Cooking Clean
Season 1; Episode 7

Pomegranate Tabbouleh Ingredients
Quantity Unit Ingredient
Cups Water
Cups Bulgur wheat
¼ Cup Lemon juice About ½ a lemon
Tablespoons Cider vinegar
½ Cup Vidalia onion
1 Cup Roma tomatoes Diced
¼ Cup Green onion Chopped
1 teaspoon Garlic Minced
Cups Parsley Finely chopped
2 teaspoon Black pepper Coarse grind
½ Pomegranate Cleaned out of skin
½ Cup Extra virgin olive oil
½ teaspoon The Edge

Procedure:

Simmer bulgur wheat covered for 5 minutes. Remove from heat and leave covered for 5 more minutes. Mix remaining ingredients and allow to set, preferably overnight.

Gingered Pear and Cranberry Vinaigrette Ingredients
Quantity Unit Ingredient
1 Each Pear, Skin On Diced into Quarter Inch Dice
1 Tablespoon Ginger Minced
¼ Cup Lemon juice
12 Ounes Cranberries
¼ Cup Honey
½ Cup Water
¼ Cup Red wine vinegar
½ teaspoon Ground cinnamon
2 teaspoon Orange zest Minced
¾ Cup Olive oil Good quality oil for dressing
3 Cups Your favorite mixed greens
1 Each Sliced Ripe Pear To garnish salad
½ Vidalia onion Sliced

Procedure:

Saute pear and ginger and add liquids until simmering, add cranberries and remaining ingredients, folding in the olive oil at the end. Cool “chutney” dressing, and toss into favorite greens with garnish. If you find this too tart for your tastes add more pear and less cranberries.

Pan Seared Haddock Ingredients
Quantity Unit Ingredient
1 Pound Haddock Preferably Thin
2 teaspoons Olive oil, or Canola blend
Splash White Wine
2 Tablespoons Minced cilantro
¼ Cup Lemon juice

Procedure:

Get skillet hot and sear one side of fish in oil, and after three minutes, when whiteness shows up the side, flip it over and lay cilantro, fresh lemon juice and splash with wine. Dust lightly with the Edge, if desired.