Cook orange juice, 1/4
cup pomegranate molasses, 1/4 cup sugar, and remaining 2 Tbsp.
Ingredients asdf 1 small eggplant (8 oz), cut into 1 - inch chunks 8 oz tempeh cut into 1 / 2 - inch cubes 1 winter squash, peeled and diced Grated zest of 1 small lemon 1 tsp fine - grain sea salt 3 medium cloves garlic, smashed 1/2 tsp red pepper flakes 1/3
cup pomegranate molasses 1/3 cup extra-virgin olive oil 1/3 cup chopped fresh cilantro 1/4 cup crumbled ricotta salata (or feta)
3 tablespoons extra-virgin olive oil 1/2 cup finely chopped red onion 1/4 teaspoon coarse sea salt 1/8 teaspoon cayenne pepper 1 large clove garlic, minced 1 cup diced, peeled peaches 1 cup tomato sauce 1/4 cup water 1/4 cup red wine vinegar 1/4
cup pomegranate molasses 3 tablespoons freshly squeezed lime juice 2 tablespoons tamari 2 tablespoons tomato paste 1 - 3 tablespoons chopped chipotle chili in adobo sauce 2 teaspoons minced fresh sage
Instead of the apple cider, I used 1/3
cup pomegranate molasses (did not reduce) and instead of cinnamon, I crushed crystallized ginger with a mortar and pestle.
Not exact matches
1/2 teaspoon ground cumin 3/4
cup walnuts, toasted 1/4
cup whole - grain bread crumbs 1/4
cup extra-virgin olive oil 2 tablespoons
pomegranate molasses 1/4
cup tomato paste 2 to 3 roasted red peppers 1/2 to 1
cup warm water 1/2 teaspoon fine - grain sea salt
**
Pomegranate Grenadine 2 cups POM pomegranate juice 2 cups sugar 2 oz pomegranate molasses.5 oz orange flower water 1 oz vodka (
Pomegranate Grenadine 2
cups POM
pomegranate juice 2 cups sugar 2 oz pomegranate molasses.5 oz orange flower water 1 oz vodka (
pomegranate juice 2
cups sugar 2 oz
pomegranate molasses.5 oz orange flower water 1 oz vodka (
pomegranate molasses.5 oz orange flower water 1 oz vodka (to fortify)
(Meat Topping) 2 tbsp olive oil 3 medium onions, finely chopped 1 1/2 lbs lean ground lamb or beef 2 large tomatoes, peeled seeded, chopped, and drained 3 tbsp tomato paste 1/3
cup finely chopped flat - leaf parsley 2 tbsp finely chopped mint 1/4
cup pine nuts, lightly toasted 1 tbsp
Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin) salt, pepper, and red pepp
Pomegranate Molasses (reduce unsweetened
pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin) salt, pepper, and red pepp
pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin) salt, pepper, and red pepper to taste
I did make a few modifications to suit the amount of time I had and what I had on hand (I used jarred roasted red peppers instead of roasting my own (there were about 3 large peppers in the jar), I toasted the walnuts lightly in a dry skillet before putting them in the food processor, I used honey instead of
pomegranate molasses because I couldn't find the latter, and I used 2 tbsp dried parsley instead of 1/4
cup fresh).
For salad: 1 medium bunch of lacinato kale, stems removed, chopped well 2 tablespoons extra virgin olive oil Zest and juice of one large organic lemon 1 tablespoon
pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3
cups cooked chickpeas 1 1/2
cups cooked barley or farro (see note below) 1/2
cup roasted, salted cashews, roughly chopped (or substitute chopped tamari almonds) Salt and freshly ground black pepper to taste
1
cup farro spice - grilled chicken (recipe follows) 2 medium purple beets 1
cup pomegranate seeds 1 can chickpeas, rinsed and drained 1 1/2 tsp cumin 1 tbsp olive oil kosher salt, to taste fresh parsley, for garnish tahini (recipe follows)
pomegranate molasses
Pour a scant 1/2
cup (3 1/2 fl oz / 100 ml) water into the food processor and add the roasted peppers, chilli powder, walnuts,
pomegranate molasses, and lemon juice.
Note - you should be able to find
Pomegranate Molasses in many kosher markets, if not, it is easy to make, just boil 4 cups of pomegranate juice with 1 tablespoon sugar and a squeeze of l
Pomegranate Molasses in many kosher markets, if not, it is easy to make, just boil 4
cups of
pomegranate juice with 1 tablespoon sugar and a squeeze of l
pomegranate juice with 1 tablespoon sugar and a squeeze of lemon juice.
3
cups cooked freekeh, whole or cracked grain (cooled after cooking) 1
cup diced cucumber 1/2
cup pistachios, toasted 1/4
cup sultana or golden raisins 2 - 3 scallions, thinly sliced 3 tablespoons chopped fresh mint 1/4
cup extra virgin olive oil 1 1/2 tablespoons lemon juice 1 tablespoon
pomegranate molasses (if you don't have it, make your own) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4
cup fat - free or reduced fat feta cheese (optional; omit for vegan version)-RRB-
1 10 -12-ounce jar roasted red peppers, drained 1/2
cup marcona almonds 1/4
cup toasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version 1 tablespoons
pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped parsley, for sprinkling Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except parsley.
2
cups ketchup 2/3
cup PAMA
Pomegranate Liquer 5 tablespoons pomegranate molasses 1/4 cup cranberry juice 1/2 cup brown sugar 1 teaspoon minced fresh garlic 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 1/8 teaspoon cayenne pepper Olive oil 2 1/2 to 3 pound salmon fillet, about 1 inch thick Salt and pepp
Pomegranate Liquer 5 tablespoons
pomegranate molasses 1/4 cup cranberry juice 1/2 cup brown sugar 1 teaspoon minced fresh garlic 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 1/8 teaspoon cayenne pepper Olive oil 2 1/2 to 3 pound salmon fillet, about 1 inch thick Salt and pepp
pomegranate molasses 1/4
cup cranberry juice 1/2
cup brown sugar 1 teaspoon minced fresh garlic 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 1/8 teaspoon cayenne pepper Olive oil 2 1/2 to 3 pound salmon fillet, about 1 inch thick Salt and pepper to taste
4 large red bell peppers 1 1/2
cups walnuts, toasted 1 small hot chili pepper, seeds removed 1/2
cup bread crumbs 2 tablespoons
pomegranate molasses 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice 1/2 teaspoon toasted and ground cumin 3/4 teaspoon salt 1/2 teaspoon sugar
2 eggs 1 tin diced tomatoes 1/2 red chilli cut finely 1/2 onion 3 cloves garlic handful black kalamata olives 1/2 tsp
pomegranate molasses 1 tsp balsamic vinegar 1 tsp cumin 1 tsp sweet paprika 1/2 tsp turmeric 1 bay leaf 1 tsp honey or rice malt syrup 1
cup chopped kale 1 bunch parsley Pinch cayenne pepper Goats cheese or quark Harissa Salt and pepper for seasoning
1
cup mixed olives, pitted 1
cup garbanzos, cooked, or rinsed canned 2 teaspoons preserved lemon, finely minced 2 teaspoons shallot, finely minced 1 garlic clove, finely minced 1 teaspoon fresh savory or thyme, minced 1/2 teaspoon chile flakes 2 tablespoons red wine vinegar 1 teaspoon
pomegranate molasses 1/4
cup extra virgin olive oil Kosher salt and fresh ground black pepper 1 head butter leaf lettuce Hunks of feta and pita, optional