SEEDS OF LIFE: SAVORING POMEGRANATE SEASON

Pomegranate seeds seem to be the ingredient du jour, cropping up in recipes in all our favorite places, and we couldn’t be more pleased. They truly are a wonder; cutting one open always brings a rush of excitement as its vibrant red juices are revealed. Unlike most fruits, whose flesh is easily served, pomegranates are all seeds, each a tiny ruby jewel covered in a cushion of sweetness. They burst as you crunch down on them and fill your mouth with winey joy. Unlike poor Persephone, we can eat as many of the glorious seeds as we choose. We have been liberally sprinkling them over roasted meats, fish and vegetables, tossing them with salads, and stirring them into yogurt (Greek, of course). Enjoy them now through late February. Here are a few recipes we heartily suggest:

1. Pomegranate Braised Short Ribs from Everyday Food

2. Arugula, Pear, and Goat Cheese Salad with Pomegranate Vinaigrette from Food52

3. Cauliflower Feta Fritters with Pomegranate from Smitten Kitchen