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Pomegranate Picks - 490 recipes

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Who doesn’t like free! I got free dandelion greens, nice succulent fresh tender green ones, while walking with m...

  • 1 store-bought deli rotisserie whole chicken
  • 7 cups dandelion greens, washed well and chopped up (You can substitute another green like watercress, arugula, spinach, etc.)
  • 1/4 cup bacon drippings
  • 1/4 cup chicken broth (water will also work)
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • 1/2 teaspoon red chili flakes
  • 2 tablespoons honey
  • 1/2 lemon (juice and zest)
  • 3-4 slices of ciabatta bread
  • 2 tablespoons butter
  • 1/2 cup feta, crumbled
  • 1/2 cup asiago cheese, grated
  • 1 cup fresh pomegranate seeds
  • 1/4 cup extra virgin olive oil
4.7/5 (6 Votes)

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Adapted recipe by katieatthekitchendoor Original recipe by The Great Meat Cookbook

  • 6 lamb blade shoulder chops (about 3 pounds total)
  • 1 tsp crushed red pepper flakes
  • 1 tsp salt
  • 1 tsp ground cumin
  • 3/4 tsp freshly ground black pepper
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 2 TBS olive oil
  • 1 TBS butter
  • 2 TBS grated or finely chopped fresh ginger
  • 1/2 c. finely chopped shallots
  • 1 c. finely chopped onions
  • 1 c. chicken broth
  • 1 c. pomegranate molasses
  • 2 lbs medium carrots, peeled and cut into 1 inch lengths
  • 1/2 lb parsnips, peeled and cut into 1 inch lengths
  • 1/2 c. fresh pomegranate arils
  • 1/4 c. toasted pine nuts
  • 2 TBS fresh basil chiffonade
  • 2 TBS fresh mint chiffonade
4.7/5 (6 Votes)

By

Preheat the oven to 300. Lightly pat the chicken pieces dry with a paper towel

  • 2 slices bacon, minced
  • 1 sm yellow onion, minced
  • 3 garlic cloves
  • 1/2 fresno chili, minced
  • 1 Tbsp olive oil
  • 8 chicken thighs
  • 2 c chicken stock
  • 1/2 c pomegranate molasses
  • 1 pomegranate, seeds removed
  • salt
  • pepper
  • parsley, garnish
4.7/5 (6 Votes)

By

Perfect for holiday entertaining, this salad features the traditional colors of Christmas

  • For the vinaigrette:
  • 1 pomegranate
  • 1/3 cup extra-virgin olive oil
  • 2 Tbs. white wine vinegar or raspberry vinegar
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • Freshly ground pepper, to taste
  • 2 large navel oranges
  • 3 bunches arugula, tough stems removed
  • 1 small red onion, sliced crosswise into thin rings
4.6/5 (8 Votes)

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(You will find thing's you do not find here, there) Follow or friend me on Facebook for even more recipe's,etc: htt...

  • 225 g unsalted butter, plus extra for greasing
  • 250 g dark chocolate (70% cocoa), broken into squares
  • 5 large eggs
  • 225 g light muscovado sugar, squished through your fingers to remove any lumps
  • 85 g ground almonds
  • 50 g plain flour, plus an extra 1 tbsp
  • For the topping
  • 150 ml double cream
  • 100 g bar dark chocolate (70% cocoa), roughly chopped
  • 1 tbsp icing sugar, sifted
  • handful pomegranate seeds
4.6/5 (10 Votes)

By

If you aren't crazy about Brussels sprouts, please consider this recipe! This is the perfect side to complete your ...

  • 6 tablespoons unsalted butter, slightly softened
  • 1 vanilla bean, seeds scraped
  • 1/4 cup toasted pecans, chopped
  • Salt and freshly ground black pepper
  • 1 pound brussels sprouts, trimmed
  • 3 tablespoons canola oil
  • 3 tablespoons pomegranate molasses
  • Seeds from 1 pomegranate
  • Zest of 1 lime
  • 1 tablespoon orange zest, finely grated
4.4/5 (24 Votes)

By

In a large pitcher add everything together

  • 1 bottle of dry white wine
  • 3/4 cup pomegranate arils
  • 4 springs of fresh rosemary
  • 1/4 cup simple syrup
  • the juice of 1 lemon
  • the juice of 1 orange
  • 1/3 cup Triple Sec
4.5/5 (19 Votes)

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First, bring boiling-water canner, half full with water, to simmer

  • 3-1/2 cups pomegranate juice (from about 5 large fully ripe pomegranates)
  • 1/2 teaspoon butter
  • 1 box SURE-JELL fruit pectin
  • 5 cups sugar, measured into separate bowl
4.5/5 (19 Votes)

By

Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft

  • 2 tablespoons canola oil
  • 1 small Spanish onion, diced
  • 1 cup pomegranate juice
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup pomegranate molasses
  • 1/4 cup red wine vinegar
  • 3 tablespoons light brown sugar
  • 2 cinnamon sticks
  • Finely grated zest of 1 orange
  • 1/2 cup ketchup
  • 1 tablespoon Dijon mustard
  • Kosher salt
  • 1/4 teaspoon coarsely ground black pepper
4.7/5 (3 Votes)

By

From a great food blog, "Smitten Kitchen, by Deb Perelman

  • 2 Tablespoons olive oil, divided
  • 1 large head cauliflower (about 1-3/4 pounds)
  • 1 teaspoon whole cumin seeds
  • 1/2 teaspoon kosher salt, plus additional
  • 1/2 teaspoon freshly ground black pepper
  • Plain yogurt (best, whole milk yogurt, Greek style)
  • 1/4 cup crumbled feta (optional)
  • Chopped fresh mint leaves, for serving
  • Pomegranate seeds, for serving
4.7/5 (3 Votes)

By

For a seasonal vegetable recipe that would produce vegetables with a lightly sweetened glaze, we started by cutting...

  • Serves 8
  • If you prefer to use an equal amount of nonalcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.
  • Ingredients
  • 4 tablespoons unsalted butter
  • 1 pound carrots, peeled and cut into 1/2-inch pieces
  • 12 ounces parsnips, peeled and cut into 3/4-inch pieces
  • 12 ounces turnips, peeled and cut into 3/4-inch pieces
  • 3 shallots, peeled and halved
  • 2 1/2 cups hard cider
  • 3 tablespoons sugar
  • Salt and pepper
  • 1 Granny Smith apple, cored, halved, and cut into 1/2-inch pieces
  • 1/4 cup pomegranate seeds
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons cider vinegar
4.7/5 (3 Votes)

By

Combine first 4 ingredients in a small bowl; sprinkle over pork chops

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 4 4-ounce boneless center-cut pork loin chops
  • 2 teaspoons olive oil
  • 1/3 cup chopped shallots
  • 3/4 cup pomegranate juice
  • 1 tablespoon sugar
  • 1 tablespoon balsamic vinegar
4.7/5 (3 Votes)

Any burning questions? Our chefs answer!

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