The Joy of Pomegrantes

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here's no question that a lot of people simply can't figure out the pomegranate. It can be a little intimidating to slice up, and then once you do that, what to do with the arils? But Tara Teaspoon, who's a cookbook author and chef, says you needn't fear the pomegranate, in fact embrace it! Tara stopped by Tonia's Kitchen to talk about how the pomegranate can liven up any dish. She told Tonia about her recipe for Steak and Pomegranate Tacos, and what a departure from the everyday they are!

Tacos

• ⅔ cup pomegranate juice
• 1½ tablespoons fresh lime juice
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 jalapeno (minced)
• ¼ cup chopped cilantro
• 1 teaspoon kosher salt
• 1 pound skirt steak
• 8 Corn tortillas

Toppings

• Pomegranate arils
• Avocado
• Pickled jalapeno
• Sliced radishes
• Cotija cheese
• Red onion
• Cilantro
• Lime Wedges
• Salsa Verde

• Mix pomegranate juice, lime juice, olive oil, garlic, jalapeno, cilantro and salt together in a gallon ziptop bag. Add the skirt steak and marinate for a minimum of 6 hours or overnight.
• Heat a grill or grill pan over high heat. Remove steak from marinade and grill for 3 to 4 minutes per side for medium rare. Remove meat to a cutting board and let rest for 10 minutes.
• Heat tortillas by frying them in a little extra olive oil in a skillet; set aside. Thinly slice steak against the grain, about ⅓ inch thick. Divide slices among the tortillas and top with your preferred mix of toppings.

The Best Baba Ganoush

It's loaded with healthy ingredients AND flavor. If that's not enough, it makes a great party dip! Tara Teaspoon stopped by Tonia's Kitchen with her new cookbook Delicious Gatherings to talk about her recipe for this spread, which she says includes a very unique ingredient, California Pomegranates. She says the pomegranate adds a certain acidity to the dip, which is eggplant based. That eggplant gives the Baba Ganoush, a certain, smokey flavor which is very different, and delicious. The vegetables Tara is using are in season, so this makes for a future fall favorite for your get togethers!

• 2 pounds eggplant (2 small eggplants)
• 2 tablespoons olive oil
• 3 tablespoons pomegranate juice (or lemon juice)
• 2 tablespoons tahini
• 3 tablespoons nonfat plain Greek yogurt
• 1 clove garlic (minced)
• 1 teaspoon kosher salt
• ½ cup fresh pomegranate arils (OPTIONAL)

Zaatar Roasted Veggies

• ½ red onion (cut in wedges)
• 1 medium sweet potato (peeled and diced ½-inch)
• ½ small head cauliflower (cut into florets)
• 1 small zucchini (sliced)
• 1 small yellow summer squash (sliced)
• 4 tablespoons olive oil (DIVIDED)
• 3 teaspoons za'atar seasoning (DIVIDED)
• 1½ teaspoons kosher salt
• ⅓ cup roasted pistachios (coarsely chopped)
• ½ cup fresh pomegranate arils

• Heat broiler to high with rack 6 to 8 inches from heat. Place eggplants on a foil-lined baking sheet and broil, turning every 5 to 10 minutes until charred and soft, 15 to 25 minutes total, depending on your broiler. Let cool. Trim off stem, peel and discard skin. Set aside.
• Heat oven to 400ºF for the veggies.
• Toss the onion, sweet potato and cauliflower together in a large bowl with 3 tablespoons olive oil, 2 teaspoons zaatar and ¾ teaspoon salt. Combine the zucchini and yellow squash in another bowl and toss with 1 tablespoon olive oil, remaining 1 teaspoon of zaatar and ¾ teaspoon salt. Arrange veggies on two separate baking sheets.
• Roast veggies, rotating racks after 15 minutes until caramelized and tender, 25 to 30 minutes for the zucchini and yellow squash, 35 minutes for the sweet potatoes and cauliflower. Remove from oven and set aside.
• Make the Baba Gnoush with a food processor, combine the olive oil, pomegranate juice, tahini, yogurt, garlic, and salt. Process until well combined, about 30 seconds. Add the peeled eggplant and process or pulse until almost smooth, leaving a little texture. Stir in the fresh pomegranate arils IF USING.
• Serve the baba ganoush on a platter or in a large bowl. Top with the roasted veggies, pistachios, extra zaatar, parsley, and ½ cup pomegranate arils