Xeni Atapakua (Three-Seed Pipián with Sorrel)
Atapakua is a Purhépecha term that refers to whole range of stew-like dishes thickened with masa. In this atapakua from Imelda Campos Sebastián (also known as doña Mela) of Michoacan, Mexico, sorrel adds bright acidity to a masa-thickened sauce made of a blend of seeds and vegetables. Greens like mature arugula, mustard greens, or Swiss chard can stand in for sorrel in this dish but will lack its punchy flavor. (If substituting heartier Swiss chard or mustard greens for sorrel, remove the stems before using). Doña Mela doesn't serve this dish with lemon, but if sorrel is unavailable, squeeze in a few drops of lemon juice before serving. Yerba buena, similar to orange mint, has a citrusy, minty flavor with notes of pine; look for it or orange mint at Mexican grocery stores or at plant nurseries.
Toasted Pumpkin Seed and Árbol Vinaigrette
Toasting the pumpkin seeds and the chiles gives this versatile sweet and savory dressing from Sqirl in Los Angeles a wonderful smoky and toasty flavor.Slideshow:
More Pumpkin Seed Recipes
Sunflower Seed Recipes
Whether you want to try a new take on classic risotto or add crunch (and protein) to a simple salad, these recipes featuring sunflower seeds are perfect for any occasion.
Poppy Seed Recipes
Almond-poppy seed granola, poppy seed cake and lime-scented poppy-seed rice pudding with mango are only few of the many delicious recipes featured here.
Flax Seed
From a banana-walnut bread with flax to a flax seed granola parfait, here are some healthy and delicious flax seed-based recipes.
Eat Like a Bird With These Amazing Seed Recipes
I may be a fan of rabbit food (hello, vegetable-forward cooking!), but this spring I am particularly excited about eating like a bird—specifically, a seed-eating bird. Sunflower seeds, millet and flax seeds can all be found in birdseed blends, but why should you let your feathered friends have all of the fun?
