Tag: pomegranate seeds
Roast the Brussels sprouts with a drizzle of olive oil and sprinkle of salt and pepper in a 400 degrees oven for 15 minutes, till golden brown. Set aside and let cool.
1 cup pomegranate seeds
½ cup chopped walnuts
½ cup fresh parsley, leaves picked and cleaned
2 tablespoons tahini, room temperature
Juice of one large navel orange
Juice of one lime
1 tablespoon honey
1 tablespoon extra virgin olive oil
1 garlic clove, grated
½ teaspoon salt
¼ teaspoon pepper
Mix all the ingredients in a bowl, check for seasonings and adjust if necessary.
Transfer the sprouts, pomegranate seeds, walnuts and parsley to a serving bowl. Drizzle 3 tablespoons of dressing, mix well and add more dressing if necessary or fix seasonings by adding salt and pepper. Serve room temperature.
Delicious stew for the holidays- one of my favorites!
- 3 to 4 pounds pork shoulder (bone-in, cut into 2 to 3 inch pieces)
- ½ cup all purpose flour
- 2 to 4 tablespoons olive oil
- 4 to 5 tomatillos, peeled and cut in half
- 1 medium onion, cut in half
- 2 poblano peppers, cut in half, seeds taken out
- 1 cubanelle pepper, cut in half, seeds taken out
- 1 cup cilantro, chopped
- 3 to 4 green onions, chopped
- 2 tablespoons extra virgin olive oil
- 4 cups chicken broth
- ½ cup queso fresco
Preheat oven to 400 degrees F.
Transfer the tomatillos, onion and peppers to a lined cookie sheet. Roast the vegetables for 30 minutes. Transfer the roasted vegetables to a blender. Add the cilantro and green onions. Blend till a smooth sauce is formed.
Heat a heavy saucepan with the oil. Dredge the pork pieces and brown on all sides. Keep aside. Add the green sauce and chicken broth and bring to a boil. Add the pork pieces and bring to a boil. Lower to a simmer and place lid. Cook for 2 to 3 hours or till the meat is falling off the bone. Skim the excess fat off the top.
- 2 pomegranates, seeds taken out
- 2 green onions, chopped
- ½ cup cilantro, chopped
- 1 teaspoon salt
Mix the pomegranate seeds, green onions, cilantro and salt in a medium bowl. Keep aside for an hour. Serve stew topped with salsa and queso fresco.
Pomegranates are festive. They are my favorite fruit- a bit labor intensive to take the seeds out but so worth all the work. For some reason, I can’ get myself to buy the shelled ones in the stores- so I choose to put in the work.
I love the tangy taste but most of all I love the way the seeds look- like tiny jewels.
I decided to incorporate a salad made with pomegranate seeds dressed with a pomegranate vinaigrette. I had a huge bowl filled with pomegranate seeds and a chunk of feta in my fridge. I thought of feta cheese to cut the tang of the pomegranate seeds. For the vinaigrette, I took out my bottle of pomegranate glaze. I mixed in some white wine vinegar a bit of honey and of course some extra virgin olive oil. The flavors were incredible- tangy, sweet and savory.
Definitely a great salad for the big feast..
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