Recipes — Pomegranate Balsamic

Ingredients:1 tsp. freshly ground pepper1/2 tsp. ground Aleppo chili pepper1 bunch fresh thyme leaves picked (about 5 tablespoons)1/4 c. Pomegranate Balsamic1/4 c. molasses2 Tbsp. Extra Virgin Olive Oil4 cloves garlic Instructions: Using a mortar and pestle, crush garlic, black pepper, Aleppo chili pepper, and thyme. Crush to release oils. Transfer to a nonreactive bowl; whisk in molasses, Pomegranate Balsamic, and olive oil.

Ingredients:1 1/4 c. water1 c. couscous, preferably whole wheat2 c. baby arugula3 Tbsp. Pomegranate Balsamic (try Plum White Balsamic, or another favorite)2 Tbsp. Lemon Olive Oil1/2 to 1 tsp. red pepper flakes10 basil leaves, tornsalt, to taste Instructions: In a medium saucepan, bring water to a boil; stir in couscous. Immediately remove pot from the heat, cover and set aside for 10 minutes. Uncover, transfer couscous to a large bowl and fluff with a fork; set aside to let cool to room temperature. Add arugula, Pomegranate Balsamic, Lemon Olive Oil, pepper flakes, basil, and salt and toss gently to combine....

Dressing Ingredients:1/4 c. Pomegranate Balsamic1/4 c. Blood Orange Olive Oil1/2 tsp. Dijon mustardsalt and pepper, to taste Salad Ingredients:10 c. mixed baby greens1 ripe avocado, diced3 green onions, chopped1/2 c. pomegranate seeds1 orange, segmented Instructions: Whisk together dressing ingredients, set aside. Toss salad ingredients and drizzle with dressing. Oh so yummy!

Ingredients:Glaze: 3/4 c. pomegranate juice1/2 c. Pomegranate Balsamic1/2 c. sugar2 Tbsp. Dijon mustardTurkey:2 boneless turkey breast halves, 2 1/2 to 3 lb. each2 bone-in turkey legs, about 1 1/2 lb. each2 bone-in turkey thighs, about 12 oz. each2 Tbsp. Medium Extra Virgin Olive OilSalt and pepperInstructions: Make glaze: Combine juice, vinegar and sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Lower heat and simmer until mixture has reduced to 1/2 cup, about 25 minutes. Remove from heat and whisk in mustard. (Can be made up to 3 days in advance.) Cover and...

Ingredients:3 lbs. beets (Scrubbed and cut into wedges not more than 3/4 inch thick. If you prefer not to eat the peels, peel with a vegetable peeler before cutting.)3/4 tsp. saltcracked pepper2 Tbsp. Extra Virgin Olive Oil1 Tbsp. Pomegranate Balsamic1/2 tsp. cumin seeds, fennel seeds ( optional) Ingredients for the Maple Balsamic Glaze:1/2 c. Pomegranate Balsamic1 tsp. maple syrup1/2 c. pomegranate seeds1/4 c. crushed roasted pistachios1 Tbsp. orange zest Instructions: Pre-heat oven to 425F. Toss beets, olive oil, balsamic, salt, pepper in a bowl to coat well and and place on parchment lined baking sheet. Roast until fork tender, stirring...