Blog Archives

Sriracha-Lime Grilled Okra

 

In late Texas summers, when it’s been hot and dry for weeks on end and the tomatoes and strawberries have long wilted under the sun, what’s still growing without fail? Okra.

And boy, how does it grow!? I just have a modest number of plants, but I go outside every afternoon to water, and find a handful of pods ready to be picked. It seems they appear almost overnight. A bud one day, a 3-inch okra pod the next. Not that I’m complaining. It gives me plenty to pickle, share with friends, and eat in all sorts of ways.

This time, I opted for grilled.

Grilling okra is a speedy way to get flavor into this unique veggie without making it slimy – a texture that often is off-putting to okra critics. It takes just a few minutes to do, and with a simple sauce brushed over, it’s divine. Especially when that sauce involves Sriracha.

If you have not become acquainted with the wonders of Sriracha sauce, I highly encourage you to seek it out. I’m not often a big proponent of store-bought sauces, but this is definitely an exception. It’s spicy and adds that perfect punch to just about anything – scrambled eggs, fried rice, and of course, pho. I’ve always wanted to make my own – one day I will – but until then, it’s the “rooster” sauce for me. Combined with lime and ghee in this quick sauce, it’s a bold wake-up for your taste buds, which pairs perfectly with mild okra. It’s quickly becoming my go-to way to prepare it.

Print Recipe

Sriracha-Lime Grilled Okra (gluten-free, casein-free)

About 20 tender pods okra

1 T Sriracha

Zest of 1 lime (about 1 teaspoon)

Juice of 1 lime (about 1 1/2 tablespoons)

1 T ghee, melted (can substitute vegan butter or coconut oil for dairy-free/vegan)

Salt to taste

Heat a grill to medium heat. Skewer the okra pods so that there is a little space in between each pod. In a small bowl, whisk together the Sriracha, lime zest, lime juice, and ghee. When the grill is hot, place the okra on the grill. Brush one side with the Sriracha mixture. Allow to grill until lightly browned/blackened in spots, about 1-2 minutes. Turn over and brush other side. Grill another 2 minutes or until browned and the okra pods are softened/tender. Flip once more and brush any remaining sauce over. Remove, salt to taste and serve hot.

Serves 2-3.

Cucumber Salad with Tahini and Basil

My ridiculously successful cucumber season is coming to a close. I’ve eaten more cucumbers this summer than ever, and have given many away. But even still, I haven’t tired of them. I truly love cucumbers. And this year, thanks to the slightly lower temps (our usual never-ending stretch of triple digits only amounted to about two weeks so far), I’ve been able to grow cucumbers well into August. It also helps that I’ve been growing Armenian cucumbers – they seem to enjoy the heat. I will be a bit sad when they’re gone.

Before I am out of cucumbers, however, I wanted to make another unique cucumber salad. While most of my cucumbers have gone into light, refreshing salads (like this Watermelon Cucumber Salad), I wanted something creamy and a touch more substantial, but still cool and dairy-free.

Enter tahini.

I love tahini, but typically use it up making copious amounts of baba ganoush. Truth be told, the flavors in my baba ganoush were the inspiration for this salad. Tahini, lemon, garlic, and my favorite additions of cumin and smoked paprika were all at play here. But instead of my usual parsley, I swapped it out for basil. After all, that’s an herb that is also quite successful in my garden.

What resulted was a quick and easy salad that would pair perfectly with grilled chicken, some kabobs, or whatever you’d like to make for an upcoming Labor Day barbecue or picnic. It’s delicious even made a few hours in advance, and is allergy-friendly, so everyone can partake. Before summer is over for good, I highly suggest you find a reason to make this! It’s delightfully different.

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Cucumber Salad with Tahini and Basil (gluten-free, vegan)

About 1 lb cucumber, seeded and cut into 1/2 inch cubes

2 t kosher salt

3 T tahini

1 t lemon zest (from 1 lemon)

2 T lemon juice (from 1 lemon)

1/2 garlic clove, minced

1/4 t ground cumin

Pinch or two of smoked paprika

Salt and pepper to taste

3 T chopped fresh basil

Place the cucumber in a colander and toss with the salt. Allow to sit in the sink and drain while you prepare the dressing.

In a medium bowl, whisk together the tahini, lemon juice, garlic, cumin, paprika, salt and pepper.

Rinse the cucumbers and allow to drain again. In a large bowl, stir together the cucumbers and tahini dressing until evenly coated. Add in the basil and stir again.

Serves 4.

Watermelon-Cucumber Salad with Basil

If you follow me on Instagram or Twitter, I’m sure you’ve seen my cucumbers. I’m growing Armenian cucumbers for the first time, and boy, are these things prolific. I love them. They seem to enjoy this Texas heat – they’re never bitter no matter how hot it gets. They are more mild than a typical cucumber, and ever-so-slightly sweet. But they certainly take over. I planted them in a 4 foot square raised bed, and they’ve filled that bed entirely, climbing up and over the trellis, nearly filling the neighboring bed and a good bit of the lawn all around. But because of their ease to grow, I’m definitely growing them again next year.

Meanwhile, however, I am accumulating cucumbers like nobody’s business. I’ve brought them to work and dumped them off on coworkers. I’ve given a few to my husband’s coworkers. People that show up at my house go home with at least one. I’ve even brought them to my soccer games, donating them to anyone who wants them. I’ve juiced them in my green juices. I’ve snacked on them, eating as much as I can handle. I love cucumbers. But even I can’t keep up – I still have two, each about 18 inches long, in the fridge right now. Good thing I also have watermelon – because that means this salad can be made.

This is one of the easiest salads I’ve made in a while. It’s only 5 ingredients. It’s lovely just snacked on by itself (which is what I did), or enjoyed along grilled chicken or fish. I love the perfectly refreshing combination of cucumber and watermelon, highlighted by the punch of basil. It’s bright and cool and the epitome of summer.

But seeing as how I’m still growing cucumbers, I think I’ll need more watermelon.

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Watermelon-Cucumber Salad with Basil (gluten-free, vegan)

3 c cubed seedless watermelon

1 1/2 c thinly sliced cucumber (if you don’t have Armenian cukes, English cucumbers will do)

1 T chopped fresh basil

2 t lemon juice

About 1/4 t kosher salt

In a large bowl, toss the watermelon, cucumber and basil with lemon juice and salt. Serve immediately.

Makes 4 servings.

Grilled Mango Ice Cream (Dairy-Free)

Friends, I apologize. I thought I’d shared this amazing little recipe with you about a year ago. But browsing through some things, I realized I hadn’t. That’s darn-near shameful. Keeping such a lovely little summer treat like this from you. It’s just not right.

So I figured I shouldn’t delay any longer. I mean, after all, summer won’t last forever. (Although where I live, it tends to feel like it does…) Grilled fruit is definitely something you ought to be enjoying now, and ice cream, well, ice cream never goes out of style. But to combine the two? That’s a newer, fresher approach, and something you should try right away.

This is another easy-peasy vegan ice cream that uses coconut milk as the base. What I particularly love in this recipe, though, is that the slight coconut flavor combines beautifully with the mango, giving a full-on tropical feel. Of course, I gave it a bit of an Indian edge, adding a bit of garam masala and ginger to the mix. The spices don’t overwhelm the flavor, but they add a lovely background note that compliments the sweet mango and creamy coconut. It makes this the perfect little treat to end a meal (preferably one cooked outdoors, so you didn’t heat up the house). I definitely hope you become a fan!

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Grilled Mango Ice Cream (Gluten-Free, Vegan, Refined Sugar-free)

2 ripe mangoes, cut on either side of the pit, but not peeled

1 T coconut nectar (or honey or agave)

1 can coconut milk, chilled in refrigerator

½ c coconut nectar (or honey or agave)

1 t vanilla extract

¼ t salt

½ t ground ginger

½ t garam masala

 

Heat the grill to medium-high heat. Meanwhile, brush cut mango pieces with coconut nectar. Oil grates and grill mango pieces until well-marked with grill marks and starting to soften, about 2-3 minutes on each side. Remove and allow to cool.

Peel and dice mangoes and reserve 1/3 cup. Place remaining mangoes, coconut milk, coconut nectar, salt, ginger, and garam masala in a blender or food processor and puree. Taste and adjust sweetness if needed.

Follow your ice cream maker instructions and process the mango-ice cream puree in the ice cream maker. Stir in the reserved mango pieces in by hand. Store in freezer to firm up for at least 4 hours.

Black Plum Sorbet

Why, oh why, has it taken me so long to make sorbet? I mean, it would seem like an obvious first step once going dairy-free – that if I was to be making a frozen dessert, it would be sorbet. After all, sorbet is naturally dairy-free. But no – I dove headfirst into making ice “cream” that I could enjoy, as evidenced here, here, and here. I love making ice cream. But after scoring some huge, gorgeous black plums at the farmer’s market, I thought maybe I’d do something a bit different from my usual. I wanted something cool, sweet, and refreshing. This sorbet was just the thing.

It’s a simple sorbet, really, and comes together pretty quickly. One of my favorite components, however, is the bit of balsamic vinegar. It’s not overwhelmingly balsamic – it’s merely a background note that gives balance and interest to the sorbet. It keeps it from being cloying. Add that and the Cointreau, and it’s a perfect marriage of plummy sweet, slightly tart freshness that completes a perfect summer meal.

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Black Plum Sorbet (gluten-free, vegan)

2 lbs plums, pitted and sliced into eighths

1/2 c agave nectar

1 t pomegranate balsamic vinegar (can use regular balsamic)

pinch of salt

1 1/2 t Cointreau (or Grand Marnier)

Place the sliced plums, agave nectar, balsamic vinegar and salt in a medium saucepan. Bring to medium heat and cover, allowing to simmer, for about 8 minutes or until the plums become tender. Remove from heat and allow to cool to room temperature.

Once cool, add the Cointreau and puree in a blender until smooth. Strain the mixture through a fine-meshed sieve and chill thoroughly. Process in an ice cream maker according to the manufacturer’s directions.

Makes 4-6 servings.

Live in the Dallas area? I’ll be speaking this Saturday, July 20, 2013 at the Gluten Intolerance Group of Greater Dallas! Come join us.

Vietnamese Shrimp Summer Rolls with Peanut Dipping Sauce

Before I went gluten-free, I would often treat myself to Vietnamese for lunch. A gigantic bowl of steaming pho and summer rolls could turn even the most difficult of days into a better one. There is something just so satisfying to me about the bold, in-your-face flavors of those two dishes. They’re addictive, but in a good way.

But after going gluten-free, I’ve had trouble finding a good pho shop. While many ingredients in both pho and summer rolls are gluten-free, there are still a lot of hurdles. The hoisin sauce often used in the pho is full of gluten. Who knows how they prepared the broth. And while most rice noodles are indeed made with just rice, some aren’t. So I usually opt to make my own.

Summer rolls, or salad rolls, are a fresh roll consisting of an assortment of vegetables, rice vermicelli, and possibly a meat or seafood, all wrapped up in rice paper, and served cold or at room temperature. They’re not deep fried like egg rolls. Not sure how they arrived at the name “summer roll”, but it fits – they are so perfect for a hot summer day. I could eat tons of them.  Like I said, they’re addictive.

These rolls take a bit of preparation, but once you have all of the ingredients ready, they’re fairly simple to assemble. And they keep well for a day or two, which is a nice bonus. They might keep longer, but I wouldn’t know – I’ve never had them last that long!

Print Recipe

Vietnamese Shrimp Summer Rolls with Peanut Dipping Sauce (gluten-free, dairy-free)

For the rolls:

1/2 t fish sauce (can use gluten-free soy sauce instead)

1/2 t fresh lemongrass (can use lime zest instead)

Salt and pepper to taste

1 T olive oil

8 oz medium-sized shrimp, peeled and deveined

6 oz dried rice vermicelli

16-18 round rice papers

1 head of green leaf lettuce, leaves separated and torn into 2-3 inch pieces

1 c julienned carrots

1 c julienned red bell pepper

1 c julienned cucumber

1 c julienned daikon radish

1 mango, cut into thin slivers

18-24 each mint leaves and basil leaves, or substitute with Thai basil, if you can find it

For the dipping sauce:

1 t olive oil

3 garlic cloves, minced finely

3 T gluten-free soy sauce

1 T honey

1 T chili garlic sauce

1/4 c creamy peanut butter

1/4 c water

In a medium bowl, whisk together the fish sauce, grated lemongrass, and salt and pepper to taste. Add the shrimp and stir to coat. Marinate the shrimp for 10 minutes. Meanwhile, boil a large pot of water. Remove from heat, add the rice vermicelli and allow to sit for 10 minutes. Drain, rinse with cold water, and drain again. Set aside.

Heat a large skillet to medium-high heat and add olive oil, swirling to coat. Cook the shrimp in a single layer on the skillet for about 2 minutes, flip, and cook until shrimp is cooked through and pink, another 3 minutes or so. Remove and allow to cool a bit. When cool enough to handle, slice the shrimp through down the middle of its back.

Place about 1 inch of room temperature water in a large baking dish. Get all of your ingredients ready for assembly. Dip a rice paper in the water for about 2 seconds. Lift and allow water to drip off. Place on a clean, dry work surface. Blot off the top with a paper towel. (You’ll want to blot your work surface in between rolls as well)

Lay 3-4 halves of the shrimp in a line near the bottom third of the rice paper. Top with a leaf of lettuce, vermicelli, and the veggies and mango, topping with a mint leaf and basil leaf or two. Starting with the side closest to you, roll the roll tight, tucking the sides in periodically as you go, stopping halfway to tug back on the roll to tighten. Once rolled up, the paper will seal onto itself. Transfer roll to a platter and cover with plastic wrap to prevent drying. Repeat this process with the remaining ingredients.

For the dipping sauce, heat a small saucepan over medium heat and add oil and garlic. Saute for a minute or until fragrant. Add the remaining ingredients, stirring well, until warm. If the sauce is too thick, add more water.

Makes about 4 servings.

Blueberry Breakfast Bread

What do you do when you buy a dozen pints of blueberries at once?

What, you don’t buy a dozen pints of blueberries? I thought that was a normal thing. I’m actually worried that I need to buy more. I froze most of them so I can have blueberries throughout the year for smoothies and baked goods, but I also shoved as many as I could in my mouth. Both fresh and frozen. Frozen blueberries are amazing. Almost like chilly, refreshing candy. Something you must try at one point. But really, I must get more. Last year, I ran out months before the summertime came, and it was a sad, lonely, blueberry-less time for me.

But anyway, besides all of that storing and munching of blueberries, I managed to save enough to make a little breakfast bread. I wanted something tasty to go with coffee – a lightly sweet, delicious treat. This was just the thing. Slathered with a little vegan butter, it was perfect. I could barely wait the time it took to cool – and I still ate my slice when it was quite warm. Definitely warm enough to melt that butter. And then I had another slice. You know, for research purposes. I had to make sure it was good enough for all you wonderful people.

I highly suggest you “invest” in some blueberries before the season is over, and set aside a few for a breakfast bread like this. You won’t be sorry. It’s a great little pick-me-up.

Print Recipe

Blueberry Breakfast Bread (grain-free, refined sugar-free, paleo, dairy-free)

3 T canned full-fat coconut milk

1 T lemon juice (from 1 lemon)

2 T coconut oil, melted (but not hot)

1/4 c + 2 T coconut palm sugar

1 t lemon zest (from 1 lemon)

2 eggs, room temperature, whisked in a small bowl

1 t vanilla extract

1/4 c blanched almond flour

1/4 c coconut flour

3 T tapioca starch

3/4 t baking soda

1/2 t kosher salt

1 c fresh blueberries

Preheat the oven to 350 degrees. Oil a small loaf pan (mine is about 2 1/2″ X 5 1/2 “) and set aside. In a medium bowl, whisk together the coconut milk and lemon juice. Then add the coconut oil, coconut sugar, lemon zest, eggs, and vanilla and whisk until well-blended.

In a large bowl, whisk together the almond and coconut flours, the tapioca starch, baking soda, and salt. Add the wet ingredients to the dry and whisk together until well-blended. Fold in the blueberries. Scrape the batter into the prepared loaf pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10-15 minutes before slicing.

Serves 4.

Fire-Roasted Tomato Almond Dip

Sometimes, you just need a dip. Something to bring the crowd together. Something to munch on. Something to make your lunch a little more delightful. Whatever the reason, this dip might just be the answer. It’s smoky and creamy. It’s unique. It’s great with raw veggies, such as celery sticks or cucumber slices, but also delicious with tortilla chips or crackers.

What I also can appreciate about a recipe like this is that there is no cooking. Zero. Zilch. And when it’s hot outside, especially 100+ degrees hot, anything I can prepare without having to cook is a definite bonus. One could definitely make this part of a meal, along with some crackers, assorted pickles, and maybe something special like a terrine, and a glass of wine or a gluten-free beer. It also only takes a few minutes to whip up, so I would encourage you to do so at your first chance. It’s that good.

It’s safe to say, it’s my new favorite thing.

Well, as far as dips go, anyway. I’m sure I’ll have a new favorite next week. Until then, enjoy.

Print Recipe

Fire-Roasted Tomato Almond Dip (gluten-free, vegan)

1 c roasted, salted almonds

1 clove garlic, peeled

1 15-oz can fire-roasted tomatoes

Salt to taste (1/4-1/2 teaspoon)

1/2 t smoked paprika

3-4 T extra virgin olive oil

Place the almonds in the bowl of a food processor and process until finely ground and starting to clump a bit. Add the garlic, tomatoes, salt and paprika and continue to process until everything is smooth, stopping to scrape down the sides as needed. Turn the processor back on and drizzle in the olive oil, continuing to process until creamy. Taste and adjust seasoning as needed.

Serve with crackers, raw vegetables, chips, or even gluten-free bread. Makes 6-8 servings.

Join us tonight, July 1, at 8PM Eastern Time for a free LIVE CHAT where we will be discussing how to travel on a gluten-free diet. There will be prizes, courtesy of Udi’s!

Quinoa Tabbouleh, Texas Style

In keeping with my “Hey ya’ll, it’s SUMMER” theme around here as of late, I bring you a fresh, bright, delicious salad, full of quinoa, cucumbers, tomatoes, parsley, and basil, and a lovely slight heat of fresh jalapeno.

But before we get to that, I have something to confess.

Here it was, Sunday evening. Sunday dinner often revolves around roasting or preparing a whole chicken (usually spatchcocked – it’s easy and delicious that way.). We receive a monthly package from our local rancher, Rehoboth Ranch, which consists of whole chickens, ground beef, a roast, and breakfast sausage, so in an effort to utilize this delicious sum of meats, I try to implement this routine. It works well – we eat the chicken one night, and I use the rest of the meat to top a salad later in the week. (I also save the bones for stock, which, by the way, I am so behind in making…)

Well, this past Sunday, I opted instead to grill the chicken, as it was warm and I didn’t want to turn on the oven to roast it. I made a yummy rub of chipotle chiles, jalapeno, coconut oil and lime and rubbed it all over the chicken and under the skin. This is gonna be tasty, I thought to myself. I heated up the grill, placed the chicken over indirect heat (well, semi-indirect – I had the chicken over low heat, and the other burners on high), and went inside.

And proceeded to distract myself by making some ice cream, and forgot about the chicken. Was it for 15 minutes? 20? I don’t know. I realized it’d been far too long, and I ran outside to check. Too late. My chicken was blackened. Really blackened. Sigh. Operation grilled chipotle lime chicken: FAIL.

I managed to salvage some of the meat, as it wasn’t completely burnt and dry – just the skin was totally black. So much for the rub flavor. That was completely gone. (Guess I’ll have to try that again some other time.) It definitely wasn’t the best chicken I’d ever cooked, let me tell you. I offered up apologies to the hubby more than once. It looked like hell.

The moral of this story? Don’t try to do too much at once.

There was still a highlight to Sunday’s meal, however – this salad. I’d been craving a tabbouleh-like salad for a while, and started to gather ingredients for a traditional version of the dish, when I saw the jalapenos I’d picked up at the farmer’s market, and then eyed the limes. Immediately I made a bit of a detour from my original plan, and instead decided on a more Texas-style version. I’m sure I’m biased, but I believe my version might just be better than the traditional. The jalapeno doesn’t add a ton of heat – just a nice kick. And the lime really brightens, making it sing. And of course, now that it’s summer, I managed to grab all of these items (okay, save the lime) either from my garden or the farmer’s market, so they’re super-fresh. I think that makes such a difference in a salad – the fresher, the better! Even if you don’t have access to a garden or farmer’s market, chances are, the produce at even your local grocery is fresher this time of year, making this an ideal choice.

If you’re tasked with bringing a side salad to a dinner or barbecue this summer, this is a great option. It’s perfect to make ahead of time and will keep (and dare I say, improve) when refrigerated for a few hours before serving. Personally, I was just glad to have it to gobble up, instead of just my overly-blackened chicken. Gotta celebrate the successes when you can, right?

Print Recipe

Quinoa Tabbouleh, Texas-Style (gluten-free, vegan, sugar-free)

1 c quinoa, rinsed

1 1/2 c water

1/2 t salt

2 T lime juice

1/4 c extra virgin olive oil

1 garlic clove, minced

1 jalapeno, seeded and diced

2-3 T diced leeks (you can also substitute green onions/scallions)

1 large cucumber, seeded and chopped

2 medium tomatoes, seeded and chopped

1/2 c chopped fresh parsley

1/2 c chopped fresh basil

Salt and pepper to taste

Cook the quinoa by placing it, the water, and the 1/2 teaspoon of salt in a medium saucepan. Bring to a boil and reduce to a simmer. Allow to cook, covered, for 15 minutes. Fluff with fork and remove to a bowl and allow to cool.

Meanwhile, whisk together the lime juice and olive oil. Toss the quinoa with this mixture. Add in the remaining ingredients and toss, combining everything well. Season to taste with salt and pepper.

Refrigerate for at least an hour before serving.

Serves 4-6.

 

Swiss Chard with Orange and Pepitas

Earlier this month, we did some renovations to our kitchen. For about a week, I was kitchenless. As in, I couldn’t cook. There were even two days where we could barely get water from the fridge. (Seriously. We had to tear away some plastic sheeting to get to the water and ice, and if I wanted into our pantry, I had to suck it in and squeeze between the fridge and the wall in what amounted to less than 10 inches of space.)  When we finally scheduled for the work to start, we only had about a day’s notice before I had to clean out the cabinets. I went into a state of half-panic. I would starve! I thought. After all, I pretty much prepare all of my meals myself. I didn’t have time to make much of anything in advance. How would I survive? Well, needless to say, I managed. I’m grateful for some trustworthy gluten-free restaurants and my arsenal of snacks that I stashed in my desk drawer at work. And now we are back in the new kitchen. Let me tell you, it’s awesome. I am so excited.

In fact, I’m so excited that I definitely need to take some photos for you and share. I have a few, and I’ve shared a bit on Instagram, but I really need to get some decent (read: non-iphone) photos for you! Stay tuned for that.

Meanwhile, my garden didn’t stop growing just because we weren’t cooking. In fact, the lettuces, radishes, Swiss chard, collard greens, arugula and even some mizuna were all in need of harvesting. But I left them there, as I didn’t really have a way to wash or prepare them. Once we were back in business, I pulled radishes (some of which had grown to the size of golf balls!), cut what was left of the good lettuce (much of it has bolted), attempted to take control of the cucumber beetles, and harvested some of the Swiss chard for this easy little side dish.

Swiss chard is one of my favorite greens. It’s so pretty – especially the rainbow chard, with the colorful red, pink, yellow and white stems. It’s also milder in flavor than some other greens, and it cooks quickly – nearly as quickly as spinach. And the stems are tender, which is a bonus. I love munching on them raw. They have a texture somewhat similar to celery; crunchy and crisp.

This dish highlights that freshness that chard offers by throwing in a hit of citrus. It’s bright and light. I served it alongside some roasted chicken, but I imagine it would go extremely well with grilled pork, shrimp or any poultry. The pepitas (a.k.a. pumpkin seeds) add a nice crunch and nuttiness.

This recipe should serve 3-4; unless you’re me and love greens. In that case, I’d say it’s enough for 2.

Print Recipe

Swiss Chard with Orange and Pepitas (gluten-free, vegan, paleo, sugar-free)

1 T coconut oil

1 large bunch Swiss chard, stems and leaves separated and chopped

2 cloves garlic, minced

Zest of 1 orange

Juice of 1 orange

Salt and pepper to taste

About 3 T raw pepitas, toasted in a dry skillet

Heat coconut oil in a large skillet over medium heat. Add the stems of the Swiss chard and sauté for a minute. Add the garlic and orange zest and sauté for another minute. Then add the leaves of the chard and stir, and add the orange juice. Cover the pan with a lid and lower the heat to medium-low. Allow to wilt for about a minute, then remove the lid and stir again. Allow the juice to reduce a little, season with salt and pepper to taste, and then remove the pan from the heat.

Serve with toasted pepitas sprinkled over.

Serves 3-4.