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Pomegranate Recipes |
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So are we! Below are some of our favorite pomegranate recipes. We found all of these on the Pomegranate Council web site. Check their recipe pages for more tasty pomegranate recipes.
Finely chop the onion, garlic, chilies, and coriander leaves. Place in bowl and add lime juice and salt, set aside. Peel and pit the avocados and place in a bowl. Mash with fork slowly adding the tablespoon of pomegranate juice. Add onion and garlic mixture and fold together to make a coarse pulp. Gently fold in pomegranate seeds. Serve with warm tortillas, tostadas, or corn chips. Separate seeds from the pomegranate. In a medium mixing bowl, combine the yogurt, pomegranate juice, scallions, cilantro, and salt. Gently fold in all but 2 tablespoons of the pomegranate seeds. Place in serving bowl and garnish with mint and seeds. Chill for 30 minutes. Spicy Pomegranate Relish Gently fold together pomegranate seeds and remaining ingredients. Pomegranate Vinaigrette In a blender, add pomegranate seeds, rice vinegar, honey and seasonings. Blend well. Slowly add olive oil while continuing to blend. Adjust seasoning and strain. This is terrific on salads or fresh fruit! Pomegranate Grenadine Take 3 cups pomegranate juice and boil in a saucepan over medium-high heat. Simmer, uncovered, stirring occasionally and skim the froth, until the juice is reduced to 1 cup. Cool, bottle and store in the refrigerator. Can be added to soups, sauces, and marinades for a rich, tart flavor. Pomegranate Syrup (Pomegranate Molasses) To Prepare Juice To Prepare Pomegranate Syrup In serving bowl, combine ingredients and mix thoroughly. Season to taste with salt. Pomegranate, Orange, Papaya, and Kiwi Green Salad To make dressing, combine vinegar and next three ingredients; whisk in oil. Toss greens with 2-1/2 tablespoons dressing; arrange on a serving platter. Alternate orange, papaya, and kiwi slices over greens. Drizzle with remaining dressing. Sprinkle with pomegranate seeds. White Bean Soup with Pomegranate Salsa Salsa Pick through the beans and discard any small pebbles or debris. Place beans in a large pot and cover with 2 to 4 inches of cold water. Let soak at least 2 hours or overnight. Transfer soaked beans to a colander and rinse under cold running water. Return to the pot and cover with 2 to 4 inches of fresh cold water. Bring to a boil over high heat; reduce heat to maintain a very gentle simmer and cook until very tender, 45 minutes to 1 hour. Drain well and set aside. In a large soup pot, heat the olive oil over medium heat. Add the onion and celery; cook, stirring occasionally, until very tender, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Season generously with salt and pepper. Add the cooked beans and 2 cups of water; bring to boil over high heat; reduce heat to maintain a gentle simmer and cook until the flavors are melded, about 15 minutes. Cool briefly, then using an immersion blender or standard blender, puree until smooth. Return to the pot and season to taste with salt and pepper. Keep warm over low heat. In a medium bowl, combine pomegranate molasses, lime juice, and shallot; whisk to combine. Whisk in the olive oil. Add the pomegranate seeds and parsley; toss well. Ladle hot soup into bowls; garnish with a spoonful of the salsa in the center of the soup, and drizzle a bit of the olive oil over all. Serve immediately. This wonderful soup is even better the next day! Roasted Salmon with Pomegranate and Avocado Salsa Mix coriander, sugar, and 1 teaspoon salt; reserve. Up to 4 hours before serving, mix pomegranate seeds, onion, lime juice, jalapeno, and garlic; gently fold in avocado. If holding more than 30 minutes, put plastic wrap against the surface of the salsa, then tightly cover; store in the refrigerator. Remove about 30 minutes before serving. Separate the romaine leaves; wash, then dry thoroughly. Reserve 4 of the most attractive leaves for garnish. Slice the remaining leaves crosswise in thin shreds; reserve. To prepare the salmon, rub a generous teaspoon of the reserved seasoning mixture over each piece. Arrange the salmon on a baking sheet, skin-side down. Roast at 500˚ F about 11 minutes for medium rare (salmon should be spongy when pressed with a finger at its thickest part.) and 13 minutes for medium-well (salmon should be just firm when pressed with a finger at its thickest part.). While the salmon cooks, mound 1/4 the shredded romaine on each of 4 serving plates. Top with 1/2 cup salsa. When salmon is done, let it cool slightly-- it should be warm but not hot. Put a piece of salmon on each plate; garnish each with a reserved romaine leaf and 2 lime wedges. Grilled Eggplant with Pomegranate Sauce Garnish Cut eggplant into 1/4 inch slices and place on paper towels. Sprinkle slices with salt, weight them down with heavy plates or a board for 30 minutes, then pat them dry with paper towels. Lightly brush with olive oil and place eggplant slices on grill. Grill them for 3 minutes on each side, or until they are lightly browned on both sides. Remove from grill and arrange the eggplant overlapping on a serving dish. In a mortar, crush garlic cloves with 2 teaspoons salt to a paste. In a non-metallic bowl, combine the garlic paste and pomegranate syrup. Spread a little of the mixture on each eggplant slice. Sprinkle the slices with minced parsley and pomegranate seeds for garnish and chill covered. From Pomegranate Recipes to Home Page
The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this site for treatment of any health problem. As with any herbal or dietary supplement, talk to your doctor before adding pomegranate juice or pomegranate supplements to your regular diet. Copyright 2007 - Pomegranate-Benefits.com |
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