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Gremolata

Pomegranate Gremolata

A gremolata is a condiment made from chopped aromatic herbs and citrus zest. This variation is a particularly pretty one, and tastes great served with roast lamb, other roasted or grilled meats, or fish. Lemon zest is used traditionally, but you can change it up by trying lime, grapefruit, or orange zest.
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Granita

Pomegranate Granita

This elegant frozen dessert — with a flavor reminiscent of mulled wine — includes spices that help support your immune system during cold-and-flu season.
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Seared-Scallops

Pan-Seared Scallops

Cooking delicate scallops quickly over high heat prevents moisture and flavor loss. By searing deeply on one side, you’ll allow the scallops to develop a crisp golden crust. Then all you have to do is flip them to allow the skillet to “kiss” the other side. Don’t be afraid to use a hot pan.
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Cauliflower

Sautéed Cauliflower

Sautéing these sturdy vegetables over medium-high heat caramelizes their natural sugars, developing rich color and flavor. For additional pizzazz, toss and coat with various seasonings at the end, such as fresh lemon juice and herbs, or a tablespoon of butter and minced garlic.
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Braised-Greens

Braised Greens

Braising hearty greens helps make them tender, and finishing them with a splash of vinegar brightens their flavor. Play with different combinations by switching up your oils and acids: Instead of olive oil and vinegar, try coconut oil and brown-rice vinegar, or ghee and fresh lime juice. Other nice flavor additions include grated fresh ginger, crushed garlic, or minced jalapeños.
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Fish-With-Sesame

Sautéed Fish With Sesame

You can use any firm white fish for this recipe, including corvina, Alaska pollock, catfish, or haddock. For an easy side dish, take advantage of the fragrant golden oil remaining in the pan: Add a handful of dark leafy greens to the oil after you have removed the fish, and sauté briefly to wilt.
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