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Pomegranate recipes - 47 recipes

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for the pomegranate BBQ sauce place all ingredients in a saucepan and whisk together until combined

  • For the Chicken:
  • 2 lbs boneless, skinless, chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 tsp brown sugar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp ground mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • brioche buns
  • For the Pomegranat BBQ Sauce:
  • 3/4 cup ketchup
  • 2/3 cup pomegranate juice
  • 1/4 cup honey
  • 1/4 cup pomegranate molasses
  • 3 garlic cloves, minced
  • 2 tbsp apple cider vinegar
  • 2 tbsp dijon mustard
  • 1 tsp worcestershire
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp freshly ground black pepper
  • For the Crunch Apple Slaw:
  • 2 apples, thinly sliced
  • 2 scallions, thinly sliced
  • 1 head napa cabbage, sliced into shreds
  • 1/4 cup cilantro, finely chopped
  • 1 tbsp olive oil
  • 2 tsp apple cider vinegar
  • 2 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp pepper
4.3/5 (3 Votes)

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Roasted Brussels sprouts are a quick side dish

  • 1.5 lbs organic Brussels sprouts, ends trimmed and sliced in half
  • 3 oz prosciutto, torn into squares
  • 1/4 cup organic EVOO
  • 2 good drizzles of balsamic vinegar
  • Maldon sea salt, to taste
  • 1 organic pomegranate, arils removed
4.3/5 (3 Votes)

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A clean salad of spicy arugula dressed simply with olive oil, lemon juice, and garlic

  • 5 ounces baby arugula and spinach blend
  • 1/2 cup pomegranate seeds
  • 1/3 cup sliced almonds
  • 1 clove garlic, finely minced
  • 2 tablespoons fresh squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
4.2/5 (9 Votes)

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Winter salad made with lemons you easily preserve yourself

  • QUICK REFRIGERATOR PRESERVED LEMONS (1 1/2 CUPS):
  • 3 lemons, scrubbed and very thinly sliced
  • 1/4 cup large-crystal kosher salt, such as David’s
  • 1/4 cup olive oil
  • PRESERVED LEMON & POMEGRANATE WINTER SALAD:
  • 6 ounces (8-cups) baby arugula
  • 1/2 cup pomegranate seeds
  • 1/2 cup sliced almonds, lightly toasted
  • 3 preserved lemon slices (recipe below), chopped
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
4/5 (1 Votes)

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THIS RECIPE IS FOR A LARGE AMOUNT, YOU MAY WANT TO CUT THE RECIPE DOWN TO MEET YOUR NEEDS

  • 3 BOTTLES OF 750 VODKA
  • 2 BOTTLES MONIN POMEGRANATE SYRUP
  • 2 BOTTLES CRANBERRY JUICE 64 OZ
  • 64 OZ WATER
  • 2 LITERS THINLY SLICED FRESH MANGOS
  • SPRITE TO ADD WHEN READY TO SERVE
3.6/5 (93 Votes)

By

Add the chicken to a bowl

  • 2 pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced or grated
  • 2 chipotle chilies in adobo, minced
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cayenne, or more or less to taste
  • salt and peper
  • 1 (8 ounce) beer (I used a pumpkin beer)
  • 1/2 cup apple cider, plus more if needed
  • 1/2 -3/4 cup enchilada sauce (homemade or store-bought)
  • 8 warmed flour or corn tortillas, for serving
  • sharp cheddar cheese + cotija cheese, for serving
  • Sweet Chili Apple-Pomegranate Salsa.
  • 2 honeycrisp apples, finely chopped
  • arils from one small pomegranate (learn how to deseed a pomegranate here)
  • 1 jalapeño, seeded (if desired) + chopped
  • 1/4 cup fresh cilantro, chopped
  • juice from 1 lime
  • 2-4 tablespoons sweet thai chili sauce (I used 3, but use as little or much as you would like)
3.9/5 (7 Votes)

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The pomegranate is a fall and winter fruit, so this gelato is appropriate for the season

  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 3/4 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/4 cups bottled pomegranate juice
  • 1/3 cup pomegranate liqueur such as PAMA
  • 1 teaspoon fresh lemon juice
  • Special equipment: an ice cream maker
  • Garnish: pomegranate seeds
0/5 (0 Votes)

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1. Preheat the oven to 200 degrees

  • 2 (4-ounce) beef filets
  • 1/4 teaspoon kosher salt
  • Ground black pepper
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 meduim shallot, minced
  • 1/3 cup dry red wine
  • 1/2 cup veal demi-glace (see note)
  • 1/3 cup pomegranate juice
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons pomegranate seed, optional
0/5 (0 Votes)

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* Note: To remove the seeds, roll the pomegranate on a cutting board, pressing down slightly

  • 1 1/2 cups butter - (3 sticks) softened
  • 3 cups sifted powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons pomegranate molasses (sold in specialty markets and well-stocked supermarkets)
  • 1/2 cup pomegranate seeds divided, see * Note
  • 1/2 cup chopped walnuts toasted
0/5 (0 Votes)

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Preheat the oven to 400 degrees

  • 2 rabbits - (abt 2 lbs ea) each cut 6 pieces
  • 1 tablespoon olive oil
  • 3 ounces Canadian bacon minced
  • 3 large shallots minced
  • 2 tablespoons crushed dried rosemary
  • 1 cup fat-free no-salt-added canned
  • chicken broth
  • 1/4 cup dry white wine
  • Seeds of 1 pomegranate
  • Rosemary sprigs for garnish (optional)
0/5 (0 Votes)

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