Honey & Co’s harissa-roasted pumpkins recipe | Green Pumpkin Seeds Kernel

This article is from the December 2018 Grand Rapids Magazine. Available on newsstands now or via subscription.

This article was published by Michigan State University Extension. For more information, visit https://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit https://www.msue.msu.edu/newsletters. To contact an expert in your area, visit https://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

There have been a bunch of significant openings this year – from ice cream, coffee and doughnut shops to burger joints and bars – all adding to the Spokane region’s burgeoning food scene.

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“This guy Vincent from Chablis in Burgundy, who supplies some of our vegetables, comes to Paris only on Wednesdays,” explains Omar. “I do my shopping from his truck outside the restaurant and then he moves on. Sometimes I’ll ask, ‘Do you have the same turnips you had last week? Because they were beautiful.’ And he’ll be like, ‘Sorry, Giovanni [Passerini, chef at the eponymous Italian restaurant on nearby rue Traversiere] took everything.’ It happens a lot.”

For recipe ideas, try out this delicious Wild Rice Pilaf With Butternut Squash, Cranberries, and Pecans, packed with fiber and antioxidants. Or, for a decadent yet simple summery dessert, make some Raw Ice Cream Tarts With Chocolate Sauce and Pecans.

Justin Tinsley is a culture and sports writer for The Undefeated. He firmly believes “Cash Money Records takin’ ova for da ’99 and da 2000” is the single-most impactful statement of his generation.

An outing to the Limelight Aspen never seems complete without its signature thin-crust pizza, and diners at the brand-new Snowmass spot have even more reasons to try a pie: only three of the same pizzas from the Limelight Aspen are on the menu. Sample new topping combos (meatball, Greek) to pair with power greens. I was skeptical when our server suggested it, but the beautifully composed bowl delivers substance: a pile of arugula and baby spinach encircled by piles of fluffy quinoa, roasted pumpkinseeds, crispy garbanzo beans, carrot, cucumber and green beans to toss together with Champagne vinaigrette.

This was our first time stopping/eating at the restaurant. I had a plate stacked with hot and sizzling braised bison ribs with a traditional wojapi sauce (Ojibwe word meaning “berry sauce”) and a bowl of green chile stew with tribal sourced hominy, potato, and New Mexico green chile. These two dishes reminded me of home as an indigenous chef, because I am familiar with all the ingredients. What was more recognizable were the authentic ingredients that speak volumes on ancestral memory and flavors of what real American cuisine is.

“It’s an addiction,” said club spokesman Geoff Gould, who drives from Kirkland to tend to his giant pumpkins in Skagit County. “We’re a strange breed, we have that in common. We’re competitive.”

Clocks, teapots, sparkly chandeliers, gilded frames and white rabbits abound in this whimsical cafe with an Alice-in-Wonderland theme and New Orleans-inspired grub. Ten/6, a brunch spot in Midtown Coeur d’Alene, celebrates Cajun and Creole cookery – and all things Alice. The cafe takes its name from the label depicting the price of the hat the Hatter wears in 1865’s “Alice’s Adventures in Wonderland” by Lewis Carroll. Taylor Jane “TJ” Taylor owns the restaurant with her mom, Jill Davis. They’re both enamored with Alice, Disneyland, Disney movies, New Orleans, Cajun and Creole cooking, and brunch – and not necessarily in that order. They had dreamed for more than a decade of opening their own eatery where they could create their own Wonderland and help make the good times roll. Expect beignets, red beans and rice, French toast with banana-rum sauce and toasted pecans, and Jazz Kitchen Hash that features the holy trinity of celery, onions and green bell peppers, caramelized herbed breakfast potatoes, Andouille sausage, Tasso ham, pickled collard greens, two poached eggs and gumbo reduction. The Mad Platter lets guests build their own breakfast, choosing from a variety of meats and carbs, and eggs or yogurt. The Limp Brisket is a brisket sandwich with fried sweet onions, pickled jalapeño, Alabama white barbecue sauce and an over-easy egg. Look, also, for gumbo, the Prima Muffuletta sandwich and more. Walls are a deep purplish blue. Floors are polished concrete. Wainscoting is white. So is the oversized papier-mache March Hare head that anchors the dining room. Some pieces are antiques or family heirlooms. Grandma’s chandelier hangs in a front corner, for example. There are 11 chandeliers in all, including two in the restrooms. (Be sure to pay them a visit; the women’s is full of faux flowers, and the men’s is pirate-themed.) 726 N. Fourth St. (208) 930-0905. www.ten6cda.com.