Spicy Kale Crostini with Salted Pumpkin Seeds

Hey there!

The holiday season is upon us! This mean cookies galore, Mariah Carey on full blast, time with family and friends, and lots of parties. I love parties…throwing them, attending them, planning them, and especially eating at them! Without fail, my favorite thing about any party is the appetizers. I love apps. What’s not to love? You get a wide selection of different types of foods and all in small pop-able bites! I made this app a few days ago as part of my clean-out-the-fridge extravaganza, but it’s definitely going on the holiday menu this year.
The thing about appetizers is…a lot of the time they are the healthiest. Don’t get me wrong, I love a hunk of brie or jalapeño popper as much as the next gal, but this is an appetizer that is delicious AND easy on the waistline.
Sautéing the kale with lots of garlic, salt and pepper adds lots of flavor. Adding red pepper flakes gives a nice kick, and red wine vinegar brightens everything up. You’re left with a really balanced bite that’s perfect for any party plate.
The secret weapon for this dish is in toasting the bread. Sick in under the broiler for a couple minutes, then take it out, flip it, and then cover it in parmesan cheese, stick it back under the broiler and it comes out toasty, cheesy, and ready for topping.
The pumpkin seeds add great texture, but also a good salty flavor boost. If you need a reminder on how to make them, you’ll find it here!
I’m planning on doing lots of appetizer trials in the coming weeks, so be on the look out for more perfect party bites just like this!
Happy holidays!

Recipe: Spicy Kale Crostini with Salted Pumpkin Seeds


  • 8 cups kale, chopped
  • 1 tablespoon olive oil
  • 5 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup (or more) parmesan cheese
  • 8-12 slices of baguette


  1. In a large saute pan, heat oil over medium heat. Add garlic and cook, stirring frequently, 30 seconds. Add kale and sauté about 15 minutes, until reduced. Add red pepper flakes and red wine vinegar. Stir and cook 5 more minutes.
  2. Preheat oven to broil. Move oven rack to top position. Place baguette slices on a sheet pan. Broil, watching all the time, until brown. Remove from oven, flip toasts, cover un-toasted side with parmesan cheese, return to oven and broil, watching all the time, until cheese is brown.
  3. Remove from oven and top with sautéed kale and sprinkle with pumpkin seeds.

What I Ate Wednesday – Leftovers!

Hey there!

Ok, I have to say I think there is a serious problem if everyone’s WIAW this week doesn’t look just like this…

:) There aren’t many things better than Thanksgiving leftovers, right? I love it all, but a plain after-thanksgiving-turkey sandwich is definitely my favorite. Wheat bread. Turkey. Salt and Pepper. Best Foods Mayo. That’s it. For whatever reason, I just love it. It’s strange because it is such a departure from any other sandwich order I would ever have.  Don’t try to put lettuce or tomato or mustard on there (all things I love on regular sandwiches), and I don’t think I’ve put mayo on any other sandwich since my mom made my brown bag lunch in 6th grade. Ok…probably more like 10th grade, but by then I asked her to leave mayo off…thanks mom!!

For those of you wondering, this is what a Southern California Thanksgiving looks like…

Pretty great huh?! Michael and I had a wonderful time visiting his family over the holidays. By the way, this was one of two turkeys AND we had a ginormous prime rib. We sure did ok. ;)

After a week of eating like that, it was time for one of these…

But just in between leftover turkey sandwiches :)

Hope you guys had a wonderful holiday!

Happy Wednesday!


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Viva Las Vegas!

Hey there!!!

So, it’s been far too long since I promised to share my Las Vegas extravaganza with you! So, even though I’m still stuffed to the brim with turkey and can’t wait to read about what you all were eating last Thursday…I’m going back to Vegas.

Appropriate for a Monday dontcha think?? :)

Guys, this was my first trip to Las Vegas and I LOVED it! There is so much to see I felt like I was walking around with googly eyes the whole time (and I probably was!). I’m not the best gambler, but I did try my hand at some slot machines and a little bit of roulette and blackjack. Funny thing about Vegas is…you never seem to win when you gamble. Hmmmm…..

In between gambling, sight seeing, and LOTS of people watching, we ate some really, really good food. My favorite meal was at Bouchon. Living near wine country, Thomas Keller is kinda a big deal, so I was really excited to try this restaurant and it totally lived up to my expectations. Especially the chocolate croissant. If it’s possible for a single food item to change your life this chocolate croissant did it for me. We ate really well in Vegas, but it was definitely the best thing I had the whole trip. I’d go back to Vegas just to pick me up another one of those crunchy, buttery, chocolatey, pieces of heaven.

I’m drooling on my keyboard.

The burger wasn’t bad either.

Another fantastic meal was the buffet at the Wynn hotel. This buffet was the size of an airplane hanger! There was every type of food you could possibly want or hope for, and an entire room devoted to dessert! As you can see I took full advantage.

It was all great, but the homemade ice cream was the best. They were making it right there in front of me! I got chocolate (complete with chocolate chunks!) and coffee (again with the chocolate chunks!) and ate every last bite. There will be time to work out later, right??

Speaking of dessert…

It seemed like everywhere we turned there was another fantastic chocolate/pastry/dessert/goodie shop with beautiful delicacies like these just waiting for me to snatch them up! Let me tell you they were just as delicious as they were beautiful.

Can you imagine taking a platter of fruit/cookies/marshmallows/pretzels/etc. to this giant chocolate fountain?? Heaven.

Between all that eating, we had lots of fun too! I say my first Cirque Du Soleil show!

It was so great! There was so much going on I didn’t know where to look! A couple times I even had to cover my eyes because I was sure one of those crazy acrobats was going to drop directly into my lap at any moment.

And then there was the whole reason for the trip…

Garth Brooks! I’ve love Garth since I was a little kid and seeing him in concert was always on my bucket list. My wonderful hubby got me tickets for what turned out to be his very last show at the Wynn. It was amazing. I laughed. I cried. I sang along like a maniac. It was a perfect night.

We even stopped for dessert after ;)

Such a wonderful trip! Back tomorrow with a new recipe! Now, back to seeing if I can mail order those chocolate croissants….


Last Minute Thanksgiving Ideas!

Hey there!

Happy Thanksgiving (almost)!! If you, like me, tend to leave things to the last minute, here’s some wonderful Thanksgiving ideas that you can pull together in time for an early dinner tomorrow!

For Breakfast:

Cantaloupe Protein Smoothie with Chia Seeds

(Low Fat!) Lemon Blueberry Scones

Roasted Strawberry Scones



Simple Roasted Pumpkin Seeds

Baked Turkey Meatballs with Pumpkin BBQ dipping sauce

Mashed maple sweet potatoes with toasted pecans

How to…Roasted Garlic

Caprese Skewers with Black Pepper Balsamic Reduction

Homemade Ricotta Cheese

Leek and Potato Flatbread


On the side:

Butternut squash and quinoa soup with kale pesto

Maple Roasted Brussels Sprouts with Fresh Herbs

Ginger Honey Roasted Carrots

Maple Cayenne Roasted Cauliflower


In the bread basket:

Jalapeño Corn Dog Mini Muffins

Cheddar and Rosemary Crackers

Perfect loaf of bake-at-home bread!


Get your greens:

Quinoa Salad with Sweet Potatoes, Apples, and Kale

Raw Kale Salad with Onion and Cherries


Pumpkin Dark Chocolate Blondies


Cocktail! (It’s orange!!)

Ginger Peach Whiskey Smash


Now…get shopping! :)



Jalapeño Corn Dog Mini Muffins

Hey there!

Guys, I have so much to share with you! Last weekend Michael and I went to Las Vegas! It was one of the most fun weekends I’ve had in awhile and I am so excited to tell you about our travels, all the fun we had, and the food! OH THE FOOD! One particular meal may have changed my life. Just sayin’.

But first…It’s Thanksgiving week! Yipee! I love Thanksgiving. Who doesn’t? A holiday centered on food? Sign me up. One of my favorite things about Thanksgiving is the variety of food you get to eat. And it’s not just dinner, oh no, there are appetizers too. And if you are in the need for a Thanksgiving appetizer that will knock your socks off, look no further.

Jalapeño Corn Dog Mini Muffins.

You’ve got all the things you love about a corn dog (don’t lie, you know you do) packaged up in a perfectly pop-able bite. Just for good measure add a kick of jalapeño and you’ve got a crowd pleasing app that will keep everyone around the coffee table and outta your hair in the kitchen. Just make sure you keep a few in there for yourself!

This recipe starts with a pretty basic corn muffin recipe. Mix it up and all you need are a couple “embellishments.”

The only trick to making these super simple muffins is filling the muffin tins. You need to grease the pan really well, then add a little bit of batter to the bottom, then drop in the hot dog, then fill the batter up the rest of the way. As an alternative, you could chop the hot dogs up into small pieces and stir them into the batter with the jalapeños. I’m sure it would taste delicious, but I like having the hunk-oh-hot dog in the middle like a Thanksgiving surprise!

I’m telling you, this quick and easy appetizer might just become part of you Thanksgiving tradition!  Give it a try and you’ll see!


Recipe: Jalapeño Corn Dog Mini Muffins


  • 1 1/4 cups buttermilk
  • 1/4 cup olive oil
  • 1 large egg, lightly beaten
  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4-5 hot dogs, cut in 1/2″ chunks
  • 2 jalapeños, finely chopped
  • Cooking spray
  • mini muffin tin


  1. Preheat oven to 400°.
  2. Combine the first 3 ingredients.
  3. Combine flour, cornmeal, sugar, soda, baking powder, and salt in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.
  4. Stir in chopped jalapeño.
  5. Coat mini muffin pan with cooking spray. Spoon a little batter into the bottom of each well. Add hot dogs. Fill with batter to just below the top.
  6. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean.
  7. Let cool for about 5 minutes then remove from the pan and serve warm with a side of ketchup.
  8. Note: You may find that the tops crack due to the steam created from the hot dog…don’t worry, they taste just as good! :)


Salted Caramel Cookie Bars

Usually, I like to tweak recipes. Substitute some healthy ingredients, add something new, make it my own. But every once in a while I find a recipe that is, as Mary Poppins would say, practically perfect in every way. This Salted Carmel Cookie Bar recipe from Eat, Live, Run is so fantastic just the way it is I didn’t need to change a thing!
I mean, you have everything you need for a ridiculously decadent treat…
Buttery shortbread cookie crust…
Smooth, rich, carmel…
And creamy dark chocolate
If that weren’t enough, you top it all with a sprinkle of flaked sea salt. Amazing!
What’s great about this recipe (besides how delicious it is!) is how easy it is to make! Everyone thought I made my own carmel…nope! You just melt down prepared caramels with some milk (small departure from the original recipe, Jenna uses cream-I didn’t have any and milk worked just fine!) Another small departure, I used dark chocolate chips and used a double boiler to melt the chocolate. I hate having to watch chocolate melting in a saucepan like a hawk, just waiting for it to burn on me. So I always use a double boiler. Less stress for me, but if your chocolate melting skills are better than mine, feel free to melt it in a saucepan! :)
One important thing, these are best served chilled, right outta the frige or freezer. I left mine out a bit too long and they got a little, well, droopy. Didn’t look as pretty but no one seemed to mind as they were stuffing their faces with these perfectly balanced treats!
Head over to Eat, Live, Run for the recipe!


Lentil Soup with Sausage and Kale

Hey there!


I made this recipe a couple days ago and I was so delicious I was telling everyone about it. When I told my dad about this flavorful, hearty, soup, he told me, “You know, I think you should change the name of your blog to Tara’s Kale Blog!” Hahaha :) Ok Dad, so maybe I love kale. Maybe I eat it all the time and can’t get enough…maybe I put it in everything from soups to salads to smoothies…but come on, that name has absolutely no ring to it :)
If this was “Tara’s Kale Blog” I would tell you how a couple years ago my husband hated kale. How I had to hide it, disguise it, and dress it up for him to eat it. I’d also tell you how now, he eats it all the time and said while eating this soup, “the kale in here is so great, it adds so much flavor!” But it’s not Tara’s Kale Blog…so I won’t. ;)
This soup has all the makings of a comforting fall supper. It’s packed with lots of good-for-you vitamins and nutrients and it’ll keep you full well past dessert time.
Active work time on this soup is really low. Chop and saute the vegetables over medium low heat until translucent. Then add the herbs: rosemary and thyme. I just threw a whole thyme bunch in and let it cook till the leaves fall off. Just don’t forget to fish out the twigs before you serve, no one wants a branch in their soup!
Add the chicken stock, lentils, sausage. When you are almost ready to serve, stir in the kale. Lots and lots of kale. You are thinking 10-15 cups?? Are you crazy!? Nope. Guys, trust me, the kale cooks down so much you might even end up adding a few extra handfulls like I did!
I made a huge batch of this soup and froze half to have ready for a quick weeknight meal. It’ll freeze well on plastic containers, or in a big ziplock bag!


Recipe: Lentil Soup with Sausage and Kale


  • 5 cloves garlic
  • 4 cups chopped carrots
  • 4 cups chopped celery
  • 2 onions, chopped
  • 2 leeks, chopped
  • 1 large sprig thyme
  • 1 tablespoon chopped rosemary
  • 4 cups green lentils
  • 10-15 cups loosely packed baby kale
  • 8 cups chicken stock
  • 4 chicken sausage links, sliced
  • olive oil


  1. Drizzle olive oil in a large pot, heat over medium low heat.
  2. Add celery, carrots, leeks, onion, and garlic. Cook 10-15 minutes, stirring frequently, until translucent (but not brown).
  3. Add herbs and chicken stock, bring to a boil.
  4. Add lentils and sausage reduce heat, simmer partially covered, about 40 minutes, until lentils are tender.
  5. Add kale and cook until kale is reduced and tender.

What I Ate Wednesday- When the husband’s away…

The wife gets to eat whatever she wants!! :)

Last week my hubby was outta town on business, so of course I missed him tons, but I also kind of secretly enjoyed having the house to myself! Let’s be honest, you can’t really get away with serving your husband popcorn and red wine for dinner, but when you’re home alone it is totally OK!

After a few too many nights like that, and a lot too many leftover these it was time for some veggies. Hence, the soup. And some salad.

I can’t get enough of pumpkin seeds on salad. I’ve been tossing them on everything lately, but especially be lovin them on top of some greens!

As a grad student, I lived in a small apartment  in San Francisco. I had no money and had to be a very smart grocery shopper. Especially when my little sister came to live with me! I could go to Costco and get a giant package of corn tortillas, a giant bag of shredded cheese, and a huge container of spinach for about $15. Those 3 things could feed us for a month! How you ask? Simple. Spinach quesadillas!

I can’t even count how many of these I’ve eaten in my life. Millions, probably. Even though I don’t have to eat them for dinner every night anymore, every now and then I get the craving, and they are just as good as they always were!

Does anyone else think it is way too early for Starbucks Red Cups?? Since I was only making coffee for one, I treated myself to Starbucks instead of making a big pot. But I absolutely do NOT agree with the start of celebrating/decorating Christmas before Thanksgiving. Maybe it’s the foodie in me, but I really love Thanksgiving and I hate that too early red cups and over eager department store decorators steal its thunder every year. You with me???

So, it was a pretty great week of eat-whatever-you-want dinners, but I’m also pretty darn glad to have my other half home!

Happy Wednesday everyone! Hope it’s great!


This entry was posted in WIAW and tagged .

Homemade Peanut Butter Cups

Hey guys!

Every once in a while a recipe comes along that you know will be in your back pocket for many, many, years to come. I am pretty positive I’ll be making these homemade peanut butter cups for my grandchildren! Oh, speaking of children…my sister gave birth to the most beautiful baby girl this week! She is perfect and I am so excited to be an aunt! Now, she just needs to hurry up and grow some teeth so I can feed here these peanut butter cups and forever be her favorite relative ;)

I made these peanut butter cups as an extra treat for a dinner party I was going to, and they were a hit!

There are some things I aways make from scratch…some things I sometimes make from scratch…and some things I never even think of making from scratch. I had never thought of making peanut butter cups from scratch, and judging by the reaction at the dinner party, hardly anyone else has either! “You made these?” “How did you do that??”

The truth is, they are really easy…ish.

Ok, so they are kinda labor intensive, but they only require 4 ingredients, and only one really annoying part…after that, it’s a piece of cake (or chocolate!) :)

Let’s get that annoying part outta the way. To get the outer layer of chocolate that surrounds the creamy peanut butter filling, you have to do a little…coaxing. Melting the chocolate is easy, just use a double boiler until it’s smooth, but then, you have to make sure the chocolate gets all around your mini muffin cups. This takes a little time and can get a little (or a lot!) messy. Just use your fingers to make sure the chocolate is totally covering the mini muffin cups. A few things to remember…#1 make sure to spray the muffin cups really well with cooking spray #2 make sure the chocolate isn’t super hot before you touch it!

Once your cups are coated, put them in the fridge to cool. While they are cooling make the peanut butter filling. Just combine peanut butter, powdered sugar, and butter. Stir until very smooth and then give it a taste. You will be blown away. It tastes exactly like what’s inside a Reses Peanut Butter cup!

Once the chocolate is cool, fill the cups with the peanut butter filling. The best way to do this? Put the filling into a big ziplock, cut the corner off, and pipe the filling in. Once you are finished, take a small dish of water, dip your finger in the water and tap the pointy tops down (you want the peanut butter filling to be pretty level).

Next up, the second layer of chocolate. This is much easier (though just as messy!) as the first layer. Dollop some melted chocolate on top of the filling and take your finger and swirl it around until all the peanut butter filling is covered and the chocolate seals all around the cup. It’s pretty easy and you can give the tops of your cups a pretty design :)

Then, just pop ‘em in the fridge and wait till they set. I think they are best served right out of the fridge, or even freezer. Once you taste them you will instantly forget about any hassle in making them because they are SO good. Better yet, let the kids make them! They’ll love playing with their food!

Put these peanut butter cups on your list..I promise you’ll  be a hit at any holiday gathering! This recipe is definitely going in my permanent collection. How old to babies have to get before they can eat chocolate?? ;)


Recipe: Homemade Peanut Butter Cups


  • 1 16-oz jar creamy natural peanut butter
  • 1 2-lb bag (or 2 1-lb bags) of high quality chocolate chips (you can use milk or dark chocolate, or do like I did-use both!!)
  • 1 1/2 cups powdered sugar
  • 5 tablespoons butter, melted
  • Cooking Spray
  • Mini Cupcake Papers


  1. Melt the chocolate over a double boiler
  2. Spray about 45-50 mini muffin cups with cooking spray, making sure to coat the entire cup
  3. Spoon chocolate into greased cups. Use your fingers to make sure the cups are totally covered with chocolate
  4. Put the cups in the refrigerator to cool
  5. Meanwhile, mix the peanut butter filling. Combine melted peanut butter, melter butter, and powdered sugar. Mix until very smooth. Spoon into a large ziplock bag and cut off the corner, this will make it very easy to pipe into the cups!
  6. Remove the cups from the fridge when they are completely cool. Pipe peanut butter filling into cups. Tap down the points by dipping your finger in water and smoothing the tops.
  7. Make sure the chocolate is still melted (re-warm if necessary) and spoon over the peanut butter filling. Swirl the chocolate with your finger to cover the filling and seal the edges.
  8. Put cups back into the fridge and let cool. Serve chilled.

Recipe via One Good Thing via Rad Megan


Quinoa Salad with Sweet Potatoes, Apples, and Kale

Hi guys!

I really love finding a recipe that is just as good on day 2 or 3 as it is on day one. Since I’ve been eating this salad every day this week, I’d say it fits the bill!! This salad is pack with so much fantastic-for-you foods, I don’t feel the least bit bad (ok maybe a little lazy!) that it has made up the vast majority of my meals for the past 5 days! :)
I don’t know about you, but I find it a little more difficult to eat salads as the weather gets colder. Sure, I’ll have a salad for lunch or with dinner, but for some reason as the temperature drops, so does my ability to had a “main course” salad. In the summer I can eat a salad for dinner practically every night, especially those still super hot evenings when you wouldn’t dream of turning on your stove or oven. This “winter” salad is great for eating all year long (and I will be!), but it’s especially perfect for cool evenings when some lightly dressed greens just won’t do.
This salad is definitely a meal in itself, as I have proved nearly every lunch and dinner this week, but also would be a welcome side dish to any fall meal. And, as I said before, you can feel great about giving yourself a big, heaping portion because of all the wonderful, healthy ingredients.
First, you’ve got sweet potatoes, which you roast up until they are tender. These really add some “meat” to this salad, plus they are a nutritional powerhouse packed with more vitamins than I can count.
Then, you’ve got chopped apples and red onion. You know an apple a day keeps the doctor away, so make it easy on yourself and get your apple outtta the way in your salad!
This salad is extremely easy to throw together, but one very important thing is it slice the onions very very thin. No one wants a giant, spicy chunk of red onion in their perfect salad bite!
Oh and don’t forget the kale and quinoa. Oh and the fact that the tangy dressing is made from a simple combination of extra virgin olive oil and apple cider vinegar. Seriously, I think I might re-name this the “Superfood Salad.” I’m fairly certain (as a result of recent research) that one could survive on this salad, red wine, and nothing else. Just sayin…
The trick in making this salad last you through the week – don’t even think about halving this recipe, you will be so sorry when it’s gone! – is to mix everything BUT the baby kale up and dress only the salad you are going to eat that day. If you have some dressed salad leftover though, keep it! It is still good because everything in the salad is so hearty it can stand up to a night in the fridge. Just toss with some fresh baby kale before you eat it next and it will be just as good as the day you made it.
It’s a wonderful salad to take to work too, because it won’t be all soggy and limp by noon. AND it’ll keep you full all afternoon long. Until you can get home to the red wine, of course. ;)

Note: this salad would also be very delicious topped with a handful of these!


Recipe: Quinoa salad with Sweet Potatoes, Apples, and Kale


  • 2 cups uncooked quinoa
  • 2 medium sweet potatoes, diced into chunks
  • 2 granny smith apples, diced
  • 1/2 red onion, sliced very thin
  • 10 cups loosely packed kale
  • 1 cup loosely packed cilantro leaves
  • 1/2 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon lemon juice
  • salt & pepper


  1. Preheat oven to 400 degrees. Place diced sweet potatoes on a lined baking sheet and drizzle with olive oil. Bake 40-50 minutes ,tossing frequently, until fork tender. Remove from oven and let cool.
  2. Cook quinoa according to package instructions. Remove from heat and let cool.
  3. *Quinoa and sweet potatoes can be made a day ahead!
  4. Toss chopped apples in lemon juice and set aside.
  5. Whisk together the cider vinegar and olive oil. Season with 1/2 teaspoon each salt and pepper.
  6. In a very large salad bowl layer kale on the bottom. Top with sweet potatoes, apples (with lemon juice), onion, and quinoa. Drizzle on dressing and toss very well. Season again with salt and pepper to taste.
  7. Top with roughly chopped cilantro, toss again, and serve.


Simple Roasted Pumpkin Seeds


Do you have some extra pumpkins laying around? I took 3 total trips to the pumpkin patch, plus couldn’t resist the cute little on-sale pumpkins at the grocery store. Sooooo, we barely have room on our front stoop to walk in the door! I’m planning on using some of these pumpkins to try my hand at homemade pumpkin puree, but until then, it’s pumpin seed time!
I love roasted pumpkin seeds, it seems like everyone is roasting them now. Carve your scary (or in my case cute) halloween pumpkin…roast the seeds. The problem I have had (and eek! made) some pretty terrible home roasted pumpkin seeds. But never fear. I’ve finally got it all figured out.

The first step to perfectly roasted pumpkin seeds is to get them clean and dry. Like really, REALLY dry. I give mine a through cleaning in a colander and then spread them out on a couple layers of paper towels.
Try to get them in one layer, you don’t want them laying on top of each other. Things could get weird. Ha!
I usually let mine dry for two days. I know. It’s a long time. And they’ll look dry after one night. But be patient. You want them super duper dry before you roast them. Trust, me. This step is worth it.
After two days, peel them off the paper towels (they will stick, don’t worry it’s normal). And put them in a medium bowl. Add some good extra virgin olive oil.

Then add the good old fashioned kosher salt. I know you’ve seen recipes for pumpkin seeds with all kinds of spices and seasonings, and I’m sure they’re delicious. But for me, it’s hard to beat the old standard: olive oil and salt. Mmmm.

If you’ve done any looking at roasted pumpkin seed recipes online, you’ll find that there are pretty much two schools of thought. #1 Roast at a high temperature for a shorter period of time, and #2 roast at a low temperature for a longer period of time. I’ve tried both…several times. There’s no doubt in my mind that low temp, long time is absolutely the way to go. Go ahead…try both ways…I dare you to disagree with me! :)
Once they are roasted the possibilities are endless. Snack on them plain, give salads a crunchy topping, add them to oatmeal or cereal, scoop them on soup…seriously they are good on just about everything!

My front porch full of pumpkins isn’t looking so bad now! :)


Recipe: Simple Roasted Pumpkin Seeds


  • about 2 1/2 cups pumpkin seeds
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon salt (plus more to taste)


  1. Thoroughly clean the pumpkin seeds and allow to dry on paper towels about 2 days.
  2. Preheat oven to 300 degrees.
  3. Toss pumpkin seeds with olive oil, sprinkle on salt and toss again.
  4. Spread on a baking sheet lined with parchment paper.
  5. Roast 45-50 minutes, tossing a few times, until golden brown.
  6. Remove from oven and re-season with salt to taste.


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