Pomegranates: This Week's Market Report Good Buy

Does your salad need a boost of sweetness and texture? Does your roast need a pop of color? Want an extra “juicy” element in that parfait? Pomegranate is here to help. When our food becomes a little browner as the seasons become gloomier, pomegranates shine through with their gorgeous ruby glisten, and refreshing pop. Try adding crispy, crunchy pomegranate jewels as garnish for tacos, soups, stirfrys, guacamole, and desserts of all kinds. Try pouring melted dark chocolate on a silpat or other non-stick surface, and dotting it with fresh pomegranate kernals. Once it’s shattered, this antioxidant-rich chocolate/pomegranate bark can be used to decorate cakes, puddings, pies, or just eaten on its own.

Pomegranates can also be juiced for magenta-tinged drinks, sauce reductions, and salad dressings. I especially love using fresh pomegranate juice as a deglazing liquid for pan sauces. It adds instant color and sweetness to any dish, and as it reduces, it gets super syrupy and luscious. Almost like molasses. Of course, a handful of pomegranate seeds goes a long way in salads and on top of dips, too!

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.