RECIPES

Main Courses
Razzle Dazzle Pork Tenderloin
Roasted Salmon with Pomegranate and Avocado Salsa
Salmon with Pomegranate and Lentil Couscous
Chiles En Nogada with California Pomegranate
Halibut Rolled with Pomegranate Stuffing
Pomegranate Marinated Rack of Lamb
Lamb Kabobs
Chicken with Pomegranate and Walnuts
Pomegranate-Honey Roasted Game Hens
Grilled Eggplant with Pomegranate Sauce
Goose with Pomegranate Glaze
Mustard Pomegranate Pork Tenderloin
Pomegranate Sweet Potatoes

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Razzle Dazzle Pork Tenderloin

Flavor-packed pomegranate arils are the seeds of the delicious and healthy pomegranate fruit. As part of the luscious sauce served over pork tenderloin, they add a burst of excitement. Our Razzle Dazzle Pork Tenderloin will amaze your company, but it’s easy enough for any time at all.

Cook: 30 min. Serves 4 people.

1 pork tenderloin (about 1-1/2 pounds)
1 teaspoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup pomegranate juice
1/4 cup balsamic vinegar
1/3 cup brown sugar
1 small onion, chopped
1/4 cup pomegranate arils

Preheat oven to 350 degrees F. Coat a 9x13 inch baking pan with cooking spray. In a large skillet, heat oil over medium-high heat. Evenly sprinkle pork with salt and pepper. Place in skillet and brown on all sides. Remove pork to prepared pan. Bake 20 to 25 minutes, or until internal temperature reaches 160 degrees F.

Meanwhile, in a medium skillet, combine pomegranate juice, balsamic vinegar, brown sugar, onion, and pomegranate arils. Cook over medium heat 15 to 20 minutes, or until sauce starts to thicken slightly. Slice pork and serve with sauce. Makes 4 servings.


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Roasted Salmon with Pomegranate and Avocado Salsa

2 teaspoons ground coriander
2 teaspoons sugar
Salt, as needed
1 pomegranate, seeded
1/2 cup thinly sliced green onion
3 tablespoons fresh lime juice
2 teaspoons finely chopped jalapeno pepper or to taste
1 large clove garlic, chopped finely
2 avocados, preferably Hass, cut in 1/2-inch dice
1 head hearts of Romaine, about 7 ounces
4 center-cut Salmon fillets the same thickness, 6 to 7 ounces each
1 lime, cut in eighths for garnish

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. Makes 4 servings.


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Salmon with Pomegranate and Lentil Couscous
California pomegranates sparkle in winter and holiday meals adding brilliant color, flavor and texture to dishes ranging from appetizers to desserts. The burgeoning number of inventive contemporary recipes that use the sweet tart seeds, also called arils, showcase the fruit’s growing popularity from smoothies and cocktails to soups and cheesecake. Pomegranates make informal entertaining and everyday meals a snap.

One of our favorite new recipes is a delicious healthy twist using salmon. With whole grains and heart-healthy omega-3 fatty acids and anti-oxidants, Salmon with Pomegranate Lentil Couscous will satisfy those who love great taste and are looking for a healthy main course. This light and healthy dish gets its tart crunchy twist from the bright jewels of pomegranate seeds scattered throughout. The recipe also makes a great salad. Dress with a light vinaigrette and pile on a bed of baby arugula leaves. The arils add striking visual contrast to the green lentils and white couscous and is easy to prepare. Serves 6.

Prep Time: 1 hour

Couscous
1 cup small green lentils (Take time to seek out the tiny, dark green lentils from France. You’ll often find them boxed in the dried legume aisle of your grocery store or in the bulk bins. They cook up more quickly and hold their shape better in a salad.)
2 cups cold water
2 tablespoons olive oil
1 large onion, minced
2 cloves of garlic minced
1 apple, peeled, cored, and cubed
1-2/3 cups (10 ounces) quick-cooking couscous
2 cups boiling water
Kosher salt and freshly ground black pepper
Seeds from 1 large pomegranate
1 to 2 tablespoons coarsely chopped fresh lemon or lime thyme
Salmon
6, 6-ounce salmon fillets
Canola or Olive oil for frying
Kosher salt and freshly ground black pepper
Fresh thyme sprigs, for garnish
Pomegranate seeds

To Prepare the Lentils
Take time to seek out the tiny, dark green lentils from France. You’ll often find them boxed in the dried legume aisle of your grocery store or in the bulk bins. They cook up more quickly and hold their shape better in a salad. Pick through the lentils and discard any debris or small pebbles; rinse with cold water to remove any remaining dust or grit. In a large saucepan, combine the lentils and cold water. Bring to a boil over high heat; reduce the heat to medium and boil gently until tender, 20 to 30 minutes. Drain well; set aside.


To Prepare the Couscous
In a medium frying pan, heat the olive oil over medium heat. Add the onion and garlic, cook, stirring occasionally, until golden brown, about 4 minutes. Add the apple and cook until the apple begins to soften, 2 to 3 minutes. Sprinkle the couscous over the onion and apple mixture, than carefully add the boiling water. Remove from the heat, cover, and let stand 5 to 8 minutes while you prepare the salmon.


To Prepare the Salmon
Heat a large, non-stick sauté pan over medium high heat. Brush the salmon fillets with the olive oil and season generously with salt and pepper. Place skin side down in the hot pan. Cook, without disturbing, until the skin is golden brown, 4 to 5 minutes. Turn the fillets over and continue cooking until just done, 2 to 3 minutes. Remove from heat and tent with foil to keep warm.


To Serve
Lightly fluff the couscous with a fork and season to taste with salt and pepper. Add the lentils, all but 1 tablespoon of the pomegranate seeds and thyme; toss gently to combine. Mound the couscous on a large serving platter. Place the salmon fillets over the couscous and garnish with the thyme sprigs and reserved pomegranate seeds. Serve immediately.


Nutritional Information
Nutrients per serving: calories 643; calories from fat 252; fat 28 grams; saturated fat 5 grams; cholesterol 108 mg; sodium 307 mg; carbohydrate 45 grams; dietary fiber 5 grams; protein 47 grams

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Recipe & photo provided by Pomegranate Council.
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Chiles En Nogada with California Pomegranate
California Pomegranates give modern twist to classic Mexican Recipe “Chiles En Nogada”

Inspired by the 16th Century Poblana nuns for the home cook, this recipe features simple fresh ingredients and easy preparation style.

Pomegranates have been revered over the centuries for the fruit’s vibrant sweet-tart taste and healthful properties. The culinary and mythological virtues of pomegranates have been extolled in art and literature since the time of the Ancient Greeks. Famed for its lively and refreshing juice, pomegranates add beauty and flavor to appetizers, entrees, desserts and beverages.

Pomegranates arrived in Mexico in the 16th century and have long held an important place in Mexico’s cuisine. Drinks like “sangrita,” made from sour orange and the juice of crushed pomegranates, sipped with a shot of tequila have long been popular, as is the nationally revered dish, “Chiles En Nogada.”

An invention of the colonial Poblana nuns, “Chiles En Nogada” is always associated with September, el mes patrio, and beautifully displays the red, white and green colors of the Mexican flag. The recipe is reputed to be a complex dish to prepare at home with many ingredients and steps; in fact, more recipes for this dish may exist than the number of cooks in Puebla, where it originated. The following recipe offers an inspired new twist on “Chiles En Nogada”. With simple fresh ingredients, less complexity and fewer steps, this updated recipe can now easily be made at home.

Prep: 35 min, Cook: 40 min, plus cooling time. Serves 6 people.

1 white onion, finely chopped
3 cloves garlic, finely chopped
1-1/2 cups vegetable oil
1 cup chicken broth
1/2 cup whipping cream
1-1/4 pounds boneless skinless chicken breast halves, lightly pounded
1/2 teaspoon canned chipotle chilies in adobado, finely chopped
2 tablespoons fresh cilantro, chopped
12 corn tortillas
3-1/2 tablespoons unsalted butter
3-1/2 tablespoons flour
2-1/2 cups milk
1 thick slice onion, white
1 clove
1 bay leaf
6 ounces feta cheese, crumbled
1 medium pomegranate. seeded
1/4 cups green onions, thinly sliced

Chicken Filling
Sauté onion in 1 tablespoon oil until soft, about 5 minutes. Stir in garlic; cook for 30 seconds. Stir in broth, then cream. Add chicken; simmer, covered, turning occasionally until cooked through, about 10 minutes. Remove chicken; cool. Stir in chipotle. Reduce liquid in pan until it thickens and heavily coats the back of a spoon; reserve. When chicken is cool, shred into bite-size strips; stir into pan liquid. (Chicken filling may be made up to 2 days ahead. Store tightly wrapped in the refrigerator. Return to room temperature before proceeding.) Just before assembling the dish, stir cilantro into chicken filling.


Sauce
Melt butter in a small, heavy saucepan. Stir in flour; cook over low heat, stirring constantly for 3 minutes. Slowly whisk in milk. Add onion, clove, and bay lea. Simmer over very low heat until sauce thickens and leaves a medium coating on the back of a spoon, about 5 minutes. Strain. You should have about 1-1/2 cups sauce. If sauce gets too thick, thin it with a few tablespoons milk. (You can make the sauce ahead up to 2 days. Pour into a container while it's hot, and then melt a pat of butter to coat the top, to prevent skin from forming. Store tightly wrapped in the refrigerator. Return to room temperature before proceeding.)


Tortillas
To prepare tortillas, heat 1 inch oil in a frying pan just large enough to hold one tortilla. When the oil is hot, cook tortillas, one at a time, for about 20 seconds on each side to soften and seal with the oil. Drain on paper towels as you go. Lightly salt one side of each tortilla.


Assemble Dish
To assemble dish, oil a shallow baking pan just large enough to hold two enchiladas per serving. Put a generous 1/4 cup reserved chicken filling down the center of each tortilla; roll fairly tightly. Put seam-side down in baking pan; continue with the remaining tortillas. (You may assemble the dish to this point early in the day of serving. Store tightly wrapped in the refrigerator. Return to room temperature before proceeding.)
About 20 minutes before serving, gently warm reserved sauce; pour over enchiladas, taking care to coat each. Sprinkle with cheese. Bake at 400°F until enchiladas have heated through and the top just begins to brown, about 8 minutes. Let rest, covered with a towel, 5 minutes. Scatter pomegranate seeds and sliced onion over top.


Nutritional Information
Per serving: calories 686, fat 38.1g, 49% calories from fat, cholesterol 140mg, protein 36.4g, carbohydrates 52.3g, fiber 3.9g, sugar 20.3g, sodium 789mg, diet points 16.6.

Dietary Exchanges: Milk: 0.5, Vegetable: 0.7, Fruit: 1.0, Bread: 1.6, Lean meat: 0.8, Fat: 6.6, Sugar: 0.0, Very lean meat protein: 2.8

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Recipe & photo provided by Pomegranate Council.
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Halibut Rolled with Pomegranate Stuffing

1 large or 2 pounds firm-fleshed, 1/2 inch thick halibut
1 teaspoon salt
1/3 cup olive oil or butter
1 onion, peeled and thinly sliced
3 garlic cloves, peeled and crushed
1/4 teaspoon freshly ground black pepper
1/4 cup chopped walnuts
1 cup pomegranate juice or 3 tablespoons pomegranate paste
1 tablespoon slivered candied orange peel
2 tablespoon fresh lime juice
1/4 teaspoon ground saffron, dissolved in 2 tablespoons of hot water
2 tablespoons chopped walnuts
2 tablespoons pomegranate seeds

Rinse fish in cold water. Pat dry with paper towel and rub both sides with 1 teaspoon salt. Heat 1/4 cup oil in a large frying pan and brown onion and garlic. Add all ingrdients except the saffron water and lime juice and cook for 3 minutes. Mix well and remove stuffing from heat.

Preheat oven to 400 degrees. Lay fish out on the baking dish. Place a layer of stuffing on one end of the fish about 1 inch long and gently roll from the stuffing end and pin closed if necessary. Pour the saffron water, the rest of the oil, and the
lime juice over the fish. Place in the oven and bake 10-15 minutes (until the fish flakes easily with a fork), basting from time to time.

Arrange the fish on a serving platter. Pour the sauce from the baking dish over the fish and garnish with walnuts and pomegranate seeds. Serves 4.

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Recipe & photo provided by Pomegranate Council.
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Pomegranate Marinated Rack of Lamb

2 racks of lamb
6 large cloves garlic, chopped finely
1-1/2 tablespoons chopped, fresh thyme
1 cup pomegranate juice*
3 tablespoons olive oil
Salt
Freshly ground black pepper
Pomegranate seeds for garnish

To Prepare Pomegranate Juice
For 1 cup of juice, put 1-1/2 to 2 cups of seeds in a blender; blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve.


To Prepare Lamb
Lightly score fat in a diamond pattern; rub each rack with half the garlic and half the thyme. Put lamb in a heavy duty resealable bag. Scrape up off the work surface any garlic and thyme that didn’t adhere to the lamb; add it to the bag. Pour pomegranate juice into bag; seal. Marinate lamb in the refrigerator overnight, turning occasionally.


To Cook Lamb
Remove lamb from bag, reserving marinade; pat dry. Bring to cool room temperature. Meanwhile, strain reserved marinade; reduce over medium-high heat by about half. Reserve. Rub each rack with half the olive oil; season well with salt and pepper. Arrange racks in a shallow roasting pan, fat side up. Roast at 500˚ F until the internal temperature reads between 125 and 130 for medium rare, about 25 minutes. Baste lamb with reserved reduced marinade twice toward the end of cooking. Remove lamb from oven; cover with a tea towel. Let rest 10 minutes. Carve into chops. Drizzle each chop with a scant teaspoon of remaining reduced marinade. Garnish chops with pomegranate seeds. Makes 16 chops.

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Recipe provided by Pomegranate Council.
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Lamb Kabobs

1/2 cup pomegranate syrup
1/4 cup salad oil
1 tablespoon lemon juice
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 cloves garlic, minced or pressed
2 pounds boneless lamb shoulder or leg, cut into 1 1/2 inch cubes

In a large bowl, stir together pomegranate syrup, oil, lemon juice, salt, pepper, and garlic. Add lamb and stir to coat. Cover and refrigerate at least 6 hours.
Lift meat from marinade and drain briefly (reserve marinade). Thread meat equally on about 6 sturdy metal skewers. Place skewers on a lightly greased grill 4-6 inches above a solid bed of medium coals. Cook, turning often, and basting with marinade until meat is well browned outside, but pink in the center (cut test in 10-15 minutes). Makes 6 servings.

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Recipe & photo provided by Pomegranate Council.
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Chicken with Pomegranate and Walnuts

2-3/4 pound fryer chicken
2 cups walnuts, finely chopped
3 tablespoons shortening
3-1/2 cups water
1/2 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon pepper
2 teaspoons lemon juice
1 large onion, finely chopped
1 cup fresh pomegranate juice
3 teaspoons butter
2 teaspoons tomato sauce
1 teaspoon sugar

Prepare chicken for frying. Saute chicken with poultry seasoning in shortening until light brown, set aside. In a large pot saute the onion in 3 teaspoon butter until golden brown. Add tomato sauce and saute for a few minutes. Add walnuts to the onions and saute over meduim heat about 5 minutes, stirring constantly. Add water, remaining seasonings, lemon juice, and pomegranate syrup. Cover and let cook on low about 35 minutes. Taste the sauce and add sugar if needed. Arrange browned chicken pieces in the sauce, cover and let simmer 20-25 minutes. Serve over white rice. Serves 6.

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Recipe provided by Pomegranate Council.
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Pomegranate-Honey Roasted Game Hens
Pomegranate juice adds flavor and color to these spicy, honey-kissed holiday hens.

1 cup fresh pomegranate juice
1/2 cup and 3 tablespoons honey
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cayenne pepper
6 cloves garlic, smashed
3 game hens, split in half
Salt and Pepper
Pomegranate seeds for garnish
Chopped, roasted pistachio nuts for garnish

For 1 cup of juice, put 1-1/2 to 2 cups of seeds in a blender; blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve.

Mix pomegranate juice, 1/2 cup honey, and next 5 ingredients; pour over hens. Marinate, covered, overnight or at least 8 hours in the refrigerator. Turn occasionally. Drain hens, reserving marinade. Simmer marinade, covered for 10 minutes; reserve. Season hens with salt and pepper. Bake at 450 degrees F, basting frequently with reserved marinade, until hens are just firm to the touch, about 25 minutes. Remove from oven; let rest covered with a tea towel for 5 minutes. Brush each half with 1/2 tablespoon honey. Garnish with pomegranate seeds and chopped pistachios. Serves 6.

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Grilled Eggplant with Pomegranate Sauce

1 large eggplant
2 tablespoons olive oil
3 cloves garlic
1/2 cup pomegranate syrup
Salt
Garnish
Minced parsley
1/2 cup pomegranate seeds

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. Serves 6.

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Recipe & photo provided by Pomegranate Council.
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Goose with Pomegranate Glaze

1 7-8 pound goose or duck
1 teaspoon dried marjoram, crushed
1/4 to 1/2 teaspoon coarsely ground black pepper
1 medium unpeeled orange, cut into wedges
1 stalk celery, cut
1 pound parsnips, peeled and cut into 1-1/2 inch pieces
2 large quince, quartered
3 large pomegranates
1 18 oz. jar plum jam (1 1/2 cups)
1/3 cup apple cider or apple juice
3 tablespoons soy sauce
1-1/2 teaspoon shredded lemon peel
Fresh herbs (sage, basil, or tarragon)
Sliced apples (optional)

Preheat oven to 350 degrees. Rinse goose and pat dry. Sprinkle the cavity and rub the outside of the skin with marjoram and pepper. Stuff the cavity with orange wedges and celery. Skewer neck skin to back and tie legs to tail using cotton string. Twist wings under back. Prick entire surface of skin with a fork.

Place goose, breast side up, on a rack in shallow roasting pan. Insert meat thermometer. Roast uncovered for 2 to 2-1/2 hours, to 180 degrees on thermometer. Drumsticks should move easily in sockets and clear juices. Discard juices as they accumulate during roasting. Place parsnips and quince next to goose on the rack. Roast together during last 45 minutes.


Preparing the Glaze
Halve pomegranates. Remove 2 tablespoons of whole pomegranate seeds and set aside. Juice remaining seeds. In a medium saucepan, combine jam, pome-granate juice, cider, soy sauce, and lemon peel. Bring to boil, reduce heat and simmer uncovered about 15 minutes until reduced to 1-1/2 cups, stirring frequently. Strain through a sieve. Baste goose with 1/2 cup glaze during last 15 minutes of roasting. Serve remaining glaze as sauce.

Let goose stand 15 minutes before carving, serve with parsnips, quince and sprinkle with fresh seeds. Serves 12.

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Recipe provided by Pomegranate Council.
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Mustard Pomegranate Pork Tenderloin

1/4 cup pomegranate juice
1/4 cup fresh orange juice
1 1/2 tablespoons Dijon mustar
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon orange zest
1 dash cayenne pepper
1 (1 1/2 pound) pork tenderloin
4 tablespoons pomegranate seeds

In a clean jar with a tight-fitting lid, combine pomegranate juice, orange juice, mustard, honey, garlic, orange zest, and cayenne pepper. Tighten lid, and shake until everything is mixed well. Pour over pork tenderloin in a large resealable plastic bag. Seal bag, and refrigerate for at least one hour and up to 3 hours.

Preheat oven to 350 degrees F (175 degrees C). Coat a large roasting pan with cooking spray. Remove tenderloin from marinade, reserving the marinade. Place meat in roasting pan, and arrange pan on center rack in oven.

Pour marinade into a small saucepan. Bring to a boil, reduce heat to simmer, and reduce volume by half. Remove from heat. Place 1/2 of liquid in a cup for basting, and reserve to use as a sauce.

Roast tenderloin in oven for 30 to 40 minutes, basting lightly with reduced marinade until internal temperature is 155 degrees F (68 degrees C) when measured in the thickest part of the tenderloin. Remove tenderloin from oven, cover with foil, and let rest for 5 to 10 minutes before slicing. Serve each portion with reserved sauce drizzled over top, and a sprinkle of pomegranate seeds.

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Pomegranate Sweet Potatoes

2 sweet potatoes
1/2 cup pomegranate juice
1/4 cup water
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 cup cold butter, cut into tablespoon-sized pieces

Wrap the sweet potatoes with plastic wrap, and place into the microwave. Cook on High until the sweet potatoes are tender, about 4 minutes, depending on the microwave. Unwrap the potatoes, and refrigerate until cool enough to handle.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

Bring the pomegranate juice, water, vinegar, sugar, and cinnamon to a simmer in a small saucepan. Reduce heat to medium-low, and simmer gently for 15 minutes. Meanwhile, peel the potatoes and cut into large cubes; place into the prepared baking dish, and dot with the cubed butter. Pour the pomegranate sauce evenly overtop.

Bake in preheated oven 30 minutes until the pomegranate sauce has thickened into a glaze. Gently stir the potatoes occasionally as they bake to coat them in the glaze.

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