Food: Don’t spit out those watermelon seeds | Green Pumpkin Seeds Kernel

Left: Moko’s seedy, nutty, and chocolaty cookies; Middle: A tarte of thinly sliced apples; Right: Cured cecina for sandwiches.

Arvada & Lakewood While most kids erect lemonade stands in their front yards, Kelly Conley’s and Ginny Kooyman’s children are more likely to be found selling scones and other treats that their mothers bake each week for their four-month-old CFA bakery, Counter Currant. Arvada-based Conley and Kooyman, a Lakewood resident, first crossed paths five years ago at a home-school meetup, where they bonded over their shared love of all things DIY—including baking. “Now we just bake a lot more,” Kooyman says. “[Counter Currant] gives both of us the flexibility to work on a level that works for us.” Their selections—apple pies, pear tarts, sticky fig cake, chocolate shortbread—change weekly, often star local produce, and there are always gluten-free options available. The mamas’ can-do venture is even inspiring the next generation of entrepreneurs: Kooyman’s 13- and 11-year-olds and Conley’s 12-year-old are teaming up to launch a CFA-certified granola line this month.How To Buy: Weekly menus can be found via @counter.currant’s Instagram account; prices range from $6 for two croissants to $27 for a 10-inch pie. Order online by Thursday for Saturday pickup in Lakewood or Arvada.

The chestnuts have already been cooked and may seem a little bland and mealy at first. Colouring them in the pan reveals lots of complex sweet, nutty flavours and changes the texture, too.

Nicki requests buckets of fried chicken (lots of wings), fried hard turkey bacon, Bumble Bee tuna, plus one large cheese platter. But, this is for Nicki "and her crew." Adorable.

Rathore’s real goal, though, is to see it growing in places like India, where he grew up; places where a lot of people aren’t eating well. “A lot of these countries that do suffer from malnutrition are also cotton producers,” he says. “So I think that those countries may benefit much more from this technology.” China and India are the world’s two top cotton-growing countries.

Research suggests that these and other nutrients and compounds in certain foods can benefit the skin. Also, hydration is as important for the health of skin as it is for the rest of the body.

"Think about where we started back in 6,000 years ago," Wehner says. "Watermelons came from southern Africa – they were white, hard, late maturing, low-yielding, and full of seeds."

Noodleholics is affordable and appeals to both adventurous and casual eaters, making it an easy choice any time for anyone. Additionally, portions are generous. Lines can get long during peak hours, so visit at 2 p.m. or 5 p.m. for the swiftest noodle satisfaction. Though they offer takeout, noodle soups are best enjoyed fresh on site.

Park Lodge sits across the street from Olmsted Park on the western end of the Kendall Yards development. Chef and owner Philip Stanton said he wanted a lodge-like ambiance at the restaurant, his first, which opened in spring and is inspired by its location along the Centennial Trail overlooking the Spokane River and Peaceful Valley. The space is bright and airy, with walls of windows letting in plenty of natural light and ceilings that stretch some 25 feet high. Floors are polished concrete. Wood beams are exposed. Colors are neutral – cream, tan and charcoal – with blond wood and custom-made maple tables and benches. Seating is a mix of booths and two- and four-tops as well as a community table that sits 12 just inside the front door. Above it hangs a custom light fixture fashioned from driftwood found in the Netherlands. At the heart of the operation is an apple wood-fired grill, visible from a row of booths located between the bar and semi-open kitchen. Stanton uses it to build flavor in his dishes, which he describes as locally inspired scratch-made comfort food with Mediterranean, Middle Eastern and Asian influences. He’s classically trained and spent time apprenticing in Paris, and French dishes and culinary techniques are evident in his offerings. Mainstays include elegantly plated Muscovy duck breast with treatments that change with the seasons, a seven-vegetable tagine with couscous and honey-mint yogurt, and a risotto with seasonal ingredients. 411 N. Nettleton St. (509) 340-9347. parklodgerestaurant.com.

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!)

A recall of sunflower seeds processed by a Minnesota company has widened even more, but the company itself says it’s cleaned up any potential source of food poisoning and started up operations again.

Turn the heat up and fry for 2-3 minutes until the garlic and chestnuts are golden brown and the sage leaves have crisped up. Add a good squeeze of lemon juice. Take the pan off the heat. Drain the pasta and remove the squash from the oven. Add them to the pan of chestnuts and return it to the heat. Season with freshly ground pepper and throw everything together for about 1 minute.