Recipes that include pomegranate as an ingredient include a pomegranate and arugula salad recipe from Food Network and a pomegranate, chickpea and mint crostini recipe from Real Simple. Both recipes are quick and easy to follow.
To make the pomegranate and arugula salad, whisk 1/4 cup of pomegranate molasses with the juice from half of a lemon, 2 tablespoons of honey and 2 tablespoons of red wine vinegar. Continue to whisk the mixture as you gradually trickle in 3/4 cup of olive oil to form a smooth dressing. Add salt and black pepper to taste. Collect the seeds from 1 pomegranate, and combine them with 6 cups of arugula leaves, 1 sliced shallot, 1/4 cup of shaved Parmigiano-Reggiano cheese and 1/4 cup of toasted walnuts. Thoroughly incorporate the dressing.
To make the pomegranate, chickpea and mint crostini, combine 1/2 cup of pomegranate seeds with the rinsed and drained chickpeas from a 15.5-ounce can. Stir in 1/4 cup of chopped fresh mint, 2 chopped scallions, 2 tablespoons of extra-virgin olive oil, 3/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cut 1 small baguette into thin slices, and toast or bake the pieces until they are golden and crispy. Top the baguette slices with the pomegranate mixture.