Toasted Pumpkin Seeds
Tangy toasted pepitas have become a staple in my kitchen: I sprinkle them on top of salads and stirfrys and mix them into quinoa salads or sauteed greens. They add a unique and delicious pop of flavor to just about any dish, and a lot of protein: 7 grams for just one ounce. The raw pumpkin seeds take just a few minutes to roast up, but I always make more than I need and keep the extra in a little jar or cup on the counter because I will end up adding them to everything when they’re close at hand!
If you don’t have a little 6″ cast iron pan
Pour a layer of raw pumpkin seeds into the pan (about 1/2 cup or more) and heat to medium high. As the seeds start to brown, stir them around with a wooden spoon. Some will pop and sizzle. When you see more brown than green and you feel like overbrowning is nigh, it’s time to finish them off. Squeeze half a lime over the seeds, or pour about a tablespoon of apple cider vinegar over them. Keep the heat on and stir them until the liquid has evaporated. Turn off the heat and sprinkle some salt and pepper over the seeds. If you’re from Maryland like me (or even if you’re not!), I highly recommend sprinkling some Old Bay seasoning on them as well!
