5 Pomegranate Recipes to Try


It’s pomegranate season, y’all!  Now through the end of February, this nutrient dense, antioxidant rich fruit is full of great benefits and flavor!  It’s packed with zinc, calcium, iron, magnesium, and potassium, just to name a few.   Around the holidays, pomegranates are great to toss into soups, salads, dinner meals, sweets, or even in a beverage. Check out these five delicious-looking recipes I’m going to try.

5-Ingredient Pear Pomegranate Salsa -- made with five fresh and tasty ingredients! gimmesomeoven.com

pear pomegranate salad

No-Bake Chocolate Pomegranate Tart | giverecipe.com | #tart #chocolate #pomegranate #fall

no-bake chocolate pomegranate tart

Honey, Pomegranate, Pecan Chicken Salad Lettuce Wraps... light, fresh, and mayo-free. Perfect for a refreshing lunch or dinner! #glutenfree | iowagirleats.com:

honey, pomegranate, pecan lettuce wraps

Pomegranate Moscow Mule. The perfect Winter Cocktail! Be holiday ready with this delicious drink!

pomegranate Moscow mules

Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios | halfbakedharvest.com @hbharvest

butternut squash + goat cheese soup topped with pomegranates

I’ve scoured the internet trying to find the best way to deseed a pomegranate, and this 7-step tutorial is definitely the best.


 What are your favorite ways to eat a pomegranate? 


Thai Peanut Pork

My new-found love is pork tenderloin. Ever since I can remember, I’ve hated pork. Or at least the butt of the pig. I worked at a barbecue joint for a little over three years and the thought of eating pork disgust me. It was way too salty and fatty for my liking. Recently, I made a simple pulled pork recipe using a tenderloin and I fell in love with the flavor and tenderness of it. It wasn’t too salty or chewy. It was perfect. I wanted to try something different, so that’s where this recipe came in.


Thai Peanut Pork
via I am That Lady

1 pork tenderloin log
1 red bell pepper, sliced
1 yellow pepper, sliced
1/3 cup soy sauce
1/3 cup peanut butter
1 tbsp ground ginger
1 cup chicken broth (or 1 cup water and 1 chicken bouillon cube)
3 tbsp honey
2 cloves of garlic
1/2 tsp red pepper or cayenne flakes

Toss everything in a crock pot and let sit on high or 5 to 6 hours. One hour before serving, remove lid to allow sauce to thicken. Serve with brown rice or Asian noodles. This recipe is perfect for freezing. Just take it out the morning or night before you plan to cook it to let it thaw.


Lemon Garlic Ginger Chicken

It seems like all I’ve been doing the last few days is cooking and that might be true, but I love it! And I especially love lemon and garlic chicken. I tried to photograph the process this time. One of the rules for my life is to “Enjoy the Process” so I wanted to make sure I didn’t leave anything out. I found a recipe on Pinterest and tweaked it. Hopefully, I’ll remember what I did. ;)

This is Lemon Garlic Ginger Chicken with Asparagus.



For the marinade:
– pepper
– chopped garlic
– lemon juice
– ginger

One tablespoon of garlic and ginger and a whole bunch of lemon juice and pepper. Let sit for a couple of hours.


Cut chicken in tiny cubes. This helps if the chicken is a little frozen.


Cut asparagus tips off and then in half.


Cook the asparagus first.While cooking, sprinkle salt, lemon juice, and a little soy sauce. Steam for 3-4 minutes and push to the side.

Add the chicken.


Cook the chicken until all pink is gone. I like garlic, a lot, so I sprinkled some garlic powder on it while it was cooking.

Mix together when chicken is cooked and let it sauté for about a minute or so.


Serve and enjoy!


I added a fresh salad with ginger dressing and some jasmine rice to go along with it.