Roasted Pumpkin Seeds

Makes: 2 cups

All the flavor and spice of pumpkin pie coats these roasted seeds for a healthier take on the classic dessert.

What to buy: We used raw pumpkin seeds for this recipe. You can also use the seeds left over from carving a pumpkin or roasting squash. Just collect the seeds, rinse them in a strainer to remove the pulp, and thoroughly pat them dry. They may take a few minutes longer in the oven, depending on how fresh they are.

Game plan: The seeds are best fresh from the oven but will last up to 5 days stored at room temperature in an airtight container.

Instructions:

 1. Heat the oven to 375°F and arrange a rack in the middle. Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil. 

 2. Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes. 

 3. Remove from the oven, sprinkle with 2 tablespoons granulated sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice, and toss to coat.

Tips: The spice doesn't stick well to already roasted seeds. You need to spice them either halfway through or at the beginning.

Kale Chips Recipe

Cheesy Kale Chips Recipe

Makes 6 servings

Prep 5 mins

Cook 45 mins

Ingredients:

2 tablespoons extra virgin olive oil

1 bunch curly kale, torn

1/2 cup nutritional yeast

1/3 teaspoon salt

Steps:

1. Preheat oven to 200 degrees F (95 degrees C).

2. Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale.

3. Spread kale onto baking sheets.

4. Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.

One-Pan Pasta Recipe

At a tiny restaurant in the Puglia region of Italy, we saw a chef place dried pasta in a skillet with water, tomatoes, onion, garlic, herbs, and a glug of extra-virgin olive oil, and then cook everything together. It has been one of our "back-pocket" recipes ever since: Once the water has boiled away, you are left with perfectly al dente pasta in a creamy sauce that coats every strand.

PREP: 15 MINS

TOTAL TIME: 20 MINS

SERVINGS: 4

Ingredients:

 12 ounces linguine

 12 ounces cherry or grape tomatoes, halved or quartered if large

 1 onion, thinly sliced (about 2 cups)

 4 cloves garlic, thinly sliced

 1/2 teaspoon red-pepper flakes

 2 sprigs basil, plus torn leaves for garnish

 2 tablespoons extra-virgin olive oil, plus more for serving

 Coarse salt and freshly ground pepper

 4 1/2 cups water

 Freshly grated Parmesan cheese, for serving

Directions:

1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

2. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

Credits: Martha Stewart Living, June 2013

Pici with Summer Squashes and Tarragon Recipe

Tender summer squashes are a sweet foil for the cool, bracing flavor of anise, which comes in the form of ouzo and a handful of fresh tarragon leaves. The glossy, mouthwatering sauce -- which also contains a touch of cream, white wine, onion, and garlic -- coats strands of pici, a long spaghetti-like pasta with a hollow center.

PREP: 30 MINS

TOTAL TIME: 30 MINS

SERVINGS: 8

Ingredients:

 1/2 onion, finely chopped

 3 tablespoons extra-virgin olive oil

 2 summer squashes, such as yellow and zucchini, sliced

 3 garlic cloves, thinly sliced

 Coarse salt and freshly ground pepper

 1 cup dry white wine

 1/3 cup ouzo

 3/4 cup heavy cream

 1 pound pici or other long, thin pasta, such as bucatini or spaghetti, cooked until al dente (1 cup cooking water reserved)

 1 tablespoon coarsely chopped fresh tarragon

Directions:

1. Cook onion in 2 tablespoons oil in a skillet over medium heat, stirring, until soft, about 5 minutes. Add remaining tablespoon oil, the squashes, and garlic. Season with salt and pepper. Cook until tender, about 10 minutes.

2. Add wine and ouzo. Bring to a simmer. Cook for 2 minutes. Add cream; toss to coat. Add pasta, reserved cooking water, and tarragon, and gently toss.

Credits: Martha Stewart Living, August 2011

Pasta Shells with No-Cook Tomato Sauce Recipe

It’s hot out! Minimize your time over the stove with a cool no-cook pasta sauce. Tossing the tomatoes and peppers with vinegar and salt helps release their juices and infuses them with lots of bright flavor.

PREP: 10 MINS

TOTAL TIME: 30 MINS

SERVINGS: 4

Ingredients:

 2 pints cherry or grape tomatoes (4 cups), any color, halved or quartered if large

 2 small red, yellow, or orange bell peppers, diced medium

 1/4 cup extra-virgin olive oil

 2 tablespoons red-wine vinegar

 1 garlic clove, minced

 Coarse salt and ground pepper

 3/4 pound medium pasta shells

 1/2 cup fresh basil leaves, torn if large

 1/2 cup ricotta, for serving

Directions:

1. In a large bowl, toss together tomatoes, bell peppers, oil, vinegar, and garlic; season with salt and pepper. Let sit at room temperature, 20 minutes.

2. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Drain and add pasta to sauce, tossing to combine. Add basil and toss. Divide pasta among four bowls and top each with ricotta.

Credits: Everyday Food, July/August 2011

Pennoni with Grilled Eggplant, Mint, and Burrata Recipe

When cooked on the grill, eggplant takes on a smoky intensity that offsets the burrata cheese, a creamier cousin of mozzarella that melts into the pasta. With the addition of refreshing mint and lemon zest, the dish is comfort food at its best and brightest.

PREP: 30 MINS

TOTAL TIME: 30 MINS

SERVINGS: 8

Ingredients:

 5 medium eggplants, halved lengthwise

 2 tablespoons extra-virgin olive oil, plus more for brushing

 3 garlic cloves, thinly sliced

 1 red Thai chile, thinly sliced

 Coarse salt

 1 pound pennoni, rigatoni, or orecchiette, cooked until al dente (1 cup cooking water reserved)

 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice

 8 ounces burrata or mozzarella cheese, torn into pieces

Directions:

1. Heat grill to medium. Brush eggplants with oil. Grill, turning occasionally, until soft and cooked through, about 25 minutes. Transfer to a cutting board; let cool. Coarsely chop eggplant.

2. Heat oil in a large skillet over medium heat. Cook garlic until golden, about 3 minutes. Add eggplant and chile; toss to coat. Season with salt.

3.Toss in pasta, reserved cooking water, and lemon zest and juice. Remove from heat. Stir in burrata and mint.

Source: Martha Stewart Living, August 2011

Orecchiette with Sausage, Corn, and Chiles Recipe

Sweet summer corn and spicy jalapeno or Fresno chiles mingle in this hearty pasta dinner. A dollop of sour cream and a sprinkle of cilantro complete the Southwest vibe of the dish.

PREP: 20 MINS

TOTAL TIME: 20 MINS

SERVINGS: 6

Ingredients:

 Coarse salt and freshly ground pepper

 1 pound orecchiette

 8 ounces sweet Italian sausage, casings removed

 2 tablespoons unsalted butter

 1 to 3 jalapeno or Fresno chiles, very thinly sliced crosswise

 4 1/2 cups fresh yellow corn kernels (from about 6 ears)

 Sour cream, for serving

 Fresh cilantro leaves, for serving

Directions:

1. Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, and then drain pasta.

2. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, stirring to break into bite-size pieces, until golden brown and cooked through, 5 to 7 minutes. Transfer sausage to a plate; drain fat from skillet. Add butter to skillet, scraping up browned bits with a wooden spoon. Add chiles and cook, stirring occasionally, 1 minute. Add corn and continue cooking until corn turns a deeper yellow and chiles are softened, about 2 minutes. Return sausage to pan along with pasta and toss to combine, adding enough pasta water to form a smooth sauce that coats pasta. Season with salt and pepper, and serve with sour cream and cilantro.

Credits: marthastewart.com