Pumpkin Seeds

Pumpkin Seeds
pumpkin seeds, from one large pumpkin
salt, to taste

1. Preheat oven to 350* and grease a baking sheet.
2. Wash seeds and make sure to get all of the pumpkin guts off of them.
3. Place one layer of wet seeds on baking sheet; sprinkle with salt.
4. Bake for about 15 minutes, until light brown.

Baked Potatoes

Baked Potatoes
1-4 large russet potatoes
oil to coat (I used olive)
salt

1. Preheat oven to 350*.
2. Wash and brush potatoes with a stiff brush; pat dry and use a fork to poke about 10 deep holes in each potato.
3. Lightly coat with oil and sprinkle with salt; place on middle rack.
4. Bake 60 minutes (75 minutes if more than 4 potatoes) until skin is crisp. Top as desired.

Open-Faced Brie and Tomato Sandwich

Open-Faced Brie and Tomato Sandwich
2 roma tomatoes, sliced
2 T olive oil
salt and pepper, to taste
4 slices artisan bread (we used pumpernickel)
20-28 thin slices of Brie cheese

1. Turn oven on broil; line baking sheet with foil.
2. Place tomatoes baking sheet and drizzle with olive oil, salt, and pepper.
3. Broil for 5 minutes; set aside.
4. Butter both sides of bread and top each slice with several slices of brie.
5. Broil until cheese is slightly bubbly and light brown, 3-5 minutes.
6. Top with tomatoes and serve warm.

Vinaigrette

Vinaigrette
3/4 c olive oil
1/4 c white vinegar
1 t minced garlic
1/2 t dried oregano
1 T chopped parsley
salt and pepper, to taste

1. Blend all ingredients in a blender.
2. Let sit 10-15 minutes; whisk before serving.
Store at room temperature, in airtight container.