Ingredients:

1 package kielbasa
1 onion chopped
1Tbsp extra virgin olive oil
1/2 Tbsp Spindel Farms Simply Outrageous! Pomegranate Vinegar
1/2 tsp kosher salt
1/2 tsp chili powder
1/2 tsp Italian seasoning

In large skillet, saute onion in olive oil until clear. Add Spindel Farms Simply Outrageous! Pomegranate Vinegar and simmer several minutes. Slice kielbasa into bite size pieces and add to onions. Add spices and simmer until kielbasa is warmed through.

Serves 4

Variations
- Substitute kielbasa with Italian sausage (sweet and/or spicy depending on your taste)
- Add two cans of sliced potatoes with kielbasa or sausage. Cover and simmer 10 – 15 minutes until heated through.

Recipe by Nancy Phillips of Spindel Farms, serves 4-6

Ingredients:

3 lbs sweet potatoes (or yams)
1/4 cup butter
1/4 cup brown sugar
2 Tbl Spindel Farms Simply Outrageous! Pomegranate Tangerine Vinegar
1/2 tsp kosher salt
1 Tbl heavy cream

Clean potatoes and cut in large pieces (leave skins on). Boil potatoes in water and set aside (can be cooked ahead). Peel and cut into smaller slices or bite size pieces.

In a large skillet, melt butter on medium  heat. Add brown sugar and whisk until smooth. Add vinegar and whisk until blended, several minutes. Lower heat and slowly add cream, continuing to whisk until smooth.

Add potatoes to sauce in skillet, simmer and stir until sauce nearly disappears and potatoes are heated through, 5 – 10 minutes. Serve and Enjoy!

Endive Leaves cleaned and separated
Gorgonzola or Blue Cheese Crumbles
Chopped Glazed Pecans
Spindel Farms Simply Outrageous! Pomegranate Vinegar
Pomegranate Arils (seeds) – optional

Layer each leaf with cheese nuts and arils, if using. Gently pour vinegar over each leaf to coat. Serve over a bed of fresh cranberries or pomegranate arils for a beautiful appetizer. Arrange as many as 4 layers high to serve a large crowd.

Variation: If you prefer a thicker consistency to the vinegar, place 1 cup of Pomegranate Vinegar in a small saucepan and simmer over medium high heat until reduced by half the volume. Cool and store in the refrigerator. Use this glaze in place of vinegar above.

Pomegranate Gorgonzola Salad
recipe by Jodi Spindel founder of Spindel Farms Simply Outrageous! Pomegranate Vinegar

Salad:

1 head Romaine Lettuce Heart
4 cups Mixed Baby Greens
1 diced red bell pepper
4 oz. Chopped glazed pecans
1/2 cup crumbled Gorgonzola Cheese
1/3 cup dried cranberries

Dressing:

1 white peach or nectarine, pitted and quartered
small handful fresh basil leaves
1 small shallot
1 oz. gorgonzola cheese
a pinch kosher salt
2 turns of fresh ground pepper
1/4 cup Spindel Farms Simply Outrageous! Pomegranate Vinegar
2 Tablespoons Extra Virgin Olive Oil

Place all ingredients except oil in food processor or blender. Pulse or blend on high until fruit is pureed and all ingredients are combined. With processor or blender running, slowly add oil. Pour on salad and toss to coat. Serve with warm crusty bread – enjoy!

Try this Simply Outrageous Marinade for any white fish fillets, shrimp or chicken!

For 4 large fillets:

3 cloves garlic chopped
1 tsp kosher salt
1 tsp fresh ground pepper
1 fresh Fresno chili chopped fine
3 Tablespoons fresh cilantro chopped
Juice of 1/2 lemon
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Spindel Farms Simply Outrageous! Pomegranate Tangerine Vinegar

Place all ingredients in a glass bowl. Cut Mahi Fillets in half and add to bowl. Toss to coat. Let marinate for 1/2 hr. before grilling. May be used on any white meat fish, shellfish or chicken.

In a small food processor or blender, blend all ingredients except oil. 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. [audio:http://webtalkradio.net/Shows/RegionalBestFoods/week1004.mp3]

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.