Fresh Life Fam: Week of October 28th

October 28th 2020

Hey there Fresh Lifers! Be sure to scroll all the way down to the bottom! Not only do we have some incredible recipes for you this week, we also have an amazing, must-read tip if you are receiving a pomegranate in your box!

INSTANT POT BROCCOLI BEEF

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INGREDIENTS

1.5-2 pounds thin-sliced stir-fry steak, cut into 2-inch pieces

2 cups beef broth

1 1/3 cups low sodium soy sauce

2/3 cup brown sugar

2 tablespoons sesame oil

1-2 tablespoons minced garlic

1/2 teaspoon crushed red pepper flakes optional

4-6 cups fresh broccoli- cooked the way you like!

4-5 tablespoons corn starch + 1/3 cup cold water

INSTRUCTIONS

In your pot, combine meat, beef broth, soy sauce, brown sugar, sesame oil, garlic, and red pepper flakes and give it a good stir.

Place the lid on the pot and slide into the lock position. Turn the vent knob to the SEALED position.

Set to PRESSURE COOK or MANUAL for 8 minutes. (remember that it will take a few minutes for the pot to pressurize before it starts counting down)

When the cook time is up, turn knob to the VENTING position. Once float valve drops down, remove the lid.

Set the pot to the SOUP setting. In a small bowl stir together cold water and corn starch. When liquid comes to a boil in the pot, stir in corn starch slurry. Turn the pot off (hit CANCEL or unplug it) and allow the sauce to thicken for 2-3 minutes.

Stir in broccoli florets until heated through, 3-5 minutes. Optional: Serve over rice or noodles.

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Pomegranate & Pear Green Salad with Ginger Dressing

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INGREDIENTS

Salad

½ cup raw pecans (halves or pieces)

5 ounces baby arugula

2 ounces (about ½ cup) goat cheese or feta, crumbled

1 large ripe pear, thinly sliced

1 Honeycrisp or Gala apple, thinly sliced

Arils from 1 pomegranate

Ginger dressing

¼ cup extra-virgin olive oil

1 tablespoon apple cider vinegar, to taste

1 tablespoon Dijon mustard

1 tablespoon maple syrup or honey

1 teaspoon finely grated fresh ginger

¼ teaspoon fine sea salt

About 10 twists of freshly ground black pepper

INSTRUCTIONS

To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they’re fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them. Set aside.

Arrange the arugula across a large serving platter (or bowl). Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections. Sprinkle all over with fresh pomegranate arils.

To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn’t quite zippy enough, add another teaspoon of vinegar.

Wait to dress the salad until you’re ready to serve (the dressing will wilt the greens over time). When you’re ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.

PINEAPPLE KIWI TROPICAL GREEN SMOOTHIE!

(BECAUSE SOMETIMES YOU JUST NEED A GOOD SMOOTHIE)

INGREDIENTS

3 handfuls of kale

2 kiwi peeled

1 1/2 - 2 c pineapple chunks

1 1/2 frozen banana

1 1/2 T chia seeds

1 cup almond milk (plus more if needed)

3-4 ice cubes

INSTRUCTIONS

Combine all ingredients in a high powered blender.

Blend until smooth.

Serve immediately!

HOW TO CUT & DE-SEED A POMEGRANATE:

1 Make a thin slice on the bottom of the pomegranate: With a sharp knife, slice 1/4-inch off of the stem end of the pomegranate and place the pomegranate cut side down on the cutting board to stabilize it. The pomegranate's blossom end, the one that looks like a crown, should be on top.

2 Cut around and remove the crown of the pomegranate: Use a paring knife to cut a circle, at a shallow angle, around the crown of the pomegranate, cutting it out.

3 Make shallow, vertical cuts along the ridges on the outside of the pomegranate: Notice the gentle ridges along the outside of the pomegranate. Use your knife to cut along those ridges, just through the red part of the pomegranate skin, from blossom end to stem end.

You should make about 6 cuts. If you can't feel the ridges, don't worry about it, just make several gentle cuts (not so deep as to cut any of the seeds underneath) from top to bottom around the pomegranate.

4 Pry open the pomegranate: Use your fingers to gently pry open the pomegranate. It should open easily, exposing the seeds (more accurately called arils).

Continue to open the sections, if you've made 6 cuts, you can pry open 6 sections. It helps to work near or over a large bowl, so that as you open the fruit, any loose seeds find their way to the bowl.

5 Pry the seeds away from the peel and membranes: Working over a bowl, use your fingers to pry away the seeds from the peel and membranes.

If you like, you can fill the bowl part way with water. The seeds will sink to the bottom of the water while pieces of membrane will float to the top, making it easier to separate the membranes from the seeds.

If you are concerned about staining your countertop, you can pry open the pomegranate and remove the seeds underwater, but you shouldn't need to if none of the seeds have been cut into.

Once you are done stripping the pomegranate seeds from the skin and membranes, skim the membranes from the top of the water, and strain the seeds from the water.

Eat immediately or store chilled in an airtight container for 3-4 days.

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Fresh Life Fam: Week of October 28th

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