Recipe: Parmesan Pumpkin Wedges | MNN – Mother Nature Network

5 great pumpkin recipes | Recipe: Parmesan Pumpkin Wedges | MNN – Mother Nature Network.

Parmesan Pumpkin Wedges

Photo:Enrique Gili


Crispy on the outside, soft in the middle with just enough seasoning to change your mind on what to expect from pumpkins.

Parmesan Pumpkin Wedges

Prep time: 25 minutes

Total time: 60 minutes
Yield: Serves 2-4
  • 1 small sugar pumpkin
  • 3 tablespoons bread crumbs
  • 1/2 cup Parmesan cheese, grated
  • 6 tablespoons parsley, chopped fine
  • 2 tablespoons fresh thyme, chopped fine
  • 1 large fresh lemon, zested
  • 2 cloves garlic, minced
  • Pinch salt
  • Pinch white pepper
  • 4 tablespoons olive oil
  • 2 tablespoons mascarpone
  • 2 tablespoons plain yogurt
  • 1/2 teaspoon dried dill
Cooking directions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cut pumpkin in half. Remove top vine, scrape away seeds and pulp with rounded edge of spoon. Cut pumpkin lengthwise into wedges approximately 1/2 inch thick.
  3. In shallow mixing bowl combine bread crumbs, Parmesan, parsley, thyme, lemon zest, garlic, salt and white pepper. Stir until well blended, about 1 minute.
  4. Line baking sheet with aluminum foil and lightly coat with olive oil. Place wedges on sheet and brush with remaining oil. Then roll wedges in mixing bowl, adding thick coating of bread crumbs. Return to baking sheet and place on center rack of oven. Cook about 30 minutes or until tender. If pumpkin wedges begin to blacken, cover with additional foil.
  5. Combine mascarpone, yogurt and dill in mixing bowl. Stir until blended, about 30 seconds. Plate wedges, drizzle with sauce and dust with remaining bread crumbs.

Recipe: Pumpkin Bread Pudding | MNN – Mother Nature Network

via 5 great pumpkin recipes | Recipe: Pumpkin Bread Pudding | MNN – Mother Nature Network.

Pumpkin Bread Pudding

Photo:Enrique Gili

This dessert ought to come with a parental advisory, considering the groans and sighs sure to rise from the table.
Pumpkin Bread Pudding
Prep time: 20 minutes
Total time: 1 hour
Yield: Serves 6-8
  • 1/2 stick butter
  • 5 cups crusty French bread, cubed
  • 1 1/2 cups whole milk
  • 1 tablespoon ground flax seed
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 3/4 cup canned pumpkin
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • Pinch ground allspice
  • Pinch ground cloves
  • 4 tablespoons mascarpone
Cooking directions
  1. Place butter in 8-by-12-inch baking dish. Place dish on center rack and heat oven to 350 degrees Fahrenheit. Remove when butter melts.
  2. While butter is melting, cut bread into small pieces using a sharp knife.
  3. In mixing bowl combine milk, flax seed, sugar, eggs and canned pumpkin. Gently stir contents until batter forms, about 1 minute. To prevent clumping, slowly add cinnamon, salt, ginger, allspice and cloves. Whisk about 1 minute, or until ingredients are well blended.
  4. Remove dish from oven. Add bread. Toss until cubes are evenly coated. Pour egg batter over top, soaking bread. Return to oven 25 to 30 minutes.
  5. Remove from oven to cool. Place mascarpone in small saucepan, simmer over low heat, remove when it begins to relax and liquefy. Plate bread pudding and drizzle with sauce.

Mini Swiss Chard, Spinach and Ricotta Frittatas: Recipe | MNN – Mother Nature Network

via Mini Swiss Chard, Spinach and Ricotta Frittatas: Recipe | MNN – Mother Nature Network.

Tiny, tasty treats you can toss in your mouth for a nutritious pick-me-up.

By: Jaymi Heimbuch

Wed, Oct 22, 2014

(All photos: Jaymi Heimbuch)


I love bite-sized goodies and these mini frittatas fit the bill. They are a perfect addition to a brunch spread since you can enjoy them without having a frittata be your entire meal. They’re also perfect as a filling snack when you get hungry between meals.
As much fun as it is to say “ricotta frittata,” you don’t have to use cheese in this recipe. By all means, cheese lovers, follow the original! But if you’re like me and want to cut back on cheese and lower your carbon footprint, try these without cheese and use 1 percent milk instead of cream. They still turn out wonderfully — light, fluffy, flavorful and without the heaviness that cheese can add.
With or without cheese, these mini frittatas are deeeeeeelicious. They pair perfectly with sliced fruit, a bit of fresh salsa, or with a salad of microgreens. This recipe is adapted from one by Kelly Rossiter.
Prep time: 15 minutes 
Cook time: 15 minutes 
Total time: 30 minutes 
Yield: 12 mini frittatas

mini frittatas

Mini Swiss Chard, Spinach and Ricotta Frittatas

  • 8 eggs, beaten lightly
  • 1 cup ricotta cheese
  • 1/2 cup 1% cream
  • 1/4 cup grated Parmesan cheese
  • 3-4 leaves Swiss chard, de-stemmed and chopped
  • 2 heaping cups baby spinach, chopped
  • 1/2 medium onion, chopped
  • 1/4 tsp fine sea salt
  • 1/8 tsp freshly ground black pepper
Cooking Directions
  1. Preheat oven to 350 degrees Fahrenheit. Grease one 12-cup or two 6-cup muffin tins.
  2. In a large bowl add eggs, ricotta, cream and Parmesan and whisk together.
  3. In a small sautee pan, heat a drizzle of olive oil. Add the onions and saute until translucent and just beginning to brown. Add the Swiss chard, spinach, salt and pepper and stir until the greens just begin to wilt. Add the mixture to your bowl and stir to combine.
  4. Ladle the mixture into the muffin tins, filling each cup to about 2/3 to 3/4 full.
  5. Place the tins on the center rack of the oven and bake for 12-15 minutes or until the top edges are just turning golden brown. Test for doneness by jiggling the muffin tin; if the center no longer jiggles, then the eggs are set and they’re done.
  6. Remove from the oven. Let the frittatas cool in the tin for about 2 minutes. Scrape around the edges of the cup to lift each frittata out and place on a wire rack. Serve immediately or at room temperature.

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Mother Nature Network • jerryjamesstone: Pomegranate and Limeade Popsicle – Vegan Recipe – Cooking Stoned

via Mother Nature Network • jerryjamesstone: via Pomegranate and Limeade….

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<div id=Recipe by  – November 14, 2012

This recipe originally appeared on KQED’s Bay Area Bites.

Like I said in my Fig and Sour Cream Popsicle recipe, popsicles are my new favorite food to make. I just love how creative I can be with them. Oh, and I plan to keep making them all year round.

I had been looking forward to pomegranate season as I didn’t really use them in recipes at all last year. I completely missed my opportunity. So the idea of freezing them to extend the season was of interest to me. And look how these Pomegranate and Limeade Popsicles turned out! The seeds inside the popsicle are just gorgeous, right?

Pomegranate Limeade Popsicle Recipe



  • ⅓ Cup Lime Juice
  • ½ Cup Granulated Sugar
  • 2 ½ Cups Water
  • 1 Pomegranate

Yield: 10 popsicles

Total Time

10 hours, 15 minutes
Prep time
15 minutes
Inactive time

10 hours

Main Ingredients:

Lime, Pomegranate

Recipe Type:




1. Mix 1/3 cup of lime juice, 1/2 cup of sugar and 2 1/2 cups of water thoroughly until all the sugar is completely dissolved. This recipe for limeade is a bit sweeter than I like but you need to make your popsicle base on the sweet side as it will not taste as sweet when frozen.

2. Add the juice to your popsicle mold, but do not completely fill each one. We are going to add pomegranate seeds next.

3. Seed 1 pomegranate.

4. Add the arils to the mold. You don’t want the pops to be jam-packed but the seeds should be evenly dispersed throughout.

5. Freeze for at least 7 to 10 hours as you want these pops to be rock hard. The pomegranate seeds will slightly compromise the structure of the pop so to prevent breakage they need to be frozen solid.