12oz assorted small tomatoes, cut into quarters
10oz mozzarella cheese, cut into cubes
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 cloves garlic, minced
1/2 tablespoon oregano
salt & black pepper, to taste

Place the tomatoes and mozzarella cheese in a bowl.

In a separate bowl combine the remaining ingredients and mix well.

Pour over the tomato and mozzarella mixture and toss to combine.

Serves 4

2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
2 tablespoons dry sherry, divided
2 tablespoons lower-sodium soy sauce, divided
1 teaspoon sugar
1 pound boneless sirloin steak, cut diagonally across grain into thin slices
1/2 cup lower-sodium beef broth
1 tablespoon cornstarch
1 tablespoon hoisin sauce
1 teaspoon Sriracha (hot chile sauce) or 1/2 teaspoon crushed red pepper
2 tablespoons canola oil, divided
1 tablespoon bottled ground fresh ginger
2 teaspoons minced garlic
4 cups prechopped broccoli florets
1/4 cup water
1/3 cup sliced green onions

Cook rice according to directions.

While rice cooks, combine 1 tablespoon sherry, 1 tablespoon soy sauce, sugar, and beef. Stir together 1 tablespoon sherry, 1 tablespoon soy sauce, broth, cornstarch, hoisin, and Sriracha.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef mixture; sauté 3 minutes or until browned. Remove beef from pan. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute. Add onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice.

Serves 4

Directions

Preheat oven to 425 degrees F. Spray a baking pan with non-stick cooking spray.
Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 20 minutes, stirring with a wooden spoon. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.
Meanwhile, season chicken with salt and pepper. Place, breast side up, on prepared baking pan; bake 15 minutes, then brush chicken with glaze. Continue baking for another 30-40 minutes, brushing with glaze every 5 minutes, until chicken is cooked through. Let rest 5 minutes; drizzle with reserved glaze. Serve.

Preheat oven to 375F.
Rinse chicken pieces; pat dry. Place thighs on a roasting rack in an oiled roasting pan. Brush chicken lightly with oil; sprinkle with salt, thyme and pepper.

Of course you can make the glaze with fresh pomegranates, but I always find it easier to use a bottle POM Wonderful juice!

C-TAG – New Beginning – DJ Mix by kindrecordings