Pumpkin Seed

In this ceviche verde, halibut or sea bass is dressed with fresh lime juice blended with cilantro, mint, and pepitas.

Making this roasted tomato and pumpkin seed dip doesn’t require fancy techniques—just fresh ingredients and a little time.

This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie.

Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.

Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.

These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch.

Stash a jar of this spiced-up, seed-packed almond butter in your desk drawer or kitchen cupboard to turn a rice cake into an instant breakfast.

Miso and a paprika-packed squash purée makes this dairy-free risotto hearty and satisfying. Double or triple the squash purée, and use it in other meals throughout the week.

This pesto is a little different—the grilled tomato base brings a sweet smokiness.

If you can find it, try making this green sauce with hoja santa, a robust aromatic Mexican herb—if not, any hardy green will work (we call for kale).

Pickle brine lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt. This recipe can work with any kind of pickling liquid, even the ordinary stuff from a jar of pickles or cornichons (we tested it with a few kinds). If brown rice isn’t your thing, use another grain: Try barley, farro, or freekeh.

This honey-sweetened granola and rooibos-tea chia pudding are both worth making on their own, but combined with yogurt and a swirl of jam, they become a breakfast you’ll want to repeat.

Keep a jar of dukkha—a mix of spiced, salted seeds—in the pantry to add life to roasted winter squash or any other simply prepared vegetable.

Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side for your fall table.

This gorgeous tumble of carrot ribbons and mixed herbs provides a crunchy, fresh counterpoint to any rich meat main.

Savory fruit toast is the new avocado toast. Other combinations we’re crushing on: lemony yogurt with cucumbers, almond butter and pears.

These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.

These easy to make, customizable bars are packed with enough virtuous things that you might almost forget they’re dessert. Pack them in lunches, take them on road trips, or serve them for family movie nights—everyone will be happy.

Pumpkin mousse, whipped cream, and pretty pomegranate syrup give this elegant spin on pumpkin pie a jewel-like presentation that's both stunning and delicious.