When I’m not the Green Grocer



I’m not always the Green Grocer, you know. And even when I am the Green Grocer, I’m not entirely the Green Grocer. Take, for instance, the following scene:

The Green Grocer sits at a table with a computer open in front of her. A young ‘un bounds in with an astonishing amount of energy.

Young ‘Un: Mom, let’s play hide-and-seek!

Green Grocer (aka Mom): I can’t right now. I have to get this article done.

Young ‘Un: OK, I’ll help. What recipe are you doing?

Green Grocer (aka Mom): I don’t know yet.

Young ‘Un: [Without missing a beat.] I know! Apple pie.

Green Grocer (aka Mom): Ooh, that would be good. But it’s more of a fall dish.

Young ‘Un: [Thinks for a moment.] Pomegranate pie!

Pomegranate pie. That’s an idea! Well, here you go then — but I’m also giving you a tamer recipe with a more customary use of pomegranates since I didn’t actually try the pomegranate pie recipe yet. Now where can I go hide?

If What You Really Want for Breakfast is Ice Cream
AKA Peanut Butter Berry Smoothie Bowl
Adapted from StrongerTogether.Coop

Smoothie Ingredients
• 1 cup plain Greek yogurt
• 1/4 cup peanut butter
• 1 large frozen banana
• 1 cup frozen strawberries
• 2-3 teaspoons strawberry jam

• 2 cups fresh strawberries, sliced
• 1 cup granola
• 2 tablespoons chopped roasted peanuts
• 2 tablespoon chia seeds
• Pomegranate arils* from half a pomegranate

*Hooray for you if you learned a new word today!


Place the smoothie ingredients in a blender and secure the lid. Puree until smooth. Divide the smoothie between two low, wide bowls and spread mixture evenly. Arrange the sliced strawberries on each bowl, then garnish with the granola, peanuts, chia seeds and pomegranate arils. Serve immediately.

Pomegranate Pie

By Natalie Lobel for TheDailyMeal.com


• pie dough for one double-crust pie
• 4 cups pomegranate arils

• 1 cup sugar

• 1/2 cup pomegranate juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon allspice
• 1/4 teaspoon cinnamon
• pinch of salt
• 1/4 teaspoon ground ginger
• 2 teaspoons cornstarch
• 1 egg


1. Preheat oven to 400°F.

2. Roll half of the pie dough into a circle large enough to fit a nine-inch pie pan. Carefully transfer the dough to the pan and place the pan in the refrigerator. Roll the second piece of dough into a large circle and cut out one-inch strips. Set strips on a plate in the refrigerator.

3. In a saucepan over medium heat, combine the pomegranate arils, sugar, juice, vanilla extract, spices, and cornstarch.

4. Pour the mixture evenly into the chilled pie crust. Create a lattice top over the pie and trim the remaining strips. Crimp the edges with a fork.

5. Mix an egg yolk with a little bit of water and brush the surface of the pie.

6. Cover the edges of the pie with foil and bake for 25 minutes at 400°F. Remove the foil and bake for an additional 15 minutes at 350°F until the filling bubbles.


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