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Posts Tagged ‘pepitas’

by Sarah Steimer

Beet ravioli with goat cheese and pesto

These ravioli are so simple to make and, clearly, very beautiful. It just takes a little patience to create each ravioli, but the result is visually stunning and quite delicious.

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by Sarah Steimer

Kale, back bean and avocado tacos with chimichurri

This was a great, light meal that gave me plenty of energy. Probably because it’s green and YOUR MOTHER WAS ALWAYS RIGHT ABOUT GREENS, WASN’T SHE?

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by Sarah Steimer

I was in the mood for something a little cozier for breakfast one morning that I worked from home, rather than my usual spring/summer yogurt and fruit. This was a more summery (and breakfast-y) twist on apple crisp. You can get the crisp topping prepared the night before so you can just pop in the oven quickly in the morning as well.

I was in the mood for something a little cozier for breakfast one morning, rather than my usual spring/summer yogurt and fruit breakfast. This was a more summery (and breakfast-y) twist on apple crisp. You can prepare the crisp topping the night before and refrigerate for a faster morning as well.


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by Caitlin Saniga

I've never made pumpkin seeds with butter before (usually with just oil), but the butter made these ones nice and crispy.

  • 3 cups seeds (from 2 ¬†large carving pumpkins), rinsed and patted dry
  • 2 tablespoons butter, melted
  • 2 teaspoons garlic salt
  • 1 teaspoon pepper

Spread out the seeds so they don't overlap!

Preheat the oven to 300 degrees.

Place the  pumpkin seeds in a medium bowl, and pour the butter over, using a spatula to toss the seeds. Sprinkle the garlic salt and pepper over, and toss seeds again.

On two rimmed baking sheets, spread out the seeds in a single layer.

Bake 35-45 minutes, or until the seeds turn golden brown.

Makes 3 cups.

Happy Halloween!

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