Oh so fresh salsa and snacky crunchy pumpkin seeds!
In the peak of summer when ingredients were coming off the vine, I taped a Bloom with Barb test pilot with Mary Ann Wasil Nilan, Founder of The Get in Touch Foundation.
What does this have to do with the Superbowl? Well, we went “bloomin’ in the kitchen” with healthy and yum snacks that are fresh, easy and delicious (and in the summer many ingredients can be found locally). PERFECT to please a crowd any time of year and for your Superbowl night of snacking!
Video: See these recipes prepared below in my Bloomin in the Kitchen segment.
7 Spice Sweet & Savory Pumpkin Seeds
2 cups raw unsalted pumpkin seeds (peppitas)
2 tablespoons agave nectar, maple syrup or honey
1/2 teaspoon each: allspice, chili powder, cinnamon, ground corriander, cumin, nutmeg and sea salt
1/4 to 1/2 cup raisins, or dried and juice-sweetened cranberries or cherries
Preheat oven to 300 degrees. Mix agave, syrup or honey and spices in a bowl and set aside. Spread 1 1/2 cups pumpkin seeds on parchment lined cookie sheet and bake in oven for 20 minutes. Add seeds to the bowl and stir spices to coat. Return pumpkin seeds to the oven on the cookie sheet and bake for an additional 15 minutes. Remove from oven and cool. Break into clusters and toss with raisins, cranberries or cherries and remainder of the raw pumpkin seeds.
Garden Fresh Salsa
2 cups grape or plum tomatoes, chopped
1 tomatillo, chopped
1 jalepeno pepper, minced
1 red pepper, chopped
1/2 red onion, minced
1/4 cup extra virgin olive oil
3 tablespoons cilantro, chopped
2 - 3 cloves garlic, minced
juice of 1 lime
1/2 teaspoon chill powder or more to taste
sea salt and pepper to taste
In a bowl, toss all ingredients and serve with a variety of chips (blue tortilla, multi-grain and rice chips). Best if ingredients marinate before serving.
Not your run of the mill hummus and something to snack on anytime!
1 15 oz can organic garbanzo beans (chickpeas)
2 tablespoons Tahini (ground sesame butter)
2 tablespoons extra virgin olive oil plus more to drizzle
Juice of 1/2 small lemon
1 clove garlic
1/2 teaspoon cumin
8 kalamata olives (pitted)
1/2 cup loosely packed fresh basil
sea salt and freshly ground pepper (to taste)
Drain juice from chickpeas and reserve. Place ingredients except olives and basil in food processor. Process until smooth throughout. Add reserved chick pea liquid a little at a time if the mixture is too dry and chunky. Add olives and basil and pulse until desired consistency. Serve with healthy chips and extra virgin olive oil drizzled on top.
Bored of the same ole’ salad. Color it up with red and golden beets and add punch with fresh spring arugula!
2 red beets
2 golden beets
extra virgin olive oil
1 bunch arugula
1/2 cup pine nuts
crumbled goat cheese
sea salt & freshly ground pepper
1 recipe Lemon Dijon salad dressing (recipe below)
Preheat oven to 375 degrees. Trim tops and bottoms off of beets and drizzle with olive oil. Sprinkle with sea salt to taste. Wrap beets separately with foil and roast in the oven for approximately 1 hour or until a knife is easily inserted through the center. Let cool. Peel skin off of beets and cut into 1/4 inch thick slices. Place pine nuts on a cookie sheet and roast in the oven for approximately 7 to 10 minutes or until lightly golden. Let cool. In a bowl, toss arugula with the salad dressing and salt and pepper to taste. Place individual portions of arugula on separate salad plates and top with beet slices, alternating golden and red beets. Drizzle a small amount of the salad dressing on the beets to lightly coat. Sprinkle pine nuts and crumbled goat cheese on top to taste, reserving the same amounts for the other salad plates. Serves 2 to 4.