Pomegranate Salad

A yummy Leavitt Family tradition. Every year we serve this for Thanksgiving and Christmas. It's the perfect fall/holiday salad - a fierce competitor to the traditional fruit salad.

Pomegranate Salad

3-4 large pomegranates, seeded

3/4 cup toasted pecan chips

4-5 apples, diced

1 1/2 cups heavy whipping cream

4 Tbs powdered sugar

To seed a pomegranate, cut off the top and bottom, score the pomegranate in quarters. Over a bowl full of cold water, break apart and take the seeds out. The water will separate the seeds from the flesh. Grocery stores will usually have containers of pomegranate seeds if you don't want to seed them yourself.

Combine pomegranate seeds, pecans and apples in a large bowl. Whip the heavy cream and powdered sugar until soft peaks form. Add to pomegranate mixture. Serve immediately.

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Egglpant Focaccia with Fontina

This can make a quick easy Fall meal. Next time I would add onions and maybe some roasted garlic. I use trader joe's pizza dough, but homemade would be just as good (not better, but just as good).

Dough

One large eggplant sliced 1/4 inch thick crosswise

grated fontina cheese--just a pile or so

olive oil

salt and pepper

Fresh Oregano

Heat oven to like 500 degrees with pizza stone in oven. Sprinkle eggplant with salt in colander and let sit for 10 minutes then pat dry. Stretch dough out to fit pan/stone and set on pizza peel or inverted cookie sheet. Sprinkle dough with 1/2 of cheese, layer with eggplant, drizzle with olive oil and season with salt and pepper, layer with rest of cheese and oregano. Bake 20 minutes or until edges begin to brown and cheese is bubbly.

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