When I was little I used to think that the pulp and seeds of the pumpkin were just hindrances in the pumpkin carving process. It wasn't until last year that I discovered that the seeds can be roasted into a delicious snack!
2 cups fresh pumpkin seeds, cleaned and dried
1 teaspoon of sea salt
Non-stick cooking spray
1. Rinse and then spread seeds on a paper towel to dry overnight.
2. Preheat the oven to 325 degrees. Spray a baking sheet with cooking spray.
3. Make sure that all of the pulp is off of the seeds and then place them on the baking sheet.
4. Spray them with the cooking spray and sprinkle with salt.
5. Bake for 22-25 minutes (or until golden brown), turning the seeds after 12 minutes and letting them finish baking.
So on my never ending search for simple, delicious, and healthy food I created a fun recipe. I love anything caprese-- salads, sandwiches, etc. but I wanted to find an easier way to make it, thus the revamped caprese topping was born.
Ingredients
4 mozzarella cheese sticks
1 large tomato
A few leaves of fresh basil
Balsamic Vinaigrette
Directions
Slice the cheese stick into small rounds. Dice the tomato. Chop the basil finely. Combine mozzarella rounds, tomato, and basil. Pour balsamic vinaigrette over the mixture to coat thoroughly. Chill for at least 4 hours or overnight to marinate. Place on top of grilled chicken, or just eat on its own!
