RECIPES

Soups & Salads
Pomegranate Shrimp Saute Salad
Pomegranate, Orange, Papaya, and Kiwi Green Salad
Pomegranate and Papaya Salad with Ginger Dressing
Cucumber and Pomegranate Salad
Pomegranate and Banana Salad
Jicama, Green Bean and Pomegranate Salad with Walnuts
Pomegranate Meatball Soup
White Bean Soup with Pomegranate Salsa
Pomegranate Feta Salad with Lemon Dijon Vinaigrette
Pomegranate Salad

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Pomegranate Shrimp Saute Salad

2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
2 tablespoons whole coriander seeds
2 tablespoons ground cumin
Freshly ground black pepper
1 tablespoon black mustard seeds
2 medium shallots, minced
30 large shrimp (1-1/4 pounds), peeled and deveined
1/2 cup pomegranate juice
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1/2 pound light-colored frisee (chicory), heavy stems removed, leaf portion torn into 2-inch pieces (2 packed cups)
Seeds from 1/4 large or 1/2 small pomegranate (about 2 tablespoons)

In a 12-inch skillet, combine 1 tablespoon sesame oil with vegetable oil, coriander seeds, cumin, pepper and black mustard seeds. Place over medium heat, and cook, stirring for 4 minutes.
Raise heat. Stir in the shrimp, and cook, turning and stirring, for 3 minutes, or until shrimp are opaque.

Reduce heat. Stir in the pomegranate juice, vinegar and salt. Cook, stirring and scraping bottom of pan, for 1 minute. Stir in remaining sesame oil.

Place 1/2 cup frisee on each plate. Top with shrimp, and drizzle sauce around plate. Sprinkle with pomegranate seeds. Serves 4.


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Pomegranate, Orange, Papaya, and Kiwi Green Salad

1-1/2 teaspoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup olive oil
1-1/2 quarts mixed greens
2 oranges, peeled and sliced
2 medium papayas, peeled and sliced
4 kiwis, peeled and sliced
1 medium pomegranate, seeded (about 3/4 cup)

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. Serves 6.

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Recipe & photo provided by Pomegranate Council.
All Rights Reserved.


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Pomegranate and Papaya Salad with Ginger Dressing
Pomegranate seeds add lively color, flavor and crunch to this ginger-spiked salad.

1 medium pomegranate
2 tablespoons lemon juice
1/2 tablespoon white wine vinegar
1 clove garlic, chopped finely
1 teaspoon freshly grated ginger or a generous 1/4 teaspoon powdered
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup olive oil
2 heads endive, separated into leaves
3 quarts baby lettuce or other torn lettuce leaves
1 medium papaya, peeled, seeded and cut into 1/2-inch cubes
2 tablespoons thinly sliced green part of green onion

Separate seeds from skin and pulp of pomegranate (you should have about 3/4 cup seeds); reserve. To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve. On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 tablespoon dressing; reserve. Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onion. Makes 6 servings.

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Recipe & photo provided by Pomegranate Council.
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Cucumber and Pomegranate Salad

1/2 cup chopped scallions
1/2 cup chopped fresh mint or 1 tablespoon dried mint
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon angelica powder
1 long seedless cucumber, peeled and diced
Seeds of 2 pomegranates
1 fresh lime, peeled and sliced, with inner skin removed

In serving bowl, combine ingredients and mix thoroughly. Season to taste with salt.

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Recipe provided by Pomegranate Council.
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Pomegranate and Banana Salad

2 pomegranates, chilled
3 bananas
1 tablespoon palm sugar or brown sugar
2 limes (or 1/4 cup freshly squeezed lime juice)

Mix together the juice of the limes and the tablespoon of sugar. Adjust sweet and sour to taste. Score and seed both pomegranates freeing the seeds. Mound the pomegranate seeds in the center of the salad plates and slice the bananas around the perimeter of the seeds. Drizzle with the prepared lime dressing and serve. Serves 4.

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Recipe & photo provided by Pomegranate Council.
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Jicama, Green Bean and Pomegranate Salad with Walnuts

1 fresh pomegranate
1/4 cup pomegranate juice
1-1/2 pound piece of jicama
3/4 pound thin French green beans
1/4 cup walnuts
1 tablespoon fresh chopped parsley
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice

Peel and cut jicama into 1/4 inch thick slices. Stack 2-3 slices on a cutting board and cut into 1/4 inch sticks. Place in a bowl and toss with pomegranate juice. Chill, covered for 30 minutes, tossing occasionally. Have ready a bowl of ice and cold water. Trim green beans and in a saucepan of boiling salted water; blanch 3 minutes, or until crisp-tender. Transfer beans with a slotted spoon into ice water to stop cooking—drain in colander. With the pomegranate follow the 3-Step No-Mess Process to dislodge fresh seeds. Coarse chop the walnuts. Take out the jicama mixture and add green beans, pomegranate seeds, and walnuts with salt and pepper to taste. Toss and serve.

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Recipe & photo provided by Pomegranate Council.
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Pomegranate Meatball Soup

Soup Base
3 large leeks
6 tablespoons butter
3 quarts chicken stock
1/2 cup lentils, rinsed
1-1/2 cups pomegranate juice
1/2 cup raw rice
2 cups carrots- cut
1 cup parsley, minced
2 cups fresh spinach
1 tablespoon fresh mint
1 tablespoon fresh coriander
salt and pepper
Meatballs
1-1/2 pounds lean ground beef
3 garlic cloves, minced
1 tablespoon butter
2 tablespoons fresh mint, minced
1/2 teaspoon ground cumin
1/2 cup pomegranate seeds
1/4 cup butter

Saute the garlic cloves and 1 tablespoon butter in a small skillet over moderately high heat. In a bowl combine the ground beef, mint, cumin, and garlic. Mash the mixture with a wooden spoon or use hands until smooth and pasty. Carefully work in the pomegranate seeds. Form 1/2 inch balls and place in hot skillet with 1/4 cup butter. Cook meatballs until lightly browned and transfer them with a slotted spoon to paper towels to drain.

Wash and mince the white parts of the leeks and put in a large flameproof enameled casserole with 6 tablespoons of butter. Cook over moderately low heat for 10 minutes, or until they are soft and golden. Add the chicken stock, lentils, and salt and pepper to taste. Simmer the mixture, covered, for 45 minutes. Skim the froth, add pomegranate juice, parsley, carrots, rice and meatballs and continue to simmer, covered, for 20 more minutes. Wash, trim, and chop the spinach and add to soup for the last 5 minutes of simmering. Ladle into heated bowls and sprinkle with fresh mint and coriander. Serves 6.

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Recipe & photo provided by Pomegranate Council.
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White Bean Soup with Pomegranate Salsa
Rich wonderful soup, it’s even better the next day and gratifyingly low in fat. A feast for the eyes and the palate with pomegranate salsa jewels crowning the white creaminess of the soup.

Prep Time: Soak Beans (2 hours or overnight); Soup (1 hr. 30 minutes)

Soup Base
2 cups dried white cannelloni beans
2 tablespoons olive oil
2 large onions, minced
4 stalks celery, finely chopped
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
2 cups cold water
Salsa
2 tablespoons pomegranate molasses
1 tablespoon freshly squeezed lime juice
1 shallot, minced
1/3 cup extra virgin olive oil
1 cup pomegranate seeds
1/4 cup freshly minced Italian parsley
Extra virgin olive oil, for garnish

To Prepare the Lentils
To make the soup: 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.


To make the salsa
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.


To serve
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.


Nutritional Information
Nutrients per serving: calories 304; calories from fat 153; fat 17 grams; saturated fat 2.4 grams; cholesterol 0; sodium 322 mg; carbohydrate 24 grams; dietary fiber 5 grams; protein 6 grams

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Recipe & photo provided by Pomegranate Council.
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Pomegranate Feta Salad with Lemon Dijon Vinaigrette

1 (10 ounce) package mixed baby greens
1 pomegranate, peeled and seeds separated
1 (8 ounce) package crumbled feta cheese
1 lemon, zested and juiced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
salt and pepper to taste

Place the lettuce, pomegranate seeds, and feta cheese into a large mixing bowl; set aside. Whisk together the lemon juice and zest, mustard, vinegar, olive oil, salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately.

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Pomegranate Salad

1 bag 50/50 Spinach-Spring Mix salad
1 5.3oz Bowl of Pomegranate Arils
2 cups Orange Bell Tomatoes or Grape Tomatoes
1 8oz package crumbled feta cheese
1 teaspoon mustard
1/4 cup brown sugar
1/3 cup extra-virgin olive oil
1/3 cup rice wine vinegar
Salt and pepper to taste

Place Spinach-Spring Mix in large bowl along with tomatoes, feta cheese and pomegranate arils.

In a separate bowl, mix mustard, brown sugar, olive oil and vinegar and whisk together. Pour over salad mix and toss to coat ingredients evenly. Serve immediately.

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