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Pear and Pomegranate Salad
Lunch American

Pear and Pomegranate Salad

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Divide lettuce, pear slices, and pomegranate seeds between two bowls and mix gently.
  2. 2 Combine vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring frequently, until dressing thickens slightly, about 2 minutes. Pour warm dressing over salads and serve.

By JPMJ

Persimmon, Pomegranate, and Massaged Kale Salad
Lunch American

Persimmon, Pomegranate, and Massaged Kale Salad

4.5

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
  3. 3 Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
  4. 4 Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
  5. 5 Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

By VeggieCravings

Buddha Bowl Power Menu
Lunch American

Buddha Bowl Power Menu

Prep
30 min
Cook
20 min
Total
590 min

Instructions

  1. 1 Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
  2. 2 Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
  3. 3 Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
  4. 4 Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
  5. 5 Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.

By Buckwheat Queen

Zesty Salad
Lunch

Zesty Salad

5.0

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
  2. 2 Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
  3. 3 Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

By farah

Blood Orange Salad with Caramel Dressing
Lunch

Blood Orange Salad with Caramel Dressing

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
  2. 2 Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

By lutzflcat

Apple, Pomegranate, and Pecan Salad
Lunch

Apple, Pomegranate, and Pecan Salad

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine pomegranate juice, balsamic vinegar, Dijon, and honey in the bowl of a food processor; pulse until combined. Keep the blade running and slowly pour canola oil in through the food chute until smooth. Add salt and pepper and set dressing aside.
  2. 2 Toss apples, spinach, pomegranate seeds, pecans, and feta cheese together in a large bowl. Drizzle dressing on top and toss until well combined.

By KenzieKook

Lebanese Fattoush
Lunch Middle Eastern

Lebanese Fattoush

4.3

Prep
60 min
Cook
Total
60 min

Instructions

  1. 1 Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.
  2. 2 Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.

By 3azza

Cranberry Pomegranate Sauce
American

Cranberry Pomegranate Sauce

4.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
  2. 2 Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
  3. 3 Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.

By Carolyn Bunkley

Christmas Tree Fruit Platter
Dessert American

Christmas Tree Fruit Platter

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Create an outline of a tree shape on a cutting board or serving platter with grapes. Beginning at top tree point, fan grapes into a triangular pattern. Create 3 triangular sections, each slightly larger than the last; fill in each section with kiwi slices.
  2. 2 Arrange sliced strawberries across tree shape to create a garland effect. Add pomegranate seeds randomly over arranged fruit to look like ornaments.
  3. 3 Cut pineapple slices into a star shape and several small ornament shapes using small cookie cutters. Place pineapple star at top of tree shape; decorate rest of tree with pineapple ornaments.
  4. 4 Arrange dates at bottom of tree to look like a trunk. Serve immediately, or keep refrigerated until ready to serve.

By Kim

Pomegranate Holiday Cocktail
Drink American

Pomegranate Holiday Cocktail

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill 2 highball glasses and a cocktail shaker with ice.
  2. 2 Add vodka, pomegranate juice, lime juice, and orange-flavored liqueur to the cocktail shaker and secure the lid. Place one hand on the lid and one hand on the shaker; shake vigorously until the outside of the shaker frosts, about a slow count to 10.
  3. 3 Pour evenly into the prepared glasses. Top with soda and pomegranate seeds; stir before serving.

By ERIKIM21

Easy Acai Smoothie Bowl
Breakfast American

Easy Acai Smoothie Bowl

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine acai, bananas, blueberries, almond milk, and honey in a blender. Blend until smooth. Smoothie should have a thick consistency, like frozen yogurt.
  2. 2 Pour into 2 bowls and top with banana slices, blueberries, pomegranate seeds, and coconut.

By Barbara Sauermann

Healthy Apple and Kale Salad
Dinner American

Healthy Apple and Kale Salad

3.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Massage kale with your hands until leaves have softened, about 2 minutes. Place in a large bowl. Add apples, pomegranate seeds, and cinnamon.
  2. 2 Stir together olive oil, lemon juice, shallot, thyme, pepper, and red pepper flakes in a small bowl. Pour dressing over kale salad and toss to combine.

By Max Lamb

Herb and Pomegranate Pull-Apart Bread
Dinner American

Herb and Pomegranate Pull-Apart Bread

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil and lightly coat with cooking spray. Set aside.
  2. 2 With a serrated knife, make diagonal cuts through the loaf of bread in opposite directions (leaving the bottom crust intact), so you have 1-inch pieces exposed all over the bread. Place loaf onto the foil-lined baking sheet and insert pats of butter in the slits throughout the loaf.
  3. 3 Add the remaining ingredients together in a mixing bowl and toss together until well combined. Stuff the cheese mixture evenly throughout the slits in the loaf until all of the mixture has been used and the entire loaf is filled.
  4. 4 Place the loaf in the oven and bake for 25 minutes. Transfer loaf to the broiler and broil for about 1 minute for an extra-toasted top. Remove and allow the bread to sit for 5-7 minutes before serving.

By Reynolds KitchensR

Spinach and Persimmon Salad with Goat Cheese and Pomegranate
Dinner American

Spinach and Persimmon Salad with Goat Cheese and Pomegranate

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Slice persimmon into 1/4-inch rounds, then slice each round into quarters.
  2. 2 Place chopped spinach into a salad bowl. Top with persimmon quarters, pomegranate seeds, goat cheese, and sliced almonds.
  3. 3 Whisk together olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Drizzle vinaigrette over salad and toss lightly to coat. Serve immediately.

By Kim's Cooking Now

Chef John's Sweet Potato Biscuits
Bread & Baking American

Chef John's Sweet Potato Biscuits

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
  2. 2 Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
  3. 3 Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
  4. 4 Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
  5. 5 Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
  6. 6 Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
  7. 7 Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
  8. 8 Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.

By John Mitzewich

Chef John's Butternut Bisque
Dinner American

Chef John's Butternut Bisque

4.9

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Melt butter in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not taken on any color, about 10 or 15 minutes.
  2. 2 Cut off ends of squash. Carefully cut squash in half lengthwise and remove the seeds. Peel the squash with a vegetable peeler. Cut into chunks.
  3. 3 Raise heat under the pot to medium-high. Stir in tomato paste; cook and stir until mixture begins to caramelize and turn brown, about 2 minutes. Add squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce heat to medium-low and simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend with an immersion blender until very smooth. Stir in cream and maple syrup; add more salt if needed.
  4. 4 Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.

By John Mitzewich

Smokey Butternut Squash Soup
Soup American

Smokey Butternut Squash Soup

3.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
  2. 2 Toss butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger together in a bowl until evenly mixed and coated. Pour into prepared roasting pan and wrap aluminum foil around squash mixture.
  3. 3 Bake in the preheated oven until squash is tender, 30 to 40 minutes.
  4. 4 Heat 1 tablespoon canola oil in a cast-iron skillet over medium heat. Cook and stir reserved butternut squash seeds, pinch salt, and pinch ground black pepper in the skillet until lightly toasted, 5 minutes. Add Brussels sprouts leaves and cook, stirring occasionally, until leaves are slightly crispy and seeds are browned, 10 to 15 minutes. Stir maple syrup into seed mixture and immediately remove from heat.
  5. 5 Pour butternut squash mixture and almond milk into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.
  6. 6 Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.

By TheStarvingMusiciansKitchen

Freekeh Salad with Tahini Dressing
Dinner American

Freekeh Salad with Tahini Dressing

3.7

Prep
10 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Stir freekeh in a medium-sized saucepan over medium-high heat until lightly toasted and fragrant, about 3 minutes. Add broth and bring to a simmer. Cover pan and cook until water is absorbed, about 20 minutes. Remove from heat and let stand 5 minutes. Transfer freekeh to a bowl to cool.
  2. 2 Meanwhile, whisk vinegar, tahini, and honey together in a small bowl. Slowly drizzle in olive oil and whisk until combined. Season with salt and pepper.
  3. 3 Add pomegranate seeds, onion, mint, and parsley to the bowl with the cooked freekeh. Drizzle in the dressing and toss to coat. Season with additional salt and pepper, if desired. Refrigerate 30 minutes. Top with pistachios right before serving so they don't soften.

By France Cevallos

Fresh Fig, Apple, and Pomegranate Salad
Dinner American

Fresh Fig, Apple, and Pomegranate Salad

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine vinegar, olive oil, sour cream, and Dijon mustard in a small food processor or blender. Puree until dressing has begun to blend, about 30 seconds. Add green onion and garlic; process until smooth, 30 to 45 more seconds. Season with salt and pepper.
  2. 2 Place mixed greens in a large salad bowl and add vinaigrette to taste. Toss greens until coated, then divide evenly among 4 salad bowls.
  3. 3 Top salads with equal amounts of fig halves, chopped apple, pomegranate seeds, almonds, and feta cheese.

By Bibi

Individual Air Fryer Pear-Pomegranate Crisps
Dessert American

Individual Air Fryer Pear-Pomegranate Crisps

4.5

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
  2. 2 Lightly coat the inside of 4 oven-safe ramekins with butter.
  3. 3 Combine diced pears, pomegranate seeds, sugar, flour, cinnamon, nutmeg, and salt in a bowl and lightly toss together.
  4. 4 Evenly divide pear mixture among the 4 prepared ramekins and dot each with 1 teaspoon unsalted butter.
  5. 5 Combine honey and butter for topping in a microwave-safe bowl and microwave on high power until butter melts, about 10 seconds. If butter is not fully melted, add about 5 more seconds. Avoid overheating, as this may cause the butter to splatter the inside of the microwave.
  6. 6 Stir in oats, almonds, and a pinch of salt. Evenly divide oat mixture amongst the 4 ramekins.
  7. 7 Set ramekins inside the air fryer basket and air-fry until the topping is browned, 10 to 13 minutes. Cool for about 5 minutes. Serve warm.

By Bibi

Lamb Braised in Pomegranate
Dinner American

Lamb Braised in Pomegranate

4.8

Prep
15 min
Cook
150 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Generously season lamb chops with salt and black pepper.
  3. 3 Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
  4. 4 Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
  5. 5 Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
  6. 6 Stir mint leaves, rosemary, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to the Dutch oven, spoon pomegranate mixture over lamb, and cover.
  7. 7 Cook in the preheated oven until lamb is fork tender, about 2 hours.
  8. 8 Transfer lamb to a plate and set the Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
  9. 9 Stir in honey and season with salt and black pepper. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

By John Mitzewich

Kale and Brussels Slaw with Quinoa
Dinner American

Kale and Brussels Slaw with Quinoa

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
  2. 2 Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
  3. 3 In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
  4. 4 Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.

By Reynolds KitchensR

Johns Creek Chocolate Cupcakes
Dessert American

Johns Creek Chocolate Cupcakes

4.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line one 12-cup muffin pan with paper liners.
  2. 2 Stir together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  3. 3 Beat together butter, white sugar, and brown sugar in a large bowl with an electric mixer a medium speed until light and fluffy, about 90 seconds. Add eggs, one at a time, beating until just combined after each addition. Beat in vanilla.
  4. 4 Beat in flour mixture one-third at a time, alternating with 1/4 cup milk, on low speed until just combined. Fill each prepared muffin cup with 1/4 cup batter
  5. 5 Bake until a toothpick inserted in centers comes out clean, about 20 minutes. Cool in pan on a wire rack 5 minutes. Transfer to wire rack to cool completely, about 20 minutes.
  6. 6 Meanwhile, beat together cream cheese and butter in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 30 seconds. Reduce speed to low; add powdered sugar, 1 cup at a time, beating until frosting is smooth.
  7. 7 Fit a piping bag with a large star or round tip and fill with frosting. Pipe frosting onto cupcakes. Garnish with pomegranate arils. Serve immediately or store, chilled, in an airtight container up to 1 week.

By Sahana

Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze
Dessert American

Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze

4.3

Prep
30 min
Cook
80 min
Total
785 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
  2. 2 Combine cookie crumbs, butter, and 3 pinches sugar in a medium bowl; mix until well blended. Press into the bottom and up sides of the prepared pan.
  3. 3 Bake in the preheated oven 10 minutes. Completely cool crust in the pan on a wire rack, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C).
  4. 4 Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually beat in 1 3/4 cups sugar and flour; beat until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears before adding the next; beat in vanilla.
  5. 5 Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into the prepared crust; spread evenly.
  6. 6 Place bittersweet chocolate chips in a small microwave-safe bowl. Microwave at 50% power until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
  7. 7 Whisk coffee liqueur and espresso granules together in a small bowl until espresso dissolves; stir into remaining batter portion. Stir melted bittersweet chocolate into coffee batter until blended.
  8. 8 Gently pour chocolate-coffee batter over plain batter in the crust; spread evenly, the pan will be very full. Place springform pan on a rimmed baking sheet.
  9. 9 Bake in the preheated oven until center is almost set but still jiggles slightly when pan gently shaken, 65 to 75 minutes. Transfer to a wire rack; cool completely, about 2 hours.
  10. 10 Cover pan loosely with aluminum foil; chill 8 to 12 hours. Gently run a knife or offset spatula around the edges of the pan; remove sides of pan.
  11. 11 About 1 hour before serving, heat cream and corn syrup in a small saucepan over medium just to a simmer. Place semisweet chocolate chips in a small heatproof bowl; pour cream mixture over chocolate chips and let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
  12. 12 Pour chocolate mixture over top of cheesecake; gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

By Ghirardelli