Getting the Seeds out of a Pomegranate and A Twisted Mexican Chopped Salad

Lately, I have featured a couple of recipes that use fresh pomegranate seeds since the little ruby gems are in season from September through January and have tons of antioxidants and vitamin C. However, I have left you to your own devices when it comes to getting the seeds out.  If you Google it, you may have found out there are many ways to try to get the seeds out without breaking or cutting them: 1. Cut in half; whack the outside shell with a wooden spoon over a bowl. This is messy and time consuming. I'll pass. 2. Quarter the fruit.  Set the fruit in a bowl of water and pluck out the seeds under water. This is fine and it works, but then you have to deal with getting the skin pieces away from the water soaked seeds, clean another bowl, etc. Not ideal. 3. The best way...cut a cone in the flower end with a paring knife. Cut the bottom flat. Score the outside peel vertically along each ridge, but not enough to enter the seed area. Peel apart by each section and enjoy the seeds. Wait, I know you're probably saying, that doesn't sound easy at all. Check out this video and I'll show you what I mean:  http://youtu.be/GeqznAJ1y_U See? Pretty simple. Let's put those seeds to work with my newest recipe.

MY GIFT TO YOU!  I absolutely love Mexican food and if I could, would eat it every day. Thankfully,when I make my own Mexican dish I don't have to feel as guilty about what I'm putting in my body.  It's healthier! This was my inspiration behind this next salad recipe. This is not your typical side salad, this is a salad that will leave you feeling satisfied but not weighed down.  Plus it features a homemade dressing and numerous in season vegetables and fruit.  This meal may seem like a lot of work, but trust me, it's just many ingredients that you need to chop and toss together. It should take you 30 minutes or less. Chipotle Chopped Mexican Salad Ingredients: -1 lbs. of cooked, peeled and tail free shrimp -1 TBSP butter or olive oil -2 cloves garlic, minced -3 TBSP chopped fresh parsley (optional) -1 tsp. chipotle powder -½ cup red quinoa, cooked according to package directions -3 to 4 cups of fresh spinach, chopped -1 cup canned black beans, drained and rinsed well -½ cup frozen corn, thawed -3 TBSP pomegranate seeds -8 cherry tomatoes, quartered -4 TBSP feta cheese, crumbled -3 TBSP pepitas (shelled pumpkin seeds) Chipotle Grapefruit Vinaigrette -½ large grapefruit, juiced -1/3 cup olive oil -1 tsp. chipotle powder -1 tsp. fine salt -1 tsp. black pepper -1/3 cup taco sauce or tomato puree Directions: In a small bowl, juice the grapefruit and combine with the rest of the ingredients. Whisk well to combine. To a hot skillet, add the oil and garlic and shrimp. Cook until the shrimp is heated through, about 2 minutes. Toss the shrimp with parsley and chipotle powder. Set aside and start to layer your salad bowl. Start with black beans, corn, tomatoes, spinach, red quinoa, feta cheese, pepitas, pomegranate seeds and finish with a crown of shrimp. Drizzle with 2 TBSP of the well whisked vinaigrette and enjoy! Serves 2 adults. You'll have left over seeds so try tossing them into yogurt, savory chicken dishes (to finish) or eat them as is for a snack.

Kelly Bowlin Administration Director & BAC Foodie :)  Bay Athletic Club

Winter Squash Spinach Salad with Maple Mustard Vinaigrette

In the cold months of winter, people still crave a healthful salad, whether it's before dinner or for lunch. Unfortunately, much of the popular salad ingredients like cucumbers, tomatoes and even regular lettuces are out of season. This leads one into a dilemma...is it better to forgo salad altogether until in-season veggies are plentiful or eat ones that have been grown half a world away that might have less flavor and nutrition? My best solution? Think outside of the salad box. Here is a list of great salad ingredients that are in season in the winter and are all very nutritious. 1. Spinach 2. Beets 3. Hard squashes 4. Brussels spouts 5. Carrots 6. Unique chicory greens like endive, frisee (curly endive), radicchio and escarole 7. Storage friendly toppings like nuts and seeds   Perhaps you've never tried some of the above ingredients on their own even, but trust me, tossed together they make a beautiful salad and since they are harvested in the fall and winter months are far more nutritious than your hot-house tomatoes and iceberg lettuce. Try a few of the stars of the list in my newest recipe. I made this for dinner to accompany a flank steak at my parents' house last weekend and they both said it was one of the best salads they've ever tasted. I'm sure it had nothing to do with the goat cheese...

Winter Squash Spinach Salad with Maple Mustard Vinaigrette Ingredients: -1 small butternut squash -2 TBSP olive oil -1 tsp. salt -½ tsp. pepper -1 large bunch of spinach -4 oz. goat cheese, crumbled -3 TBSP. roasted pepitas Vinaigrette: -1 TBSP Dijon mustard -1 TBSP maple syrup -1 tsp. ground thyme -1 tsp. ground rosemary -¼ cup olive oil -3 TBSP apple cider vinegar Place in a jar and shake until well combined.   Directions:Heat oven to 400 degrees. Peel and chop squash into small cubes. Place on a baking sheet and drizzle with olive oil. Sprinkle salt and pepper and bake for 45 minutes or until some spots are blackened. Allow the squash to cool slightly before assembling salad. Divide between four and plate the squash, spinach goat cheese and top with a dusting of pepitas. Dress with the vinaigrette, about one to two tablespoons per plate.

Kelly Bowlin Administration Director & BAC Foodie :)