Recipes Provided By Rancho Gordo
I’ve always liked roasted pumpkin seeds—also known as pepitas—but I’ve mostly enjoyed them when they’ve “stayed in their lane,” with dishes like pipián and the Yucatecan dip known as sikil pak. Lately, I’ve been putting them on everything, and they add remarkable gravitas to the most boring dish. You do need to be judicious; too many and it’s too much of a good thing. Start with a spoonful and keep adding them until you’re happy. They won’t be the star of the dish but they make the original better than it would have been without them. Buy the raw, shelled variety and then briefly pan-roast them. A salad is an obvious new home for them, but keep experimenting, and I will too.
Ingredients
- 4 cups wild arugula
- 2 cups drained cooked Rancho Gordo white beans such as Cassoulet or Royal Corona beans
- 1 teaspoon Rancho Gordo Oregano Indio olive oil Rancho Gordo Pineapple Vinegar (or other mild vinegar)
- salt and freshly ground black pepper
- ½ cup pumpkin seeds, toasted
Preparation
In a serving bowl, combine the arugula and beans. Add the Oregano Indio, crushing it with your hand. Season to taste with olive oil, vinegar, salt, and pepper.
Just before serving, sprinkle with toasted pumpkin seeds.
About this recipe
Excerpt from Rancho Gordo Vegetarian Kitchen, Volume 2
Copyright 2021 Rancho Gordo Press. All rights reserved. No reproduction in any form without written permission from the publisher.
