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Hello Everyone!┬áIt’s definitely Autumn at the farmer’s market and I couldn’t be more excited with all of the gorgeous persimmons and pomegranates.

I hosted my Shop, Prep and Cook class on Saturday and we made a delicious pomegranate and fresh herb salad and so today, I decided to revise it and add persimmons too! I hope you enjoy the recipe and please feel free to share your pics and kitchen adventures here as well. Would love to see what you’re making this season!

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If you notice fall foods are loaded with pro- vitamin A carotenes – perfectly timed for our bodies after long days in the summer sun. Vitamin A rich foods should be avoided then but consumed now when days are shorter because now is when carotenes come in handy, fighting free radicals and other damage caused by harmful UV light!

Mother Nature gives us exactly what we need when we need it! I also posted an InstagramStory showing videos how to make the salad so you can check that out too (link below)

Here’s the recipe:

2 pomegranates – seeded and with juice
2 persimmons, peeled and cut in small pieces
2 cups chopped parsley – flat leaf
1/2 cup fresh dill
1 cup finely chopped chives
1/2 – 1/4 cup fresh mint leabes julienned – I used a mix of Persian mint and peppermint from the farmer’s market. Just use what you have access to but make sure it is fresh
1 shallot finely diced
juice of 1 whole lime
juice of 1/2 large orange
if citrus is organic include some zest from both
coarse salt – 1/4 tsp to taste
1/4 c. olive oil
dash red wine or sherry vinegar

unnamed-4Toss everything together and let sit 30 minutes before serving. As an app/side dish this serves about 4 pp. As a main dish serves two. Serve with roasted meats that are good and fatty like duck, pork belly, chicken thighs or beef brisket. Great too with salmon.

xox Bon Apetit!