pomegranate Archives - Jackie Newgent

cashew cheese bruschetta with pear-thyme “compote”

by Jackie Newgent | October 22, 2020 | 2 Comments

We might be on our way to a long winter, which is precisely why you’ll want to regularly craft a platter of party-ready apps, like these cashew cheese bruschetta with pear-thyme “compote!” In fact, I think it’s mentally healthy to have “parties” more often during times like these. That can mean tossing a virtual soiree or having one with your own social (yet socially-distanced!) “bubble.” Even if a party of one, make up the toasts and toppings separately, then top one at a time.

mediterranean salad with sumac tahini dressing

by Jackie Newgent | November 18, 2019 | 1 Comment

This fall I have had the pleasure to have Leah Kern as my dietetic intern. She loves story-telling about food—and she has quite an adventurous eating style. Her default meals have a Mediterranean flair. So, I asked her to create a seasonal Mediterranean-style recipe for you. (Check out her instagram page for food and stories @foodfor_thought_.) She created this awesome salad that I’ll be sure to be making often. Here’s her story about the delightful salad—and the recipe!

pomegranate-smashed butternut squash

by Jackie Newgent | November 25, 2018 | 3 Comments

Smashed butternut squash with pomegranate arils and chives

If you haven’t tried it yet, pomegranate juice makes a clever culinary liquid, not just a beverage — and it’s delightful in this pomegranate-smashed butternut squash recipe. In late fall and all winter long, I love using a combination of pomegranate juice and arils in cooking to add rich color, antioxidants, and naturally-derived sweetness with a hint of tartness. Pomegranate and butternut squash are a perfect pairing, too. To save time here, simply use butternut squash that’s already cubed for you. You’ll toss the cubes with olive oil, then with pomegranate juice, salt, and pepper. Cover it up, bake for 50 minutes, mash, and voila! Oh, and don’t forget to top with chives and pomegranate arils for extra pops of...

lemon-ginger farro salad with pomegranate & pistachios

by Jackie Newgent | January 21, 2018 | 7 Comments

I make this salad a lot when pomegranates are in season! I never actually wrote down a recipe for it … I just wing it, which is the way I prefer to cook. But I wanted to share this farro salad, so here’s the official recipe! It’s so refreshing and satisfying and loaded with colors, textures, and aromatic delight. A couple of its flavor “secrets” are freshly grated gingerroot and lemon zest. You’ll actually feel so good after eating it knowing you punched up your plant quotient for the day (it’s vegan!). Enjoy this dish any day of the week, especially Meatless Monday, of course!