Ever since I was little I always seemed to love anything green. I can remember asking my Grandma to make dandelion greens. My brothers would go straight for the cookies, but I’d ask for the greens. She’d make them with garlic and olive oil and serve them kind of soupy. I thought it was the best thing in the world. And of course I also love her cracked, green Sicilian olives, pesto, etc. I remember discovering green “pepitas” one day in a store and my Mom bought them for me. I was in love with the crunchy, little salty GREEN seeds.
Lately I’ve been roasting my own with just a little olive oil and salt. But a couple days ago I decided to jazz ’em up. I loved them and wanted to share the recipe with you. Here goes…
heat oven to 400 degrees
2 cups of raw, hulled pumpkin seeds (pepitas)
about 2 tbls olive oil
about 2 teaspoons of salt
Mexican fruit spice – the one I used is called “Tajin.” Here’s what’s in it if you don’t have access to market that sells Mexican spices: chile peppers. salt, dehydrated lime juice)
Reminder – I don’t measure, so these amounts are estimates, but very simple to adjust to your tastes.
By the way, this is soooooooo easy. Just rub some olive oil on the bottom of a cookie sheet. Spread a full layer of pumpkin seeds on the pan and rub them around so there’s a light covering of oil on the seeds. Then sprinkle with a little sea salt and the fruit spice.
Put uncovered in hot oven and after about 6 minutes you’ll need to move the seeds around and flip them (especially the seeds that were on the sides of the pan). This will prevent them from burning and help them roast evenly. Put the pan back in the oven for about another 6 minutes or until you start to hear them pop and you can smell and nice nutty aroma.
Then just let them cool. I put them in an airtight jar and whenever I feel like a salty little snack, I grab a handful. They are also great in salads.
For other green lovers, enjoy! More green recipes to come!
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