Browsing Tag



Gin and (Pomegranate) Juice

November 21, 2014


No food is prettier to me than a pomegranate, so when the season presents itself, I like to use them on EVERYTHING. Salads, main dishes, on crostinis, and of course… in cocktails.  Here is one of my favorite concoctions right now.



Gin and (Pomegranate) Juice

  • 1.5 oz Pomegranate Juice
  • 1.5 oz Gin
  • Grapefruit Soda
  • Wedge of Lemon or Lime
  1. Add juice and gin to an ice filled low-ball glass.
  2. Stir and top with grapefruit soda.
  3. Add a squeeze of lime juice and stir until combined.
  4. Garnish with pomegranate seeds and enjoy!




While I do love a cocktail that requires infused simple syrups, muddled herbs and super fun takes on classics – this easy (low mess) cocktail is great for entertaining this holiday season!







Sweet Potato and Black Bean Tacos with Pomegranate Cranberry Salsa

November 17, 2014


With the weather cooling down, I’m excited to jump into some more seasonally appropriate meals.  First up? This gorgeous recipe I scored on Pinterest that I can’t stop looking at.



Sweet Potato and Black Bean Tacos with Pomegranate Cranberry Salsa 

Recipe via The Half Baked Harvest


  • 2 tablespoons olive oil
  • 1/2 sweet onion, diced
  • 1 clove garlic, minced
  • 1 large sweet potato, peeled and chopped
  • 1 1/2 cups cooked quinoa
  • 2 teaspoons chili powder
  • 2 canned chipotle chilies, minced
  • 1 tablespoon chipotle in adobo (from the chipotle chili can)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cayenne
  • 1 cup cooked black beans, drained and rinsed
  • 1 lime, juiced
  • 1 small bunch cilantro
  • Tortillas (flour, corn or hard shell)
  • 1 avocado, sliced or diced
  • 1 cup shredded sharp cheddar cheese
  • cotija cheese, crumbled, for topping

Roasted Cranberry Pomegranate Salsa

  • 12 ounces fresh cranberries
  • 1/4 cup brown sugar (I used a little less)
  • 1 canned chipotle chili, chopped
  • 1 lime, zested + juiced
  • 1 clove garlic, minced
  • 1/4 jalapeno, chopped and seeds removed
  • the seeds from 1 pomegranate
  1. Heat oven to 450 degrees F. Cover a baking sheet with foil and lightly grease.
  2. Place the cranberries, brown sugar, chipotle chili, lime zest and juice, garlic, jalapeño and a pinch of salt and pepper on baking sheet.
  3. Use your hands to toss everything together until the cranberries are evenly coated.  Roast in the oven until the cranberries burst and release their juices, about 15 minutes.
  4. Remove from the oven and and let cool (about 10 minutes).
  5. Add the pomegranate arils and toss well. Set aside at room temperature until ready to use.
  6. While the cranberries are roasting, start on the tacos… Heat the olive oil over a large skillet set over medium heat.
  7. Add the onions and sweet potatoes and toss to coat.
  8. Cover the skillet and let cook until the sweet potatoes are tender, but not mushy, stirring once or twice for about 10-15 minutes.
  9. Once the sweet potatoes are tender (easily pierced with a fork), add the garlic and saute 30 seconds.
  10. Turn heat to medium-high (adding more oil if needed) and add the quinoa.
  11. Let the quinoa get crispy and cook for about 5 minutes.
  12. Add 3/4 cup water, the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil.
  13. Cook for 5-10 minutes or until the water has completely evaporated.
  14. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice.
  15. To assemble the tacos, place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro.


Cranberry Salsa





By the way, if you haven’t checked out Half Baked Harvest before… you definitely need to do so! Her photography is amazing, and her recipes are next level.  I’ve been eating off solely off of her site for the last week and I couldn’t have been more excited to stumble across her gem of a site.  Enjoy!








How to De-Seed a Pomegranate

January 30, 2014


One of my favorite recipes growing up was my mom’s Pomegranate Salad… so my family has been trying to figure out the best way to de-seed pomegranates WAY before it was a “trendy” fruit.

Our methods have changed over the years, but here is our current method (please excuse the “interpretive” pics – it’s a little challenging photographing a how-to that requires two hands):

Step 1. Use a small knife to score around the crown of the pomegranate.


Step 2. Wiggle the crown until you feel it pop and remove it.


Step 3.  This is where I just get a good grip on both sides and break it in half.  The safer route is probably to gently slice it into segments and pull, but I tend to cut to deep and damage most of the seeds, this finding the “grab and go” approach more effective.


Step 4. Break halves, in half again and using the back of a wooden spoon hit the skin of the pomegranate (in my attempts for a pretty picture, it actually is depicting the OPPOSITE of what you should do – fail.) into a water filled sink or large bowl.

Step 5. Also feel free to pick some of the seeds with your fingers – I just recommend you do so under water, as to not splash whatever you are wearing in VERY staining pomegranate juice.

Pomegranate Jewels

Step 6. Swirl the pomegranate seeds in the water and remove any floating debris (white pith, discolored seeds, etc.)

Step 7. Drain seeds and store in a air tight container.