Pomegranate-orange rice salad with kale

Thanksgiving has really snuck up on me this year. I can't believe it's already that time. We've decided to stay put this year. I'll be running the turkey trot Thanksgiving morning, which I've always wanted to do. That way I can work up an appetite before the big meal. I'm not sure what I'm making this year, so I thought I'd share some last-minute ideas here with you.

Sarah's poppy seed-crusted butternut squash
Brussels sprouts with hazelnut & pecorino
Decadent pumpkin soup
Roasted cranberry sauce
Ashley's cider vinegar-braised greens
Warm lentil salad
or anything listed here
Jacqui's pumpkin hazelnut bread

Do you have your meals planned out already? What are you making?

Several years ago I made a celery and pomegranate flecked rice dish for Thanksgiving. I had forgotten about that until I picked up a few pomegranates at the store over the weekend. I decided to make a simple brown rice salad packed with kale, carrot and celery. I love the color the seeds bring to the dish as well as their burst of flavor. Pomegranates are also an excellent source of antioxidants.

Pomegranate-orange rice salad
Serves 4-6
2 cups cooked brown rice (warm or cooled)
1 medium carrot, grated
1 medium celery, diced
seeds from 1 pomegranate
1 T orange zest
1 T fresh orange juice
2 T sesame oil
1 tsp tamari
1 tsp minced ginger
1 T minced dill
2 c raw kale, cut into bite size pieces
dash of olive oil

Mix the rice, carrot, celery and pomegranate into a large bowl. Whisk the orange zest, juice, oil, tamari, ginger and dill together in a smaller dish. Put the kale in a small dish and drizzle with a dash of olive oil. Massage well with your hands for five minutes or until the greens start to break down. Add the kale to the rice mixture, pour the dressing over top and mix well. Serve immediately or refrigerate.

Spring, a balancing act.

This time of year my diet switches from warm to cool. We tend to eat heartier, cooked meals to keep us warm in the cold of winter. When temperature becomes warmer, our bodies want lighter, refreshing meals that are often raw or chilled to keep us cool. I mean really, who wants to turn on the oven in 90 degree weather? While the temperatures in spring and fall are not as extreme as winter and summer (especially in the South), our diet becomes more of a balancing act, a mixture of cooked and raw dishes.

Spring casts a green hue over the earth and is visible at the farmers market. Asparagus appears as do pea shoots, lettuces, spinach, leeks, green onions and a variety of herbs. Salads begin to fill my fridge instead of hearty soups or tamale pie. Chilled bean salads become a regular on the dinner table. The flavor changes based on the herbs and vegetables available at the market that week.

A few weeks ago, I made this soup and had leftover dill oil in the fridge. I decided to add a spoonful into a salad of chickpeas, celery and avocado. The dill oil mixed with lemon and parsley adds a pungent kick to this chilled salad. The crunch of the celery is nice contrast with the creaminess of the avocado chunks. Enjoy this refreshing salad over a bed of lettuce or spinach. It's easy to pack and eat on-the-go for lunch at work or for a lazy weekend picnic.

Chickpeas, celery & avocado with dill oil
1 can chickpeas, rinsed (or 2 cups cooked chickpeas)
4 green onions, sliced
2 celery stalks, chopped
1 avocado, chopped
1/2 c parsley, rinsed and chopped
juice of 1 lemon
zest of half a lemon
1 big tbsp dill oil
dash of sea salt
grind of cracked pepper

Pour the chickpeas, onions, celery, avocado and parsley into a large bowl. Mix together the rest of the ingredients in a smaller dish before mixing into the chickpea salad. Refrigerate for an hour or two, so the flavors will meld before serving. Enjoy!