Pomegranates are tart and sweet, bursting with disease fighting antioxidants, and loaded with vitamin C.

Last week, I made this Fresh Berry Green Salad with Pomegranate Meyer Lemon Salad Dressing for a Ladies’ Church Luncheon.

Gordon Ramsay's pannacotta from Christmas with Gordon is a silky dinner table delight

Pomegranate glaze: 20g caster sugar 275ml pomegranate juice

Here’s the wonderful thing about Ottolenghi food: it’s big on flavor. And that flavor comes from simple ingredients that are combined in such abundance the results feel decadent, even if they’re slightly virtuous. Take the fennel / pomegranate salad, for example.

Since the time of the ancient Greeks, the pomegranate has been a celebrity among fruits. In fact, some scholars claim it wasn't the apple with which Eve tempted Adam, but a pomegranate.

Ancient Egyptians included pomegranates in their tombs to ensure a safe passage to the next world. The Chinese gave wedding gifts with images of pomegranates to promote fertility, and Italian artist Sandro Botticelli made the fruit famous in his work, Madonna of the Pomegranate

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For all of you eye-rollers who grew tired of me writing about my non-fussy, advanced-eating, miniature-foodie daughter, here is your ultimate revenge. Me bitching about her vegetable-hating, picky-eating, candy-obsessed little brother. Payback is sweet, no?

The sunflower seeds and spinach in this salad are top-notch sources of magnesium, which enables your body to create dopamine. The avocado’s vitamin B6 produces serotonin, a calming neurotransmitter.

Quinoa (pronouced keen-wah) is an excellent food choice for vegetarians who want to incorporate nourishing traditional foods in their diet. Many think it is a grain but it is actually the fruit of an herb plant and it is related to spinach. It is also a complete protein, gluten free, and a very healthy choice for those who want to up their protein intake and avoid becoming a “grainarian”. Combining quinoa with pomegranate gives it a unique and flavorful twist and this dish could easily make an appearance at a healthy Thanksgiving or holiday dinner.

I shrieked with glee when the pomegranates started showing up at the market this month. I love these red jeweled wonders. Are you familiar with them?

They are about the size of a grapefruit, but red with a much thicker skin. They have been all over the news this past decade as being chock full of antioxidants and pomegranate juice is sold in pretty much every supermarket. And might I add that the juice makes an excellent martini?

I first was introduced to them way back in junior high. My sister, Ann, used to bring them home from work (she and I both worked at Cub Foods back in the day…cuz we’re super cool). She’d crack it open and methodically work her way through eating all of the small little red orbs. And because I wanted to be exactly like my sister in pretty much every way, I decided I liked them too. And ever since, I’ve had an affinity to pomegranates.

Begin by making a compound butter. Put the butter and chopped rosemary in a food processor and mash with a fork or spoon until the rosemary is well incorporated. Season with salt and pepper.