GREEN PAPAYA SALAD WITH LIME AND PEPITAS
Steps:
- For the lime vinaigrette: In a medium bowl, whisk the olive oil, mirin, fish sauce, rice vinegar, soy sauce, sugar, lime zest and juice, and salt and pepper to taste.
- For the salad: Add the rice to a dry cast-iron skillet set over medium heat and toast, stirring frequently, until nutty and fragrant, 10 to 12 minutes. Transfer to a bowl to cool. Place the rice in a spice grinder and pulse until finely ground (the size of kosher salt). Set aside.
- Heat the sesame oil in a saute pan over high heat. Add the green beans and cook until well charred on the outside, about 2 minutes. Transfer to a plate and set aside. (The beans should still be almost raw in the middle so they remain crunchy.) Place the cherry tomatoes in the same pan and lightly char; transfer to the plate with the beans and let cool. Cut the tomatoes in half (it's okay if they get a little smashed), and cut the beans into 2-inch-long pieces.
- In a large bowl, combine the green beans, tomatoes, mung beans, red onions, scallions, papayas, Thai bird chiles, red peppers, cucumbers, basil, mint, pepitas, 1/2 teaspoon salt and pinch of pepper. Drizzle with the lime vinaigrette and mix well. Transfer the salad to a large serving platter and garnish with the toasted ground rice (for fragrance and a crunchy texture).
SPICED PEPITAS
These hulled pumpkin seeds are tossed with lime juice for zing and chili powder for spice (we like arbol for its extra kick), and then toasted into a crunchy-and addictive- appetizer or snack. Counter the heat by washing them down with a refreshing Mexican beer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 5
Steps:
- Stir together pepitas, lime juice, chili powder, sugar, and 1 teaspoon salt.
- Heat pepitas in a large skillet over medium heat, stirring occasionally, until toasted, about 4 minutes.
SALAD GREENS WITH PEPITA DRESSING
Chef Gabriela Cámara likens her pepita dressing to a Mexican pesto, with toasted pepitas (pumpkin seeds) standing in for pine nuts. Here it's used to lightly coat fresh greens for a simple yet delicious salad, but it's also a wonderful condiment for grilled chicken or fish.
Provided by Gabriela Cámara
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a mixing bowl, add greens, tearing larger leaves into pieces. Drizzle with 2 to 3 tablespoons Pepita Dressing and gently toss with your hands to coat. (Using tongs may damage the leaves.) Dollop 1 tablespoon dressing on the bottom of a serving bowl, then arrange tossed salad on top. If desired, garnish with more pepitas before serving.
- In a food processor, add pepitas, parsley leaves, garlic, lime juice, olive oil, salt, and serrano pepper. Blend to a smooth and homogeneous consistency, about 20 seconds, stopping to scrape down the bowl halfway through. Season to taste with more salt as needed. Makes about 1 cup. (Store excess dressing in a lidded container in the refrigerator up to 1 week.)
CHILE LIME PEPITAS
Provided by Brandon Matzek
Number Of Ingredients 5
Steps:
- Warm olive oil in a small skillet over medium heat. Add the pepitas, and cook, stirring frequently, until seeds are fragrant and start to brown (3 - 5 minutes).
- Add lime juice (the pan will sizzle), a pinch of Aleppo chile and a pinch of kosher salt, stirring to combine. Take the skillet off the heat, and continue stirring until most of the lime juice cooks off. Taste the pepitas, and add more Aleppo chile and kosher salt to taste.**
LIME TOASTED NUTS
Toast your favorite nuts and seeds in a pan and add a squeeze of fresh lime and a dash of tamari or soy sauce and you have the perfect nibbles. Nutritious and delicious, I keep a batch of these in an airtight container to snack on. They're also great scattered over a salad to add some extra flavor and texture.
Provided by Food Network
Categories appetizer
Time 5m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- Put the nuts in a pan over medium heat and toast, tossing continually until they are golden brown, 3 to 4 minutes. Watch them carefully so they don't burn.
- Squeeze over the lime juice and drizzle on the tamari or soy sauce. Sprinkle with a small pinch of sea salt.
- Mix well with a wooden spoon to coat evenly. Cook off the liquid, tossing and stirring occasionally, 1 to 2 minutes.
- Tip into a serving bowl. Or store the cooled nuts in an airtight container for up to 1 week.
CHILI LIME ROASTED PEPITAS (5 INGREDIENTS!)
Zingy, crunchy, roasted pepitas perfect for snacking or topping salads or bowls. Plant-based, oil-free, and just 1 pan, 5 ingredients, and 15 minutes required!
Provided by Minimalist Baker
Categories Snack
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 300 F (150 C) and line a baking sheet with parchment paper.
- To the prepared baking sheet, add all ingredients (pepitas, lime juice, maple syrup, chili powder, sea salt, and cayenne (optional)). Mix with clean hands or a wooden spoon to evenly coat the pepitas with spices. Spread them into a relatively even layer - it's okay if they're not perfectly even (the result will be tasty pepita clusters)!
- Bake for 7-12 minutes or until the pepitas are lightly browned, stirring halfway. Remove from the oven and let cool slightly. The flavors will intensify as they cool.
- Let cool completely before storing in a sealed container at room temperature for 4-5 days or in the refrigerator or freezer for up to 1 month.
Nutrition Facts : ServingSize 1 two-tablespoon serving, Calories 91 kcal, Carbohydrate 3.6 g, Protein 4.5 g, Fat 7.3 g, SaturatedFat 1.3 g, Sodium 95 mg, Fiber 1.2 g, Sugar 1 g, UnsaturatedFat 5.2 g
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