Erez Komarovsky’s Middle Eastern Watermelon Salad For Summer | Raw Sunflower Seeds In Shell

Not only is his oversized pumpkin the heaviest in North American history, but it’s also the second-heaviest pumpkin ever grown in the world. It weigh in only 96 pounds less than the holder of that title, a pumpkin grown in Germany in 2016 by a Belgian man.

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Using a tripod he made with an engine hoist, Radach plans to truck this year’s pumpkin to a weigh-off at Saturday’s Skagit Valley Giant Pumpkin Festival. A scale is the only way to get an accurate weight.

Cut watermelon into four sections. Use a peeler or a pairing knife to carefully remove the green skin. Then, remove the pink flesh, setting about three cups of the fruit aside to make the watermelon juice. (Save the rest to snack on later!)

The Watermelon Freeze is a drink that even your wallet can get down on. Taco Bell is selling a regular sized Watermelon Freeze for $2.39, and a large size is $2.59. That’s not the only bargain Taco Bell is offering up for this frozen treat, either. Have you heard about Taco Bell’s Happier Hour? No? OK, let me fill you in on a tasty and money-saving tip. From 2–5 p.m. local time, stop by any Taco Bell location for $1 freezes and drinks, including the new Watermelon Freeze. The ice-cold fruit beverage is already a steal at full price, but if you can score one during Taco Bell’s Happier Hour, then you are really a delicious deal hunter.

This 34 year-old is acing motherhood (and she gets full credit for that slightly hard-to-handle baby daddy). Still, OK! reports that the birth requirements for both Kylie and Khloe were pretty #Extra.

“It’s a pumpkin baked bread pudding that is sliced and crisped on our flat top, finished with local Wigle whiskey maple syrup, sweet whipped cream and fresh berries. Just a subtle fall twist to a breakfast classic,” he says.

Other menus are going nuts. Nuts also benefit from a positive health halo, especially when substituting for animal protein. This is the case with the Nacho Bowl at Half-Peach Bakery and Café, a vegan operation in Louisville, Ky.; it is made with raw taco “meat” consisting of spiced almonds, walnuts and sunflower seeds. Nuts also add appealing chew and an upscale image to dishes like Ancient Grains Porridge at trendy Milktooth in Indianapolis, which is topped with toasted pistachios, or the chicken liver tart at Atlanta’s Staplehouse, which is finished with hazelnuts. The chilled spicy noodles at Momofuku Noodle Bars in New York and Las Vegas are enhanced with the addition of Thai basil and candied cashews.

To make the mackerel and beetroot paste, discard the skin from the mackerel, then crush the flesh with a fork, checking for any stray bones.

Shaun Thompson Duffy’s Culture Breads finally found a brick-and-mortar location, and it’s been a game-changer for Spokane’s bread scene. The shop, tucked in into a long-empty storefront in the South Perry District, celebrates local grain from field to glass and flour to loaf. Thompson Duffy makes bread the old-fashioned way: by hand, using ancient, landrace and heirloom grains that are stone-ground on site, then naturally leavened and wood-fired in a custom-built oven. Because of Spokane’s location along the northern edge of the Palouse, one of the nation’s top grain-growing regions, Thompson Duffy is also able to do something many bakers aren’t. He’s able to get all of his grain from within 100 miles of the spot where it’s milled and baked into bread. While some make a point to use some locally or regionally grown grain, it’s rare to find a shop that bakes solely with it. The fully renovated building also houses a nano-brewery that makes beers with locally grown and locally malted grain, some of which comes from farmer Don Scheuerman, co-founder of Palouse Heritage and one of the partners in the business. Also on the menu: sandwiches and wood-fired flatbreads and Viennoiserie, such as croissants and pains au chocolat. 1026 E. Newark Ave. (509) 241-3853. thegrainshed.coop.

I have included links directly to the products to help you easily locate them online or in stores. Some of these links do include Amazon affiliate links (where I often buy them!). The proceeds help to keep this site running, so I appreciate your support! I was not paid by any brands for inclusion on this list. It’s an honest reflection of my own dairy-free kitchen and how I got the best cookbook results.

You can find Chef Stephan VanHeulen’s recipe for Citrus-Cured Salmon in the December 2018 issue of Grand Rapids Magazine.