Pomegranate Vinaigrette Drizzle over fresh greens, fish, or vegetables to an antioxidant-rich boost of sweetness. Ingredients: 1 ½ cups pomegranate juice ⅓ cup olive oil 5 tsp. honey 1 tbsp. white wine vinegar 1 tsp. dijon mustard ¼ tsp. pepper ⅛ tsp. salt Directions: * Pour pomegranate juice into a medium-sized saucepan and bring to a boil over medium-high heat * Reduce the heat to medium and cook until the juice has been reduced to about ¼ cup (about 15 minute), stirring occasionally * Pour into a small bowl and allow it to cool completely (about 30 minutes) * Whisk in the remaining ingredients * Use immediately or cover and refrigerate in an airtight container for late use Pomegranate Paste Use as a marinade for meat and root vegetables (like sweet potatoes and pumpkin) or drizzle over sweet breads, waffles, and pancakes. Ingredients: 4 cups pomegranate juice ⅔ cup white sugar ⅓ cup fresh lemon juice Directions: * Add all ingredients to a small saucepan * Heat over medium heat until the sauce begins to simmer, stirring occasionally to dissolve the sugar * Let this simmer for 60-70 minutes, stirring every 10 minutes, until the liquid has reduced to about 1 cup * Cook until it has a light syrupy consistency (you’ll know it’s done when it coats the back of a spoon) * Allow the syrup to cool completely (it will continue to thicken as it cools) * After cooling, store in a airtight container or jar up to 4 weeks Sweet-Seed Pizza Enjoy this sweet, savory, and nutty version of eggplant pizza. Ingredients: ¾ lb. store-bought pizza dough 1 large eggplant ½ cup salted pistachios, crushed ⅓ cup pomegranate seeds (from 1 pomegranate) ⅓ cup feta cheese, crumbled Extra-virgin olive oil Sea salt (or coarse salt) Red pepper flakes (optional) Directions: * Preheat oven to 475°F (246°C) * Form the dough by rolling it out onto a floured board and place on a 9x13” rimmed baking sheet * Slice the eggplant into 6 thin strips (or small rectangular chunks) * Place eggplant evenly on the dough and press into the dough * Drizzle with olive oil and sprinkle sea salt and red pepper flakes on top * Bake until the crust is golden on the edges and bottom (about 18 minutes) * Remove pizza from oven and slide it onto a cutting board using a large metal spatula * Top with pistachios, feta, pomegranate seeds, and cilantro Pomegranate Gremolata Use on meats like brisket, chicken, and fish, or spoon over ratatouille or polenta. Ingredients: ¼ cup pomegranate seeds ¼ cup parsley ¼ cup fresh chives 2 tsp. lemon zest 2 garlic cloves Sea salt Directions: * Chop the parsley and chives and place in a small mixing bowl * Finely grate lemons to equal tsp. lemon zest and add to the bowl * Peel and mince the garlic cloves then add to the bowl * Add pomegranate seeds and sea salt * Toss the mixture together * Cover and refrigerate until serving Pomegranate Hummus Use as a dip for chips and pita bread or as a spread for sandwiches and wraps. Hummus Ingredients: 1 (15-oz) can garbanzo beans, drained ½ cup tahini 2-3 tbsp. lemon juice 2-3 garlic cloves, chopped ¾ tsp. kosher salt (plus more to taste) Water (as needed) Topping Ingredients: 1 tbsp. parsley 2 oz. feta cheese, crumbled 2 tbsp. pomegranate seeds Directions: * Use a food processor to blend the drained chickpeas until powdery clumps form (about 1 minute) * Scrape the sides of the processor and blend again until well incorporated * Add the tahini, lemon juice, garlic, and salt * Blend until smooth * Add 1 tbsp. water, blend, and then check the consistency * Add 1 tbsp. water, blend, and check it again * Continue adding water 1 tbsp. at a time until the hummus is smooth, light, and creamy * Transfer hummus to a serving bowl and top with parsley, feta, and pomegranate seeds * Cover and refrigerate until chilled and ready to use Pom-Sorbet A light, refreshing dessert or palate cleanser. No ice-cream maker required! Ingredients: ⅔ cup sugar 2 cups pomegranate juice Fresh mint leaves for garnish (optional) Directions: * Combine the sugar and juice and stir until the sugar is dissolved * Pour the juice into a gallon-sized ziplock bag and zip it up * Place the bag flat on a baking sheet or platter and put it in the freezer * Freeze for a couple of hours until solid * Cut open the bag and break the frozen juice into chunks * Transfer the chunks to a food processor or high-power blender * Process until smooth, stopping to stir around the chunks every so often * When the sorbet is smooth, spread it into a metal or glass loaf pan and cover it with tin foil * Put the sorbet back into the freezer to firm up before serving * Serve with fresh mint leaves on top for an extra-refreshing flavor (optional)