Serves 8–10

Pepitas are pumpkin seeds. The rich green seeds pack a loud flavor, especially when tossed in a hot pan with Tamari and cayenne pepper. You may make the pepitas a day prior to serving.

·         1 TB olive oil or canola oil

·         1 lb shelled pumpkin seeds

·         1/2 tsp cayenne pepper

·         1 TB sugar

·         4 tsp low sodium tamari sauce

Heat the oil in a large nonstick pan over medium heat. Add the pumpkin seeds and sauté for 2–3 minutes until they start to pop and turn golden brown. Add the cayenne, sugar and tamari. Continue to sauté for another minute until the seeds are coated, glossy and golden brown. Cool before serving.