What's for Dinner? Pomegranates.

I certainly do what I can to eat healthy. I am thrilled when something I think is delicious is also deemed by the experts to be good for me. Avocado. Almonds. Chicken. Olive oil. Spinach. Already I can make dinner.

One of the foods that has gotten a lot of attention in the last couple of years is pomegranates. Chock full of antioxidants (more than red wine even, dang it), these strange red fruits are touted as helpful in preventing hardening of the arteries and improving cardiovascular health. That's why many of us jumped on the bandwagon and began shelling out more than a few bucks for our pomegranate juice.

Now, the fruit itself is easier than ever to find in grocery stores. Every one of my local supermarkets now has displays of pomegranates in their produce sections. So, I decided to buy one and see if I could build a meal inspired by the fruit that some believe was the one that tempted Eve in the garden of Eden.

First, the technical part. A pomegranate is slightly difficult to deal with. The edible part is the seeds, and it takes a little work to get to those juicy little rubies. (And be careful. The juice will stain clothes and countertops.)

Start by cutting off the crown of the pomegranate. Then, score the rind in several places without cutting all the way through. Soak the pomegranate in water for 8-10 minutes and then break apart the pomegranate while still under water. Separate the membrane from the seeds; they will sink to the bottom of the bowl. With a slotted spoon, remove the membrane from the bowl of water. Then strain the seeds form the water with a sieve or colander. The seeds are ready to be eaten...or used in one of these delicious recipes.

Salad with Pomegranates and Pears

This is a salad with simple fresh ingredients like butter lettuce and feta that allows the tartness of the pomegranates and the sweetness of the pears to star. It's elegant enough for a holiday dinner party, but easy enough for you to fix for a weeknight treat.

Dressing:

1/4 cup olive oil

3 tablespoons unsweetened pomegranate juice

3 tablespoons white wine vinegar

1 teaspoon Dijon mustard

Whisk all in small bowl or shake together in small jar. Season to taste with salt and pepper.

Salad ingredients:

Butter lettuce, torn in small bite-size pieces

Red pear, cored and cut into thin slices

Feta cheese

Fresh pomegranate seeds

On small plates, arrange lettuce and pears. Sprinkle feta and pomegranate seeds over top. Drizzle dressing onto salads.

(You can also substitute blue cheese for the feta, although I think the feta allows the flavor of the pomegranate to come through a little more strongly. If you go with blue cheese, gild the lily and sprinkle a few chopped pecans over the top. Maybe even the yummy spiced pecans I talked about recently.)

And here's a simple main course that does a good job of subtly introducing pomegranate's tang to chicken.

Pomegranate-Basted Chicken

Adapted from Martha Stewart's Everyday Food.

2 cups pomegranate juice

1 cup orange juice

Salt and pepper

1/4 cup honey

2 teaspoons balsamic vinegar

4 bone-in chicken breast halves

Preheat oven to 375 degrees. Put chicken pieces in large baking dish and season with salt and pepper. Put in oven to bake for 15 minutes.

Meanwhile combine pomegranate and orange juice in sauce pan and bring to a boil over medium-high heat. Continue to boil, stirring occasionally, for about 15 minutes, until reduced to 1/2 cup. Remove from heat and stir in honey and balsamic vinegar.

When chicken has baked for 15 minutes, pour finished sauce over chicken breasts and return to oven. Bake for another 20-30 minutes, basting every 5-10 minutes.

Remove from oven and allow to rest for 5 minutes before serving.

With the pomegranate salad and mashed potatoes on the side, this was a winning meal!

Bon appetit.