Type what you have

Ingredients

• ✓ pepita
• rolled oat
• almondmilk
• pumpkin puree
• brown sugar
• pumpkin pie spice

Instructions

1. 1 In a pint jar or at least 12 ounce glass, mix oats and almondmilk. In a small bowl, mix pumpkin, brown sugar and spice. Spoon over oats. Cover; refrigerate 8 hours or overnight.
2. 2 To serve, stir mixture and top with pepitas.
3. 3 Refrigerate leftovers.

By Almond Breeze

Ingredients

• ✓ pepita
• rolled oat
• oat
• pecan
• walnut
• almond
• maple syrup
• coconut oil
• crystallized ginger
• turmeric
• ground ginger
• cinnamon
• salt
• cardamom
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix together rolled and quick-cooking oats, pecans, walnuts, almonds, and pepitas in a large bowl until well combined. Spread out evenly on a baking sheet.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven and transfer to the same large bowl. Reduce oven temperature to 225 degrees F (110 degrees C).
4. 4 Stir together maple syrup, coconut oil, crystallized ginger, turmeric, ground ginger, cinnamon, salt, cardamom, and pepper in a medium bowl until well combined; pour over oats-nuts mixture and mix thoroughly. Transfer mixture onto the baking sheet.
5. 5 Bake in the oven for 30 minutes. Turn the oven off and leave granola in the oven for 1 hour.
6. 6 Remove from the oven and let cool to room temperature, about 30 minutes.

By Jennifer Rash

Ingredients

• ✓ pepita
• parsley
• basil
• lemon juice
• water
• garlic salt
• olive oil

Instructions

1. 1 Combine parsley, pepitas, basil, lemon juice, water, and garlic salt in the bowl of a food processor; pulse until blended into a coarse meal. Pour olive oil in slowly and pulse a few times until pesto has come together.

By Becky

Ingredients

• ✓ pepita
• anaheim chile pepper
• canola oil
• red wine vinegar
• lime juice
• cotija cheese
• garlic
• salt
• black pepper
• cilantro
• mayonnaise
• water

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
2. 2 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
3. 3 Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth.
4. 4 Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.

By katyLBC

Ingredients

• ✓ pepita
• baking spray
• baking mix
• sugar
• brown sugar
• pumpkin pie spice
• pumpkin ale

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan with baking spray.
2. 2 Stir baking mix, white sugar, brown sugar, and pumpkin pie spice together in a bowl. Add beer and stir until smooth. Pour batter into the prepared loaf pan and sprinkle the top with pepitas.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

By Corey Williams

Ingredients

• ✓ pepita
• sunflower seed
• flax seed
• egusi
• chia seed
• quinoa
• sesame seed
• black sesame seed
• amaranth seed
• olive oil
• sea salt
• cayenne pepper
• peppercorn

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
2. 2 Combine pepitas, sunflower seeds, flax seeds, egusi seeds, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while stirring, then drizzle in remaining 1 tablespoon olive oil while stirring. Season with salt, cayenne pepper, and ground peppercorns; stir until well combined. Pour onto the prepared baking sheet; spread into a single layer.
3. 3 Bake in the preheated oven for 10 minutes. Remove from oven; stir well. Bake 5 minutes more; stir. Check egusi seeds as they will be the first seeds to show signs of roasting by turning brown. Bake 5 minutes more, checking after 3 minutes without opening oven door. Once egusi seeds are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off heat and open the oven door. Leave seeds inside with door open for 10 minutes.
4. 4 Remove baking sheet from oven; cool on the baking sheet, stirring occasionally, until completely cooled. Store in an airtight container for up to 3 weeks.

By Buckwheat Queen

Ingredients

• ✓ pepita
• avocado
• queso fresco
• flour tortilla
• lime zest
• butter
• black pepper
• garlic powder
• shrimp
• kosher salt
• honey
• olive oil
• lime juice
• cilantro
• orange bell pepper
• yellow bell pepper
• red bell pepper
• green cabbage

Instructions

1. 1 Combine cabbage, bell peppers, pepitas, lime and 1 tablespoon cilantro in a large bowl.
2. 2 Combine 2 tablespoons lime juice, 3 tablespoons olive oil, honey, and 1/4 teaspoon kosher salt in a small bowl with a whisk. Pour over vegetable mixture and toss to coat evenly. Set aside.
3. 3 Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions for 10 minutes.
4. 4 Pat the shrimp dry with paper towels and place in a medium bowl with remaining tablespoon olive oil, remaining 1/2 teaspoon kosher salt, garlic powder, and pepper; toss to coat shrimp evenly with oil and spices.
5. 5 Place shrimp in the preheated basket of the air fryer and cook until shrimp are opaque and lightly golden browned on outside, 8 to 9 minutes, tossing halfway through cooking time.
6. 6 When shrimp are finished cooking, immediately transfer to a serving bowl with the butter, remaining 2 tablespoons lime juice, lime zest, and remaining tablespoon of cilantro; toss to melt butter and coat shrimp.
7. 7 To serve, place 4 to 5 shrimp in each warmed tortilla, spoon 1/4 cup slaw on shrimp, and top with a pinch of queso fresco and avocado slices.

By Karen Rankin

Ingredients

• ✓ pepita
• olive oil cooking spray
• cayenne pepper
• salt
• black pepper
• brussels sprout
• kale
• kale
• napa cabbage
• cranberry
• mandarin orange
• green onion
• strawberry
• poppy seed salad dressing
• orange juice concentrate

Instructions

1. 1 Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
2. 2 Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
3. 3 Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
4. 4 Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.

By Crystal S

Ingredients

• ✓ pepita
• barbecue sauce
• pecan
• cranberry
• pork
• egg
• vegetable oil
• brown sugar
• sour cream
• pumpkin
• nutmeg
• salt
• baking soda
• cinnamon
• baking powder
• bread flour
• cornmeal
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of 2 nonstick, 9-inch round baking pans with cooking spray.
2. 2 Mix cornmeal, flour, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl until blended. Add pumpkin, sour cream, brown sugar, vegetable oil, and eggs; beat with an electric mixer on medium speed until blended and creamy, about 2 minutes.
3. 3 Pour and evenly spoon equal portions of the batter mixture into the 2 prepared baking pans.
4. 4 Bake in the preheated oven until golden brown and a toothpick inserted into the centers comes out clean, about 20 minutes. Place both over a wire cooling rack and let cool slightly, about 8 minutes. Carefully remove cornbread from pans and set aside.
5. 5 Center one cornbread, top-side down, on a serving plate or platter. Spoon and evenly spread the warm pulled pork over top to cover, then carefully center the remaining cornbread on top.
6. 6 Mix pepitas, cranberries, and pecans together in a small bowl. Spoon evenly over the top edges of the cornbread and add a little spoonful to the center. Cut the assembled torta into even slices and serve with barbeque sauce.

By Brenda Maxwell Watts

Ingredients

• ✓ pepita
• sea salt
• olive oil
• pine nut
• basil
• parsley
• sage
• dill
• kalamata olive
• mini bell pepper
• roasted red pepper
• pickled asparagus
• cherry tomato
• olive oil
• olive oil
• milk
• water
• salt
• herb
• active dry yeast
• all-purpose flour

Instructions

1. 1 Combine 2 cups flour, yeast, dried Italian herbs, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add warm water, warm milk, and 1/4 cup oil; beat until well combined, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, switching to a wooden spoon when needed, until a soft and sticky dough is formed.
2. 2 Scrape down the sides of the bowl, drizzle the sides with 1 tablespoon oil, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
3. 3 Oil an 11x17-inch baking sheet.
4. 4 Turn the dough out onto the prepared baking sheet. Gently spread and flatten dough to fit the entire sheet. Press your fingers into the dough to make light dimples over the entire surface. Let rest, uncovered, at room temperature for 15 minutes.
5. 5 Place an oven rack in the lower third of the oven and preheat to 450 degrees F (230 degrees C).
6. 6 Decorate dough by gently pressing down cherry tomatoes, asparagus, red peppers, bell peppers, olives, dill, sage, parsley, basil, pine nuts, and pepitas. Brush a thin layer of olive oil over the top and sprinkle with salt.
7. 7 Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until golden and bread springs back when gently pressed, about 20 more minutes. Let cool in the pan for 5 minutes, then carefully slip out onto a cooling rack. Cool and serve at room temperature.

By ChefJackie

Ingredients

• ✓ pepita
• lime
• avocado
• tomato
• black bean
• spinach
• romaine lettuce
• salt
• cilantro
• lime
• salt
• quinoa
• water
• olive oil
• tilapia
• garlic powder
• oregano
• cayenne pepper
• black pepper
• salt
• onion powder
• paprika

Instructions

1. 1 Make tilapia: Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a small bowl. Rub about 1 tablespoon spice mixture on each side of both tilapia fillets, making sure to use up seasoning. Let fillets sit while preparing quinoa, about 15 minutes.
2. 2 Make quinoa: Combine water, quinoa, and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, 12 to 15 minutes. Remove from heat. Stir in lime zest, juice, and cilantro. Season with salt and set aside.
3. 3 Heat olive oil in a large pan over medium-high heat. Cook tilapia fillets in hot oil until fish flakes easily with a fork, 2 to 3 minutes per side.
4. 4 Make bowl: Arrange romaine lettuce and spinach in 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over lettuce and spinach. Top with avocado and pepitas. Serve each portion with a lime wedge.

By Raluca