Sunshine Salad

Tags

avocado, blueberries, cucumber, pecans, pineapple, pomegranate, salad, sunshine

This salad is a flavor explosion in your mouth. It is the perfect antidote to the winter gloom. Top with chicken or shrimp for some added protein.

Sunshine Salad

• 2 cups romaine lettuce
• 1/4 cup pineapple, chopped
• 1/4 cup blueberries
• 1/8 cup chopped pecans
• 1/4 avocado, diced
• 5 to 10 slices of cucumber
• Diced onions, to taste
• Pomegranate Vinaigrette

Top lettuce with the fruit, nuts, and dressing. Serves 1.

Arugula Salad with Prosciutto, Pomegranate, and Feta

Tags

arils, arugula, feta, gluten free, pomegranate, prosciutto, salad, walnuts

I listen to the America’s Test Kitchen podcast every week. I love that show! Practical advice, interesting interviews, and excellent audience interaction. I always learn something I didn’t know. A couple of weeks ago, the Test Kitchen reviewed prosciutto, an Italian ham that is dry cured in salt for at least 9 months. Apparently not all prosciutto is the same. Some American commercially sold prosciutto has ingredients similar to salami, which of course alters the pure umami flavor. The Test Kitchen tried several different brands and found that the prosciutto with the least number of ingredients (two – pork and salt) were the best. Luckily, Boar’s Head, the only brand available to me, is made of just those ingredients. The saltiness of the meat and feta is offset nicely by the sweetness of the pomegranate, the spiciness of the arugula, and the buttery walnuts.

Arugula Salad with Prosciutto, Pomegranate, and Feta

• 2 cups of arugula
• 2 slices of prosciutto, torn into bite size pieces
• 1/4 cup pomegranate arils
• 1/8 cup feta crumbles
• 1/8 cup toasted English walnuts
• Pomegranate Vinaigrette

On a plate, lay out the arugula. Top with the prosciutto pieces, pomegranate arils, feta crumbles and the walnuts. Dress with pomegranate vinaigrette. Serves 1 but could easily be multiplied.

Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta

Tags

appetizer, feta, gluten free, kale, pomegranate, salad, vegetarian, walnut, wild rice

It is so cold here!! A record low of 24 today! All I can do is shake my head and seek solace in food. But as I mentioned earlier, I don’t want to gain extra weight before the holiday eats. This salad is delicious, low calorie, and easy to assemble. If I was hosting Thanksgiving this year, I might consider serving a small version of this as first course.

Pomegranate Kale, and Wild Rice Salad with Walnuts and Feta (from Pinch of Yum)

• 1 cup pomegranate seeds
• 2 cups chopped baby kale
• 2 cups cooked wild rice
• ¼ cup toasted walnuts
• ¼ cup feta cheese
• Pomegranate Vinagrette or this onion dressing

Prepare your salad ingredients and separate into 4 bowls. Top with desired amount of dressing.

Look how beautiful the salad is up close!

Quinoa and Black Beans with Pomegranate Salsa

Tags

black beans, feta, food, main dish, Mexican, pomegranate, quinoa, salsa, vegetarian

I am totally in love with this dish! I have had it about 10 times since it was originally posted by So Hungry I Could Blog. Sarah says it was created from things in the kitchen because it was too cold and miserable to go to the grocery. It sounds much like our Kentucky winter.

This dish combines all the things I love- healthy foods, fresh flavors, and ease of preparation. When I eat it, I don’t feel like I am stuck eating sticks and twigs to get my daily dose of nutrients. I feel like I am eating a huge bowl of deliciousness. And I want to eat it every week. Try it and you will too!

Quinoa and Black Beans with Pomegranate Salsa

For the salsa:

• 2/3 cup pomegranate arils (You could use mangoes or add tomatoes)
• 1 jalapeno pepper, seeds and membranes removed then minced
• 1 tsp ginger, minced
• 1 cloves garlic, minced
• 1/2 tsp ground cumin
• Juice from 1/2 lemon
• 2 tsp olive oil
• Salt and pepper to taste

Combine all ingredients in a small bowl. Taste and add more salt, pepper, or lemon juice as needed.

For the quinoa and black beans:

• 1 cup cooked quinoa
• 1 tsp olive oil
• 1/4 onion, chopped
• 1 clove garlic, roughly chopped
• 1 can or 1 1/2 cups cooked black beans
• 1 tsp crushed red pepper
• Salt and black pepper, to taste
• 1/4 cup feta, crumbled

In a small saute pan, add the olive oil, onion, and garlic. When the onions are translucent, add the black beans, red pepper flakes, salt, and pepper. Heat through for another 2 to 5 minutes.

Distribute the quinoa and black bean mixture between two bowls. Top with the pomegranate salsa and feta. Serves 2.

Pomegranate Margarita

Tags

adult, beverages, cocktails, juice, lime, margarita, pomegranate, tequila, tex-mex

I recently bought a bottle of pomegranate juice for a really good price. This recipe was the perfect use for it. I used a bit less tequila (as I do not really love it) and was thrilled by the result. Next time you make Tex-Mex, you should make a pitcher of these.

Pomegranate Margarita (from Confections of a Foodie Bride)

• 2 cups homemade margarita mix (see below)
• 1 cup orange juice
• 1 1/2 cup silver tequila
• 16 oz bottle 100% pomegranate juice
• Salt or sugar, for rimming
• Lime wedges

Mix all ingredients in a pitcher. Pour over ice into salt or sugar-rimmed glasses.
Serve garnished with lime wedges.

Margarita Mix

• 1/2 cup sugar
• 1 cup water
• 1 cup fresh squeezed lime juice (~8-12 limes)

In a saucepan, combine the sugar and water until the sugar is completely dissolved. Allow to cool then add the lime juice. Store in a refrigerator until ready to use.

Onion Confit

Tags

appetizer, condiment, confit, food, onion, pomegranate, sauce

I love a good appetizer of bread and cheese. This onion confit kicked up my little snack to a whole other level. I can’t wait to try it as a sauce for pizza or as a condiment for some roasted meat.

Onion Confit (from Chef Mimi)

• 1/4 cup olive oil
• 2 onions, diced
• 3 tbsp sugar
• 1/2 tsp salt
• 3/4 cup red wine
• 3 tbsp balsamic vinegar
• 1 tbsp pomegranate juice

In a Dutch oven, add the olive oil, onion, sugar, and salt. Heat on a very low burner setting and allow to cook for 30 minutes, covered. Add the red wine, balsamic vinegar, and pomegranate juice into the onions. Stir and increase your heat to simmering. Continue cooking for another 30 minutes without a lid. When the juices are completely reduced, remove from heat. Serve on bread, with cheese or without. Makes 1 cup.

Appalachian Naturals’ Pomegranate Vinaigrette

Tags

dressing, gluten free, local, Massachusetts, pomegranate, salad

This salad dressing is one of my most favorite things in the world! My friend Mary introduced me to this dressing a couple of years ago; she worked part time helping bottle the dressing. I brought some home with me after my visit to Massachusetts (where the dressing is made) and rationed it out over a whole year.

A month ago, I discovered that Whole Foods stocks this dressing. Hallelujah!

I love this dressing on most everything but it is best on mild greens like my black seeded simpson. One of my favorites salads consists of the simpson lettuce, dried cranberries or cherries, feta or goat cheese, sliced green onions, and this vinaigrette. It’s all natural, organic, gluten- free deliciousness. You really should purchase a bottle. I guarantee you won’t regret it! And if you do, you can always mail me your bottle 😉

Pomegranate Vinaigrette

Tags

dressing, food, pomegranate, salad, spring, vinaigrette

Another pomegranate recipe!  I love pomegranate. As a whole fruit, as juice, used in cooking. I don’t think I have every had a pomegranate something that I just don’t like.  It is such a unique, robust flavor.

This vinaigrette is very nice with a simple salad. I used my homegrown lettuce, roasted beets, feta cheese, pecans, and green onions to construct my lunch. These flavors pair very well with the fruitiness of the vinaigrette. They compliment, not overwhelm the dressing. A great salad, indeed.

Pomegranate Vinaigrette

• 1 tablespoon minced shallot
• 3 tbsp pomegranate juice
• 1 tablespoon balsamic vinegar
• 2 teaspoons lemon juice
• 2 teaspoons chopped fresh thyme or finely chopped tarragon
• 1/4 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil

Combine the above ingredients with a whisk. Pour over your salad and enjoy!

Cosmo-style Pomegranate Martini

Tags

cocktail, juice, pomegranate, vodka

I got lucky at the market last week. Pomegranate juice was on sale this week and I had a coupon! Yay for saving money! I have several ideas on how to use this fantastic ingredient. This is one is definitely worth mentioning.

I love how the ice cubes look like a kiss…

Cosmo-Style Pomegranate Martini

• 2 oz vodka
• 1 oz fresh orange juice
• 2 oz pomegranate juice
• 1/2 a lemon
• Sugar

Combine the vodka and juices. Rim a martini glass with lemon juice and then the sugar. Shake the vodka mixture over ice and pour into the glass. Top the martini off with a squeeze of the lemon. Enjoy!