Seasonal Seeds

Tis' the season to carve pumpkins and roast pumpkin seeds.  What fun fall festivities! This year we wanted to spice it up and give our plain roasted seeds a lil something something.  Inspired by The Girl who ate everything!  (don't you just love her blog name) we gave our seeds some serious flavor.

Ingredients:

2 cups Pumpkin seeds (about 4 Jack-o-Lanterns)

3 Tablespoons melted butter - we used smart balance

2 teaspoons Worchestire

Garlic Salt and Pepper

Onion Powder

Instructions:

1. Pre-heat oven 250 degrees and cover a cookie sheet with foil.

2. Rinse seeds thoroughly under cold water in a colander.

3. Pat dry.

4. Stir in seeds with melted butter and Worchestire, add seasonings, once coated well spread onto cookie sheet.

5. Bake for 50-60 minutes or until golden brown, stirring every 20 minuets or so. 

Enjoy!

Check out the Pumpkins we carved

Happy Halloween

 - Megan

Tomato Toast

We made this a while back, but it was just too delicious not to share.  This is a great idea for either a light dinner or a warm lunch.  Unfortunately tomatoes are hard to find this time of year, but when you warm them up I can stand a hot house  (usually I do not even go near them when I see the sign).  Inspiration for our meal came from this great site. More Please

Ingredients:

1  Crunchy French Baguette

(to withstand the moisture of the tomatoes)

3 Tablespoons Garlic Olive Oil 

2-3 Medium sized Tomatoes

  Shredded Mozzarella Cheese

Fresh Basil

Itialian Seasoning

Salt and Pepper

1. Preheat Broiler and cover a baking sheet with foil. 

2. Cut Baguette into thrids and then slice each third in half, drizzel each half with Garlic Olive Oil.

3. Top with slices of tomato approx 3 per toast. 

4. Tear up basil and sprinkle on top of tomatoes along with Itialian seasoning and salt and pepper.

5. Cover herbs and tomatoes with Mozzarella cheese. 

6. Broil about 4 inches from heat for 3-5 minuets and untill the cheese is melted to your liking.  

Enjoy!

-Megan and Whitney