Can I hear a woo hoo? As much as I love watching my son play football and my daughter cheer her lungs out, I am so ready to have a commitment-free weekend. Not to mention, no more weeknight dinners at 7:30 p.m. to work around the practice schedule!
The Bedford Hornets did a great job this season, and I’m considering Brady the most-improved player on his team. By the end of the season, he was running and tackling like nobody’s business, along with just getting the hang of catching a pass during a game. I can’t wait to see him (hopefully) run a touchdown next year when he moves up to the junior level. You rock, buddy!
After a chilly fall day of playoff games today, I came home and got busy on some new recipes.
Yesterday, while grocery shopping for produce, I noticed they now have fresh pomegranates available. In case you aren’t familiar with pomegranates, they are a fantastic source of antioxidants. Research indicates they may contain two to three times more antioxidant power than red wine, blueberries and other well-known sources. Just one more thing I can add to my diet to fight my high blood pressure.
I grabbed a beautiful, deep-colored one because my kids love the little red, juice-filled seeds. I also picked up a few Bartlett pears that were perfectly ripe.
I have a huge collection of recipes, many of which are torn from magazines and stuffed into a binder because they sound interesting. One recipe I’ve been meaning to make forever is a vinaigrette dressing with rice vinegar and fresh ginger. What a perfect combination with the pomegranate and pears. And what a perfect start to a Thanksgiving meal!
Pear & Pomegranate Salad with Ginger Vinaigrette
serves 6
2 tablespoons rice vinegar
1 tablespoon olive oil
1 tablespoon cold water
1/2 tablespoon sugar
1/4 teaspoon finely minced fresh ginger
1/4 teaspoon minced garlic
salt and pepper to taste
2 ripe Bartlett pears
6 cups mixed baby greens
seeds from half a pomegranate*
1/4 of a red onion, thinly sliced
In a medium bowl, whisk together vinegar, oil, water, sugar, ginger, garlic, salt and pepper. Set aside. Peel and core the pears, then thinly slice. Place the pears into the bowl of dressing and toss to coat. Divide the mixed greens between six salad plates. With a slotted spoon, remove the pears from the dressing and divide evenly among the plates. Drizzle the remaining dressing on each salad. Top salads with pomegranate seeds and red onion slices. Enjoy!
*To remove the seeds from a fresh pomegranate, use the tip of a sharp knife and cut into the skin only. Slice through the skin all the way around the center. Pull the fruit apart, pop out the little red seeds and rinse them.
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