Sweet and Spicy Toasted Squash or Pumpkin Seeds

-Preheat your oven to 350 degrees.

-Scoop out and then rinse the seeds from a pumpkin or squash or two.

-Pat the seeds dry.

-Toss together with the following:

1 TBS brown sugar

½ tsp sea salt

1/8 tsp cayenne

1 TBS melted butter

-Toast in one layer in a shallow non-stick baking pan until golden, about 5 minutes, then stir and return to oven for another 5 minutes.


Kale Salad with Quick-Pickled Watermelon Radish

Do ahead: In a medium bowl, combine the following:

½ cup white wine vinegar

½ cup sugar

1 tsp sea salt or kosher salt

-Thinly slice 1 whole watermelon radish using a mandoline or chef's knife.

-Add to the bowl and stir to combine, making sure the slices are well coated.

-Let stand at least 30 minutes or refrigerate up to a day before serving.

-Wash 1 bunch of kale and pat off excess water.

-Tear the leaves off of the stems.

-Slice the leaves crosswise into 1/4-inch-wide ribbons.

-In a large bowl, combine the following:

3 TBS extra virgin olive oil

1 tsp lemon juice

1 tsp fresh thyme leaves

Freshly ground black pepper
A pinch of sea salt

-Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.

-Drain the radishes.

-Toss with the kale or arrange the slices on individual plates and place the kale on top.

-Garnish with ¼ cup pumpkin seeds and serve.