Gabrielle Myers Writer, Chef, and Teacher
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Roasted Butternut Squash Puree with Pomegranate 

10/26/2014

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Deep orange spiked with garnet pomegranate gems. The bright acid tang of the seeds tempered in roasted squash’s soft heat. This side dish pairs with roasted chicken, baked tofu, or the traditional Thanksgiving feast. Pomegranates contain a significant amount of polyphenols, vitamins C and K, and fiber. Butternut squash adds high levels of potassium, B6, folate, and beta-carotene to the mix. If you cannot locate butternut, try acorn squash.

1 medium butternut squash, washed, cut in half, and seeded

1/2 cup olive oil

1 large pomegranate, washed

salt, to taste

1. Preheat the oven to 350 degrees.

2. Rub the squash’s inside with olive oil, sprinkle with salt, and place the halves upside-down on a roasting sheet or pan.

3. Cook the squash for about 35-40 minutes, or until soft to the touch, with no firmness. Ensure that the sides are cooked all the way through.

4. Open the pomegranate and place the seeds in a cup (remove any white coating that sticks to the seeds).

5. When the squash is cool enough to handle, but still warm, scoop out the inside and place the flesh in a deep pan.

6. Add olive oil and salt to taste. You may not use all of the olive oil I list in this recipe: add 1/4 cup, stir it into the puree, and see if the mix has a rich mouth feel. (I often add the entire 1/2 cup, because my motto is the more olive oil, the better!)

7. To create a decently smooth mixture, as you stir in the oil break up any clumps of squash.

8. Fold in the pomegranate seeds.

9. Gently heat up the puree; stir it occasionally to distribute the heat. This shouldn’t take too long, since the mix is already warm. Don’t heat the puree for too long: you don’t want to burst the pomegranate seeds.

10. Serve the puree in a warmed dish.


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Roasted Fall Vegetables with Pomegranate and Arugula 

10/10/2014

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Serves 4

A pomegranate’s vibrant red, sweet potatoes’ roasted orange, and the dark green of caramelized broccolini create a colorful antioxidant explosion for your Thanksgiving table. I find this recipe a quick and healthy one-dish meal when I am pressed for time. You can easily turn this veggie side dish into a meal by adding organic uncured chicken or turkey sausages, firm tofu, or if you have leftovers, shredded turkey. If you cannot locate pomegranate seeds, try adding dried cranberries instead.

8 medium pieces of broccolini, washed and cut into inch-long pieces 
1/2 of a large yellow onion, diced 
6 medium garlic cloves, peeled, and cut in half 
2 sweet potatoes, washed, peeled, and diced into inch- long pieces
​½ tsp. hot pepper
1 tsp. brown mustard seeds (whole)
1 tablespoon olive oil
1 spring, fresh rosemary, pulled
Salt and pepper, to taste
½ cup pomegranate seeds
1 cup baby arugula (to finish)

Optional: 4 sliced turkey or chicken sausages, cubed firm tofu, or shredded turkey

1. Preheat an oven to 400 degrees.

2. Place the diced onions, sweet potatoes, garlic, salt, spices, and oil in a baking dish and toss together until the ingredients are coated. Place the dish in the oven.

3. After six minutes of roasting, toss the broccolini in and stir it around so that it is wet with the fragrant oil. If you wish to add the sausage, tofu, or turkey, do so now as well.

4. When the sweet potatoes are almost cooked through, yet still have a slight firmness, sprinkle in the pomegranate seeds and mix them with the other vegetables.

5. Pull the pan out of the oven when the sweet potatoes are cooked through: the potatoes should be soft, but not mushy.

6. Check the salt level, and place the aromatic mix into a serving bowl. Right before serving, sprinkle arugula on top and drizzle with a small amount of olive oil. 

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Roasted Cauliflower and Apple with Almonds and Pomegranate Seeds

10/4/2014

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Autumn brings crisp cauliflower, sweet acidic apple, earthy almond, and the tangy brightness of pomegranate. By roasting most of the ingredients, you can heighten their full flavor. This recipe makes a delicious salad or side dish for your Thanksgiving table. In October and November, I often make this dish as a nutritious and quick lunch salad. If you can’t find or don’t like pomegranates, dried cranberries work just as well.

1 medium head of cauliflower, cut into medium-sized florets
1 Fuji apple, medium diced
3 tablespoons balsamic vinaigrette (see the New    Prostate Cancer Nutrition Book)
¼ cup roasted almonds, chopped
2 tablespoons olive oil
1 teaspoon lemon juice
¼ cup pomegranate seeds, or dried cranberries
salt and pepper, to taste

1. Preheat the oven to 400 degrees.

2. Wash and cut the cauliflower into medium-sized florets. Toss the cauliflower in olive oil, salt, and pepper, and spread it out on a roasting sheet or glass pan. Dice the apple, toss it in lemon juice, and set it aside.

3. Start by roasting the cauliflower. After twenty minutes, toss the apple in with the cauliflower. Make sure the apple is coated in oil already in the pan. Continue baking for another 7-10 minutes, or until the apple and cauliflower cook through, and the cauliflower is slightly caramelized.

4. Let the apple and cauliflower cool, about ten minutes.

5. In a large bowl, mix the almonds, cauliflower, apple, balsamic vinaigrette, and pomegranate seeds. Check the mix for proper seasoning: you will probably need to add a pinch or two of salt and pepper.

6. You can serve this dish cold as a salad; or if you’d like it as a dinner side, warm it slightly before serving. 

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