If you are anything like me, you probably have a few pomegranates hanging around, leftover from the holidays. Don’t toss them, even if they are a bit hard, you can still make use of them! The tricky part is peeling the pomegranate without getting its staining crimson juice all over. The secret? Work with the fruit UNDER WATER! Refreshing, sweet, tart & a bit fiery, this tangy salsa is great with meat or fish or even chips! Just mix together and serve! So simple!
1 large pomegranate
1 large orange
1 T chopped cilantro
1 green onion, thinly sliced
2 t. freshly squeezed lime juice
1/4 t cumin
1 T minced jalapeno, or to taste
Insert a knife through the stem hole of the pomegranate and twist to break the pomegranate into large chunks. Immerse them in a bowl of water & coax the seeds away from the skin to release the seeds. Discard the skin & membranes, drain & pat dry. Cut & peel the skin & membrane from the orange. Holding the orange over a bowl, cut between the membranes to free the segments adding them to the bowl. Squeeze the juice from the membrane into the bowl & discard the membrane. Cut each segment into chunks. To the orange add pomegranate, cilantro, onion, lime juice, cumin & jalapeño, add salt to taste. Serve or cover and chill up to one day. Makes 1 cup of salsa, enough for 4 to 6 servings.
"One dark and stormy night…” no really! The other night, I was not about to go to the store when I began craving something warm and hearty. I looked in my pantry and fridge and this yummy soup is what happened!
Butternut Squash and Black Bean Soup
3 c butternut squash, cut in a 1” dice
1 onion, cut in 1/2 inch dice
2 cloves garlic, chopped finely
1 14 oz can diced tomatoes
2 14 oz cans black beans, rinsed
1 small chipotle pepper in adobo, chopped or 1/4 t cayenne
6 c chicken or veggie stock, enough to cover the veggies and make it ‘soupy’
1/2 c chopped fresh cilantro
2 t cumin,
1/2 t salt
1/4 t black pepper
Sauté onion and garlic in olive oil until soft, about 5 minutes, add squash, salt & freshly ground black pepper and continue to cook until a little bit browned and caramelized, another 5-10 minutes or so. Add the cumin and cilantro. Add the beans & tomatoes, the chipotle pepper and the stock. Bring to a boil, turn down and simmer for an hour to blend flavors or until the squash is soft. Additional time cooking on simmer will only add to the flavor and depth of this soup.
Add some chicken or cut up sausage for an even heartier bowl.
Note: grated cheddar or jack cheese, fresh lime, fresh cilantro, avocado, fried tortilla stripsmake perfect garnishes.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"