I have two pomegranates and need some things to do with the pips. They need to be easy because everyone is worn out from thanksgiving.
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Margie is a trusted home cook immersed in German foodways.
I put the seeds into a salad with arugula and walnuts and use an olive oil and vinegar dressing. You can also squeeze a pomegranate for juice, just as you would an orange. You can use an old-fashioned juicer, but if you have one of the metal ones that presses the juice out, that is a lot easier and more effective.
Caesar salad with pomegranate and pine nuts, walnuts or almonds.
amysarah is a trusted home cook.
Pomegranate seeds are the classic garnish for Chiles en Nogada, a beautiful Mexican dish, very elegant and delicious. There are many recipes for it out there, but here's Rick Bayless's: http://www.theatlantic...
1 tablespoon pomegranate seeds1/2 oz Cointreau1 1/2 oz vodka3 oz pomegranate juiceSqueeze of limeEnjoy
One pomegranate, one mango chopped, and a half pint of blueberries mixed with 1 tablespoon fresh lime juice makes a healthy, bright, delicious fruit salad.
pierino is a trusted source on General Cooking and Tough Love.
Still another salad:
1 bulb of fennel, thinly sliced
1/2 of one red onion thinly sliced
1 grapefruit separated into sections
Vinaigrette (2 parts oil, 1 part vinegar, tsp mustard)---possibly use a fruit infused oil
salt and pepper
seeds from one pomegranate
Sprinkle the seed around each plate of salad to finish
Pomegranate seeds are tasty in a grains salad like this Winter Tabbouleh recipe:
I love to make a Mexican style salad and it is good with or without the Pom seeds. Cube or (nicer) julienne a Jicama, add orange slices or (nicer) supremes. Toss with sliced green onion and chopped cilantro. Dress with a simple lime juice and oil, touch or mayo or sour cream, salt dressing. Chill. To serve, top with handfuls of Pom seeds. Beautiful and so good with a Mexican or seafood meal. Holds up well in the fridge or on a potluck table.
Jason is the Culinary Director at Glynwood and is dedicated to sourcing ingredients in a way that preserves our natural environment and local agriculture.
I have always enjoyed adding pomegranate seeds to cooked rice or barley to be served with pork or duck.
Pastas, sandwiches, salads, oh my!
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