The Times Herald (Norristown, PA)
Pom-tastic
by half (8 to 10 minutes). Cool, whisk in avocado oil gradually and add salt and pepper to taste. Whisk in lime juice. Store in jar with tight-fitting lid. Shake well before using. Yield about 1 cup
In a large bowl, add 6 generous handfuls of baby arugula and the figs. Toss with about half the dressing (do not overdress). Garnish with toasted almonds and pomegranate seeds. Remaining dressing may be served separately with the salad if you wish or will keep in refrigerator for about a week. Choose a pomegranate that feels heavy for its size.
6 baby turnips halved (or 2 medium turnips cut in 2-inch pieces)
4 parsnips, washed peeled, halved lengthwise and cut in 3-inch pieces
2 cups washed cauliflower florets Extra-virgin olive oil 2 tablespoons honey Sea salt and freshly ground black pepper
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
½ cup freshly squeezed pomegranate juice
½ cup pomegranate dressing (see Pomegranate Salad recipe) INSTRUCTIONS
Put lentils in large saucepan, cover with water by about 2 inches. Bring to a boil, lower heat, cover and simmer until almost tender, 30 to 35 minutes. (Check water level often and add more if needed.)
Preheat oven to 425 degrees. Toss prepared vegetables in a large bowl with olive oil and 1 to 2 teaspoons sea salt. Place softened lentils in oiled baking dish, season with salt and pepper. Stir in rosemary and thyme and a tablespoon of olive oil. Roast uncovered 20 to 30 minutes.
Empty out vegetables onto large baking tray, and place vegetables and lentils in the oven. Roast, turning vegetables once for about 20 to 30 minutes or until vegetables are lightly browned. (You should check them several times, and remove any which are cooking more quickly to a dish.) Spoon lentils onto a serving dish, arrange roast vegetables on top. Drizzle with the honey and dress with pomegranate juice. Serve some pomegranate dressing on the side for sprinkling in the Dutch oven. Cover and transfer to the oven. Cook for 20 to 25 minutes, or until an instant-read thermometer inserted into the meat registers 150 to 155 degrees.
Remove from oven. Add the olives, lemon juice and chopped cilantro. Transfer to a platter and garnish with cilantro leaves and lemon or orange slices. Serve immediately on a bed of rice. Bibby Gignilliat is the founder of Parties That Cook, a San Francisco-based culinary event company. Chopped flat-leaf parsley Olive oil Sliced red onion Sliced cucumber Toasted pine nuts Sautéed mushrooms Olives INSTRUCTIONS
Put chickpeas and liquid into a saucepan, then cover the chickpeas with water to 1 inch higher than the beans. Add baking soda and bring to a boil. Boil 5 minutes, then drain and rinse chickpeas in hot water. While chickpeas boil, in a food processor combine the lemon juice, garlic, salt, tahini and cumin. Pulse and then let sit until the chickpeas are cooked. Add the hot chickpeas to the food processor and blend until smooth, scraping the bowl as needed. Drizzle in a tablespoon of water at a time until desired consistency is achieved. Serve on a platter with toasted pitas, romaine leaves, POM POMS and other toppings. Serves 6.
Pomegranate Vodka
INGREDIENTS
1 to 2 cups fresh pomegranate seeds
750 milliliters vodka (your favorite brand will do) INSTRUCTIONS
In a clean jar, muddle the fresh pomegranate seeds with a muddler or wooden spoon. Pour over the vodka, seal the container and place on the counter away from sunlight. Shake the jar once a day for anywhere from 2 days to 2 months. For a small batch, one week is enough time to sufficiently infuse the vodka.