One of the best things about New York is the way the city seems to sprout new gems over night. This week, one of those gems is the Broadway Bites by Urbanspace food market in Greeley Square. My oldest childhood friend, Ashley, emailed me yesterday to tell me about how she had unexpectedly stumbled upon the outdoor food market during lunch. She told me she had just eaten the best pretzel EVER and that there was a ton of other food we had to try, and could I meet her for dinner?? This was an invitation I could not refuse. Continue reading “Broadway Bites: An Outdoor Food Court in Greeley Square”
Sometimes you just need a good DIY project to relax you, and for me, pumpkin season was the perfect inspiration. Without having a plan, I stopped into Trader Joes and picked up 5 pumpkins, each varying in size and color. Now, what to do? I consulted Pinterest and decided polka dots were whimsical and Continue reading “Pumpkins and Polka Dots”
Above: A bushel of bumpkins at Lisa & Bill’s Farm Stand in Wainscott, NY
Cinnamon-Sugar Roasted Pumpkin Seeds
Now that pumpkin season is here, I have a perfect excuse to roast some pumpkin seeds.
- 1 1/2 cups pumpkin seeds
- 2 tablespoons olive oil
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon clove
- 1/4 teaspoon salt
- Preheat oven to 350 degrees.
- Scoop out the inside of your pumpkin and separate the seeds from the pulp.
- Mix dry ingredients together in a small bowl.
- In a separate bowl, toss the seeds with the olive oil, coating throughly.
- Add dry mixture to the seeds and toss until fully coated.
- Spread the seeds in one even layer across a baking sheet lined with non-stick aluminum foil.
- Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds ever 5 minutes while baking to ensure that they toast easily.