Balsamic Pomegranate Green Beans

Not a day goes by that I don't come across an article, an interview, or a research study on why we should avoid or eat certain foods. Yesterday a good friend of mine emailed me a link to an interview she heard on public radio on why people should avoid eating fruit. Later the same day I happened to be listening to the same station when I heard a new research study suggested eating berries can decrease the chances of women having heart attacks. With so much contradicting information, it's hard to filter through fact from fiction. Personally, I try to approach food with a balanced perspective. Everything is permissible but not everything we eat is beneficial. Keeping this in mind, we do strive to eat mostly whole foods. It may sound time-consuming, expensive, or boring, but I promise you it isn't.

When cooking with fresh produce and meats as a means to layering the flavor profiles of ingredients, chances are good it will lead to a great-tasting meal. Often these dishes can be made in less time than it takes to bake a store-bought casserole.

Today I have a very simple side dish recipe for you that is not only quick and easy to prepare, it is also visually stunning. Using nuts, cheese, fruit, and a simple vinegar reduction sauce, this Balsamic Pomegranate Green Beans recipe is bursting with flavor. Tonight I served it with a simple grilled flank steak and a serving of brown rice and it was a hit with my family. Made with a balsamic vinegar reduction, you only need a drizzle of this to add a slightly sweet but tangy flavor to your green beans and steak. You will find pomegranates on sale right now at local grocery stores everywhere. It is amazing how the intense red seeds add so much texture and flavor to this side dish, taking it from ordinary to extraordinary. Enjoy!