I love pumpkin season. Starbucks always has their Pumpkin Spice Latte, and then the creamers come out at the grocery story. My coffee addiction becomes so much yummier!
I love pumpkin everything: pies, cakes, muffins, bagels, cookies.
I'll have to scare up some of my pumpkin recipes, but here's a start:
Roasted Pumpkin Seeds -- When you carve your jack-o-lantern this year, save the seeds, wash all the gook off, sprinkle lightly with sea salt and bake them in an oven or toaster oven at 400 degrees until they begin to brown slightly.
Let them cool, then serve them as a snack. Yummy and good for you. My kids LOVE them!
If you want them sweet instead of salty you can sprinkle with course raw sugar and cinnamon. Savory...sprinkle with creole or cajun seasoning.
On her birthday, my husband and I watched a clip of her old show and hung on every word. She not only showed you how to cook it and serve it, but how to EAT it! (Oh, and what wine to drink with it!)
So many people influenced my cooking style, but I have to say my grandmother was the biggest. She was the first person to teach me to cook anything, standing on a chair by the stove with her as she showed me how to fry an egg over easy.
She also taught me that cooking is an art. Not that she said that to me out loud, but she rarely used a recipe. I learned how to savor flavors and anticipate how they would blend together. My grandmother Emma was a creative genius in the kitchen!
I use a very similar recipe for grilled broccoli. Just choose the amount you want of broccoli flowers, wrap in foil packet, drizzle with extra virgin olive oil (or regular veggie oil if you don't like the olive oil flavor) and then sprinkle with Perfect Pinch Mediterranean seasoning.
Close it up and put it on the grill for 15 minutes, then check it. Usually done between 15 & 25 minutes depending on the temperature of your grill.
If you like to brown it a little open the packet at the top for the last five minutes of cooking.