If you, like me, have a slight obssession with carving pumpkins you are always wondering… what do do with those pesky pumpkin seeds? Well, this week I excercised two options. Option 1: Throw them in a ditch and hope for a fruitful harvest next year- because pumpkins are getting expensive! Option 2: Roast them and wonder… why haven’t I done this sooner! Roasting seeds is easy and they make a tasty snack alongside a cheese tray or appetizer platter. I recieved this recipe from my friend Andrea, and have tried a few variations. They are all a hit!

Roasted Pumpkin Seeds and Nut Mix
1 Egg White
1 1/2 cups Pecans
1 1/2 cups Walnuts
1 cup Pumpkin Seeds
1 tsp Kosher Salt
1/4 tsp Pumpkin Pie Spice
1/2 cup Brown Sugar
Pinch Cayenne

Remove seeds and pulp from the pumpkin with a large kitchen spoon and your hands. Seperate pulp from seeds and discard pulp. Rinse seeds well and drain to dry in a colander.

Whip egg whites until they reach a heavy froth, just before soft peaks form. Mix in seasonings and nuts. Place on greased sheet tray and bake at 275 degrees for 1 hour. Stirring every 20 minutes. Remove from oven after 1 hour and loosen the nuts from the pan with a spatula. Allow to cool at room temperature.

Here are some of the pumpkins that I have carved so far this year… many more to come!

Come back to see more fun pumpkins!

This time of year gardens are over flowing with the last remaining Sweet Corn and Tomatoes. Whether you have a garden, have a neighbor with a garden or pick up your veggies at the market- you are looking for uses for this summer’s bounty. Fresh salsa is a quick and easy way to combine two of your favorite summer vegetables. This recipe is great served right after it is made- and is a crowd pleaser for any party you are having!

Fresh Salsa

2 Ear Corn, shucked
1 tsp Olive Oil
1 Red Tomato, diced
1 Yellow Tomato, diced
1 Avocado, peeled and diced
1 can Black Beans, liquid drained
1/4 cup Fresh Cilantro, washed and chopped
2 Tbsp Olive Oil
Kosher Salt to taste

Coat corn ears in 1 tsp of olive oil. Place on a preheated grill and roast at medium heat until partially blackened on each side.

Remove from grill, allow to cool slightly and cut kernals from cob with a sharp knife into a mid size serving bowl. Add remaining ingredients. Season with salt to taste. While seasoning taste the salsa with the chips that you are going to serve it with- so you know how much salt to add. Serve immediately

For more easy recipe ideas check out my book at Barnes and Noble. com