In Season: Pomegranates begin to ripen in September and are available through January.
What to Look For: Choose deeply colored purplish-red pomegranates that feel heavy for their size. Avoid any fruit that is cracked or has soft spots.
How to Store: When kept in an airtight bag in the refrigerator, whole pomegranates will keep for a month or more. Pomegranate seeds should be refrigerated and used within a few days.
Cauliflower, Romanesca, sweet potatoes, and brussels sprouts are roasted until sweet and tender. Just before serving, the vegetables are drizzled with a sweet vinaigrette of pomegranate juice and olive oil and sprinkled with pomegranate seeds.
This salad showcases some of our favorite cool-weather produce, including avocado, ruby grapefruit, radicchio, endive, and pomegranate seeds. With such flavorful ingredients, the salad only needs a simple vinaigrette of grapefruit juice, olive oil, and a dollop of Dijon mustard.
Basmati rice and wild rice form the base of this flavorful side dish for duck or other richly flavored meats. To flavor the pilaf, lots of shallots are sauteed in butter and then joined by pomegranate seeds, pistachios, and a generous dose of fresh cilantro and parsley.