Sage and Browned butter Pumpkin Seeds
2 cups raw pumpkin seeds
3 tablespoons pastured butter like Kerrygold brand
2 tablespoons chopped fresh sage leaves, plus more for garnishing
1 tablespoon lemon juice
Salt and pepper
Brown the butter in a saucepan until nutty and golden, add sage leaves and lemon juice. Toss with pumpkin seeds and spread onto a parchment lined baking sheet, sprinkle with salt and pepper and bake at 325 for about 20 minutes.

Garlic and Parmesan Pumpkin Seeds
2 cups pumpkin seeds
1 tablespoon olive oil
Salt and black pepper
1 tablespoons pastured butter
1-2 garlic cloves chopped
Pinch red pepper flakes
3 tablespoons raw shredded Parmesan cheese
3 tablespoons chopped fresh flat-leaf parsley
Melt butter, add olive oil and sautéed garlic for a few minutes until fragrant and soft, add red pepper flakes. Toss with pumpkin seeds, salt and pepper, spread on a baking sheet lined with parchment at 325 for about 20 minutes. Cool until just warm and toss with cheese and herbs.