by Kara Lydon, R.D., L.D.N., R.Y.T. in Healthy Holidays, Healthy Recipes, December 13, 2016
by Andrea Strong in Chefs and Restaurants, Dining Out, March 4, 2015
When I think of delicious Middle Eastern food, I think of the Israeli-born British chef Yotam Ottolenghi. Ottolenghi captured my heart and taste buds years ago with that gorgeous photo of roasted eggplant with buttermilk and pomegranate on the cover of Plenty, and now my kitchen shelves are lined with his cookbooks. That eggplant dish was the first recipe of his I made, and it was the first time I’d ever used za’atar spice.
Za’atar is a Middle Eastern spice made up of dried thyme, oregano, sesame seeds, sumac and salt. Deliciously nutty, it’s perfect sprinkled on roasted vegetables and meats or on yogurt or olive oil as a dip for pita.
Inspired by Ottolenghi and the upcoming holidays, I decided to make a Middle Eastern spiced quinoa salad, complete with eggplant, pomegranate and pistachios, topped with a lemony za’atar vinaigrette. This dish is vegan friendly and gluten-free to accommodate all your holiday guests. Looking for a creamy, salty component to round out the dish? Add some crumbled feta cheese on top for a vegetarian version.
Your family and friends will appreciate this flavorful, lightened-up holiday side dish. Packed with plant-based protein, fiber, potassium, magnesium and antioxidants like vitamin C, this salad is brimming with nutrition and flavor. Plus, it’s easy to make the day before to save you time and sanity on the actual holiday. Read more
by Amy Chaplin in Amy's Whole Food Cooking, November 10, 2014
Tabbouleh — the classic Middle Eastern cracked wheat bulgur salad with lemon and parsley — has gotten a brilliant makeover at Boulud Sud, Daniel Boulud’s elegant Upper West Side restaurant, featuring the lush flavors of the Mediterranean. Chef Travis Swikard’s duo of tabbouleh features a riot of flavors that includes mint, cilantro, jalapeno and za’atar, as well as dried barberries, figs, apricots, walnuts and pomegranate seeds. To accommodate gluten-free diners, Chef Swikard doesn’t use the classic bulgur in his recipe; instead he pulses blanched cauliflower until it’s the texture of couscous and uses that as the tabbouleh’s base. “We have a lot of gluten-free diners here, and I wanted to do something fresh with lots of textures,” he said.
by Toby Amidor in Healthy Holidays, September 22, 2014
With its festive fall flavors, this salad would make the perfect accompaniment to a Thanksgiving spread — especially if you’re looking for hearty vegetable-based dishes to serve to your guests. Spelt berries become plump and tender after simmering, giving the salad an interesting texture and an earthy whole-grain flavor that pairs well with bright, tart pomegranate, bitter greens and sweet roasted carrots. Perhaps the greatest thing about a salad like this is that it’s versatile and can be adapted to complement the rest of your meal. If you already have carrots on your menu, the roasted carrots can easily be replaced with other fall vegetables like squash or fennel. Or use rosemary or thyme in place of sage and add some toasted walnuts or pecans if you’re looking for something a bit richer. Robust salads like this one also stand up well long after being dressed, making them perfect for holiday buffets and leisurely meals.
by Janel Ovrut Funk in Uncategorized, October 8, 2013
Much of the celebration surrounding the Jewish New Year, which begins Wednesday night, revolves around foods like the traditional apple dipped in honey, to signify a sweet new year. But there’s plenty of more room at the feast. Read more
by Dana Angelo White in Uncategorized, December 28, 2012
In North America, the pomegranate season runs from late summer until early winter, making now the perfect time to start incorporating jewel-like pomegranates into meals and snacks. This dish has just four main ingredients (not including oil, salt and pepper), gets a nutty crunch from the walnuts and a burst of tart juice from the pomegranate that complements the crispy Brussels sprouts perfectly.
by Toby Amidor in Food News, October 18, 2011
Whether you prefer sipping on juice or biting into seeds we’ve got 5 fun ways to love this spectacular, nutrient-filled fruit.
Serve this up for a New Year’s Day brunch – it’s alcohol free so the kiddies can enjoy too.
Recipe: Virgin Pomegranate and Cranberry Bellini
Super Side Dish
Make couscous gorgeous and festive with the sweet and tangy burst of pomegranate seeds.
Recipe: Couscous with Pomegranate, Mint and Pine Nuts
by Toby Amidor in Healthy Tips, February 10, 2011
- Hot new foods to look for at the grocery store.
Is your head swirling with all the newest “healthy” products you see on market shelves? I just attended the annual Food & Nutrition Conference and Expo in San Diego, California where I was able to check out several hot new items. Here are my top 7 tasty finds.
1. Lite Pom
Who doesn’t love the goodness of pomegranate juice? But many folks find juice in general to be overly sweet with too much sugar. Pom Light contains 75 calories per 8 fluid-ounce serving and 18 grams of sugar. That’s 50 percent fewer calories and almost half as much sugar than the regular version of Pom juice. Yes, light juices exist but Pom cuts down on the sugar by mixing it with water. Sound crazy? Think about this: Many folks who find juice too sweet or they want to cut down on calories mix juice with water at home. And since you’re getting less juice, the cost is cheaper too. Pom Light comes in really fun flavors like dragonfruit, black currant, blackberry, and pomegranate (the dragonfruit was particularly tasty).
by Toby Amidor in Food News, October 1, 2010
- Red peppers are one of 9 red fruits and veggies to eat now -- find out the other 8.
Each color contains different nutrients, so a rainbow-colored plate of fruits and veggies is likely a well-rounded, healthy one! In this occasional series, we explain what each color has to offer. We told you all about orange foods, and this month, in honor of Valentine’s Day and Heart Health month, we’ve got the scoop on red-hued eats.
Learn why you should eat more red foods »
by Karen Ostergren in Uncategorized, October 10, 2009
In this week’s nutrition news: Ben & Jerry’s drops “natural,” study finds children don’t drink enough fluids and fat blasters approved by the FDA.
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We talked tuna this week, and you all chimed in with some delicious recipe ideas and swaps. Also on the menu: sweet and savory pumpkin, grilling with pomegranates, plus snacks to keep your appetite satisfied. Read on for more, then join the conversation!
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