Peak N.C. Watermelon Season Is Here. Learn to Pick Like a Pro and See What Local Restaurants Are Cooking. | Black Watermelon Seeds

A good source of healthy fats, protein, vitamins, and minerals such as iron, folate, and magnesium, the seeds actually prove to be as smart of a snack as the fruit itself. Toss them in the oven for a quick bake, and it becomes easy to flip what’s traditionally perceived as a nuisance into an absolute delight.

But it brought up a host of other issues that eventually made them give it up. If it wasn’t problems with large losses due to winter kill, then it was problems with mycotoxins in the grain putting the levels beyond what could be sold for human consumption and having to sell it off at a fraction of the price.

Walnuts are among the richest sources of both omega-3 and omega-6 unsaturated fatty acids, according to a review published in 2012.

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This is the most addictive substance legally available in our country and we all are guilty of consuming it!

If you don’t mind a bit of last-minute cooking, may I suggest you serve these warm? Light, cheesy, rosemary-scented little cakes, they are infinitely more delicious when served from the oven, like their sweet cousin, the madeleine. You could bake them an hour before you plan to eat, keeping them warm in the switched-off oven or, should the oven be busy, wrapped loosely in tin foil still in their baking tin. Ideally, though, they are meant as breakfast muffins, something to serve on Boxing Day morning.

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The Real Slim keeps it real. A grown man requesting ham and turkey Lunchables is also kind of adorable.

If you are not a fan of gulping the seeds with the fruit, you can soak them in water overnight, and then dry and shell the cover. In fact, sprouted watermelon seeds are treasure houses of protein too!

Jackie Tran has been Tucson Foodie’s lead writer and photographer since 2016. He has written over 800 articles about Tucson’s food scene, ranging from food trucks and hole-in-the-wall joints to exclusive chef’s table dinners.

Taking the purest ingredients helps VanHeulen turn them into the most painterly dishes that you’ve ever seen. His whole roasted trout, sourced from Harrietta Hills, is dramatically wrapped with serrano ham, greens, watermelon radish and salsa rosa; his 16-ounce Sobie bone-in pork chop, brined and spiced rubbed, is cooked to perfection then shingled out on the plate with herb butter and bitter green salad; and those seared diver scallops with fresh herb risotto, sherry-glazed seasonal mushrooms, serrano ham crisp and lemon beurre blanc is every bit as haute bourgeois as you would expect in a penthouse restaurant.