Wednesday, October 13, 2010


I have always been the kid who brings strange lunches to school. While sometimes other people's confusion is their own fault (a girl once pointed and asked "What is that?" when I was munching on a whole tomato), I understand that a lunchbox packed with quinoa is not a common sight. Over my years of school lunches, the single most commented upon food item is definitely pomegranate. Red and sparkly, pomegranate never fails to get people's attention. From people who love it to people who have never seen it before, everyone wants to pop a little jewel into their mouths. Like a squirrel with a hidden acorn stash, I have learned to love pomegranate privately, away from the greedy hands of so called "friends".

The bottom image is a salad that actually began as our version of the warm fingerling potato salad from the New York Times potluck recipe collection. We didn't want a plain potato salad though, so we added spinach and broccoli, then replaced the capers with pomegranate seeds to brighten the dish.

1 comment:

  1. This salad was about 1/100th as delicious as an amazing BLT salad we made earlier in the summer with bacon, arugula, tomato and I think potato, maybe, instead of bread. No photograph!