SO just yesterday I went for lunch to a taqueria near me, and they had a special of adobo-lime chicken tacos with PICKLED pomegranate seeds. Let me tell you...that was delicious.

They're sweet little jewellike nubbins. They go very well alongside cheese on a plate. They're also good sprinkled in salad, wherever you'd use cranberries or raspberries.

They're delicious by themselves, too. Just munched a wedge a little earlier.

To get the seeds out, cut the pomegranate into wedges, put them in a bowl of cold water and gently ease out the seeds from the white membrane. Drain and eat/use as you want.

I like to eat them on their own... I take a small slice from the top, eat the cut-in-half seeds over the sink so my house doesn't look like I murdered someone, and then demolish the rest of the fruit systematically in front of the TV, eating the seeds as I go. Takes a long time, doesn't involve ingesting too many calories, tastes lovely.

This happened to me recently, only instead of two pomegranates, a can of cream of mushroom soup unexpectedly came home with me. I loathe the very sight of mushrooms. I stuck the can in the back pantry and will donate it this weekend to a food bank (along with some more appealing items).

Agree that pomegranates are great to snack on, or sprinkle in salads. The juice can stain some things - the method for harvesting the seeds that Senyar suggested works well to keep your fingertips from getting discolored.

Yes, if you use my method your fingers will look like you smoke 40 a day. I consider it a small price to pay for a yummy pomegranate but YMMV.

Whack the skin side with the bottom side of a spoon to get the seeds out.

A few weeks ago, Peapod accidentally gave us five blocks of mozzarella cheese. They can't take stuff back, so they're ours. Someone's holiday lasagna was cheeseless, I fear.

I myself have never made a lasagna, but I may need to now. I hate for all that cheese to go to waste.

Enjoy the pomegranates!

If you have a juicer, you could juice the seeds. Then do this. If it were me, I would skip the sugar syrup in this recipe.

I get them 2 at a time and clean the arils from the pith by pure patience, basically. I do this over the sink so I don't get juice everywhere. I take a small, sharp paring knife and cut the thick, pithy areas out of both the blossom and stem ends, basically removing as much structural pith as possible. Then I score the outer skin and separate them into wedges. Then I whack the outer skin on the wedges with the back of a spoon and shake them gently out over a largeish Tupperware bin to collect the arils, picking the bits of pith out as I go.

Takes about 15-20 minutes to clean 2, so it's not exactly fast, but I've got it down pretty well.

The arils are fabulous in salads but mostly the mister and I eat them for breakfast combined with cottage cheese or greek yogurt and sunflower seeds. They combine really well with pineapple too.

I love pomegranates, but I'd be a bit wary of eating pomegranates from mysterious sources.

Couple of ideas from Eat to Live (and btw, easy to get seeds out if you cut the skin around the waist, not straight through the pom, then open pom gently by twisting and smack bottom side of it to get seeds out. Dr. Fuhrman did this live recently on the Dr. Oz show.) You can freeze excess seeds too.

Recipe one:

Red n'White Slaw
Serves: 8

Ingredients:
Dressing
1 cup unsweetened soy milk
1/2 cup cashew nuts or cashew butter
3-4 dates, soaked in soy milk
1 lemon, squeeze juice
Slaw
1 16-oz pkg shredded cabbage (coleslaw)
2 apples, cored and cut in chunks
2-3 cups red seedless grapes
1-2 handfuls dried cranberries
1/2 cup pomegranate seeds

Instructions:
Place soy milk, cashew butter, dates and juice of 1 lemon in VitaMix and blend. Mix dressing with with shredded cabbage in large bowl. Stir in apples, grapes and cranberries. When placed in serving bowl, sprinkle pomegranate seeds on top for a pretty presentation.

Recipe 2:

Pecan Berrygreens Salad
Serves: 4

Ingredients:
1 pound mixed leafy greens
1 head romaine lettuce, torn in pieces
1/2 medium red pepper, chopped
1/2 medium green pepper, chopped
1/2 medium zucchini, shredded
1 avocado, peeled and sliced (optional)
1/2 red apple, shredded
1/2 green apple, shredded
1/2 cup strawberries, sliced
2 kiwis, peeled and sliced
1/2 cup chopped pecans
1/2 cup pomegranate seeds (optional)
1 tablespoon pure maple syrup
1/4 cup nice vinegar (e.g. balsamic)
Instructions:
Place leafy greens, romaine, peppers, zucchini, and avocado into a bowl.

With a vegetable peeler, shred apples into salad.

Add strawberries and kiwis, then sprinkle with pecans and pomegranate seeds.

Stir maple syrup into spicy pecan vinegar and pour over salad.

Oh, and re "spicy pecan" vinegar, you can just stir syrup into any tasty vinegar and pour over your salad.

Thanks, all!