POM Spinach, Tangerine and Fennel Salad with Pomegranate Vinaigrette

Time to Table: 20 Minutes Prep, 30 Minutes Marinating

Servings: 4 Main Dish Servings and ⅔ Cup Dressing

Ingredients:
Vinaigrette:
¼ cup arils from 1 large POM Wonderful Pomegranate or POM POMS fresh pomegranate arils
⅓ cup olive oil
3 tablespoons balsamic vinegar
2 cloves fresh garlic, minced
1 teaspoon salt
1 teaspoon honey
teaspoon black pepper
⅛ teaspoon cinnamon

Salad:
Juice from 2-3 large POM Wonderful Pomegranates*, or 1 cup POM Wonderful 100% Pomegranate Juice
3 tangerines
cup granulated sugar (optional)
4-5 cups fresh spinach leaves
1 cup thinly sliced fennel
1 cup thinly sliced red onion

Garnish:
Fennel ferns

Preparation:
Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Prepare fresh pomegranate juice.*
Peel and section tangerines.
Place tangerines in a bowl with 1 cup pomegranate juice and sugar if desired. Allow to marinate 30 to 45 minutes.

Nutty Goat Cheese Bites – “Tastes rich and crunchy, yet it’s very quick and simple to prepare. Lovely with a nice glass of wine. Sometimes I make this for myself to eat with a salad.” — VIRGINIA57

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Baked Brie – Brie wrapped in pastry and baked until it has thoroughly melted inside is one of the world’s easiest yet tastiest appetizers. In this recipe the brie is topped with raspberry jam, surrounded with pastry and drizzled with maple syrup.

Marilyn’s Mac and Cheese – This three-cheese macaroni and cheese casserole is ready in snap and oh so delicious. Stewed tomatoes and oregano give it a unique touch.

Savory Grilled Cheese – A fast homemade herb butter gives these yummy sandwiches wonderful flavor.

Perfect Cheesecake Everytime – “I came up with this because I wanted simple, but elegant too. I wanted the taste of restaurant cheesecake, but something simple to prepare–because I did not want to measure the sour cream, I dumped in the whole container. I also did not want to bake for an hour, so that is where the 30 minute shut-off of the oven comes into play. I shut off the oven and do not open door for 6 hours or leave in oven all night. This will get you great reviews from friends. You also will not order cheesecake out again. If it cracks, garnish with fruit to hide the cracks.” — Cheesecakemama

Strawberry-Lime Daiquiri Poke Cake – This impressive cake is an adult version of the beloved poke cake inspired by a refreshing summer drink!

Caramelized Banana Pudding – This dressed-up banana pudding features bananas caramelized in brown sugar, butter, and cinnamon.

Pecan-Peach Cobbler – Showcase two of the South’s most beloved products—peaches and pecans—in this old-fashioned peach cobbler recipe.

Beehive Lemon Sugar Cookies – These beehive cookies couldn’t BEE any easier. Stack five lovely lemon sugar cookies, from largest to smallest, and they become happy hives before your eyes. They’ll be all the buzz at your next bumblebee-themed party.

Beer Spuds - “These potatoes are total ‘man-food’ and I’ve never met a person that didn’t like them. They must be cooked over a grill, oven roasting just doesn’t turn out the same.” — Tony & Elisa

Bacon Mashed Potatoes – Bacon and potatoes are another match made in heaven. The green onions and cream bring them further into the realm of wonderful. The crispy bacon on top of the finished dish adds the salty crunch that makes this easy-to-prepare recipe special. I make enough to serve 8 people generously, so I will have leftovers to form into patties that I can make into “potato pancakes” for breakfast the next morning.

Warm Mustard Potato Salad – This tangy mixture is wonderful and so different from traditional potato salads. The Dijon mustard and dill spark the flavor. It’s a comforting and tasty side dish that’s really simple to assemble.

Greek Potatoes – These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ) helps a lot.

Potato Doughnuts - This recipe is adapted from All-Maine Cooking by Ruth Wiggin and Loana Shibles and The Joy of Cooking by Irma S. Rombauer, Marion Rombauer and Ethan Becker. If you don’t have a doughnut cutter you can use a 3 inch round cutter with a one inch cutter for the center whole. Let doughnuts sit for about ten minutes before frying so the exterior will have a chance to dry slightly and absorb less oil. The dough is sticky by nature so the surface won’t feel dry to touch but a few extra minutes of resting will help the doughnut absorb less oil and lending to a lighter texture. For greater control when introducing the doughnuts to the oil, dip spatula in oil and scoop or place doughnut on spatula before dropping in the oil.

George Duran’s Arroz con Pollo Mole (Mole Rice and Chicken)

Ingredients:

·         2 Tbsp. toasted sesame seed

·         1 tsp. cinnamon

·         1 tsp. mild chili powder

·         1 tsp. cumin

·         ½ tsp. ground allspice

·         2 tsp. salt

·         6 chicken thighs, skin removed

·         ½ C. flour

·         1 Tbsp. vegetable oil

·         salt and pepper

·         6 slices bacon, chopped

·         1 medium red onion, chopped

·         2 red pepper, chopped

·         6 cloves garlic, minced

·         2 C. rice, uncooked

·         2 6-oz. can tomato paste

·         4 oz. semi-sweet chocolate, chopped

·         6 C. chicken stock

·         Curly parsley, finely chopped, for garnish

Preparation:

·         Mix first 6 ingredients in a small bowl and set aside.

·         Dust chicken thighs with flour and season with salt and pepper. Heat vegetable oil in your IMUSA Non-Stick Caldero on medium-high heat and cook chicken until browned, about 3-5 minutes on each side. Set aside.

·         Lower heat to medium and cook bacon until slightly browned. Add onions, red peppers and garlic and sauté until softened, about 3 minutes. Add rice, tomato paste, chocolate and dry spices and mix. Add chicken stock and mix again. Allow to come to a simmer, cover and turn heat to low. Simmer for 25 minutes.

·         Uncover, and gently mix rice and add chicken thighs on top. Cover and continue simmering for 20-25 more minutes until thighs and rice are cooked. If needed, add more stock or water until rice is done.

·         Allow to rest for 10 minutes before serving with finely chopped parsley.

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Bourbon-Glazed Salmon – “I created this recipe after tasting the bourbon salmon from my local grocery seafood counter. Mine has received rave reviews, even from picky eaters who don’t normally try salmon.” –Esther Maples, Harlem, GA

Baked Bluefish – For this preparation of bluefish, we’ve baked it in foil with lemon, butter, herbs, and a little white wine. The lemon is particularly important to cut the fattiness of the fish. Bluefish is also excellent grilled or smoked.

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Poached Cod with Green Olives and Potato Purée – Cod’s silky texture makes it a natural for this at-home “sous-vide” poaching method. Salting for an hour before marinating firms it up and makes it flaky after cooking. It’s delicious served with a potato purée flavored with the briny seasoning liquid from the poaching bag.

Bacon-Wrapped Trout – The bacon wrap is a genius way to secure fresh herbs in the fish, where they season the fillets from the inside out.

Poached Perch with Broccoli – We live near Lake Erie and love to fish, and we consider this our favorite perch recipe. It’s quick and easy to prepare and so delicious. Everyone who tastes it loves the tender fillets served with broccoli in a creamy garlic sauce. -Alyce Reed, Elyria, Ohio

Taku Lodge Basted Grilled Salmon – Most grilled fish recipes call for placing salmon skin side down. But here, placing the fillet skinned side down results in dramatic grill lines and a delicious char. Be sure the grill is well cleaned and well oiled before placing the salmon on top to prevent the fillets from sticking as you flip.

Blackened Striped Bass With Corn Spoon Bread – Heat the cream in a saucepan over medium heat. Whisk in the cornmeal and cook, stirring, until thickened, about 2 minutes.

Roasted Mackerel with Garlic and Paprika – I don’t know why some people don’t like mackerel and why it’s not more widely served in the States. It’s such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute winner. Make sure you dress the potatoes while they are still warm as they’ll take on the dressing much better.

Squid-Ink Pasta with Salt Cod Confit – The squid-ink pasta in this striking dish from Manhattan’s Il Buco Alimentari & Vineria can be substituted by regular fresh spaghetti.

Flounder Amandine over Spinach – Absolutely delicious! Very moist and a keeper. Use baby spinach and Campari tomatoes, quartered.

Baja-Battered Fish – You may not think of fish as a taco ingredient, but the Mexican-inspired fish-taco craze is beginning to spread. Once you’ve had one, you’ll understand. This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy’s Tacos in Baja California.

Wok-Steamed Striped Bass with Quick-Preserved Lemons – This dish, a riff on an ancient Chinese method for cooking fish in which the flavor of steamed whole fish is turbocharged by a drizzling of smoking-hot, skin-crisping oil, is great at home, but even better on the beach after a muscular day of surfcasting. All you need, besides a campfire, is a wok with a lid, a heatproof plate, an oven mitt, and a few packable garnishes. Any whole fish will do, so long as it’ll fit inside the wok.

What a fun recipe! It’s crispy, cheesy and vegetarian, but feel free to add some ground beef or chicken for a meat lovers’ treat!

Created by: Emily Wilson 

Ingredients

3 tablespoons Fresh Lime Juice

½ cup Green Onions

2 Roma Tomatoes

1 ½ cups Iceberg Lettuce

2 cups Shredded Cheddar Cheese

2 cups Monterey Jack Cheese

¾ cup Sour Cream

1/3 cup Sliced Black Olives

1 (14 ounce each) Canned Refried Black Beans

½ Enchilada Sauce

2 teaspoons Chili powder

1 teaspoon Garlic Powder

½ teaspoon Cumin

1 teaspoon Paprika

Kosher Salt

½ cup Vegetable Oil

8” Flour Tortillas (8)

Prep Steps

1. Cut the root end off the head of lettuce. Stand upright on this flat end and cut in half down the center. Remove the core from 1 half, lay it flat and slice crosswise into long strips. Cut strips into 1/2 inch pieces to measure the indicated amount.
2. Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount.
3. Core the tomatoes and cut into 1/4 inch dice.
4. In a medium mixing bowl, combine sour cream, chili powder, cumin, paprika, garlic powder and lime juice. Season with salt, then refrigerate until ready to use.

Cook Steps

1. Heat a medium saute pan over medium heat. Pour in vegetable oil so the bottom of the pan is covered in an even layer, then let warm.
2. Set a baking rack on top of a sheet pan, then set near the stove for the cooked tortillas.
3. Once oil is warm, add a tortilla. Oil should sizzle when tortilla is added. Press the tortilla down with a spatula as it cooks, flattening any bubbles that form. Once edges turn golden brown, flip and cook until the other side is also golden brown and tortilla is crispy, about 1-2 minutes total. Transfer cooked tortilla to baking rack and sprinkle with salt while warm. Repeat with all tortillas. If oil seems too hot, remove pan from heat for a few minutes to let cool in between batches.
4. Preheat the broiler on high.
5. To build the “pizzas,” place half the tortillas on a clean sheet pan. Spread an even layer of refried black beans on top of each one, being careful not to crack the crispy tortilla. Scatter 2 tablespoons of tomatoes and 2 tablespoons of green onion over the black beans.
6. Spread the sour cream mixture over the remaining tortillas, being careful not to crack the tortillas. Flip these over and place on top of the tortillas with black beans, green onion and tomatoes.
7. Spread enchilada sauce evenly over the top of each Mexican tortilla pizza. Also sprinkle cheddar cheese and Monterey Jack cheese over the top, and divide the black olives and remaining green onion over the cheese.
8. Place the tortilla pizzas under the preheated broiler and cook until the cheese is melted, about 3-5 minutes.
9. After pizzas are out of the broiler, scatter the chopped lettuce evenly over the top of each, then cut into quarters.
10. Transfer the Mexican tortilla “pizzas” to each dinner plate and serve warm.

Mangoes should be soft when you squeeze them and smell sweet at the stem for the ripest picks. If there are no ripe mangoes, substitute pineapple or papaya.
Mirin is a sweet rice wine that can be difficult to find. For a substitute, combine 2 Tablespoons water, 2 Tablespoons sugar and 2 teaspoons rice wine vinegar and stir until sugar dissolves.

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Ingredients

1 Avocado

1 tablespoon Fresh Lime Juice

3 Mangos

1 tablespoon Fresh Cilantro

2 tablespoons Green Onion

1 Red Bell Pepper

2 tablespoons Mirin Oil

2 tablespoons Rice Wine Vinegar

Prep Steps

1. Cut both ends off the pepper. Cut in half down the middle and remove the core and seeds. Cut into 1/4 inch dice. Place in a large mixing bowl.
2. Cut both ends off the mango. Stand the mango upright on one flat end, then use a knife to cut down the sides to remove the peel.
3. The pit of the mango is hard and rough. Slice the tender sides of the mango off the pit, then cut the flesh into a 1/4 inch dice. Add to the bell pepper.
4. Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount. Add to the mango and bell pepper.
5. Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then use a spoon to scoop the flesh out and add to the mango and bell pepper.
6. Pick cilantro leaves off the stems and finely chop to measure the indicated amount. Add to the mango and bell pepper.
7. Toss the mango mixture with lime juice, mirin and rice wine vinegar. Cover and refrigerate until ready to serve.

Cook Steps

1. Transfer the mango-avocado salsa to a serving dish or dinner plates. Ready to eat!

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Fresh Corn and Zucchini Frittata – This recipe features fresh corn and zucchini cooked up with onions. While it is still spring, this recipe shouts “SUMMER!!!” and makes me excited about grilling up corn on the cob and other summer favorites.

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One Bowl Quick Quiche – This easy recipe for a rich, spinach and feta quiche is simple to prepare with less mess.

Classic Fried Chicken – Why fix it if it isn’t broken? Please the crowd with this all-time picnic favorite. The buttermilk marinade contains tangy hot sauce, earthy paprika, and biting black pepper. As billed, this fried chicken is a classic ace.

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Perfect Fried Chicken – Cook dark meat, which takes a bit longer, apart from white meat to ensure doneness. Small chickens called fryers, about 3 pounds, are tender and best for frying. Make sure to use kosher salt in this recipe; if you measure with table salt, it will be too salty.

Brined Fried Chicken – This recipe, from my old sous chef Mitch SuDock, makes the best fried chicken ever.

Southern Fried Chicken – This is the ultimate Southern entree. Enjoy!

Skillet-Fried Chicken – Classic comfort food. Make our juicy fried chicken in less than an hour.
 

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Rosemary-Brined Buttermilk Fried Chicken – This is a fried chicken recipe you just can’t mess up. Michael Ruhlman uses a speedy rosemary lemon brine.

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Honey Fried Chicken – A delicious recipe for honey fried chicken.