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Tag Archives | Pomegranate

Aubergine with Buttermilk Sauce

Roasted Eggplant with tangy buttermilk sauce, a sprinkle of za’atar and dotting of pomegranate seeds.

The Sauce: Buttermilk Sauce – Tangy buttermilk and yogurt sauce with garlic oozes into diamond-cut roasted eggplant halves.

‘Great Sauces Transform Good Food into Gourmet’ 

Mediterranean inspiration

Eggplant sounds exotic in French: aubergine (oh’-ber-zheen). On the other hand one Aubergine with Pomegranatesmust travel must farther east for the inspiration for this dish. Think of roasted Baba Ghannouj with za’atar and pomegranate jewels. A creamy buttermilk and yogurt sauce with the blush of tzatziki, is spooned over and soaks into the crevices of the roasted eggplant. Each bite has a few pomegranate seeds that pop open to release their bright red juice. Eggplant never had it so good.

You may also enjoy Baba Ghannouj, Roasted Carnival Squash, Cheddar Zucchini Bake, Steamed Corn on the Cob and Spicy Roasted Butternut Squash.

2013 AniversaRecipe – Sand Castle Lemon Pie
2012 AniversaRecipe – Peanut and Jelly Cupcakes
2011 AniversaRecipe – Shrimp and Pork Balls with Lime Dipping Sauce

Recipe: Aubergine with Buttermilk Sauce

Active Time: 8 Minutes | Total Time: 50 Minutes | Yield: 6 Servings

3 1-lb aubergines (eggplant)
5 Tbsp olive oil, divided plus more for serving
1 tsp fresh thyme leaves, plus extra sprigs for garnish
freshly ground black pepper
1 pomegranate
1 tsp za’atar
1/2 cup buttermilk
1/2 cup plain yogurt
1 small garlic clove, minced or microplaned

Special Equipment – baking sheet, small bowl

1 Preheat the oven to 400 degrees.

2 Cut the eggplants in half
Aubergine with cross hatchlengthwise and place on a baking sheet skin side down. Make 1-inch cross hatch incisions without piercing the skin. Brush with 3 tablespoons olive oil. Sprinkle with thyme leaves and season generously with salt and pepper. Roast in the oven until flesh is soft and deep golden brown, about 40-45 minutes.

Roasted Aubergine3 Meanwhile combine buttermilk, yogurt, garlic and remaining 2 tablespoons olive oil in a small bowl. Season with a pinch of salt to taste. Set in the fridge until serving.

4 To serve, spoon buttermilk sauce over each eggplant half, sprinkle with za’atar and lots of pomegranate seeds. Garnish with sprigs of thyme.

-This dish is a nod to the flavors of Baba Ghannouj, an Mediterranean eggplant dip.
-Add a few toasted pine nuts, if desired.

-Serve as a side dish.
-Use 6 Japanese eggplants and serve as an appetizer.

Dish Designer

  • Exchange bulbous eggplant for skinny Japanese eggplant.

InspirationYotam Ottolenghi
Cook with Sauces
Aubergine with Buttermilk Sauce
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: September 14, 2014

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Pomegranate Feta Salad

Bright tasting and colorful mixed produce salad with Pomegranate Vinaigrette.

The Sauce: Pomegranate Vinaigrette – Fruity red pomegranate dressing with red wine vinegar and Dijon mustard flavor this salad with a ruby glistening dressing.

‘Great Sauces Transform Good Food into Gourmet’ 


Pomegranates probably originated in Iran, then were cultivated in the Middle East and elsewhere. Now they’re grown in California and Arizona. They have a burst of bright, juicy flavor with a little crunch factor.

Extracting those jewel-like nuggets is the challenge. Some markets offer packages of fresh pomegranate already freed from their spongy, pithy cases. But if you can’t find them or don’t want to afford the higher cost, here is an easy way to release the kernels.

PomegranateFill a bowl with water. Cut the fruit in half. Working under water with one half at a time, pull away the thick skin and the pomegranate seeds can easily be freed from the pith. Pour the bowl of pomegranate and water through a colander. Enjoy this easy salad with pom kernels, salty feta, crisp lettuce, then drizzle with pomegranate vinaigrette.

You might also enjoy Pomegranate Jelly, Virgin Cherry Bounce, Creamy Italian Feta Dip, Feta Bruschetta and Mango Jellified Fruit.

2012 AniversaRecipe – Fruit Juice Gelly
2011 AniversaRecipe – Asian Sesame Salad

Recipe: Pomegranate

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Feta Salad

Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 4 Servings | Level: Easy

Pomegranate Jelly Pomegranate Vinaigrette

  • 2 tsp pomegranate jelly or syrup
  • 1 tsp Dijon mustard
  • 3 Tbsp red wine vinegar
  • 3 Tbsp olive oil
  • dash salt
  • dash freshly ground pepper

Pomegranate Feta Salad

  • 3 cups chopped Romaine lettucePomegranate with mustard
  • 1 cup spring mix salad greens
  • 1/2 pomegranate, peeled and seeded
  • 2 oz crumbled feta cheese, about 1/2 cup

Pomegranate Dressing1 Whisk together pomegranate jelly (may need to microwave for 5-10 seconds to become liquid), mustard and vinegar. Slowly whisk in olive oil until emulsified. Season with salt and pepper.

Pomegranate Feta Salad2 Evenly dividing each ingredient, place Romaine lettuce, spring mix, pomegranate seeds and feta cheese on four salad plates. Drizzle with pomegranate vinaigrette.

Red wine vinegar is especially good in the pomegranate dressing because the flavor complements the fruit and the color enhances the dressing.

Feta cheese is more moist when it is purchased and stored in a brick rather than crumbled.

Use this dressing on other green salads.

Marinate vegetables such as fresh green beans or black beans for a Salade Nicoise platter.

Dish Designer

  • Exchange jelly for pomegranate molasses.
  • Exchange salad greens for lettuce of your choice.

Inspiration – Helen Horton
Cook with Sauces
Pomegranate Feta Salad
Written by
Photographs by Helen Horton
Updated: July 13, 2013

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Pomegranate Jelly

Glistening pomegranate jelly with a hint of cinnamon and orange.

Preserving fruit in a DC kitchen

Mom’s got several fruit trees in her third acre yard: plums, apricots, cherries, apples. Lately she’s been phoning me about picking, preparing and preserving the fruit, mostly into jams. Since I live in an apartment in Washington, DC I’ve haven’t been Pomegranate-Jelly-on-Peanut-Butter-and-Baquettepreserving for the last couple of years. Last week mom shared a recipe for jelly made from pomegranate juice. It’s the perfect solution for a small kitchen. No peeling, juicing, or straining, just cooking. Love it, so easy. Now I have my first batch all lined up on the counter cooling. More precious than rubies. This will make the perfect holiday gifts.

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Recipe: Pomegranate Jelly

Prep Time: 10 Minutes | Inactive Time: 6 Hours | Cook Time: 9 Minutes | Yield: 6 half pints | Level: Easy


  • 3 ½ cups 100% pomegranate juice
  • 2 Tbsp fresh lemon juice
  • 1 tsp orange zest
  • 1 stick cinnamon, broken in half
  • 1/2 tsp butter
  • 1 box dry fruit pectin
  • 5 cups sugar, pre-measured in a bowl

Special Equipment – six 1/2 pint canning jars and wide mouth funnel

1 Place the lids of the canning jars in a small saucepan and add enough warm water to cover the lids. Set on a burner without heat.

2 In a large pot combine juices, zest, cinnamon, butter and pectin. Bring to a boil stirring constantly, which takes about 4 minutes. The jelly will bubble up so use a large pan with plenty of space.
3 Remove the cinnamon stick pieces. Add sugar all at once.

4 Bring to a rolling boil and boil for 5 minutes stirring constantly.
5 Meanwhile, turn on the burner with the lids and bring to a boil.

6 Remove from heat and skim foam. Using a funnel, ladle the jelly into the jars leaving 1/2-inch of head space.
7 Wipe jar rims clean to ensure seal. Place a hot lid on each jar and screw a lid ring tightly in place.
8 Cool on the counter for 4-6 hours. Don’t touch the lid to allow the condensing heat to seal the jars.
Use only 100% pomegranate juice.

Before bringing to a boil, add 1/2 teaspoon of butter to reduce foam.

Preserving works best when the jars are washed and dried in advance and all the cooking utensils and ingredients are lined up on the counter before starting.

This jelly can also be processed in a hot water bath. At step 4, bring jelly to a boil for only one minute. Follow steps 5, 6, and 7. Place jars in a large pot and add water to the top of the lids. Bring water to a boil and continue boiling for 10 minutes. Carefully take jars out of the pot and follow step 8.

Apply this jelly to toast, muffins, scones, rolls and bagels.

Place a teaspoon in the center of Jam Thumbprint cookies.

Make a vinaigrette for salad with a spoon of jelly, a little mustard, a splash of vinegar and some olive oil.

Thin for a few seconds in the microwave and brush on poultry or pork before roasting.

Dish Designer

  • Exchange pomegranate for 100 % cranberry juice.

Inspiration – Irmaleda Anderson
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: August 17, 2012

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