|Halloween is here and it is such a fabulous evening to be shared for children, teens and adults alike. Everyone can get into the spirit with a little creative thought and planning. We wish all of our customers and your families a safe, warm and fun Halloween night full of tricks and treats. So we wanted to offer some great advice for what to do with all those pumpkin seeds that you have hollowed out. We aren’t the experts, but we scoured the web for some great suggestions and tips and present to you: 12 Things to Do with Pumpkin Seeds. Thank you to http://www.thekitchn.com for putting together this great list of recipes and suggestions. Here are our 5 favourites!|
1. Roast them: Here’s a basic recipe from Whole Foods; also check out this good tip for brining the seeds first. Brine your seeds in salted water before roasting, and all that delicious salt gets infused through the whole seed, not just sprinkled on top. If you like your snacks salty, the extra step is worth it.
2. Hull them: Need a quick way to hull a bunch of seeds? eHow has a the instructions. Eat them alone or combine them with other seeds and nuts to create a trail mix. While the hull, or shell, on pumpkin seeds is edible, some hulls are tough or stringy. Removing the hulls allows you to enjoy the seed without worrying about hulls getting stuck in your teeth.
3. Make pesto: Pumpkin Seed Pesto. This thick and fragrant pumpkin seed pesto, featuring roasted pumpkin seeds, olive oil, cilantro and garlic, is a versatile sauce for your repertoire. Try this pesto as a spread on sandwiches, tossed with hot pasta or served over roasted or steamed vegetables.
4. Garnish salads: Fall Greens Salad with Pumpkin Seeds and Asiago. This lovely salad assembles easily and makes a perfect side for fall entrées. A combination of velvety butter lettuce, tender baby spinach and spunky watercress, makes an excellent base for savoury asiago and pumpkin seeds. Substitute equally peppery arugula for the watercress, if you like.
5. Make brittle: Pumpkin Seed Brittle. A stunning autumn treat, made with just a little water, salt, sugar, and green pumpkin seeds. The seeds get toasted as they cook in the caramelizing sugar. Great for snacking, or to serve with ice cream!Brittle can be made 2 weeks ahead and kept, layers separated by wax paper, in an airtight container.
Share your favourite way to use pumpkin seeds with us! We love getting feedback. You can leave your comment right here on the site or join in the conversation on Facebook and Twitter! If you haven’t already signed up to receive our weekly news delivered right to your inbox (including the blog, signup for our Coterie Program, staff bios and our recipe of the week), you will find the signup by clicking here.
Until next time,
(Recipes and links provided by: Whole Foods, eHow, The Kitchn, epicurious)