Christmas Colors Salad

In my CSA share last week was a green with red speckles all over it, and I thought to myself, how fitting to get a Christmas color lettuce this week! It inspired me to create a salad full of red and green ingredients, and a little white 'snow' on top. I love eating fun, restaurant like salads at home, but never plan them out enough to make sure they have a variety of toppings. This salad would be a great first course for a dinner party this holiday season, or for any time of year!

Christmas Colors Salad

Veggie by Season original

1 head of lettuce, washed well and torn

2 small red beets, roasted, peeled and cut into wedges

1 granny smith apple, cored and sliced

1/2 c. pomegranate arils

1 avocado, diced

1/4 c. toasted nuts (pistachios would be great, but I had walnuts)

1/4 c. crumbled goat cheese

Dressing:

1/4 c. pomegranate balsamic (or any aged balsamic)

1 tbsp. honey

1/4 c. extra virgin olive oil

Kosher salt and pepper

Arrange lettuce in a salad bowl, top with apples, beets and avocado.

Sprinkle pomegranate arils, nuts and goat cheese on top.

Whisk together dressing ingredients, drizzle half of dressing over salad, serve the rest on the side.

Pomegranate Chocolate Chip Cookies

For my final Pom Party post, I am posting the recipe for Pomegranate Chocolate Chip Cookies. I made these for each guests swag bag, which was also filled with a jar of pomegranate-cranberry relish and the goodies from POM Wonderful. 

I used my basic chocolate chip cookie recipe, but added 1/4 c. flour tossed with the arils and mixed them in after the dough was completely mixed. The cookies need to be stored in a non-airtight container or the moisture in the arils will cause them to soften. They need a bit longer to bake, but still stay fairly chewy. 

Pomegranate Chocolate Chip Cookies

adapted from these, which are adapted from the Levain Bakery

1 c. butter, softened

3/4 c. light brown sugar

3/4 c. granulated sugar

1 tsp. vanilla extract

2 large eggs at room temperature

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. baking soda

3 c. plus 1/4 c. unbleached, all-purpose flour

1 c. semi sweet chocolate chips

1 c. pomegranate arils

Cream butter, add sugars and beat on high speed for 2 minutes, until pale, light and fluffy.

Turn speed to low, add vanilla, eggs, salt, baking powder and baking soda.

Scrape down the sides of the bowl, mix.

Add 3 c. of flour, mix until flour is moistened.

In a small dish, toss pomegranate arils and 1/4 c. flour, set aside.

Add chocolate chips to the mixer, mix until all flour is absorbed. 

Use a spatula and gently fold arils into the dough. 

Refrigerate for 30 minutes.

Preheat the oven to 375*

Line baking sheets with parchment, scoop heaping tbsp. fulls of dough on cookie sheet 3" apart.

Bake for 15-18 minutes, until centers are set and cookies are golden brown.

Cool on sheet for a minute then transfer to a wire rack for an hour.

Store uncovered in a non-airtight container (I used un-sealed pastry bags tied with ribbon).

Makes about 24 large cookies.

Two-Toned Ravioli with Pom-Braised Mushroom Filling and Sauce Duo

For the entrée portion of the Pom Party, I decided to make pasta. I recently purchased a ravioli form which makes ravioli making much easier. These can be made by using cutters or a pizza slicer, but the ravioli form seems to seal the edges better, in my opinion.

To make these pom party worthy, I made half of the ravioli dough with pomegranate juice to create a pretty purple hue. I didn't know how sweet it would make the dough, so I went with half pom-infused and half regular egg dough. For the filling, I braised cremini mushrooms, garlic and shallots in pomegranate juice, then mixed it with parmesan and ricotta cheeses.

To make the ravioli really pop with flavor, I made two sauces. The first was a basil pesto, the second was a creamy roasted red pepper parmesan sauce. They were very well balanced and brought a lightness to the cheesy pasta dish. 

Two-Toned Ravioli with Pom-Braised Mushroom Filling

with Pesto and Roasted Red Pepper Cream Sauce Duo

Pasta:

6 cups flour, divided

4 eggs, divided

1 cup POM Wonderful 100% pomegranate Juice

2 tsp. salt, divided

1/2 c. EVOO, divided

1/4 c. water

Filling:

1 tbsp. EVOO

1 lb. mushrooms, any variety

1 shallot, minced

2 garlic cloves, minced

1 tsp. fresh minced rosemary

Kosher salt and black pepper

1/2 c. POM Wonderful 100% pomegranate juice

2 c. ricotta cheese

1/4 c. parmesan cheese

Pesto:

4 c. packed basil leaves

1/4 c. pine nuts

1/4 c. parmesan cheese

2 garlic cloves, smashed

Kosher salt and pepper

1/4 c. water

1/4-1/2 c. EVOO

Red Pepper Parmesan Cream Sauce:

2 roasted red peppers, fresh or jarred

1/2 c. vegetable stock

1 c. half and half

Kosher salt

1/4 tsp. cayenne pepper

1/4 c. parmesan cheese

Egg pasta: Beat together 3 eggs and 1/4 c. EVOO, add 3 cups of flour and 1 tsp. salt, whisk together with a fork. Add water 1 tbsp. full at a time to make a dough, knead with hands for 5 minutes, dough should be just a bit sticky. Wrap in plastic and refrigerate for 30 minutes.

POM Pasta: Beat together 1 egg and 1 c. pom juice, add 3 cups of flour and 1 tsp. salt. whisk together with a fork. Add EVOO 1 tbsp. at a time to make a dough, alternately add flour if dough is too wet. Knead with hands for 5 minutes, wrap in plastic and refrigerate for 30 minutes. 

Use a pasta roller and roll dough into thin sheets, dusting with semolina flour as necessary. 

Filling: Add EVOO, mushrooms, shallots and garlic to a saute pan over medium heat. Toss and cook for about five minutes, until mushrooms are soft and onions are caramelized. Season with salt, pepper and rosemary. Add pom juice and reduce until evaporated. Cool mixture then add to a mixing bowl with ricotta and parmesan. Mix well. Refrigerate until you stuff pasta.

Pesto: Add all ingredients except EVOO to a food processor, pulse to get things moving, then run machine while steaming in EVOO to desired consistency. Served or wrap tightly and refrigerate.

Red Pepper Cream Sauce: Add red peppers and stock to a blender, puree until smooth. Add to a small soup pot, pour in half and half, parmesan cheese and cayenne. Bring to a simmer, reduce for 5 minutes, taste and adjust seasonings as necessary. Serve. 

Pomegranate-Red Wine Poached Pear Salad with Creamy Pom-Yogurt Vinaigrette

When I decided to make a five-course meal, it seemed fitting to make a salad following the soup course. In my latest issue of Vegetarian Times, there was a poached pear salad featured in the Thanksgiving menu section. In order to make it pomtastic, I used a combination of red wine and pomegranate juice in the poaching liquid. I'm also a huge fan of pairing pears with nuts and gorgonzola. To finish the salad, I candied some pecans and sprinkled airls on top for crunch. I love creamy, vinegar based salad dressings, so I used a pomegranate reduction combined with yogurt.

This salad may look complicated, but you can peel and core the pears ahead of time and then poach them right before serving the salad so it doesn't interrupt the flow of the meal. The dressing will separate because of the yogurt, but just give it a shake or whisk before serving and it will come back together.

Pomegranate-Red Wine Poached Pear Salad

with Creamy Pom-Yogurt Vinaigrette

Serves 8

4 pears, peeled and cored 

2 cups POM Wonderful 100% Pure Pomegranate Juice

4 cups dry red wine (I used a Cabernet Sauvignon)

8 cups mixed baby greens

1/2 c. pomegranate arils

1/2 c. crumbled gorgonzola 

1/2 c. candied pecans

vinaigrette:

1 c. POM Wonderful 100% pure pomegranate juice

1/2 c. aged balsamic vinegar

1/2 c. plain greek yogurt

1/4-1/2 c. EVOO

1-2 tbsp. honey

Kosher salt and white pepper

Place pears in a deep soup pot, pour in pom wonderful and red wine.

Place over high heat, bring to a boil and turn heat to low, cover and simmer for 15 minutes.

Arrange greens on a serving plate, sprinkle with cheese, arils and nuts.

Remove pears from poaching liquid, place on a cutting board, slice in half.

Make several slices into each half, angled toward the stem, never cutting completely off.

Fan pears out on salad platter, top with vinaigrette.

Vinaigrette:

In a small stock pot, bring pom juice and vinegar to a boil, simmer and reduce to 1/2 c. of liquid remains.

Cool.

Whisk together cooled vinegar mixture with yogurt, honey, salt and pepper.

Slowly add in 1/4 c. EVOO while whisking.

Taste, adjust seasonings, add more olive oil if necessary.

Serve with salad immediately.

Caramelized Onion and Roasted Butternut Squash Soup

There's nothing more delicious than a bowl of velvety butternut squash soup in the fall. I've seen millions of variations, paring the butternut with both sweet ingredients like apple and cranberry to savory like leeks and potatoes. Obviously I used pomegranate in this, but to balance the sweet roasted squash and sweet-tart pomegranate juice, I used a base of caramelized onions. I cooked the onions for several hours over low heat with butter, olive oil, salt, pepper and thyme. The squash was roasted and pureed with the onions, and vegetable stock, cream and pomegranate juice finished out the dish. 

For a final touch of elegance, I swirled around a dollop of creme fraiche and sprinkled toasted hazelnuts and pomegranate arils on top so my guests would know there was pomegranate in the soup. This soup would be the perfect dipper to pair with your classic day-after-Thanksgiving leftover sandwich! 

*Note: This photo is from my recipe testing for the party. At the party, I also topped each bowl with a puffed pastry crouton, which is optional as well.

Caramelized Onion and Roasted Butternut Squash Soup

Serves 10-12 started portions

2 tbsp. butter

2 tbsp. EVOO

2 lbs. yellow onions, peeled and sliced thinly

Salt and black pepper

1/2 tsp. dried thyme or 3 fresh sprigs

1 large butternut squash (about 4-5 lbs.)

1 c. POM Wonderful 100% Pomegranate Juice

4 c. vegetable stock

1/2 c. half and half

2 bay leaves

1/4 tsp. cayenne pepper

garnishes:

creme fraiche

pomegranate arils

toasted hazelnuts

Preheat oven to 400*

Slice squash in half, place cut side down on a lined baking sheet, place in the oven.

Roast for 45 minutes to an hour, until skin has puckered and flesh is tender (pierce with a knife).

Remove from the oven and cool.

Heat a dutch oven over medium heat, add butter, olive oil, onions, a pinch of salt and black pepper.

Stir onions to coat in fat, then turn heat to low, add thyme.

Stir onions every 5-10 minutes for a few hours, until golden and not browned.

Place the onions and 1 c. vegetable stock in a blender, puree and pour back into the pot.

Place half the squash in the blender, puree with another cup of stock, pour into the pot.

Proceed with the rest of the squash, add to the pot.

Add the pomegranate juice, half and half, bay leaves and cayenne pepper to the soup.

Bring to a simmer, stir and taste.

Add additional stock, if necessary, cover and simmer over low for 30 minutes.

Remove bay leaves, ladle into bowls and top with creme fraiche, arils and toasted nuts.

Pomegranate-Cranberry Relish

I absolutely love cranberry sauces, relishes and chutneys featured in fall recipes because I'm a huge fan of sweet and savory combinations. A very popular combination is cranberries with brie and puff pastry. Rather than make brie en croute, which can be messy, I made bite size pastry puffs with brie and relish. 

In order to make this a pomegranate-centered dish, I cooked the cranberries in pomegranate juice and stirred in arils at the end so they would stay crisp and fresh. The end result was a delicious, spicy, tangy relish, perfect for spreading on crackers, as a sandwich condiment, or even stirred into your morning oatmeal (as I've been doing for the past two weeks!)

This dish would be perfect for Thanksgiving, and you can even jar any leftovers and distribute them to guests as I did, or keep them for yourself! 

Pomegranate-Cranberry Relish

Makes about 12 cups

2 lbs. fresh cranberries

2 c. granulated sugar

2 c. POM Wonderful 100% Pomegranate Juice

2 c. water

2 cinnamon sticks

1 lemon, zested into large ribbons

1/2 tsp. salt

2 pomegranates, arils removed

Add cranberries, sugar, pomegranate juice, water, cinnamon sticks, lemon zest and salt to a large, non-reactive pot.

Turn heat to high and bring mixture to a boil. 

Stir to keep sugar off the bottom of the pot, turn heat to low and simmer uncovered for an hour.

When mixture has thickened (and it will thicken as it cools), turn heat off and stir in pomegranate arils.

Remove cinnamon sticks and lemon peel ribbon, and spoon into jars or storage containers.

This keeps in the refrigerator for two weeks, and can be frozen. 

If you can it and seal it, it will stay much longer.

Challah Bread Pudding & Pomegranate Gelato with Hazelnut Crunch

Continuing on from the previous post of Cinnamon n' Pomegranate-Craisin Challah, here is the recipe for the bread pudding made using the challah as well as the pomegranate gelato served alongside the individual puddings. For the bread pudding, I went with a simple custard, but decided a little surprise of Nutella in the center would be a great touch. The bread pudding was creamy and decadent, and a sprinkle of pomegranate arils on top added a nice crunch.

The gellato I paired the bread pudding with was absolutely delicious. It is a very basic recipe that I cooked, chilled, and churned in my ice cream maker. To top it, I candied some hazelnuts to echo the flavor of the nutella in the bread pudding. They also added a contrasting texture to the smooth gellato. The pomegranate juice made it a bit tart, but it was sweet quite sweet and tasted like velvet. 

Challah Bread Pudding with Nutella 

and Pomegranate Gelato with Hazelnut Crunch

Bread Pudding:

1/2 loaf of Cinnamon n' Pomegranate Cranberries Challah

8 tbsp. Nutella, divided

1/2 c. granulated sugar

4 eggs

2 c. whole milk

2 c. half and half

1 tsp. Vanilla extract

Cut bread into 1 cm cubes, fill ramekins half full.

Spoon 1 tbsp. nutella into each ramekin, then top with additional bread.

In a large measuring cup, whisk sugar, eggs, milk, half and half and vanilla.

Pour equal amounts into each ramekin, press bread down, and continue to add until all of the bread is saturated.

Cover with plastic wrap and refrigerate for 4-12 hours.

Preheat oven to 350*

Place ramekins on a baking sheet, place in the oven and cook for 30 minutes, until set in the center and cooked through. 

Sprinkle with pomegranate arils and serve with pomegranate gelato.

Pomegranate Gelato

from Epicurious, makes One Quart

1 1/2 c. heavy cream

1/2 c. whole milk

3/4 c. sugar

1 1/2 tbsp. cornstarch

1/8 tsp. salt

1 1/4 c. POM Wonderful 100% pomegranate juice

1/3 c. pomegranate liquor (I used amaretto)

1 tsp. fresh lemon juice

Whisk together cream, milk, sugar, cornstarch and salt in a heavy sauce pot.

Bring to a boil and continue to whisk for two minutes over medium-high heat.

Remove from burner, whisk in pomegranate juice, liquor and lemon juice.

Fill a large bowl with ice, set a medium sized bowl inside, pour gelato mixture into medium bowl and whisk to chill quickly. 

Place mixture in the refrigerator for an hour to chill completely.

Add gellato to an ice cream maker, churn for half an hour.

Scoop into a plastic quart container and place in the freezer for at least one hour.

Serve with candied hazelnuts and pomegranate arils.

Cinnamon n' Pomegranate-Cranberry Challah

After posting my menu and party recap, not surprisingly most people seemed to be captivated by the bread pudding. As a dessert first kind of girl, I am happy to oblige with this recipe first! The bread pudding was a several step process because I made the challah bread from scratch. I was unable to find dried pomegranate arils, and didn't know how the fresh, wet ones would react in this bread, so I went with pomegranate flavored Craisins. And I actually found the recipe for this on the Ocean Spray website, the makers of the pomegranate Craisins. 

This makes two large loaves of challah, and I recommend keeping the recipe as is because this bread freezes well, and is great as leftover toast, french toast, or makes a wonderful hostess gift for a holiday dinner. I have photographed the several steps below! 

Cinnamon n' Pomegranate-Cranberry Challah

from Oceanspray.com recipes

1 c. warm water

2 envelopes active dry yeast

1/2 c. sugar

4 eggs, 1 divided

1/3 c. vegetable oil

1 1/2 tsp. sald

1 tsp. ground cinnamon

6 c. unbleached all purpose flour

1 6 oz. package Craisins dried Pomegranate flavored Cranberries

1 tsp. water

Stir water, yeast and sugar together in a large mixing bowl, yeast should be foamy.

Attach paddle to mixer, add 3 eggs and 1 egg whtie (reserve yolk), oil, salt and cinnamon.

Beat until well mixed. 

Stop mixer, add 5 1/2 c. flour, pulse mixer until flour is moistened.

Switch out paddle for the dough hook, turn mixer on low and knead for 5 minutes. 

Add additional 1/2 c. flour, if necessary. 

Remove dough and place on a floured surface, knead in Craisins.

Form dough into a ball, place in an oiled bowl, cover and rise for an hour.

Punch dough down and divide in half. 

From each half, form three separate ropes of about equal size.

Form into a braid and place on a parchment lined baking sheet. 

Cover with a towel and allow braids to rise for another hour.

Preheat oven to 400*.

Beat egg yolk and water in a dish, brush on loaves with a pastry brush.

Place in the oven and bake for 12 minutes, rotate and flip, then bake for an additional 12 minutes.

Cool to room temperature and store wrapped in plastic. 

Risen dough ball before being separated in half:

Forming into a braid:

The first braided bread:

Before the second rise:

After the second rise, you might need to re-tuck ends in after second rise:

POM Wonderful Dinner Party

About a month ago, Foodbuzz and POM Wonderful teamed up and asked Featured Publishers to submit their Pomegranate inspired dinner party menus and ideas. I was selected to host a party, and POM Wonderful sent me 4 dozen pomegranates, 6 coupons for bottles of POM Wonderful juice, and canvas bags for my guests. I began brainstorming and constructed a fall inspired, 5-course dinner menu and several different decorative touches using the pomegranates. Our dinners will be judged on three criteria, menu, decorations, and a video instructing the best way to open a pomegranate.

On Saturday evening, I hosted my pomegranate inspired dinner for several of my girlfriends and myself. I spent the day getting ready for the party, beginning with an elegant, wintry dining table. I incorporated many candles in various shades of red and purple and used silver as the accent color. Each place setting had a menu and a pomegranate used for seating assignments.

In the living room where we had our appetizers, I chose simple decorations, charger plates with rose petals and silver cake stands paired with more candles.

The mantle was a bit more dramatic and autumn inspired. Golden brown and green leaf garland dotted with white pillar candles and pomegranates would be perfect for Thanksgiving decor.

In the kitchen, I set up the pomegranate opening station. I used two glass cake pedestals to create a tree and filled it with pomegranates. You could also add sprigs of rosemary for an additional centerpiece idea with Christmas in mind. I set out a red cutting board and knife, a bowl of water, a sieve over another bowl, and the compost bucket. I also included the apron that POM Wonderful sent me and the mat with pomegranate cutting instructions.

In the bathroom, I supplied guests with pomegranate candies as well as pomegranate scented hand soap.

Before my guests arrived, I filled the water glasses and pitcher on the dining room table with ice water, lemon slices and pomegranate arils. I also set out the first course of the evening.

Appetizers:
Sweet Potato and Pomegranate Hummus with Vegetables and Pita Chips
Puff Pastry with Brie and Pomegranate-Cranberry Relish

During the appetizers, I also served guests Pomegranate-Cherry Champagne Punch

After we sat and ate our appetizers, we went into the kitchen and I showed my guests how to open a pomegranate, and then let them open a few themselves.

Here is Caron modeling the apron

and opening a pomegranate.

After each guest had a chance to open a pomegranate, we took our seats at the table. I placed carafes of Pomegranate Sangria on the table for us to enjoy with dinner.

Soup:
Caramelized Onion, Pomegranate and Roasted Butternut Squash Soup
with Creme Fraiche, Toasted Hazelnuts and Pomegranate Arils


The soup had great depth of flavor as a result of the caramelized onion base, the pomegranate juice added a sweet and tangy flavor, and the roasted squash tasted like velvet. The creme fraiche added a nice creaminess, and the nuts and arils offered a contrasting crunch.

Salad:
Pomegranate and Red Wine Poached Pear Salad 
with Gorgonzola, Candied Pecans and Arils  
& Creamy Pomegranate-Yogurt Vinaigrette

The star of the salad was the poached pears, full of flavor and spice from the poaching pomegranate juice. The Gorgonzola added tang while the candied pecans were sweet and crunchy. The vinaigrette was made with a pomegranate reduction, yogurt, pomegranate infused balsamic vinegar and olive oil.

Entrée:
Two-Tone Ravioli stuffed with Pomegranate Braised Cremini Mushrooms and Ricotta
with a Pesto and Creamy Roasted Red Pepper Sauce Duo

The pasta dough was infused with pure pomegranate juice on one side and plain egg yolk pasta dough on the other. The filling was a creamy ricotta studded with thyme and pomegranate braised mushrooms. The pesto was a classic recipe paired with a creamy, lightly spiced roasted red pepper sauce.

Following dinner, I invited my guests to try their hand at pomegranate related trivia to win a few prizes and let our dinner digest before dessert. POM Wonderful supplied each guest with a canvas tote bag, a bracelet, a chef's series pack of recipe cards and a coupon for a bottle of pomegranate juice.

I provided each guest with a bag of two Pomegranate Chocolate Chip Cookies

and a jar of the Pomegranate-Cranberry Relish that was the topping for our appetizer.

I excused myself while my guests took their seats and changed into my Princess Pomegranate outfit for the trivia portion of the evening. I constructed this costume for the video I recorded on how to open a pomegranate. If you look at POM Wonderful literature, you'll see they often have a bottle of POM Wonderful in a cape because studies have shown pomegranates and 100% pomegranate juice have many health benefits!

Here are the note cards with the questions I asked, all numerical answers. We went around the room "Price is Right" bidding style, and each guest received a heart when they were correct. In the end, the person with the most hearts won!



The Questions:
Q: How many calories are in 100g of pom arils? A: 86
Q: How many years does it take for a tree to produce fruit? A: 9 years
Q: How many acres of pom tree orchards does POM Wonderful own? A: 18,000
Q: Where does 100% POM Wonderful juice score on the Antioxidant Potency Scale? A: 96
Q: How many arils are in the average pomegranate? A: 613
Q: Pomegranates were cultivated in Persia in what year? A: 2000BC
Q: Who brought Pomegranates to California? A: The Spainiards



After playing trivia, our dessert was ready!

Dessert:
Pomegranate-Cranberry Challah Bread Pudding with Nutella Swirl
and Pomegranate Gellato with Hazelnut Crunch


The challah was homemade, and the perfect base for soaking up the creamy milk and egg. A hidden spoonful of nutella in the center added a delicious surprising flavor. The pomegranate gellato was smooth and creamy and the candied hazelnuts added crunch to the creamy dish.

After five delicious Pomegranate inspired courses and bags of pomegranates and products to take home, my guests and I had a fabulous evening!

I hope that you try cooking and baking with pomegranates as they are in season from now until about January. They are beautiful additions to meals and decor, and will be a lovely centerpiece at your holiday gatherings. I will be posting the recipes for all of the dishes in this post throughout the week.

Disclaimer:
POM Wonderful will be selecting ten winners based on their POM Parties. Though the public cannot vote, if you think I did a good job with my party, please leave a comment on their Facebook wall or tweet a link to my post with the hashtag #pomparty and @veggieash
Thanks for all of your support!

Gingery Quinoa Salad with Apples, Peas and Coconut & Crispy Coconut Tofu Nuggets

So the names of these recipes are quite a mouthful, but they are actually simple and extremely healthy dishes! I found the salad recipe in my latest issue of Vegetarian Times. I was immediately drawn to it because it had quinoa and peas! I made it once, but forgot the coconut, and decided to make it again. Then I saw these tofu nuggets in Cara's blog, and figured it would be the perfect accompniament to the salad.

Last night though, when I raided the freezer for a bag of peas, there were none! I don't know how that's possible, they're my favorite! I did find a bag of green beans though, so that was a decent substitute. The recipe calls for cooking the quinoa in carrot, beet or vegetable juice, but I decided to use some of the pomegranate juice sent to me by POM Wonderful as well as some vegetable stock to keep the calories i ncheck.

The coconut tofu nuggets were delicious, I had a little sriracha with them for dipping. They were very crunchy, as the recipe states. I could have eaten a million!

Gingery Quinoa Salad with Apples, Peas and Coconut (adapted from Vegetarian Times)

& Crispy Coconut Tofu Nuggets (From Cara's Cravings)

1/3 c. chopped almonds

2 tsp. EVOO)
1 small yellow onion, finely diced
1/2" freshly grated ginger root
1 c. quinoa
1/2 c. pomegranate juice
1 c. vegetable stock
1 c. frozen peas (or green beans)
1 medium apple, diced
1/3 c. unsweetened shredded coconut


Toast almonds in a small pot for 3 minutes, or until fragrant and beginning to brown. 
Set aside to cool.
Rinse quinoa under running water for a minue in a fine mesh sieve.
Place pot back on stove, heat over medium, add oil and onion, saute until translucent, stirring occasionally.
Stir in ginger, quinoa, stock and juice, and season with salt and pepper.
Bring to a boil. Cover, reduce heat to medium-low, and simmer 15-20 minutes, or until all liquid is absorbed.
Remove from heat, stir in peas, apple, coconut and almonds into salad.
Serve warm or at room temperature.

Crispy Coconut Tofu Nuggets:

1 block organic, extra-firm tofu

1 egg white, beat to a froth

1/2 cup panko breadcrumbs
1/4 cup shredded coconut
zest from one lime
Sriracha

(Directions are slightly different from Cara's)
Slice tofu in half to create 2 1" regtangles.
Wrap the tofu in a tea towel, place under a heavy dutch oven, let it sit for 10 minutes while the oven preheats to 400 degrees.
Set a cooking rack on top of a baking sheet, and spray with nonstick cooking spray.
Mix together the panko, coconut, and lime zest and pour onto a plate.
Cut each rectangle of tofu into 6 triangles, creating 12 total nuggets.
Season the tofu wedges with salt and pepper. Dip each one into the egg froth, then dredge in the panko mixture and set on the cooling rack.
Bake for about 25 minutes, turning halfway through, until lightly browned and crispy on both sides.

POM-Mango Compound Butter

For dinner tonight, I am cooking with POM Wonderful. I was contacted about a month ago by a representative and received a few bottles. Luckily, I was about to start my SuperFood month, and Pomegranates are a SuperFood. Fresh pomegranates aren't in season right now, so POM Wonderful is a great sub as it's 100% juice.

I decided to incorporate the juice into 3 recipes, the first being this compound butter. I knew I wanted to make a BBQ sauce for chicken with mango and pomegranate, so I thought I'd make a compound butter to top some sweet potatoes. JJ and I love sweet potatoes with BBQ chicken.

I love making compund butters because you can really stretch out the butter by incorporating other ingredients. It also dresses up a simple baked sweet potato but is very simple to make!

POM-Mango Compund Butter

4 tbsp. (1/2 stick) butter at room temp.

2 tbsp. POM Wonderful

1/2 mango, diced

1/2 tsp. cinnamon

Pinch of salt

Place all ingredients in a food processor and pulse to incorporate. Use a spatula to scrape down the sides a few times. It won't fully combine, but it should whip together pretty well. Serve right away, or store in tupperware in the fridge for up to a week.

A Year Ago: Herb Citrus Turkey Dinner, Italian Flag Mac and Cheese

Smashed Green Olive and Ruby Grapefruit Salad

When I stumbled upon this recipe, I knew I had to make it. Not only is it a superfood/anti oxidant rich salad, but it's got so many elements that contrast and pair so well, and it's delicious! Also, I finally found pomegranates in season! After removing the seeds (and a tiny bit of juice), I understand why a bottle of pom 100% juice is $5! This was a wonderful salad!

Smashed Green Olive and Ruby Red Grapefruit Salad

Serves 4, I halved it

8 oz. green olives

2 grapefruit, peeled and segmented

1/4 c. flat leaf parsley

3 1/2 oz. watercress

1/2 c. hazelnuts (subbed with almonds)

1 avocado, sliced

1/2 c. pomegranate seeds

2 tbsp. EVOO

Juice of 1/2 lemon

Fresh black pepper

Smash the olives with a rolling pin or the back of your knife.

Whisk lemon juice, pepper and EVOO together.

Arrange salad in a bowl, top with viniagrette.