Friday, October 13, 2017

Product Review: Stony Brook Oils - Recipes Included

The incredible flavor. The outstanding health benefits. The fact that they are 100% non-GMO, expeller pressed without any solvents, excessive heat, or filtration from locally grown squash and pumpkins. These are only a few of the reasons to feel good about using Stony Brook oils. 

So many uses. It's a no-brainer that I can eat these brined and roasted pumpkin seeds straight out of the bag. The flavor, the crunch. Satisfaction.

Today, I'm making a Pumpkin Seed Pesto and Parsnip Pear soup. You may have noticed a lot of pears in my recipes of late. It's autumn, and that means it's pear and pumpkin season. In TCM pears are beneficial to one's health if eaten in the fall. TCM also states that pumpkin seeds are anti-parasitic. Guess what?
"Independent studies have shown squash seeds and squash seed oil function as anti-arthritic, anti-parasitic, beneficial for HDL levels, and kidney and prostate function... no chlesterol and no trans fat."
That's pretty impressive for this tiny little seed.

For the pesto...

Place parmesan cheese into a food processor until it resembles small chunks. Add Stony Brook's brined and Roasted Heirloom Pumpkin Seeds. Pulse until ground. This already tastes good enough to eat on crackers. Add basil leaves, and drizzle Stony Brook Roasted Pumpkin Seed Oil in while pulsing. 

This will be thick. You can add a little more oil if you like it thinner. I will use what I want in the next day or two. The rest will be frozen in ice cube trays. Once frozen, they will be individually wrapped and placed back in the freezer to be enjoyed later (so good on pasta!)

For the Soup...

Place Stony Brook Pumpkin Oil in the bottom of a large soup pot. 

Chop onion. Add to the pot. Saute over medium-low heat until tender. Pumpkin seed oil has a low melting point. We don't want to oxidize the oil, so use medium-low heat.

Add the rest of the vegetables, liquids, and herbs.

Cover and cook 30 minutes. When the vegetables are tender, blend smooth. 

Spoon a little pesto through the soup.

Add a few drops of pumpkin seed oil.

A few pumpkin seeds and a basil leaf or two make a nice garnish. Can you just taste it? It's nutty and creamy, sweet and savory. The pesto anchors the soup so that it's not too light. Delicious!

Thank you Greg at Stony Brook for your generosity.

Pumpkin Seed Pesto:

  • 2-3 oz parmesan cheese
  • 1/4 C Stony Brook Brined and Roasted Pepitas
  • 2 large handfuls basil; approximately 2 C
  • 1/4 - 1/2 C Stony Brook Roasted Pumpkin Seed Oil
  1. Pulse cheese and Pepitas in a food processor until crumbly
  2. Add basil
  3. Drizzle oil in slowly until desired thickness
  4. Refrigerate up to a week. Freeze any leftovers to put over pasta or in soups later.

For the Parsnip Pear Soup...
  • 3 T Stony Brook Pumpkin Seed Oil
  • 1 onion, chopped
  • 4 pears, skinned and chopped
  • 1 large parsnip, peeled and chopped
  • 2 celery root, skinned and chopped
  • 1 T fresh thyme, or 2 t dried
  • 1 T fresh tarragon, or 2 t dried
  • 1 C white wine, I used Chardonnay
  • 5 1/2 C Chicken broth
  1. In a large soup pot warm pumpkin seed oil
  2. Add chopped onion, saute until tender
  3. Add pears, parsnip, celery root, herbs, wine, and broth
  4. Bring to a boil. Cover. Reduce heat. Simmer 30 minutes
  5. Transfer to a blender or use an immersion blender to blend smooth
  6. Top with a drizzle of pumpkin seed oil, a basil leaf, and a few more pepitas


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