This recipe is from Maria Russo and was featured on a segment of “The Kitchen” show.
Prep time: 5 minutes
Cook time: 20 minutes
Yield: 2 cups
2 cups raw Pumpkin seeds
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Lime zest, plus 1 Tablespoon Lime juice
1 Tablespoon minced fresh Parsley
2 teaspoons fresh Thyme leaves
1 teaspoon Chipotle powder
1 teaspoon Kosher salt
1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
2. Toss the pumpkin seeds in a bowl with the olive oil and lime juice until well coated.
3. In a separate small bowl, stir together the lime zest, parsley, thyme, chipotle powder and salt. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet.
4. Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.
Greetings to each of you, We've arrived at week 16, our final CSA share of the season. Thank you for your loyalty and support...