Pumpkin Seed

"Oven-fried" fish fingers, coated in panko and pumpkin seeds, are the perfect taco filling.

In this classic dish, native to the Yucatàn peninsula, warm corn tortillas are dunked into a pumpkin seed salsa, rolled up with crumbled hard-boiled eggs, and topped with a duo of sauces: more pumpkin seed and tomato salsa to boot.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

Make this your night one camp-out dinner, when the fish is freshest.

The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.

When dressing hardy raw greens, it's good to be aggressive. Fortunately, we've got spicy ginger and seedy flavor bombs on hand.

Use one 2-pound mackerel if you can't find smaller ones, or substitute arctic char or trout.

It's officially chili season. This version is packed with beef chuck, warm spices, and toasted chiles, with cubes of acorn squash adding a touch of sweetness and nutrition.

This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.

This zesty combination makes a lively snack or tasty addition to salads and grain dishes any time of year.

Swap in veggie stock and make all your vegetarian relations happy.

Drummed up by our intrepid recipe tester Lauren Godfrey, this nontraditional taco, sweet with squash, earthy and nutty with kale, and crunchy with fried pumpkin seeds (pepitas), is—shhhhh—vegan. Don't tell anyone, but because it is so tasty, no one will care. The cashew crema can be replaced by store-bought crema or our Cumin-lime crema, but after polling both vegetarian and carnivorous friends, everyone preferred the nutty and rich nondairy cashew version (which must be made with raw cashews to work). To prepare the butternut squash, use a sharp peeler to remove the tough skin before slicing it in half and scooping out the seeds and fibers. Lazy cook's tip: Some markets sell butternut squash already peeled and seeded and ready to go.

This addictive peanut-and-seed mix has "unbeatable summer snack" written all over it. It's got just the right amount of salty-spicy crunch to keep you reaching for another beer, and another handful, and another beer... —A.M.

Says Chef Yu: "I really love a slightly softer taco filling with lots of toppings for crunch. This is based off a chili verde recipe that my chef used to do for staff meal, with a Mexican/Southeast Asian tinge. The two cultures share so many of the same flavors, it's easy to blend them without making it feel out of place."

We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.

For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.

White soy sauce is sweeter than regular soy sauce, a good counterbalance to the earthy brussels sprouts.