Two nights ago I went to my brother’s house to teach my brother and his wife how to make summer rolls. I also made a roasted vegetable and chickpea salad for extra sustenence. This is the meal I made for myself last night using the leftover aforementioned salad.
I remember the first time I ever had a pomegranate. I was over my neighbor Lisa’s house (my bff back then) and her mom had brought home pomegranates from the supermarket. She called them “Chinese Apples”. We cut them and found garnet like nuggets within white pithyness. Needless to say, we made quite a mess of extracting the seeds and dyed our clothes in the process (pomegranates were used a a natural fabric dye back in the day). Nutritionally, pomegranates are powerhouses. They contains vitamin C, antioxidents, and fiber.
I am always looking for ways to use up ingredients in my fridge or cabinets with minimal shopping. I am also loving my newfound mostly vegan ways but have mentioned before that I occasionally get cravings for (and indulge in) red meat and seafood. Perhaps I should have called my blog The Faux Vegan or The Poser Vegan. Last night my body was wanting some salmon. Being a born and bred South Shore of Long Island girl, I have had a lifelong relationship with seafood. My parents took us fishing (Dad cleaned it and Mom cooked it), I ate clams on the half shell before nursery school (before nursery school age, not before school), was a skilled lobster cracker before the age of 8, and I thought that everyone at lox/baked salmon on their bagels in the morning. I just really like seafood. Anyway, I had some wild caught Alaskan salmon along with some sundried tomatoes, grape tomatoes, basil, kalamata olives, and a pomegranate. I think pomegranate seeds look like ruby teeth. I combined all of these ingredients into a lovely pasta bowl that I will be making again. —testkitchenette
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