Roasted Spiced Pumpkin Seeds
Bake these pepitas for a great snack. Double the recipe for a snack you can carry around for a couple of days.
Pumpkin Seed Pesto
This fragrant pesto features toasted pumpkin seeds and parsley -- along with dried chile and a touch of cinnamon -- in place of the usual pine nuts and basil for a seasonal variation on the Italian classic.
Decorating this crust with pastry leaves is as easy as, well, pie, but it's also beautiful with a simple crimped edge. You can make two undecorated bruleed pumpkin pies that way, if you double the filling.
Kale Slaw with Red Cabbage and Carrots
The variety of seeds and the kale make this a distinctive twist on coleslaw.
This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods.
Martha loves these cookies. Packed with nuts, fruit, and seeds, these wholesome treats are the on-the-go alternative to granola--no bowl, spoon, or milk required.
Baked Oatmeal for a Crowd with Berries and Seeds
When mixed berries get baked into creamy, cinnamon-spiced oats, the result is this warming breakfast casserole that can feed a crowd in one fell scoop. Chopped dates provide sweetness the natural way, while crunchy toasted pepitas and hemp seed hearts offer a big helping of omega-3 fatty acids.
Kamut and Roasted Vegetables
Kamut is an ancient grain that's twice as big as wheat and boasts a buttery flavor and toothsome bite. It's the perfect partner for coriander-roasted squash and carrots.
No-Knead Seeded Overnight Bread
Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed with pumpkin, flax, poppy, and sesame seeds. Martha made this recipe on Martha Bakes episode 505.