Get Ready For Thanksgiving With These Spinach & Pomegranate Recipes!

Spinach & Pomegranate Chicken Stew | Yield: 4 Servings

Ingredients

• 1 ½ lbs boneless chicken thighs

• 1 onion, thinly sliced

• 3 garlic cloves, minced

• 2 cups chicken broth 

• 4 cups spinach (4 oz)

• ½ cup pomegranate arils

• 2 tbsp pomegranate molasses

• 2 tbsp olive oil

• 1 tbsp lemon zest

• 1 tsp ground cumin

• 1 tsp salt

• 1 tsp ground coriander

• ½ tsp tumeric

• ½ tsp pepper

Instructions

1. Season the chicken by combining salt, pepper, turmeric, cumin, and coriander and rubbing over the chicken thighs, making sure they are evenly coated in the seasoning.

2. In a large pot over medium heat, add olive oil and brown the chicken on both sides, about 8 minutes total. Transfer to a plate when done to cool. 

3. Add sliced onions to the pot and cook until softened, about 5 minutes.

4. Add garlic to the pot and cook for about 1 minute. 

5. Add the chicken broth and lemon zest to the pot and let simmer. Cover and let cook over low heat for around 40 minutes or until tender. Stir occasionally. 

6. Add spinach and stir in until softened. Add pomegranate molasses and cook for 2 minutes. 

7. Remove from heat and serve! Add pomegranate on top before serving. 

Warm Spinach & Pomegranate Salad | Yield: 2 Servings

Ingredients

• 8 oz halloumi cheese, sliced ½ inch thick

• 4  cups baby spinach (about 4 oz)

• ½ cup pomegranate arils

• 1 shallot, thinly sliced

• 1 clove garlic, minced

• 1 ½ tbsp olive oil

• 1 tbsp lemon juice

• 1 tbsp balsamic vinegar

• 1 tsp honey

• Salt and pepper to taste

Instructions

1. Heat ½ tbsp olive oil in a large skillet over medium-high heat. Add halloumi cheese slices and sear roughly 2 minutes per side until golden.

2. Pour in the remaining olive oil and add the shallot, cooking for 3 minutes until soft. Add the garlic and cook for another 30 seconds.

3. Add 4 cups of spinach into the same skillet and cook until it becomes wilted, about 1 minute. Remove from heat.

4. Stir in honey, lemon juice, salt, and pepper. 

5. Place the halloumi back into the pan and sprinkle the pomegranate over the pan. Stir gently so everything is evenly coated.

6. Serve warm and enjoy!

Spinach & Pomegranate Sweet Potatoes | Yield: 4 Servings

Ingredients

• 2 sweet potatoes, halved lengthwise

• 3 sups baby spinach

• ½ cup pomegranate arils

• ½ cup toasted walnuts, chopped

• 2 tbsp olive oil

• 1 clove garlic, minced

• ⅓ cup plain greek yogurt

• ¼ tsp paprika

• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Coat and brush the potato halves lightly with olive oil and season with salt. Place the cut-side down on a baking sheet and roast for roughly 35 minutes until softened. 

2. While the potatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add in garlic and paprika and cook for 30 seconds. Add in spinach and sauté until softened. 

3. Remove skillet from heat. Add in yogurt, walnuts, salt, and pepper. Stir until ingredients are thoroughly combined. 

4. Add the mixture from the pan onto the roasted sweet potato halves. Top with pomegranate and olive oil. 

5. Serve warm and enjoy!

Spinach and Ricotta Fritters | Yield: 12 Fritters

Ingredients

• 2 cups spinach, chopped

• ⅔ cup ricotta cheese

• 1 large egg

• 3 tbsp all-purpose flour

• ¼ cup parmesan, grated

• Salt and pepper to taste

• Olive oil

Instructions

1. In a pan over medium heat, add 1 tbsp olive oil and add in spinach. Cook spinach until wilted, then squeeze out any excess water.

2. In a large bowl, combine spinach, ricotta, flour, egg, parmesan, salt, and pepper. Stir until ingredients are evenly combined and the mixture is thick enough to scoop. 

3. Heat a thin layer of olive oil in a skillet. Scoop generous tablespoons of the mixture and flatten slightly. Cook for roughly 3 minutes per side or until evenly browned. 

4. Pat with a paper towel to remove any excess oils. 

5. Serve with greek yogurt and enjoy!

Spinach and Brown Butter Sage Gnocchi 

Ingredients

• 2 medium russet potatoes (about 1 lb)

• 3 cups spinach

• 1 cup all-purpose flour

• 1 large egg

• 8 sage leaves

• 6 tbsp unsalted butter

• ¼ tsp nutmeg

• Salt and pepper

• Parmesan, grated

Instructions

1. Boil a pot of water and cook whole potatoes with skins until tender, about 30-40 minutes. Peel while potatoes are still warm and mash. 

2. In a pan, sauté spinach until wilted and squeeze out any excess water when finished. Finely chop.

3. On a flat surface, spread the potatoes to prepare the dough. Add the chopped spinach, flour, nutmeg, and beaten egg. Add some salt and pepper for extra flavor, about ½ tsp each. 

4. Gently work the dough as it begins to come together. Knead until consistency is even, but do not overwork. Add extra flour if the dough is too sticky.

5. Divide the dough into 4 even pieces and roll each into a ¾-inch rope. Cut dough into 1-inch increments. 

6. Heat a pot of salted water and bring to a boil. Cook gnocchi until they float to the top, then wait roughly 30-45 seconds before removing. 

7. Melt butter in a pan over medium heat until it lightly browns. Add in sage leaves and stir gently until spinach is softened.

8. Add gnocchi to the butter and toss gently to thoroughly combine. 

9. Serve warm and top with parmesan!

Pomegranate Glazed Short Ribs | Yield: 4 Servings

Ingredients

• 3 lbs beef short ribs

• 1 onion, sliced

• 2 cups beef broth

• 3 cloves garlic, smashed

• ½ cup pomegranate arils

• ¼ cup pomegranate molasses + 1tbsp (for the glaze)

• 1 bay leaf

• 1 tbsp olive oil

• 1½ tsp salt

• ½ tsp pepper

Instructions

1. Season the ribs with salt and pepper. 

2. In a large pot over medium heat, add 1 tbsp olive oil and brown the ribs for roughly 5 minutes per side. Remove ribs from heat and transfer to a plate when finished.

3. Add in onion slices and cook until softened, about 3-5 minutes.

4. Add smashed garlic and let cook 30 seconds.

5. Add 2 cups of beef broth, 1 bay leaf, and ¼ cup pomegranate molasses to the pot and bring to a low simmer. 

6. Over low heat, place the ribs back into the pot and cover with a lid. Cook for 3 hours, turning the ribs halfway through. 

7. Remove the ribs from the pot and place onto a plate. Strain the liquid and return to the pot. Add 1 tbsp pomegranate molasses and simmer on medium heat, stirring occasionally, about 6 minutes. 

8. Brush the glaze over the ribs and place on a baking sheet lined with foil. Broil for 2 minutes. 

9. Top with pomegranate arils and enjoy! 

Pomegranate Salsa | Yield: Serves 4

Ingredients

• 1 cup pomegranate arils

• 1 small jalapeño, minced

• ½ cup cucumber, diced and seeded

• 2 tbsp red onion, finely diced

• 2 tbsp cilantro, chopped

• 1 lime, juiced

• Salt to taste

Instructions

1. In a bowl, combine pomegranate, cucumber, jalapeño, onion, and cilantro. Stir together.

2. Add lime juice and stir. Add salt to taste and stir again.

3. Let salsa sit for 10 minutes before serving for flavors to blend. 

4. Serve with chips and enjoy cold!