Recipes
Pomegranates + fresh herbs…name a better duo… we’ll wait. Chefs Life knows a couple shortcuts to take your Thanksgiving grilled chicken/turkey/steaks/veggies to kitchen hero status within 10 minutes or less. More time out of the kitchen, more time with great Uncle Ned as he shows you his coin collection.
Ingredients:
Method:
On a large cutting board, line up the sprigs of herbs and roll into a bunch, chopping roughly. Chop your shallot and add on top of the herbs. Zest the whole lemon over the herb shallot mixture and set aside.
Segment the remaining lemon by removing the peel all the way around, cutting off ends. Slice the lemon into 8 pieces using the membrane as the guide.
Place the herb, shallot, lemon zest and lemon segments in a small bowl. Squeeze the lemon membrane leftover in the bowl over the mixture. Add in the pomegranate seeds, pomegranate vinegar, Chefs Life Extra Virgin Olive Oil, pink peppercorns and a healthy pinch of salt. Stir to combine and serve with anything from your holiday turkey to spreading on leftovers.
Ingredients:
- 1/4 cup Chefs Life EVOO
- 4 sprigs tarragon
- 3 sprigs oregano
- 4 sprigs parsley
- 1 whole lemon
- 1/4 shallot diced
- ½ cup pomegranate seeds
- ⅓ cup pomegranate vinegar
- 2 tsp ground pink peppercorn
- Salt to taste
Method:
On a large cutting board, line up the sprigs of herbs and roll into a bunch, chopping roughly. Chop your shallot and add on top of the herbs. Zest the whole lemon over the herb shallot mixture and set aside.
Segment the remaining lemon by removing the peel all the way around, cutting off ends. Slice the lemon into 8 pieces using the membrane as the guide.
Place the herb, shallot, lemon zest and lemon segments in a small bowl. Squeeze the lemon membrane leftover in the bowl over the mixture. Add in the pomegranate seeds, pomegranate vinegar, Chefs Life Extra Virgin Olive Oil, pink peppercorns and a healthy pinch of salt. Stir to combine and serve with anything from your holiday turkey to spreading on leftovers.
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