THE PERFECT POMEGRANATE
During the winter months, the focus is so often on root vegetables. I’ve been guilty of that myself – after all, I’ve been writing about pumpkins and squash for the last two months! But there are other foods out there that are at their best during the coldest time of the year. One of those is the pomegranate – often overlooked because of its unimpressive outer appearance, the pomegranate’s fleshy seeds are sweet and succulent. While I enjoy eating the seeds like they were popcorn, recipes using the pomegranate seeds are varied, fun to make, and of course delicious! Below are a few that I am determined to try this winter. Take a look, and get inspired!
The salty feta and the sweet pomegranate seeds complement each other while the bitter chicory leaves balance out the flavors. This is a pretty simple recipe – the reason it takes so long is that the pomegranate seeds macerate in the oil and vinegar to create a dressing.
What do you get when you combine pomegranate juice, berry sorbet, and ice-cold vodka? A delicious Christmas-y cocktail that’s only 172 calories! (For comparison, eggnog can be up to 400 calories per serving!) Add some sparkle to your drink by using pomegranate seeds as a garnish.
This decadent recipe isn’t constrained to breakfast food – pair it with a deep red wine for an over-the-top dessert bursting with flavor. The best part of this recipe? Prep time is only 15 minutes!
This is for all you ambitious ones – this African dish is full of flavorful spices, features tender lamb, and is topped with pistachios and pomegranate seeds. Though the recipe calls for New Zealand lamb, there’s no need to be that picky. As for the “tins” of tomates – 400 grams is roughly equal to 14 ounces. Grab one 28-ounce can and you’re set!
I hope these dishes have inspired you to try adding pomegranate to your kitchen rotation. Check back in next week for more recipes – after all, citrus is also in season now!
Image Credit: Fir0002