Jun. 28, 2021
Cooking In Season
Salad Meals to Beat the Heat
In this recipe round up, I have gathered my best and most delicious summer salad meal recipes in one post, for days when it’s too hot to cook!
When the folks at Rancho Vignola approached me to sponsor another cooking class giveaway for my loyal fans and followers, I immediately knew two things: that I was feeling a wholehearted YES about the idea, and that I was going to launch the giveaway with my dearly-loved pumpkin seed salsa recipe.
Pumpkin seeds don’t often elicit the kind of fanatic devotion that, say, pine nuts or hazelnuts do. However, if you have access to really fresh ones, pumpkin seeds are amazing. They have a full, rich, nutty sweetness, with a complexity of flavour that suits all kinds of recipes. They have off-the-charts health benefits. They last a long time without going rancid. And did I mention they are delicious?
We tend to snack on pumpkin seeds in nut mixes and granola, but they can be used in any sweet or savoury dish where you might use nuts (pesto, I’m talking to you). Mexicans are way ahead of us in this respect; pepitas (as they are called in Spanish) are used to enhance and garnish all kinds of foods.
My pumpkin seed salsa is a basic fresh tomato salsa with finely chopped toasted pumpkin seeds mixed in, adding a rich, nutty flavour, and soaking up some of the liquid produced by the fresh tomato and lime, helping to make the salsa more chip-scoop-friendly. It’s a great recipe to crack out in the wintertime, when the tomatoes might not be at their best – the toasted pumpkin seeds (with friends fresh lime and cilantro) cover for a slightly sad tomato.
Of course, I wholeheartedly recommend using Rancho Vignola organic pumpkin seeds. As you know, I am a huge fan of their products – the absolute freshness and quality of everything they sell, from nuts, to seeds, to dried fruit, to confections, is bar none. As such, their pumpkin seeds are always fresh, always full of flavour, and always come in an unusual very dark green (almost black) colour that I have come to adore.
Which brings me to this month’s cooking class giveaway… This is not a true give-away in the strict sense of the term. Rancho Vignola has sponsored half of the cost of running an entire cooking class (as well as provided all the new-crop nuts and dried fruit that we’ll need for our menu), so there will be 14 spots to sell at a 50% discount. That’s $50 per person for a Chef Heidi cooking class! Three hours of instruction and hands-on learning, a recipe booklet, and a full multi-course meal for $50. In other words, A Great Deal!
This hand-on class will run on Sunday, February 24th, 2019, at from 5:00 pm to 8:00 pm at the beautiful London Chef teaching kitchen in downtown Victoria. The menu will be a hybrid Indian-Moroccan explosion of flavour, and the entire menu with be GLUTEN FREE. There will be both vegetarian and meat-lover’s options to enjoy, and, as always in one of my classes, many tips on how to get the most out of the spices and cooking techniques and pantry items.
Pumpkin Seed Salsa is made with nutty toasted pumpkin seeds, chopped and mixed with fresh red salsa ingredients. It’s a perfect wintertime snack — a delicious taste of sunshine. This nutty, flavourful salsa is a delight in the winter months.
Jun. 28, 2021
In this recipe round up, I have gathered my best and most delicious summer salad meal recipes in one post, for days when it’s too hot to cook!
Oct. 25, 2020
Quince have a wonderful flavour, but an almost impossibly hard texture. Read on for a quick kitchen tip that makes quince easy to peel and cut!
Sep. 27, 2020
Pumpkin spices scones are a perfect fall treat; not-too-sweet, fragrant with spices, with a full complement of rich pumpkin flavour.
Notifications
Heidi, the Indian/Moroccan fusion sounds like a great class. I would love to know more about cooking with seeds, nuts and fruit. I totally enjoyed the Rancho Vignola show in Victoria last year. I would love to attend this class.
Heidi IS THE Best Chef I Know of!!!
Shari, Calgary.
Ooh! Yes please! Moroccan – Indian fusion … yum!!
Hi Heidi, Indian/Moroccan fusion makes my mouth water, thinking of all the favours infused in these cultures.
Pureeing canned chipotles with a handblender is genius! Do you do it in a ramekin?
Cathleen, I usually puree the whole can (or two cans) in a food processor. But if I were to use a hand blender, I would put the chipotles in a mug, to contain the splatters.
Would love to win this! Thank you Rancho Vignola!
I love all your recipes. The tours of nutitional Victoria have been brilliant. I look forward to the class with or without the duscount.
I hope I. can learn how to make a tasty naan that’s GF for my child who’s celiac, thank you
I mastered (in my own way :)) Thai cooking after taking your fabulous classes – so maybe now it is time to move on to something new!
Curious to know if you would sacrifice much flavor if you got rid of the sugar entirely or replaced it with something like erythritol.
I am also excited to possibly be part of a half-price cooking class especially catered to the gluten-free. I am celiac but also love good food, and am just beginning to learn to do gluten free in a healthier way.
You can remove the sugar, for sure. It’s just to make up for winter tomatoes which don’t have the sweetness of summer ones. You can also reduce the lime by a bit if you want it less tart.
Sounds awesome!
Would love to try one of your classes! Sounds delicious.