OUR RECIPES — recipe

Add a unique, healthy drizzle to your Fish tacos with pumpkin seed oil. Amazing!

INGREDIENTS:  Seasonal lettuce (mâche rosettes, iceberg lettuce, lamb’s lettuce, rocket salad, endives or Chinese cabbage),  Salt,  White Wine Vinegar,  Pumpkin Seed Oil,  Garlic,  INSTRUCTIONS: Prepare and wash the lettuce. Add Schlacher & Söhne Original Styrian Pumpkin Seed Oil, salt and vinegar and toss.  For those who like it the Styrian way, season the lettuce with crushed garlic. TIP:  Add the oil just before serving, and brace yourself: The dark green oil will look unusual at first but the delicate nutty flavour will soon win you over!

Recipe: Butternut Squash Soup with Pumpkin Seed Oil INGREDIENTS: 1/2 cup unsalted butter, 2 shallots, sliced,  5 lbs butternut squash (about 2 small), peeled, seeded and thinly sliced, 7 cups chicken or vegetable stock,  1/2 cup grated Parmesan cheese,  1/2 tsp freshly grated nutmeg,  1/4 cup whipping cream,  3 tbsp Pumpkin Seed Oil,  2 tbsp toasted Pumpkin Seeds,  1 tbsp chopped chives,  INSTRUCTIONS: In a large saucepan fitted with a lid, heat the butter on medium heat. Add the shallots and sauté until lightly coloured, about 5 minutes. Add the squash and lightly season with salt and white pepper. Reduce the heat to low,...

INGREDIENTS : Yields 4 salads  1 acorn squash (preferably 1 pound)  1/4 piece of kabocha squash  1 cup Brussels sprouts  2 cups arugula leaves  1/4 cup Pumpkin Seeds  2 tbsp honey  1/8 cup Pumpkin Seed Oil  1/4 cup lemon juice  1/2 cup shaved parmesan cheese  INSTRUCTIONS:Heat the oven to 350 degrees. Slice acorn squash into rounds that are about 1 inch thick in width. Slice kabocha squash into half moon shaped slices also about 1 inch thick. Drizzle both kabocha and acorn squash with olive oil and honey, season with salt and roast in a 350 degree oven until soft...