-fashioned sweet pickle recipe with a pickling lime soak that delivers candy-crisp cucumber slices. Apple cider vinegar, sugar, and celery seed pack each pint with snap and tangy sweetness.

An all round yummy satisfying meal or appy that will get people begging for more or the recipe

Spicy brown rice pilaf with leftover turkey, toasted cumin seeds, cardamom, cloves, raisins, and cashews. A fragrant way to use up holiday turkey with warm Indian-inspired spices.

Niter kebbeh, Ethiopian spiced clarified butter infused with ginger, turmeric, cardamom, fenugreek, cinnamon, and cloves. The foundation of Ethiopian cooking.

A cup of delicious and nutritious fruity smoothie wakes you up and boost your energy.

A spicy and scrumptious side dish made with pistachio nuts and cardamom seeds.

A simple and delicious drink made with hot coffee, honey and sesame seeds.

Five-ingredient tofu burgers with grated carrot, leeks, and toasted sesame seeds. Pan-fried until crispy and golden. Inspired by Frances Moore Lappe's plant-based classics.

Olive Profumate: oil-cured black olives marinated with fennel seeds, orange zest, and sliced garlic. A no-cook Italian appetizer that keeps for two weeks in the fridge.

Iceberg tomato pickles made from green tomatoes soaked in lime water, then preserved in a sweet spiced vinegar syrup with cloves, allspice, and cinnamon. A classic Southern canning recipe.

Summer cucumber crisps: refrigerator quick pickles with cloves, cinnamon, allspice, and mustard seed. Sweet-tart spiced pickle chips, no canning, ready overnight.

Mixed greens tossed in a honey mint vinaigrette with poppy seeds, topped with sliced carrots and toasted sesame seeds. The dressing recipe makes a double batch so you can refrigerate half for later.

Chewy peanut butter cookies loaded with ground and whole sesame seeds, brown sugar, honey, and a warm ginger kick. Rolled in raw sesame seeds for a nutty, crackly coating.

Moroccan fava bean puree (bessara): dried favas simmered with garlic and cumin, blended with olive oil, served with Arab bread and a cumin-cayenne spice dip.

Portuguese-style brined salmon marinated overnight in vinegar, cumin seeds, cinnamon, and garlic, then coated in cracker crumbs and fried golden. A traditional Vina d'Alhos preparation.