I made time for a little ‘R and R’ last week. What was on my getaway’s agenda? Friends, hiking and visiting one of my favorite places: the farmers’ market. I don’t know about you, but boy I sure could drop a lot of money at these places. There’s nothing better than fresh picked produce as well as meeting and supporting the people who grow our food. This time I went to the Solvang farmers’ market. While there I saw nuts; plenty of citrus – oranges, mandarins and lemons – and pomegranates which made me think of the following recipe.
French Green Beans With Pomegranate, Goat Cheese and Almonds
Reproduced with permission of www.pomwonderful.com
Prep Time: 8 Minutes
• 1/3 cup arils from 1 large POM Wonderful Pomegranate or POM POMS fresh pomegranate arils
• 1-2 tablespoons olive or vegetable oil
• 1 1/4 pounds fresh green beans, stems removed and cut on the bias into 1-inch pieces (6 cups)
• 1 teaspoon grated lemon or orange peel
• 1/2 cup sliced or slivered almonds
• Salt and pepper to taste
• 1/3 cup POM Wonderful 100% Pomegranate Juice or juice from 1 large POM Wonderful Pomegranate
• 4 ounces sliced goat cheese
Score 1 fresh pomegranate and place in a colander in a bowl of water. Break open the pomegranate underwater to free the arils (i.e. the seeds). The arils will sink to the bottom of the colander in the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of arils from the fruit and set aside. (Refrigerate or freeze the remaining arils from the fruit for use another time.) Place oil in a wok or large skillet and heat until hot. Stir-fry the beans with the lemon peel for 6 minutes. Add the almonds and stir-fry for 1-2 minutes or until beans are crisp-tender. Remove from heat. Season to taste with salt and pepper. Toss beans with reserved pomegranate arils and pomegranate juice; turn onto a serving platter. Arrange goat cheese slices over the top and serve.
A few ingredient notes:
- Pomegranate juice: Make your own by using a blender (Place 1 ½ to 2 cups seeds in a blender, blend until liquefied and pour through a cheesecloth-lined strainer or sieve) or by placing a pomegranate in a plastic bag and on a hard surface use the palm of your hand to gently roll the pomegranate to break all of the seeds inside (crackling stops when all seeds have broken open). Pierce the rind and squeeze out juice.
- Pomegranate storage: whole pomegranates keep well at room temperature away from sunlight for several days and up to 3 months when refrigerated in plastic bags. The seeds can be refrigerated for up to 3 days or frozen for up to 6 months in an airtight container. The juice can be refrigerated for up to 3 days or frozen up to 6 months.
Nutrients Per Serving (5.2 oz.): 185 calories, 8g protein, 14g carbohydrate, 12g total fat (5g saturated), 15mg cholesterol, 295mg sodium, 1mg manganese