In a small food processor or blender, process all ingredients except oil
and puree. Add oil slowly as you continue to process. Pour immediately
over salad of mixed salad greens, candied pecans and thinly sliced fennel.
Toss and serve. Or, store dressing in refrigerator for up to 4 days.

This delicious cake uses Pomegranate Vinegar to make it light and moist! You'll never know it's in there!

This is a variation of a cake that Jodi Spindel’s grandmother made during the depression. It contains no eggs and no milk so it is really economical to prepare. Instead, vinegar is used in combination with baking soda to make a moist and light cake that you will love!

Ingredients:

1 ½ cups all-purpose flour
1 cup sugar
½ teaspoon salt
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 tablespoon Spindel Farms Pomegranate Vinegar
1 cup cold water
1/3 cup vegetable oil
1 teaspoon vanilla

Preheat oven to 350˚. Coat an 8×8 square baking pan with pan spray. In a large bowl, sift all dry ingredients together; use a whisk to mix together thoroughly. Stir all liquid ingredients together and pour into a well in the dry ingredients. Stir to fully moisten; do not over mix, but stir until there are no lumps in the batter. Pour into prepared pan and bake for 35 minutes, until toothpick inserted in the center comes out clean. Cool on a rack, in the pan for 15 minutes before slicing. This cake is delicious on its own, but you can sprinkle with powdered sugar or add whipped cream or ice cream. A double recipe makes a bundt or 9×13.

Chef Greg Barlion's Chicken and Micro Green Salad with Pomegranate Dressing

Watch Jodi Spindel prepare this recipe in this month’s featured video!

Recipe by: Chef Gregory Barlion

(Makes 4 entree size servings)

Dressing:

6 Tbls Granulated Sugar
1/2 tsp Dry Mustard
1/2 tsp Salt
1 Poppy Seeds
1/4 Cup Spindel Farms Pomegranate Vinegar
1/2 Cup Extra Virgin Olive Oil
Salad:

2 Grilled Thinly Sliced Fully Cooked Chicken Breast
Finely Sliced Red Onion Rings To Taste
1/2 Fine Diced Gala Apple
2 Oz. Small Diced Swiss Cheese
2 Oz. Cashews
8 oz. Micro Greens or Spring Mix

Combine all dry dressing ingredients except poppy seeds. In a blender or food processor, add vinegar; pulse to combine ingredients. Slowly add Olive Oil until emulsified. Stir in poppy seeds.

Place greens on your salad plate or large cosmopolitan glass and top with remaining ingredients
Top with pomegranate dressing as salad is served.
Options: Top with any additional favorite garden fresh vegetables, nuts, seeds and eliminate chicken for a vegetarian option.

Jodi Spindel

Jodi Spindel shared the health benefits of pomegranates and two delicious recipes on a recent Podcast of Regional Best Foods. Click here for the blog and below to view the podcast.

Pomegranate Citrus Salad Dressing

Serves 4-6

Ingredients:

4 Tbl. Simply Outrageous! Pomegranate Tangerine Vinegar

2 Tbls. Extra Virgin Olive Oil

1/2 peeled and sectioned Cara Cara Navel Orange or 2 Clementine Tangerines

2 cloves of garlic (or more!)

1/2 tsp/ fresh Thyme leaves

1 pinch each of Kosher Salt & fresh ground pepper

1 tsp. honey

In a small food processor bowl or blender put all ingredients except oil and puree. Add oil slowly as you continue to process. Pour immediately over salad and toss. For extra “pop” add fresh pomegranate seeds and/or mandarin orange sections to your salad. Eat right away or save in the refrigerator up to 24 hours.

Try this easy and delicious appetizer at your next holiday party!

Endive leaves cleaned and separated
Blue Cheese or Gorgonzola Crumbles
Chopped Candied Pecans
Spindel Farms Simply Outrageous Pomegranate or Pomegranate Tangerine Vinegar
Fresh Pomegranate Arils (seeds) (optional)
Fresh Cranberries (optional)

Fill each endive leaf with cheese, a sprinkle of nuts and arils, if using. Gently sprinkle a small amount of vinegar over each leaf to lightly coat. Place filled leaves in a layered pattern on a serving platter. For a beautiful, festive and clean presentation, cover your serving platter with fresh, rinsed and drained cranberries or pomegranate seeds before layering with endive. Enjoy!

Variation: For those who prefer a glazed presentation, pour vinegar in a small sauce pan and simmer on medium heat to reduce till vinegar just coats the back of a spoon. Cool, then use to drizzle over stuffed leaves in place of above vinegar.

Our Favorite Show Stopping Cucumber Salad
Makes about 6 cups:

1/3 cup Simply Outrageous Pomegranate Vinegar
3 large English Cucumbers roughly chopped or diced
2 – 3 Tablespoons finely chopped red onion

Mix all ingredients and serve. If a more marinated flavor is desired, allow to stand in refrigerator for up to 2 days.

Try this luscious recipe that comes to us from Chef Amber Balshaw of Sonoma Catering:

Spindel Farms Pomegranate Couscous (Serves 4-6)
Dressing Ingredients:
1 cup Spindel Farms Simply Outrageous! Pomegranate Vinegar
3 cups Olive Oil
2 T Honey
Salt & Pepper to taste

Salad ingredients:
3 cups Israeli or Pearl Couscous
3 cups Boiling Water
2 Tablespoons Olive Oil

1 lbs Butter Nut Squash
2 Tablespoons Olive Oil
½ cup Red Bell Pepper – diced
¼ cup Currants
¼ cup Craisins
¼ cup Flat Leaf Parsley – chopped
¼ cup Pumpkin Seeds – toasted

Instructions
Combine first 4 ingredients – mix well. This is a great dressing for any salad.

Bring water to a boil and stir in couscous and olive oil. Remove from heat and allow to bloom – approx 30 minutes. Allow to cool

Dice butternut squash, then toss in olive oil and salt and pepper. Place on baking sheet and bake till tender – approx 15-30 minutes. Allow to cool

Combine all of salad ingredients. Dress to taste with Pomegranate Vinaigrette
Serve with a selection of cheese or grilled meats