Popular in Mexican cooking, we’re now seeing pepitas popping up in recipes throughout the US. They are really just pumpkin seeds without the shell, which have been roasted and salted, making them great for snacking, salads or mixed in with sauteed vegetables. Plus, they’re high in protein, phosphorous and iron.
Want to cook with pepitas? If you find yourself in the Milwaukee area, join us for the upcoming cooking class, Harvest Moon on Monday, October 15th, 5:00 PM, with Chef Terri Milligan. You can sign up by visiting milwaukeepublicmarket.org.