Source: Best Health Magazine, Jan/Feb 2011
Fresh twist on fruit salad: Add pomegranate seeds or chopped cranberries as a tart hit in a tropical mix of mango, pineapple and banana.
Need a vegetarian dinner? Halve a squash and bake until cooked. Fill with a mixture of sautéed onion, toasted whole-grain bread cubes, grated cheddar cheese, fresh cranberries and chopped walnuts. Bake until heated through.
A splash of colour: Toss in a handful of cranberries when baking apple or pear pies, crisps and crumbles, as well as scones, muffins and loaves.
Middle East-inspired pilaf: Sauté chopped onion, carrot and celery until soft. Combine with hot cooked couscous or bulgur, pomegranate seeds, chopped almonds, parsley and a pinch of cumin. Serve with roast chicken or lamb kebabs.
Light dessert: Beat a cup (250 mL) of light ricotta cheese and just a splash of 10% cream until smooth. Mix in the same amount of cranberry sauce or cran-orange relish, a splash of vanilla and a pinch of nutmeg. Chill before serving.
Best of winter salad: Top mixed greens with fennel slices and clementine sections. Drizzle with olive oil and sprinkle with pomegranate seeds.
Tangy appetizer: Mix softened goat cheese, chopped dried cranberries, dried basil, and black pepper to taste. Spread on toasted baguette slices, and top with pecan halves.
Quick salsa: Mix chopped cilantro, mint, green onion, tomato and jalapeño pepper with pomegranate seeds and some olive oil. Serve with broiled salmon or chicken
This article was originally titled "Rubylicious" in the Jan/Feb 2011 issue of Best Health. Subscribe today to get the full Best Health experience’and never miss an issue!