Pomegranate Holiday Salad
by Helen Houston
This Christmas salad is full of flavor and different textures including the crunchy pecans, the juicy oranges, and creamy cheese.
2 bunches Swiss chard, chopped (6 cups)
2 oranges, peeled and chopped
1/2 cup pecans
3 tablespoons brown sugar
1/2 cup crumbled bleu cheese
1/2 cup fresh pomegranate seeds
1/2 cup olive oil
1/4 cup apple cider vinegar
Juice from 1 large orange
1 teaspoon black pepper
1 tablespoon orange zest
Over medium heat, add brown sugar, 1-2 tablespoons of water and pecans to a pan. Cook for a few minutes until sugar mixture is thick and toasted pecans are coated.
Combine all ingredients for dressing and whisk well. On a plate, arrange Swiss chard. Top with oranges, pecans, bleu cheese and pomegranate seeds. Top with dressing.
Pomegranates should be refrigerated; they’ll last at least three to four weeks. Once they’ve been seeded, the seeds also can be frozen in a tightly sealed bag.
Rocky Road Bark
by Julia Daly-Vedd
This sweet treat became a favorite after last year’s holiday issue ran an article that featured this recipe. It’s simple and to the point, but still oh so good.
10oz of your favorite chocolate chips (I use Ghirardelli)
1 1/2 cups salted almonds, chopped or full
1 1/2 cups mini marshmallows
Melt your chocolate your favorite way until smooth. Add the almonds and marshmallows. Spread on a parchment lined cookie sheet. Sprinkle the top with chopped almonds or for extra holiday flair, melt some white chocolate and zig-zag the top with a fork. Chill for about 10 minutes or until firm. Split with a fork. Done!
This can be doubled well.
A couple notes:
Make sure to use salted almonds and not just regular roasted almonds. The salt adds a deeper flavor and gives this bark the perfect sweet and salty combo.
Your palate, your preference: If you’re not a fan of dark chocolate, milk chocolate will work just as well.