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.
Quick, easy and healthy with a latin flair when you’re on the go but don’t want to forgo a delicious meal.
The cupboards were bare the other day except for a can of black beans. Luckily, in the fridge I also had half of an avocado, some tomatoes, a few spigs of unwithered cilantro (the rest had wilted) and an opened jar of peach salsa, but any good quality salsa will do. With some blue corn tortilla chips (also found in the cupboard), I had a great lunch with lots of tex-mex tastes and textures.
1 15 oz can organic black beans
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons extra virgin olive oil
sea salt and pepper
12-16 oz salsa
1 cup grape tomatoes
In a saucepan, add the beans, garlic powder, salt, pepper, oregano, basil and olive oil and stir over medium heat until liquid is absorbed and beans are softened. Set aside to cool. Peel and chop avocado into 1 inch squares. Halve the tomatoes. Using half quantities, line the beans, salsa, avocado and tomatoes in rows in a shallow bowl, making sure the salsa and tomatoes are not next to each other. Sprinkle chopped cilantro on top and salt and pepper to taste. Repeat the rows to make a second bowl. Serve with tortilla chips.