Archives for pumpkin seeds

Ricotta and Fig Breakfast

Figs and Ricotta

8 figs, quartered

2 Tbsp ricotta, broken into smallish pieces

1/3 c pumpkin seeds

1 Tbsp honey

Roast pumpkin seeds in a small frying pan while preparing the other ingredients. It will take just a couple of minutes for the seeds to turn golden and to start popping. Turn off flame immediately. In the meantime, place the figs into a bowl and cover with crumbled ricotta. Drizzle with honey and sprinkle with pumpkin seeds.

Roasted Sweet Potato Salad

Roasted Sweet Potato Salad


1 medium roasted sweet potato*

1/2 head Bibb lettuce, chopped

1/4 head radicchio, chopped

2 green onions, chopped (white parts reserved for another use)

1/4 cup pumpkin seeds

1 Tbsp olive oil

Heat an iron pan and lightly roast pumpkin seeds on a low flame, stirring several times, until you start seeing a golden hue. This should only take a couple of minutes and definitely turn off the flame if the seeds start to make a popping sound. Combine all ingredients except for sweet potato. Toss with olive oil and season. Add the sweet potato and voila…..

*To roast potatoes, preheat oven to 400F. Wash and chop potatoes into 1″ cubes. In a bowl, toss the potatoes in 1 Tbsp of olive oil. Salt and bake for about 30 minutes.