Once you get past the bazillion seeds and weird white membrane that holds them together you have beautiful seeds that produce a tangy, sweet, full-flavored juice that becomes the basis for sauces and marinades and drinks and desserts and anything else you can think of to add them to. The flavor is equally at home with the sweet and the savory and is just about perfect as an accent or garnish on salads or main courses.

Peeling a pomegranate isn't rocket science but it does take some prior planning. To get the seeds out of the pomegranate you will need a sharp knife and a large bowl of cold water. First slice off the top and bottom of the pomegranate. You can either score the skin as you would an orange before you peel it or cut it into quarters. (Be careful of the juice, it stains!). Submerge the whole or sections of the pomegranate in the bowl of cold water and peel away the rind or gently pull the seeds out while it is under water. Break into sections if you haven't already and pull the seeds from the pith with your fingers. Drain seeds in a sieve and throw away the pith. Be sure to drain well. When choosing your pomegranate pick one that seems heavy for its size; you want it to be approximately the size of a large softball. Color ranges from reddish yellow to a deep dark red. The color and blemishes on the skin aren't an indication of the freshness or sweetness of the fruit, it just looks that way. Pomegranates will stay fresh up to a week if left out on the counter or up to three months if you refrigerate them.

Some recipes call for pomegranate molasses or pomegranate syrup. The molasses is just a cooked-down, thicker version of the syrup. Pomegranate juice contains vitamin C, A, E and folic acid and is full anti-oxidants. It's yummy and oh so good for you. For your culinary convenience you can buy the fresh fruit, juice, syrup and/or molasses in most grocery stores these days. If you can't find the molasses you can substitute the syrup. One medium pomegranate should yield 1/2 to 3/4 cup of whole seed pips or 1/2 cup juice.

Salmon With Pomegranate (Fish)
2 teaspoons coriander
2 teaspoons sugar
Salt as needed
1 pomegranate, seeded
1/2 cup sliced green onion
3 tablespoons fresh lime juice
2 teaspoons finely chopped jalapeno pepper or to taste
1 tablespoon minced garlic
2 avocados, diced
1 head hearts of romaine, about 7 ounces
4 center-cut salmon fillets of the same thickness, 6-7 ounces each
1 lime, cut in eighths for garnish

In a bowl combine the coriander, sugar and 1 teaspoon salt and set aside. Up to 4 hours before serving, in a bowl combine the pomegranate seeds, onion, lime juice, jalapeno and garlic. Mix to combine and gently fold in the diced avocado. Cover with plastic wrap, making sure it's tight against the surface of the mixture to prevent discoloration of the avocado, and store in the refrigerator. Remove about 30 minutes before serving.

Separate the romaine leaves; wash, then dry thoroughly. Reserve 4 of the most attractive leaves for garnish. Slice the remaining leaves crosswise in thin shreds; reserve. Preheat oven to 500 degrees. To prepare the salmon, rub a generous teaspoon of the seasoning mixture over each piece. Arrange salmon on a baking sheet, skin side down. Roast for about 11 minutes for medium-rare (salmon should be spongy when pressed with a finger at its thickest part) and 13 minutes for medium-well (salmon should be just firm when pressed with a finger at its thickest part).

While the salmon cooks, mound 1/4 the shredded romaine on each of 4 serving plates. Top with 1/2 cup salsa. When salmon is done, let it cool slightly-it should be warm but not hot. Put a piece of salmon on each plate; garnish each with a reserved romaine leaf and 2 lime wedges. Serves 4.

Modified from Pomegranate Council Web site

Pomegranate Pears (Parve)
3 firm pears, peeled, cored and cut in half
1 cup pomegranate juice
1/2 cup water
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Vanilla ice cream or whipped cream (optional)

Preheat oven to 350 degrees. Arrange the pears, cut side down, in a 9- by 13-inch glass baking dish. In a saucepan combine the pomegranate juice, water, lemon juice, cinnamon and cloves. Heat to a simmer and pour mixture over pears. Bake, basting frequently, for 35-45 minutes or until pears are tender. Serve the warm pears with ice cream or whipped cream, drizzling the sauce over the top. Serves 6.

Pomegranate Marinated Lamb Kabobs (Meat)
1 cup pomegranate juice
2 tablespoons plus 2 teaspoons oil
2 teaspoons lemon juice
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons minced garlic
1 1/2 pounds boneless lamb shoulder cut into 1 1/2-inch cubes
4 skewers
Cooked rice or couscous
Pomegranate seeds

In large bowl, stir together pomegranate juice, oil, lemon juice, salt, pepper and garlic. Add lamb and stir to coat. Cover and refrigerate at least 6 hours. Drain marinade from meat (reserve marinade) and divide meat equally between 4 skewers. Preheat oven to broil. Thread meat equally on skewers. Place skewers on a broiler pan. Cook, turning every 5 minutes and basting with marinade, until meat is well browned, about 10-15 minutes. Serve on a bed of rice or couscous and garnish with the pomegranate seeds. Serves 4.

Submitted by Conrad and Lisa Braxton, Toronto

Apple and Pomegranate Salad (Parve)
1 pomegranate, seeded
2 apples, chopped
2/3 cups chopped pecans
3 cups shredded romaine lettuce
2 stalks celery, chopped
1 small red onion, diced
2 tablespoons orange juice
1 teaspoon honey
2 tablespoons oil

In a salad bowl combine the pomegranate, apples, red onion, pecans, lettuce and celery. In another bowl combine the orange juice, oil and honey and whisk them together. Drizzle dressing on salad and toss to coat. Serves 4.

Pomegranate Walnut Chicken (Meat)
4 chicken breasts, bone in, skin removed
1/4 cup pomegranate syrup or juice
1/2 teaspoon cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/2 cup panko bread crumbs
1/2 cup finely chopped walnuts
Salt and pepper

Preheat oven to 350 degrees. Grease a baking sheet with sides. In a bowl combine the pomegranate syrup with the cinnamon, ginger and cumin. Marinate chicken breasts in the liquid for 10-15 minutes. In a bowl combine the breadcrumbs, walnuts, salt and pepper. Press chicken into panko mixture and place on the greased cookie sheet. Drizzle a little of the syrup on top of each breast and bake for 40-45 minutes. Serves 4.

Modified from about.com

Chicken and Pomegranate Couscous (Meat)
1 1/2 cups water
1/4 teaspoon cinnamon
1 cup couscous
2 tablespoons chopped parsley
2 tablespoons chopped pistachios
1/4 cup pomegranate seeds
2 teaspoons lemon zest
1 tablespoon olive oil
2 cups cooked chicken, cut into bite-size pieces (great use for leftovers)
1 cup canned garbanzo beans, drained and rinsed
Salt and pepper to taste

Boil the water and add the cinnamon, olive oil and salt. Stir in the couscous; cover and remove from heat. Let stand 5-10 minutes. Place couscous in a large bowl and fluff it with a fork. Add the parsley, pistachios, chicken, garbanzo beans, lemon zest and pomegranate seeds. Mix to combine and season to taste with salt and pepper. Serves 4-6.

Pomegranate Vinaigrette (Parve)
Seeds of 1 pomegranate
1/2 cup rice wine or apple cider vinegar
1 tablespoon raspberry preserves
1/2 cup honey
Salt and pepper
1 cup oil

In a blender, add pomegranate seeds, raspberry preserves, vinegar and honey and blend well. Add oil and blend to combine. Add salt and pepper to taste. Makes 2 cups.