Roasted Sweet Potato “Crackers”
| 1 | organic sweet potato, long and thin, about 2 inches in diameter |
| 1 | clove garlic, smashed |
| 2 tbsp | extra virgin olive oil |
| to taste | salt and pepper |
- Scrub the sweet potato and leave the skin on for maximum nutrition.
- Combine the olive oil and smashed garlic in a small bowl.
- Slice sweet potato into 1/8 inch-thick rounds. Note: this requires patience and a sharp knife!
- Lightly brush each side of the rounds with olive oil and place in a single layer on a cookie sheet.
- Season with salt and pepper to taste.
- Bake for 10 minutes on each side.
- Cool on a wire rack and use as you would a cracker for serving hors d’oeuvres.
Pumpkin Seed Pesto
| 1/2 | cup roasted pumpkin seeds |
| 2 cloves | fresh garlic, peeled |
| 1 1/2 cups | cups fresh basil leaves |
| 2 tbsp | freshly grated parmesan |
| 1-2 tbsp | lemon juice |
| 1/4 cup | extra virgin olive oil |
| to taste | salt and pepper |
Instructions: Combine all ingredients in the bowl of a food processor or blender and process until smooth.
Notes:
- For an easy vegan twist, skip the parmesan.
- If your appliance won’t blend well, add water, one tablespoon at a time.
- Stores for up to 1 week in your refrigerator.
- Use as a condiment for sandwiches, soups, and pastas.
Quick Roasted Seeds-After-Pumpkin-Carving
Ingredients: The seeds of one pumpkin, 1-2 tablespoons of EVOO, salt to taste.
Instructions:
- Preheat oven to 375oF.
- Remove as much pulp as possible from the seeds.
- Rinse under cold water.
- Dry the seeds with a towel.
- Toss in a bowl with olive oil and salt.
- Spread evenly on a cookie sheet in a single layer.
- After 20 minutes, check the seeds and toss around.
- Cook another 10-20 minutes, checking every 5 minutes to ensure the seeds are golden but not brown. It’s a fine line between cooked-to-perfection and burnt!
- Let cool before enjoying.
