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Bring to a boil; remove from heat and stir in pomegranate seeds. Cool to room temperature. Whisk together mustard, apple cider syrup, remaining 4 tablespoons oil, and remaining 3 tablespoons vinegar.
A Buddha bowl is basically a grain bowl piled high to the brim with fresh ingredients you love, like pumpkin seeds, hard-boiled eggs and pomegranate arils. Get the recipe 38.
Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper.
The pomegranate seeds add a juicy and crunchy addition to the tart granny smith apples. I added walnuts give the salad a wonderful nutty layer.
Stir in chocolate chips and pomegranate seeds. Using an ice cream scoop or 1/4 cup measure, scoop batter into liners until 2/3 of the way full. Bake for 15-18 minutes.
Add the remaining 1/2 cup pomegranate juice and the heavy cream; stir well. Strain the mixture through a fine sieve. Divide evenly among dessert cups and refrigerate until set, several hours or overnight. Drizzle the sauce over the top and garnish with pomegranate seeds before serving.
When we want to incorporate more Brussels sprouts into our dinner routine, we turn to this fresh, seasonal salad. With toasted almonds, shaved Parmesan, and pomegranate seeds, this is the holiday ...
Made with layers of crisp celery sticks, cool cucumber slices and colorful bell peppers (feel free to swap in your favorite hues), this edible tree is decorated with vibrant pomegranate seed ...