Pumpkin Seed

This recipe can be prepared in 45 minutes or less.

Pipián is an earthy, pureed seed sauce that is traditional in Mexican cooking. Serve this dish with rice to soak up the sauce.

The name of this cake derives from the flavors that are reminiscent of the classic mole, an aromatic, delicious chocolaty savory sauce that originated in Pueblo, Mexico. I have always thought that dried chiles were a surprisingly good match for chocolate, and with the addition of canela, cloves, and pumpkin seeds, the full mole flavors emerge. For a shortcut, substitute sectioned grapefruit for the orange caramel.

This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.

Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).

Baked apple with granola and sour cream—serving as two recipes in one, it effortlessly transitions between a delightful breakfast and a satisfying dessert.

Once you mash avocado into raw kale, you might never eat the hearty leafy green any other way.

Soft and sticky slow-roasted spuds topped with crunchy pumpkin seed dukkah and heaps of soft cheese make for a textural delight in every bite.

A PSL lover’s dream come true. Big, soft bakery-style pumpkin muffins with crunchy pumpkin seed streusel and lots of spice. Great with butter and coffee.

Yes, you can eat butternut squash raw!

Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

These crackers are gluten-free, Paleo, vegan.....and Whole30.

If you want to make this bread the same day, sub old-fashioned oats for the steel-cut.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.