Remedy Quarterly

We’re happy to announce that Issue 8 is off to editing and will be printed in no time! This issue is full of adventurous stories—from baking a cake in your first kitchen to a day at the market in Madagascar, we’ve got all sorts of stories and recipes to keep you glued to the page and eager to create your own adventure. While we wrap things up and make sure everything’s in tip top shape, we thought we’d give you a little treat and share a recipe from contributor Linda Shiue, inspired by her Mexican misadventure. Look for her perfect margarita recipe in the printed issue.

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Mexican Chili-Orange Spiced Pepitas

If you need something crunchy and zesty to go with your margarita, try these spiced pepitas (pumpkin seeds).  These make a fantastic snack on their own, as a topping to salads or butternut squash soup, or as an addition to trail mix.  I also use them to top pumpkin flan.

1 cup pepitas (green, untoasted pumpkin seeds)
grated zest of one orange
1 teaspoon vegetable oil
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne, to taste
1/4 teaspoon sugar
dash of ground cinnamon

1
Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes.

2
Combine orange zest, sugar, salt and cayenne.

3
Toss toasted seeds with the spice mixture until evenly coated.