Each month, we’ll be blogging out original and delicious recipes featuring one of our Reluctant Trading spices. The recipes are formulated exclusively for us by the super-talented and super-friendly Sarah Marshall.
So what’s our spice of the month for April you ask? Drumroll please - coriander seed! Okay, that wasn’t much of a reveal, though, I know you saw it in the headline already. The drummer will not get paid very much this time.
If you’re not completely familiar with this beautiful spice with an amazing citrus aroma, no worries! Sarah’s going to show you the way.
But wait, there’s more! If you sign up for our newsletter, you’ll get 10% off our spice of the month (coriander seed if you’re reading this in April 2019) and you’ll be the first to know when we post new recipes.
Coriander Red Lentil Soup
In a dry Dutch oven, over medium heat, toast coriander seeds. Shake the pan every 15 seconds, for three minutes, until fragrant and you hear a pop. Immediately remove the seeds from the pan, and place into a mortar and pestle, grind until fine.
Add olive oil to the Dutch oven. Over Medium-High heat sauté the shallots until they begin to soften, about 3 minutes. Add carrots, celery, and red bell pepper, salt and pepper, sauté for 3 minutes, until soft. Add garlic, ginger, ground coriander, and orange zest, and sauté until fragrant. Add vegetable stock and lentils, bring to a boil. Stir, reduce heat to low, cover and let simmer for 10 minutes, until lentils are tender.
Add sherry vinegar and orange juice, cover and simmer for an additional 10 minutes. Turn off the heat, stir in lemon juice, and season with salt and pepper if needed.
(Optional) Top with avocado, fresh cilantro, and Greek yogurt.
Herbed Garlic Breadsticks Ingredients
Preheat the oven to 425 degrees Fahrenheit. Butter an 11 x 7, 2-quart glass baking dish.
In a mortar and pestle, grind coriander seeds, tarragon, and rosemary; until fine. Add olive oil, garlic and salt; grind into a paste, and set aside.
On a floured surface, roll the dough to roughly fit the pan. With a pizza cutter, cut the dough lengthwise into strips. Place the dough into the dish, with the strips touching and spread to the sides. Spread the butter over the top of the dough. Using a brush, spread the paste evenly across the top. Sprinkle cheese evenly across the bread.
Bake for 10-12 minutes, until golden brown.
Sarah is the owner of Marshall’s Haute Sauce. Her small batch sauce company grew from her love of gardening, and background in home preserving. Sarah is passionate about farmers, artisan producers, and canning seasonal ingredients. She spends her free time teaching canning classes, experimenting in the kitchen, and organizing a local canning club- Portland Preservation Society. Her love for canning and preserving all things local, inspired her to write Preservation Pantry: Modern Canning From Root To Top And Stem To Core. Be sure to check out Marshall’s Haute Sauce Variety Pack. Best hot sauce evah!
Like this recipe? Want to get 10% off our featured spice each month? Sign up for our newsletter.
Also, be sure to check out Sarah’s other green peppercorn recipe this month for Pear Tea Cake with Coriander Whipped Cream.