4 recipes for pomegranates
Pomegranates are in season (and in fashion) and probably on the shelves at your Trader Joe’s or local co-op. Once you find the perfectly ripe pomegranate (domestic goddess Martha Stewart says it should be a dark purple or red hue and heavy—no rotten spots), you can keep it in a Ziploc in the fridge for up to a month. But it probably won’t last that long after you consider these pomegranate recipes.
- Pomegranate guacamole. The recipe starts out pretty standard: four pitted avocados, serrano chile peppers, white onion, salt, and freshly squeezed lime juice. Then it takes a turn from savory to sweet with the addition of diced pear, halved seedless grapes, and a cup of vibrant pomegranate seeds. Chock full of healthy fats, antioxidants, and countless other nutrients, this dish is as good for you as it is colorful and delicious. Plus, it’s pretty enough to Instagram.
- Pomegranate margaritas. If you’re looking for a way to make your weekly wine nights a little bit healthier, try a new type of antioxidant-rich libation this week: the pomegranate margarita. Okay, so it might not exactly be healthy, but with half a cup of sweet pomegranate juice, you’re getting at least a little taste of fruit and its benefits in every serving of white tequila, Triple Sec, club soda, and splash of lime juice. Add salt around the rim and ample amounts of ice for the best marg possible.
- Pomegranate-bulgur salad. Quinoa and rolled oats are probably so commonplace in your diet today that you’ve become a bit bored with these whole grains. That’s where bulgur comes in. Packed with fiber and protein, just like quinoa (except it has even more fiber), bulgur might be just the grain you’re looking for to spice up your meals and Snapchat story. Put it on display by following this recipe for a pomegranate-bulgur salad, which uses the grain as a hearty foundation for a mix of scallions, raisins, pomegranate seeds, parsley, mint, and lemon juice and olive oil. No heavy salad dressings, no added sugar or sodium (unless you want to add some salt).
- Roasted brussels sprouts with pomegranate. Brussels sprouts are having a real moment right now, so they make the perfect green companion to plump, plum-red pomegranate seeds. Before you start, make a batch of this pomegranate molasses and stick it in the fridge to cool. Then slice the sprouts in half and coat with canola oil, plus a dash of salt and pepper, then roast them for about 45 minutes. When they come out of the oven, tender and golden-brown, toss them with the molasses, pomegranate seeds, hazelnuts, and the zest of one lime and one orange. Voila! A foodie-friendly side dish that should impress even the most devoted food-Pinterester in your squad.