Cooking 4 Life: Vegetarian Recipes - Pomegranate and Fennel Salad

The laundry list of overly processed food, often times with ingredients that take at least a high school chemistry teacher to explain seems to be everywhere?  Want to eat food in its natural wholesome state, before it’s bent, broken or distilled to create something….well franken-esque.  Today’s recipe in our Cooking 4 Life series is sinfully simple, devilishly delish and can easily be grown in a small garden.  

My old high school had several pomegranate trees growing in the middle of the campus.  Sometimes while walking by one of these trees few of us would pluck one or two of these gems, and begin to take them apart.  Each teacher could easily tell which of us had taken a quick snack break with our stained fingers and red teeth (which makes a fun Halloween treat), but the delicious tart nature was just what we craved after a long day of studying. 

Simple Salad In Its Natural State

I almost feel guilty for sharing this recipe; it’s one of my favorites for its simplicity and elegance.  To create this dish, you need about 2 or 3 bulbs of fennel (you’ll need about 2 cups all together).  This means you’ll cut off the stalks and cut the fennel in half, discard the outer layer and the most inner layer.  Slice the fennel very thin (roughly 1/8^th of an inch), mix with 1 cup of thinly sliced green onions,  and ¾ cups of pomegranate seeds, 4 oranges (or 2 ruby red grapefruits), 1 tablespoon of lime juice, 4 tablespoons of oilive oil and salt and pepper to taste.  Mix thoroughly and serve.

We want to invite you to share your recipes from around the world.  What are your top 3 dishes?

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