About Sherri Brooks Vinton

Sherri Brooks Vinton is the Chair of Slow Food Los Angeles and the author of a number of farm-to-table cookbooks including “Put ‘em Up! A Comprehensive Home Preserving Guide for the Creative Cook" and "Eat it Up! 150 Recipes to Use Every Bit and Enjoy Every Bite of the Food You Buy".

Pumpkin Seed Mole

Moles, pronounced mo-lay, are traditional Mexican sauces made from a range of ingredients that can include chilis, nuts, vegetables, fruits, and spices. They span the culinary rainbow in color and flavor from the bright green tomatillo-based mole verde to the chocolate-enriched, almost black mole negro. I call this sauce a “mole” in quotation marks because [...]

By |2016-11-02T15:35:51-07:00November 2nd, 2016|Recipes|0 Comments

DIY Roasted Pumpkin Seeds

You can roast pumpkin seeds with or without their shells. Kids love to snack on them, shells intact—something about nibbling and spitting that’s right up their alley. You can flavor the seeds simply with salt or with one of the spice combos I’ve listed, for a great homemade snacking treat. Makes 1 cup seeds 1 [...]

By |2022-11-10T10:59:43-08:00October 11th, 2016|cooking tips|0 Comments

Prepare your own Pumpkin Seeds

  Jack-o’-lanterns are lovely. Cleaning out the pumpkin guts, though, can put you off your gourd. The reward for this not-so-super task, however, is the plump, delicious pumpkin seeds, also called pepitas, which can be eaten straight up as a snack or included with great success in a variety of recipes. Shopping: There are two [...]

By |2016-10-09T04:09:08-07:00October 9th, 2016|cooking tips|0 Comments
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