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Posts Tagged ‘pomegranate’

by Caitlin Saniga

Pomegranate orange peel tea with gingered honey

The timing of this month’s guide couldn’t be more perfect. I’ve been battling a cold since Christmas Day, and although the worst of it is over, I can tell you for a fact that this tea soothes an uneasy stomach and encourages stuffy nasal cavities to loosen up. Ginger and honey are classic remedies for upset stomach and sore throats, respectively, and the benefits of orange and pomegranate peels were new news to me. Both are high in vitamin C and calcium. Orange peel tea has been used to treat heartburn and indigestion, and pomegranate peel tea has been used to soothe sore throats. One thing to keep in mind when purchasing your fruit for this tea: Organic is absolutely best, as peels touched by chemicals tend to absorb those chemicals.

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by Caitlin Saniga

All of the measurements in this recipe are approximations. And dressing substitutions can easily be made, especially if you don't have access to one of those ridiculous (but awesome) specialty oil and vinegar stores. Swap in white wine vinegar for the peach balsamic, or scrap the homemade dressing completely and go for a store-bought champagne vinaigrette or raspberry vinaigrette. Please preserve the trifecta of pomegranate, pecans and toasted coconut, though. That's where it's at.

All of the measurements in this recipe are approximations. And dressing substitutions can easily be made, especially if you don’t have access to one of those ridiculous (but awesome) specialty oil and vinegar stores. Swap in white wine vinegar for the peach balsamic, or scrap the homemade dressing completely and go for a store-bought champagne vinaigrette or raspberry vinaigrette. Please preserve the trifecta of pomegranate, pecans and toasted coconut, though. That’s where it’s at.

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by Sarah Steimer

Quinoa and black beans with pomegranate salsa

This dish was the direct result of being forced to stay indoors for about three days straight and NOT wanting to spend those days in a pasta coma. Like much of the rest of the country, Chicago was buried in snow and below-freezing temperatures for a few days this month. With just enough pantry staples and plenty of time to think, I came up with a surprising and very tasty meal.

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by Sarah Steimer

Pecan and rosemary-crusted tilapia with an arugula-pomegranate salad

A crispy, fragrant crunch on flaky fish with bursts of pomegranate and peppery greens — this impressive and simple meal can be appreciated by almost all of your senses.

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by Sarah Steimer

Winter cobb salad with a creamy citrus dressing

I love the creaminess of cobb salad dressings, and the citrus flavors in this version give it a wintery boost — in addition to the Christmas-style red and green of the pomegranate and Brussels. There are a lot of flavors and textures to this dish, but certainly not too many that the eater gets lost.

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by Sarah Steimer

Kale, sweet potato, farro and pomegranate salad

This is one of those great salads where a dressing really isn’t necessary — the ingredients are flavorful and moist enough on their own. And those colors… holy cow. It almost seems unfair that this is so healthy, because it feels like it should be a diet splurge.

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by Sarah Steimer

Freshest juice ever! I juiced and strained everything one evening when I had free time and stored the citrus juices and pomegranate juice separately. You could just mix the pomegranate juice in the same pitcher as the citrus, but I like how it settles toward the bottom when added right before serving.

Freshest juice ever! I juiced and strained everything one evening when I had free time and stored the citrus juices and pomegranate juice separately. You could mix the pomegranate juice in the same pitcher as the citrus, but I like how the pom settles toward the bottom when added right before serving.

  • 2 pomegrantes OR about 1 1/2 cups pomegranate juice
  • 2 grapefruits
  • 2 oranges (I used navel oranges)
  • 2 tangerines OR mineola tangelos
  • 1/2 lime

    I sort of expected pomegranate juice to require some extravagant extraction that only machines or very patient humans could do. Instead it's just seed, blend and strain.

    I sort of expected pomegranate juice to require some extravagant extraction that only machines or very patient humans could do. Instead it’s just seed, blend and strain.

If you choose to make your own pomegranate juice, simply seed the fruits and rinse. Add the pomegranate seeds to a blender and puree for only a couple of seconds; pureeing too long will create a cloudy juice. Pour the blended seeds through a fine mesh strainer, using a spatula to extract as much juice as possible. Set the pomegranate juice aside.

Juice the citrus fruits and pour through a fine mesh strainer to remove any pulp or seeds.

Divide the citrus juice among three glasses, adding the pomegranate juice last so it can settle toward the bottom.

Makes about three servings.

Recipe adapted from: Martha Stewart

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-squeezed recipes here.

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