Pomegranate and Roasted Red Pepper Dip

My sister-in-law got married just over a week ago in an intimate ceremony in the Catskills. It was a fun-filled three-day affair complete with a stunning bride, heartfelt vows, and tons of love from their closest family and friends. In return for an epic wedding present she and her fiancé gave us (they made us this beautiful video of my husband and me they presented us on our wedding day), I offered to prepare their welcome wedding feast. Now I'm not totally insane for offering; her wedding would only be 27 people. She requested lots of small bites that people could nibble on as they moved about, chit-chatting and getting to know each other.

The first thing that popped into my mind was a delicious dip bar! I'm a huge fan of mezze because I think there's pretty much something for everyone. Also, dips are low commitment. They can be made ahead of time, only get better with time as the flavors meld, and almost always involve throwing things in a food processor and pressing 'ON.' 

On the menu was a smoky beet hummus because it's just too pretty not to have on a tablescape, a bright and herby tzatziki of which I'm going to have to share with you someday because it was eat-with-a-spoon tasty, and this tart and earthy red pepper dip that I could slather on just about everything.

It's the offspring of two dips that come from different cultures with equally rich food histories. From Spain, you have romesco, a smoky red pepper dip that uses hazelnuts and/ or buttery Marcona almonds, smoked paprika, and often thickened with stale bread. The other dip, muhammara, hails from Syria and Turkey and is a red pepper and walnut dip slightly sweetened by the tart and tangy pomegranate molasses. If you haven't heard of or tasted pomegranate molasses, you're in for a real treat. It adds tremendous depth of flavor and nuance to anything it graces. It's that secret ingredient that people won't be able to quite put their finger on. I bought mine from Whole Foods, but you can get it online. There are even recipes out there to make your own with pomegranate juice and sugar, but a bottle of it will serve you well.

It's summer, and red peppers are quite abundant which means you can go about roasting your own in the oven and peeling them for a real seasonal treat. Or, if you're like me and have 8 other dishes to make for a wedding feast, you buy good quality roasted red peppers from a jar, drain them and proceed with the recipe. Having made this dip with home-roasted peppers, it does take on a rounder, more full-bodied taste, but it's only slightly perceptible. And probably only psychological if I'm being honest. 

Use this as dip, a sandwich spread, a bruschetta topper, a sauce for whatever protein you're having for dinner...it's so versatile. It also tastes just as great a few days after making which means it's the perfect treat for entertaining. 

Pomegranate Roasted Red Pepper Dip

1 10-12-ounce jar roasted red peppers, drained
1/2 cup marcona almonds
1/4 cup toasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version
1 tablespoons pomegranate molasses
3/4 teaspoon smoked paprika
2 garlic cloves, minced
Sea salt, to taste
5 tablespoons extra-virgin olive oil
1 1/2 tablespoons finely chopped parsley, for sprinkling
Toasted bread, pita, or vegetables for serving

In a food processor or blender, combine all ingredients except parsley. Blend until smooth, scraping down sides as necessary. Season to taste with salt and pepper. Spoon into a bowl, sprinkle with parsley, and serve. Dip can be made ahead of time and refrigerated until serving.

I leave you with a pic of all three dips at the wedding welcome dinner. Thanks to my mother-in-law for capturing the photo while I ran around like a crazy woman.

Brussels Sprouts Slaw with Pomegranate, Cranberries, and Almonds

I have a habit of roasting most veggies that come across my counter in the winter months. I mean, who doesn't love a roasted Brussels sprout or Roasted Green Beans with Roasted Garlic Vinaigrette ;)?  But as I was thinking about Thanksgiving and the number of heavy mashes, purees, gratins, and bakes, I wanted to break things ups with a fall-inspired salad. Like my green beans, this only gets better with a little time in the fridge, making it ideal for those who like to get ahead. Think of it as a coleslaw, but better. No mayo, just olive oil, and it has a ton of festive add-ins that make it holiday-worthy. Add a sturdy grain like farro or wheat berries, and some chickpeas and it can also be your go-to lunch salad.

Shaving the Brussels sprouts makes them feather-light and a bit wispy, which I love, but it does take a little time to trim them all down. I used a v-slicer (a cheapo mandoline) for some and a knife for others. Turn on the radio or a favorite TV show, and next you thing you know, you have a delicious fall salad. Just don't tell the Brussels sprouts haters what it is until after they tell you how yummy it is.

If you are making this ahead of time, add the almonds right before serving so you don't lose the crunch. I say apple is optional here, and if you plan to use it, it adds fantastic crispness. Just be sure to toss with a little lemon juice or add close to serving to prevent browning.

Brussels Sprouts Slaw with Pomegranate, Dried Cranberries, and Almonds

1 pound Brussels sprouts, thinly sliced
Generous pinch of salt
2 teaspoons Dijon mustard
2 teaspoons maple syrup
2 tablespoons lemon juice or apple cider vinegar
¼ cup extra-virgin olive oil
Salt and pepper, to taste
 
½ cup dried cranberries, chopped
½ cup almonds, toasted and chopped
½  pomegranate, seeded
1 small apple, finely chopped (optional, but delicious!)

Place sliced Brussels sprouts in a bowl. Mix mustard, maple syrup, vinegar, and pinch of salt in a bowl. Slowly whisk in olive oil until emulsified. Drizzle dressing over Brussels sprouts and mix well to coat. Add cranberries, almonds, pomegranate seeds (and apple, if using!), and toss to combine. Season to taste with salt and pepper. Can be made ahead of time; it tastes even better the next day! Just wait to add the almonds (and apple) until immediately before serving. Serves 4-5.

Roasted Cauliflower Salad

I took a little break from the blog. Not because I do not love spending time on this space, but because I chose to soak up those face-to-face moments with some loved ones rather than get out the camera, open up my screen, or lose myself on the keyboard. I did not stop cooking. Far from it, but the meals were a little haphazard, thrown together with the odds and ends from things in the fridge and the freezer. I dug up beans and grains that I had frozen an unknown number of months ago, tossed frozen pesto that I had made when basil was ubiquitous into soup made of vegetables past their prime. We ate out quite a bit, savoring that time with family and friends rather than fretting over a grocery list or a dirty kitchen. I have thought about sharing my "real life" moments with you on Instagram, but there are quite a few reasons why it never seems to happen. For one, I enjoy the freedom of having my phone tucked away in my bag or in another room of the house, especially when I am with real live breathing people right in front of me. I am also a slow poke at posting on social media of any kind, so I fear that it would take away from me being able to participate in conversation or being able to hold my newborn nephew (!) or make cupcakes with my two-year-old niece. Being present in those intimate moments is so much more valuable than hashtagging the moment for all to see.

That being said, I always love it when other people post their real life moments. Social media can be deceptive. It makes us question how we are living our lives. While it can be inspiring in many ways, it can also leave us feeling a bit disappointed when it seems like everyone else is living a perfect little existence. If we are not careful, it creates a new version of "keeping up with the Joneses." Our Friday night was spent reorganizing the basement, cleaning up after a sick kitty, and watching YouTube videos while everyone on Instagram seemed to be hosting the most beautiful dinner party with the most beautiful people in the most beautiful house with the most beautiful place setting. That is not to say that I do not also love those types of posts. I very much do in fact! Who does not want to share their best moments? Social media allows us to curate that best image of ourselves- not just the image we want others to perceive, but what we want to see in ourselves. We choose what we let out and what we keep in. It just begs reminding that a picture or a post tells only one part of one person's story. There is a lot more to be had behind the screen.

In my social media adventures for this site, I aim to keep it authentic by posting things that I actually eat. Of course, I only post a handful of things that I make and consume. Again, these are just snippets of my life- part of a much, much larger whole. Do all of these dishes look exactly like I serve them up in my kitchen when it is time to eat? Not really. Or at least not always. A little effort certainly goes into styling my dishes, but that part is fun for me. If I were to photograph my dishes as they usually appear on my dinner plate, with poor lighting, all in a heap, I do not think I would inspire anyone to get in the kitchen and eat more plants. And that after all, is my goal. Just like makeup can enhance a woman's natural beauty, a little styling and fantastic lighting can bring out the beauty of these whole foods while still keeping it real.

This brings me to this Roasted Cauliflower Salad. I made this several weeks ago, and it is a beauty. It is also really scrumptious and perfect as the weather just starts to warm. It hits all of those notes of earthy and sweet, herbaceous and bright. If you cannot find pomegranate seeds for that little bit of sweet tang, feel free to substitute golden raisins or currants. You will miss the crunch, but the walnuts will keep you digging in for more. You could certainly toss this with some cooked grains or pasta for a make ahead lunch, toss it in a hummus-filled pita for a satisfying sandwich, or just stand over the bowl and grab it by the forkful as you figure out what you are cooking next.

Roasted Cauliflower Salad

1 medium head cauliflower, leaves removed and thinly sliced and broken into small florets
2 tablespoons olive oil
1 15 ounce can chickpeas (or 1 1/2 cups cooked)
1 large handful cilantro leaves, roughly chopped
1 large handful Italian parsley leaves, roughly chopped
1/2 cup chopped walnuts, toasted
1/2 pomegranate, seeds removed (white pith removed) (see note*)
3 tablespoons Simple Lemon Vinaigrette (recipe below)
salt and pepper, to taste

Roast cauliflower. Preheat oven to 400º Fahrenheit. Line baking sheet with Silpat or parchment paper. Toss cauliflower with oil and a generous sprinkling of salt and pepper. Spread in a single layer as best you can. Roast for 25-30 minutes or until golden brown, tossing once while cooking. When done, allow to cool for 10 minutes.

In a large bowl, combine remaining ingredients, except dressing. Add warm cauliflower to bowl and toss with dressing and all of the other ingredients. Season to taste with salt and pepper. Serve at room temperature or chilled. Makes 4-6 servings.

*To remove seeds from a pomegranate, first slice pomegranate in half across its equator. Fill a large wide bowl about 1/4 of the way with water. Holding one pomegranate half above the bowl with the seeds facing the water, whack the back of the pomegranate with a wooden spoon. The seeds will splash into the water and the white part will float to the surface. Discard the bitter pith and drain the seeds to be used in the salad or for something else.

Simple Lemon Vinaigrette

1 garlic clove, minced
1/4 cup fresh lemon juice or juice of 2 lemons
finely grated zest of 1/4 lemon
1/3 cup + 1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
3/4 teaspoon honey or maple syrup
1/4 teaspoon salt, plus more to taste
freshly ground black pepper, to taste

Add all ingredients to a jar and shake. Season to taste with salt and pepper. Makes about ½ cup dressing and lasts about 1 week in the refrigerator.