Recipes to make on this month’s pomegranate season

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November is Nationwide Pomegranate Month and “Good Morning America” ​​has an assortment of recipes that use the nutrient-rich fruit to mark the event.

Pomegranates are sometimes called the “jewel of winter” as a result of the fruit, which is full of antioxidants, polyphenols and vitamin C, is in peak season from January till now.

While you need to add tartness and a pop of candy taste, the deep-reddish cranberries that bond tightly between the peel and membrane are excellent for candy and savory cooking functions.

The crew of recipe builders at Pom Fantastic shared a collection of high recipes to have a good time their twentieth anniversary and Nationwide Pomegranate Month with “GMA.”

Get some juice and arils to make the recipe beneath at dwelling!

Pomegranate Chia In a single day Oats

Photo: Pomegranate overnight oats.

Pomegranate oats in a single day.

pom superb

materials

1/4 cup pomegranate juice

1/2 cup pomegranate seeds, divided

1 tbsp chia seeds

1/2 cup quaint rolled oats

1/2 banana, sliced

1/4 cup Halo Orange (mandarin/clementine) chunks

1/2 tsp floor cinnamon

1 tbsp almond butter

2 tablespoons agave syrup (or honey)

1/2 cup Greek yogurt, divided

1/2 cup unsweetened almond milk

steering

Mix pomegranate juice and chia seeds in a small bowl. Let sit for five minutes.

In two 8-ounce jars or containers, layer rolled oats, banana, 1/4 cup pomegranate seeds, 1/4 cup Greek yogurt, and all components besides almond milk. Add chia seed combination.

When able to refrigerate, combine with almond milk. Cowl and refrigerate in a single day or for not less than 5 hours.

Within the morning, high combination with further Greek yogurt and extra pomegranate arils.

Pomegranate Wild Rice and Roasted Squash Salad

Photo: Wild Rice and Squash Salad with Fresh Pomegranate.

Wild Rice and Squash Salad with Recent Pomegranate.

pom superb

materialsWild Rice and Roasted Squash1 cup pomegranate juice1 1/2 cups pomegranate seeds1 cup wild rice2 cups water1/2 tsp kosher salt2 small acorn squash, pores and skin washed1 1/2 tablespoons olive oil1/2 cup scallions, chopped1/2 cup peeled hazelnuts, toasted and chopped1/3 cup flattened leaf parsley, chopped1/2 cup contemporary basil, chopped salt and pepper

sauce2 tbsp pomegranate juice2 tablespoons white balsamic vinegar1/8 teaspoon kosher salt1/4 cup olive oil

steering

Put water, pomegranate juice, salt and wild rice in a pot; Cowl and convey to a boil. Scale back warmth to a simmer and prepare dinner for about 45 minutes, or till rice is tender and tender. Drain the rice in a colander.

Warmth the oven to 425 F. Minimize squash into quarters and take away seeds and stalks. Minimize each bit into 1/2-inch slices. Brush squash slices with olive oil and season with salt and pepper. Roast within the oven for 20 to half-hour till tender, tossing as soon as midway via.

For dressing, mix pomegranate juice, vinegar, and salt in a small bowl. Whisk in olive oil.

In a big bowl, mix rice, squash, scallions, nuts, herbs and pomegranate seeds. Combine half the dressing.

Serve the salad with the remaining dressing for anybody who needs so as to add extra.

Meatless Meatballs with Pomegranate Harissa Sauce

Photo: Meatless Pomegranate and Harissa Meatballs.

Meatless Pomegranate and Harissa Meatballs.

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materialsMeatless Meatballs1/2 cup pomegranate seeds1/3 cup plain bread crumbs1/3 cup grated Parmigiano Reggiano1/4 cup flattened leaf parsley, finely chopped1 tsp dry carom seeds1/4 tsp floor cinnamon3/4 tsp floor cumin2 tbsp olive oil3/4 cup onion, finely chopped3/4-pound eggplant, sliced ​​1/4-inch1 1/4 teaspoon kosher salt3/4 cup toasted walnuts, finely chopped1 clove garlic, minced1 tbsp tomato paste1 massive egg, overwhelmed

sauce:1 cup pomegranate juicepomegranate seeds for garnishing8-ounce can tomato sauce2 to three tablespoons harissa1 teaspoon honey1/4 tsp cumin1/4 tsp floor gingerplain yogurt for serving further flat-leaf parsley, for garnish

steering

For the meatballs: Preheat oven to 350 F. In a bowl, mix bread crumbs, Parmigiano Reggiano, parsley, oregano, cinnamon and cumin. Cancel.

Warmth olive oil in a big nonstick skillet over medium-high warmth. Add onion, eggplant, and salt and prepare dinner till softened, 6 to eight minutes, stirring often. Take away from warmth and add walnuts, garlic and tomato paste.

Switch half the eggplant combination to a meals processor and mix till clean. Add again to unique eggplant combination. Stir in bread crumb combination and eggs.

Coat palms effectively with oil or water and type combination into 24 meatless “meatballs”, about 1 1/4 inches in diameter. Place on baking sheet about 1/2 inch aside.

Bake for 25 to half-hour till cooked via.

For the harissa sauce: In a medium saucepan, boil Pom Fantastic 100% Pomegranate Juice halved over medium-high warmth, 12 to fifteen minutes. Whisk in tomato sauce, harissa, honey, cumin and ginger. Let it settle down a bit. High meatballs with pom pomegranate aril and parsley and serve with harissa sauce and yogurt.

Ginger Salmon Sushi Bowl with Pomegranate Brown Rice

Photo: Salmon and brown rice bowl with vegetables and pomegranate.

Salmon and Brown Rice Bowl with Greens and Pomegranate.

pom superb

materialspom brown rice1 tablespoon sesame oil2 scallions, thinly sliced2 cloves garlic, minced 1 1/2 cups brown rice1 teaspoon kosher salt2 3/4 cups water1/2 cup pomegranate juice

pom ginger marinated salmon1 Tbsp POM Fantastic 100% Pomegranate Juice2 tbsp honey1 inch piece contemporary ginger, grated1 clove garlic, mincedkosher salt4 4-6-ounce skin-on salmon fillets

pom sriracha1/3 cup Sriracha3 tbsp pomegranate juice1 tbsp rice wine vinegar

Bowl Topping:1 ripe avocado, thinly sliced1 scallion, thinly sliced2 watermelon radishes, finely chopped2 tablespoons black and white sesame seeds1/2 cup contemporary pomegranate seeds2 sheets nori, thinly sliced

For the pom brown rice: Warmth sesame oil in a medium saucepan over medium warmth. Add scallions and garlic and prepare dinner 30 seconds. Add brown rice and salt and blend. Let toast for a minute then add water and pom juice. After bringing to a boil, cut back to a boil. Cowl and let it prepare dinner on the bottom flame for 40 to 45 minutes.

Take away rice from warmth and permit to relaxation for 10 minutes earlier than fluffing with a fork. Maintain apart and hold heat.

For the Pom Ginger Marinated Salmon: In a small bowl, mix and blend the pom juice, honey, ginger, and garlic. Season the salmon with salt and unfold 1 / 4 of the marinade on every fillet.

Preheat an air fryer to 400 F. Grease the basket with cooking spray and place the salmon fillet pores and skin facet down. Air fry for 8 to 10 minutes.

For the pom Sriracha: In a small bowl, mix the Sriracha, pom juice, and rice wine vinegar. Cancel.

To assemble, divide rice amongst 4 bowls. Prepare toppings as desired and high with cooked salmon. Drizzle with pomegranate sriracha.

Recipes reprinted with permission from the Pom Fantastic Culinary Workforce.

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