Pomegranate Salsa. Take a pound or 2 or zucchini, roast it with olive oil, salt and pepper for about 30 minutes at 350. Add an avocado, red onion, feta cheese, oregano, lime juice and pomegranate seeds. Serve with pita chips.
It’s a Martha Stewart recipe. I first made the recipe about 15 years ago for a friend’s party and it was a big hit. I bragged that it was a Martha recipe but then admitted that it was easy to make.
That year I also made it for my family. I also attempted to make a trifle that had about 4,000 steps (also MS). It was good but not worth getting every pan in the house dirty. I don’t think I have made that since.
I like the pomegranate salsa because it’s easy yet take so good, lots of flavors. It’s always a hit at parties and looks pretty at Christmas. It’s also healthy so I feel better making and eating it.
I once made it for a friend’s party. My boyfriend at the time snubbed his nose at it and made comments. Meanwhile my friends dug right into the salsa. I should have taken that as a sign that he was no good.
One tip. If you’re ever attempted to breakup a pomegranate to get to the seeds you know that you’re kitchen will look like a crime scene with red everywhere. I recently learned a trick to peel it apart in a bowl of water. So much easier. Also, I buy the pomegranate and freeze the seeds to make another batch later.
What’s your go-to recipe for the holidays?
Introverted runner and other stuff 