I have altered this from the original per my friend’s suggestions. Yum! If you want the original, check the source site.

ready in about 25 minutes; serves 8
You might need to buy:
  • ⅛ teaspoon pepper
  • ⅓ cup half and half

This is a combo from 2 recipes off Allrecipes with suggestions added from reviews

ready in about 35 minutes; serves 6
You might need to buy:
  • fresh Brussels sprouts
  • olive oil
  • pure maple syrup
  • ground black pepper
ready in about an hour and a half; serves 6
You might need to buy:
  • thinly sliced potatoes
  • flour
  • milk
  • cayenne pepper
  • grated sharp cheddar cheese
  • paprika

The sauce or glaze (from her website): And then—and this is totally optional!—grab a bottle of pomegranate sauce, otherwise known as pomegranate molasses because of the dark, thick, rich color and consistency! I learned this trick from Bobby Flay many moons ago, when he traveled to the ranch for our Thanksgiving Throwdown, and I’ve been drizzling my sprouts with the stuff ever since!

You can also do a balsamic glaze instead, which gives it a nice bite. Instructions for that glaze are here- http://thepioneerwoman.com/cooking/caprese-salad/ Yum!

ready in about 40 minutes; serves 8
You might need to buy:
  • Chili Powder
  • Pomegranate Sauce/pomegranate Molasses
  • Pomegranate Seeds
You might need to buy:
  • olive oil divided
  • Kosher salt and freshly ground pepper
  • minced fresh parsley
  • freshly squeezed lemon juice
serves 4
You might need to buy:
  • olive oil
  • red wine vinegar
  • black pepper
  • fresh oregano sprigs
ready in about an hour; serves 10
You might need to buy:
  • large eggs
  • whipping cream