Notes From Diana Kennedy:Chilatas is a textured powder of toasted and ground seeds seasoned with chile and salt. It is sprinkled over a freshly made corn tortilla or a dish of beans. I even use it on salads. It is delicious, healthy, crunchy and addictive.
Recipe for making Dukkah, a paste made of nuts and seeds. Bread is then dipped in avocado oil, the in the paste.
Chef Hedy Goldsmith uses Macallan Old Sherry to prepare these phenomenal spiced pecans. Use atop your favorite ice cream sundae.
An inspiring fresh Shredded Kale Salad with pine nuts and date puree. The kale is finely shredded, dressed with a date puree laced vinaigrette then topped with toasted pine nuts and panko crumbs. This is a sophisticated take on an otherwise simple, fresh, salad.
This is a recipe for making a traditional Mexican spicy snack using pepitas verdes (green pumpkin seed kernels). The pepitas are tossed with a mixture of lime juice, ancho powder, cayenne, cumin and salt.
You can make the same snack using whole pumpkin seeds but you'll need a longer baking time.