Pumpkin Seed Oil Recipes
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Pumpkin Seed Oil
This is the American version of an Austrian classic oil. It has a deep emerald green color and tastes of toasted sesame and umami (a smoky, savory flavor like roasted mushrooms). It is 100% pure varietal oil made with non-GMO pumpkin seeds.
The oil makes a wonderful complement to grilled vegetables, roasted fish, or sautéed leafy greens. Try it on fresh pasta or in soups. Mix with fig balsamic for a rich dressing.
No trans fat or cholesterol. Smoke point is 250 degrees so avoid high heat.
This is the American version of an Austrian classic oil. It has a deep emerald green color and tastes of toasted sesame and umami (a smoky, savory flavor like roasted mushrooms). It is 100% pure varietal oil made with non-GMO pumpkin seeds.
The oil makes a wonderful complement to grilled vegetables, roasted fish, or sautéed leafy greens. Try it on fresh pasta or in soups. Mix with fig balsamic for a rich dressing.
No trans fat or cholesterol. Smoke point is 250 degrees so avoid high heat.
Pairings:
Try pairing Pumpkin Seed Oil with the following for a dynamite salad dressing or marinade:
Try pairing Pumpkin Seed Oil with the following for a dynamite salad dressing or marinade:
- Cranberry Pear White Balsamic
- Black Mission Fig Dark Balsamic
- Traditional Dark Balsamic
- (Allison Drugy Pairing) Maple Balsamic
Common Uses:
- Drizzle over mashed potatoes instead of butter
- Drizzled over green beans, spinach, carrots, squash, sweet potatoes, avocado
- Drizzle in Soup or Stews
Our Recipes:
Salad of Field Greens, Gorgonzola, Pear & Toasted Walnut
Ingredients:
5 ounces pre-washed salad greens
1 ripe pear, cored and thinly sliced into bite-sized pieces
1/2 cup toasted walnut halves
4 ounces gorgonzola or other blue cheese, crumbled or shaved
Vinaigrette (makes 1/2 cup)
3 Tbsp MOV Pumpkin Seed Oil
3 Tbsp MOV Extra Virgin Olive Oil
1/2 teaspoon Dijon mustard
1 Tbsp + 2 Teaspoons lemon juice
1/4 teaspoon salt
Pepper to taste
5 ounces pre-washed salad greens
1 ripe pear, cored and thinly sliced into bite-sized pieces
1/2 cup toasted walnut halves
4 ounces gorgonzola or other blue cheese, crumbled or shaved
Vinaigrette (makes 1/2 cup)
3 Tbsp MOV Pumpkin Seed Oil
3 Tbsp MOV Extra Virgin Olive Oil
1/2 teaspoon Dijon mustard
1 Tbsp + 2 Teaspoons lemon juice
1/4 teaspoon salt
Pepper to taste
Directions:
Make the vinaigrette: with fork or small whisk combine oils and mustard in small bowl. Gradually add lemon juice until combined. Season with salt and pepper. Set aside.
In large bowl, combine greens, walnuts, sliced pear. Immediately before serving, toss greens with vinaigrette until lightly coated. Toss in crumbled blue cheese.
Serves 8. Enjoy!!!!
Make the vinaigrette: with fork or small whisk combine oils and mustard in small bowl. Gradually add lemon juice until combined. Season with salt and pepper. Set aside.
In large bowl, combine greens, walnuts, sliced pear. Immediately before serving, toss greens with vinaigrette until lightly coated. Toss in crumbled blue cheese.
Serves 8. Enjoy!!!!
