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When I told Brent I was going to make these cookies, he looked at me and said, “I’m not sure I will like Pomegranate seeds in cookies. I realize it may sound weird, and it may not appeal to everyone, but these cookies are quite good and the pomegranate seeds are part of the magic for me. Preheat the oven to 350° F. Mix the chia seeds, coconut sugar, baking soda, and sea salt in a small bowl. If you want to stay up to date with the latest recipes from us, subscribe today and be the first to receive every new recipe in your inbox.

I was inspired by the cardamom and pear bundt cake I saw at Whole Foods this weekend. Using a spoon, cut out the seeds, creating a small pocket at the larger end of the pear. If you want to get them softer, I recommend increasing the baking time in 5 minutes increments until they reach your desired doneness. If you want to stay up to date with the latest recipes from us, subscribe today and be the first to receive every new recipe in your inbox.

I can’t tell you how frequently I walk through the produce section of the grocery store at this time of year, and I day dream of a table full of sweet and savory selections made with the various squash and gourds on display. This dish may be a bit safe (in that butternut squash isn’t a difficult food with which to work), but it’s layers of flavor are complex and delicious. I’m so excited to share this creation with you, and I hope you enjoy it for a weekend brunch or make-ahead for weekly breakfasts! If you want to stay up to date with the latest recipes from us, subscribe today and be the first to receive every new recipe in your inbox.

We haven’t cracked that code yet, but for this week we made a delicious curry recipe that resulted in super tender, flavorful pork belly with vegetables. Ingredients 2 lb pork belly, sliced into bite-sized pieces 3 C beef stock 3 C water 2 C celery, chopped 2 C button mushrooms, sliced 1 large white onion, chopped 2 Tbsp fish sauce 1 tsp garam masala 7 cloves garlic, pressed 1/4 C avocado oil Take sliced pork and mix with sriracha, red curry paste, fish sauce, and 1/2 tsp garam masala. Add 3 C broth and 3 C water (or enough to cover pork), bring to summer, turn down heat to low.