Pomegranate Greens and Honey Whole Wheat Challah
Friday night dinner was made up of a bunch of grilled vegetables you’ve seen before (I did zucchini, radishes in foil, and corn on the cob) and a slightly more novel side that utilized the POM. I’d been thinking about adding Pom to greens all week and was on the fence about it, but I’m really happy that I did, because the tangy-ness is delicious.
This was a combination of radish greens and some leftover baby spinach, sauteed simply in grapeseed oil, S+P, and about 1/4 cup of POM. Granted POM is generally too expensive to pour onto greens, but considering I still had some of my free score, it was totally worthwhile, and quite enjoyable. I’m also thinking this would be really good with some peppery greens like arugula. Frankly, I think it would even be good with kale.
I tried out a new challah recipe this week…honey-whole-wheat, which I got from here. I cut the recipe down to 1/3 and the loaves came out looking beautifully:
Too bad they didn’t taste as good as they looked. Overall, these were dry, pretty hard, and somewhat chalky. I couldn’t taste the sweetness of the honey at all, even though I used more than the recipe called for. I’m not entirely sure where I went wrong with these…maybe it’s just one of those recipe you shouldn’t mess with the amounts on….