1 tablespoons olive oil
3 cloves garlic, thinly sliced
¾ teaspoon ground coriander
¼ cup hulled pumpkin seeds
1 ½ lbs. fresh green beans
1 tablespoon fresh lemon juice
¼ cup chopped fresh dill
In a large skillet, heat the olive oil over medium-low heat. Add the garlic and cook until tender, about 5 minutes. Stir in coriander, then add the pumpkin seeds and cook until lightly toasted, about 3 minutes.
Meanwhile, in a large pot of boiling water, cook the green beans until crisp-tender, about 5 minutes. Drain and transfer to a serving bowl.
Pour the pumpkin seed mixture over the beans. Add the lemon juice and ¾ teaspoon salt; toss to coat. Add the dill and toss again.
Recipe by Ruth Cousineau and Ralph Stieber. Recipe found on EveryDay with Rachael Ray. http://www.rachaelraymag.com/