Adding some zip to your normal Thanksgiving: use pomegranates.

Shake things up this Thanksgiving with a  pomegranate.
Delicious and good for you, Chef Betsey Gerstein Sterenfeld from Essen Cooking shows us how to seed a pomegranate, how to make a tabbouleh salad and mixing it with brussel sprouts!
Check out the recipes below and check out her website too! Click Here

Tabbouleh with apples, walnuts, and pomegranates
Serves 6 to 8

Ingredients: Equipment:

  1. Combine the plants. Mix parsley, pomegranate seeds, apple and onion in medium mixing bowl.2 cups fresh flat-leaf parsley, finely chopped chef’s knife

    ½ cup fresh pomegranate seeds cutting board
    1 cup diced, cored, unpeeled apples measure cups
    ½ cup diced red onion measure spoons
    2 teaspoons sweet smoked paprika mixing bowl (M)
    3+ tablespoons honey
    ¼ cup fresh lemon juice
    ½ cup olive oil
    1 cup toasted walnuts, coarsely chopped

  2. Add the flavor enhancers. Stir in paprika, honey, lemon juice and olive oil. Toss gently and thoroughly. Season to taste with salt. (Make ahead note: Mixture may be covered and refrigerated for up to 2 days. Bring to room temperature before proceeding.)

  3. Give it crunch. Stir in the walnuts.

  4. Serve. Serve at room temperature.

Brussel sprout and bacon gratin with pomegranate molasses
Serves 8

Ingredients: Equipment:
  1. Get ready. Preheat oven to 450ºF and grease gratin dish. 6 slices bacon,

    ½-inch chunks chef’s knife
    1 small red onion, chopped cutting board
    2 pints small brussel sprouts, trimmed and halved medium saucepan
    1 teaspoon pomegranate molasses measuring cups
    1 cup heavy cream glass measure
    2 cups 1-inch chunks baguette 8- x 12-inch shallow pan large skillet

  2. Cook the brussel sprouts. Heat large skillet over medium heat; add bacon and onion and cook over medium-high heat for 2 minutes. Add brussel sprouts, season with salt and pepper, reduce heat to medium-low to cook brussel sprouts slowly for 20 minutes. Add ½  cup water after 10 minutes if pan begins to brown. Off heat and stir in pomegranate molasses.

  3. Transfer to prepared dish, stir in cream and season to taste. Top with bread chunks and press lightly into cream. (Make ahead note: Mixture can be assembled and left at room temperature for up to 1 hour.)

  4. Bake and serve. Bake until warmed through, bubbling around edges and bread is browned, about 15 minutes. Allow to rest 3 minutes before serving.