Don't toss those protein-packed pepitas!
Around Halloween everybody has them: an influx of (sometimes unwanted) pumpkin seeds. Scooped from Jack-o-lanterns and often just disposed of, these seeds can actually make for wonderful additions to many meals. We've rounded up half a dozen of our favorite pumpkin seed recipes so you can use up your growing stash:
Tender cauliflower combines with crunchy pumpkin seeds and salty queso fresco for the ultimate side dish. Best part? This impressive dish is ready in just 10 minutes.
These homemade crackers are teeming with nutrients. Made with high-protein quinoa flour, they are also full of zinc, omega-3's, vitamins, and minerals from pumpkin, flax, sunflower, and caraway seeds.
You can get ready ahead of time by browning the mushrooms and making the pumpkin seed pesto. To serve, simply bring everything to room temperature and fill the caps.
Black pepper, red pepper, and cumin boost brittle to a whole new level in this mildly spicy Peppery Pepita Brittle.
A half-pound of pork is a gracious plenty for these tacos, which are beefed up with pinto beans, Greek yogurt-amped avocado crema, and a crunchy slaw topped with pumpkin seeds. The plant protein sources make up about half the total amount.
Make a double batch and divide it in two. Serve with yogurt, and you have a super easy breakfast for Saturday. Leave the other batch at home, and Monday-morning breakfast is good to go.