Tag Archives: pomegranate

Watermelon Pomegranate Chiller

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Is everyone enjoying the extended Summer this year? Boy, it’s hot out and the last day of Summer was like a week ago or more, I don’t even know anymore. I have watered and watered my lawn but it still looks so dry that people are by now considering me a really careless gardener. The trees were confused for a week about the upcoming Autumn but they seem to be enjoying the Summer as well. Last week-end was too hot though. Some friends suggested going to the park but the others definitively said no because it was crazy hot. We ended up enjoying this Watermelon Chiller late evening in the backyard and went out for dinner. How are you enjoying these bonus Summer days? Share with me, will you?

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Roasted Brussels Sprouts with Pomgranate

Brussels Sprouts is one of the prime Winter vegetables. Full of slightly bitter flavor that can be combined with sweetness of almost any fruit. Brussels Sprouts should never be eaten raw in my opinion otherwise you will not touch it again. Roast it in the oven and the sweetness will come forward. Here I combined it with ripe Pears and sweet and tart Pomegranate. Result is amazing with my favorite dressing. 

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Ingredients:

  • Brussels Sprouts about 20
  • Pomegranate 3/4
  • Pear 1 medium
  • Balsamic Vinegar 1 Tbsp
  • Extra Virgin Olive Oil 2 Tbsp for dressing and 2Tbsp for drizzle
  • Maple Syrup 1Tbsp
  • Salt per taste
  • Pepper per taste

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Directions:

  • Preheat oven to 375 F.Cut Brussels Sprouts in half and place cookie sheet.
  • Drizzle with Olive Oil and bake for about 20 minutes.
  • Remove from the oven and set aside.
  • Mix Vinegar, Oil, maple Syrup, Salt and Pepper and set aside.
  • To serve mix Brussels Sprouts, Pomegranate seeds and small cut pear. Pour over dressing and mix.

Enjoy.

xoxo

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Maple Roasted Brussels Sprouts Salad

Brussels Sprouts were never on my ingredients list until a couple of years ago, mainly because I had no idea how to eat them. Then I found a great way to eat them was by roasting. Ever since, it has earned a permanent place in my shopping list.

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Brussels Sprouts come from a cabbage family. They were originally cultivated in Ancient Rome and brought to North America around 18th Century by French Settlers. The best and sweetest crop is generally picked after a frost.

I am always trying to find ways to eat this wonderful, nutrient rich vegetable. they can be slightly bitter in taste if eaten plain so best way is to match them with some kind of sweet fruit. In the following recipe, I roasted the Brussels Sprouts with Maple Syrup and matched them up with sweet tartness of Pomegranate. There is no dressing used in the recipe at all so if you are counting calories, this is a salad for you.

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Serves 1.
Ingredients :

Brussels Sprouts about 15 medium size

Mozzarella Cheese  1 to 1/2 Tbsp crumbled

Pomegranate peeled seeds 2 Tbsp or as per taste

Olive Oil 1 Tbsp (I used Garlic Infused)

Maple Syrup 1 Tbsp

Salt per taste

Directions:
  • Preheat oven to 350 degrees.
  • Wrap a cookie sheet with aluminium Foil.
  • Wash Brussels Sprouts and cut hard stems off.
  • Place dried Sprouts on the sheet and drizzle with Olive Oil.
  • Cook for total of 30 minutes however when 20 minutes of cooking is done, pull the Cookie sheet slightly out of the oven and drizzle Maple Syrup evening on the Brussels Sprouts.
  • Finish cooking the rest of the 10 minutes.
  • Remove. Sprinkle Salt when the Brussels Sprouts are still warm.
  • When serving, place the Brussels Sprouts on a plate. Top with Crumbled cheese and finally top with Pomegranate seeds.
  • You can give a quick splash of Lemon juice if you are so inclined but I didn’t.

Enjoy..

xoxo

 

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