This week, I succumbed in a big way to my annual pomegranate binge. I can’t get enough of the tangy, juicy seeds, which are only in season for the next month or two.
I mostly throw them into salads, but I have been known to stand at the kitchen counter, storage container of harvested seeds in one hand, spoon in the other, and just shovel them straight into my mouth. It’s not every day that one has the opportunity to take an action that is simultaneously so decadent…and so healthy.
For lunch today, for example, I tossed a couple of handfuls of baby spinach leaves with garbanzos I’d cooked earlier in the week, leftover roast chicken, and a shocking number of pomegranate seeds. I drizzled sherry vinegar and really good olive oil over the top, hit the mixture with some sea salt, and even eating at my desk felt extravagant. Every single bite included at least one pomegranate seed, and it was delicious.
Pomegranates can be intimidating. I hadn’t tried to open one before moving to California, but this fruit can totally be conquered. I’ll direct you over to a post I wrote this week for BlogHer, which features not only links to some great, photo-heavy tutorials, and some solid recipe links, too.
The time is short, folks. Get your pomegranate on before the season ends!
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