Winter sea breeze holiday cocktail

Ingredients

• 1 oz vodka
• 1 oz grapefruit juice
• 2 tablespoons tonic syrup
• 2 oz soda water
• 12 pomegranate seeds
• 3 mint leaves

Instructions

1. Fill the glass about 3/4 full with ice.
2. A lowball glass is the perfect size.
3. Add the vodka, grapefruit juice, tonic syrup and stir.
4. Pour in the soda water and garnish with the pomegranate seeds and mint leaves.

Pomegranate and Mint Lamb Chops

Ingredients

• ¾ cup pomegranate syrup or molasses
• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 4 cloves of garlic
• 12 large mint leaves
• 1 tablespoon honey
• ¼ cup olive oil
• 1 teaspoon salt
• 8 frenched lamb rib chops, about ½-inch to ¾-inch thick
• 1 cup fresh pomegranate for garnish
• fresh sprigs of mint for garnish

Directions

1. Blend the pomegranate syrup or molasses, vinegar, mustard, garlic, mint leaves, honey, olive oil and salt in a blender or food processor until smooth. Pour into a gallon size zip-close bag.
2. Add the chops to the bag. Squeeze out the air and seal the bag. Turn slowly so the marinade coats the chops. Refrigerate for 30-minutes.
3. Move oven rack 5 to 6-inches from broiler. Heat broiler to high. Line the bottom of an oven broiler pan with foil. Place broiler pan grill on top.
4. Remove chops from marinade and shake off excess. Place on broiler pan grill. Broil for 4 minutes. Turn and broil 3 to 4 minutes longer or until temperature reaches 145°F for medium rare.
5. Garnish with pomegranate seeds and mint sprigs before serving.

Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing

Ingredients

• 1/3 cup quinoa, rinsed
• 1/2 cup water
• 6 cups kale, finely sliced
• 1 large apple, finely sliced or diced
• 1/4 cup pomegranate
• 1/4 cup walnuts, coarsely chopped
• 1/4 cup feta, crumbled
• 2 tablespoons cider vinegar
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon maple syrup
• 2 teaspoons dijon mustard
• 1/2 teaspoon curry powder
• salt and pepper to taste

Directions

1. Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the water is absorbed, about 15 minute, turn the heat off and let sit, covered, for 5 minutes.
2. Meanwhile, prepare the remaining ingredients.
3. Toss the kale, quinoa, pomegranate, walnuts and feta with the mixture of the vinegar, oil, garlic, maple syrup, dijon mustard, curry powder, salt and pepper.