Get the latest Pomegranate flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/pomegranate CELERY ROOT GRATIN WITH POMEGRANATE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boron Estate in Carrollton, Texas in 1986. http://www.grouprecipes.com/74854/celery-root-gratin-with-pomegranate.html Asheanar is a thick Iranian soup, which is super healthy too with lentils and pomegranates. Pomegranates have many health benefits, Such as helping to clear clogged arteries and providing a rich supply of antioxidants. http://www.grouprecipes.com/74460/pomegranate-soup---asheanar.html A very special dish, spiced with both sweet and hot paprika, tamarind and pomegranate pastes. First published in 2004 by Harper Collins in the Essential Book of Jewish Festival Cooking by Phyllis and Miriyam Glazer. This recipe is adpted from that cookbook with thanks. It is truly delicious. http://www.grouprecipes.com/73057/festival-chicken-in-pomegranate-and-tamarind-sauce.html CHICKEN WITH POMEGRANATE SYRUP AND WALNUTS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Jacobs Estate in Mabank, Texas in 1987. http://www.grouprecipes.com/72651/chicken-with-pomegranate-syrup-and-walnuts.html BANANA AND POMEGRANATE SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stinson Estate in Fort Worth, Texas in 1992. http://www.grouprecipes.com/72645/banana-and-pomegranate-salad.html Prepare for pomegranate season! (...from October to December!) This wonderfully moist bread has a pleasant taste. You'll be back for more! Its colorful slices dotted with red and green will look great during the holiday season! Note: I used walnuts in the one in the photo. You need to use pistachios for the red and green... ( ...This recipe came from Ohio's Electric Co-op's Country Living.) http://www.grouprecipes.com/71907/pom-banana-and-pistachio-bread.html Another one from the UK Ocean Spray recipe site! http://www.grouprecipes.com/70499/cranberry-and-pomeganate-shake.html This red pepper and walnut dip is one of the outstanding dips of the eastern Mediterranean, as delicious and striking as the far more famous hummus and baba ghanoush. It is easy to make, and will add an exotic flair to any table. Make this three to four days ahead of time, so as to let it sit and develop its flavors more completely. If you can't wait that long, I completely understand (I often make a double batch so I have enough for the intended meal) a couple of very important keys here -- firstly: toast the walnuts and the cumin seed, and secondly: let this dip return to room temperature before serving. I like to dip pita chips or warmed lavash in this. I have included a method for making pomegranate molasses if you can't find any. Enjoy this! http://www.grouprecipes.com/62483/muhammara.html I tried my hand at making my own soda, in an attempt to drink one that was a little healthier and still tasted good while lacking all the things that make soda great, like caffeine and high fructose corn syrup. http://www.grouprecipes.com/62325/trinity-antioxidant-soda.html This salad can be served on it's own for lunch or as a side with dinner http://www.grouprecipes.com/56719/walnut-and-pomegranate-salad.html