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Middle Eastern

Mediterranean Lentil Salad

Wednesday, December 8th, 2010 by Jean Gleason

For Christmas last year, my friend Mary gave me a new cookbook, The Cancer Fighting Kitchen. The cookbook, written by Rebecca Katz, is chock full of nutrient dense recipes that Rebecca developed while working with cancer patients. This was the first recipe I tried, and the second time I used the cookbook, I made this again because I liked it so much the first time! It took me a few weeks to branch out and try her other recipes… which are also fabulous, but this is still my favorite. Often, I just make the marinated lentils (through step 2) and store them in the fridge. Then, I toss them with whatever veggies I have, for a quick, tasty, nutritious salad.

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  1. Combine the lentils, garlic, oregano, bay leaf, and cinnamon stick in a saucepan and cover with water or broth by 2 inches. Bring to a boil, then cover, lower the heat, and simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils thoroughly and discard the whole spices.
  2. In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin, and salt together. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
  3. Stir in the bell pepper, cucumber, olives, mint and parsley and combine. Season as desired with salt, pepper, or lemon juice. Serve with feta cheese sprinkled over the top.


Pomegranate Blood Orange Glazed Pork Tenderloin

Thursday, January 29th, 2009 by Lynn Hollenbeck

Some historians speculate that the pomegranate, rather than the apple, was the source of all that drama in the Garden of Eden. In this heart-healthy recipe, the tension between the assertive spices and the sweet fruity glaze creates a drama all its own. Good for the heart, speaking both anatomically and metaphysically!

Pomegranate Blood Orange Glazed Pork Tenderloin
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Recipe type: Main
Cuisine: Middle Eastern
Serves: 2-4

  • 1 pork tenderloin
  • 3½ teaspoons Smith & Truslow Organic Coriander·Cumin Rub
  • 2 organic cinnamon sticks
  • 1 Tablespoon olive oil
  • ¾ cup pure pomegranate juice
  • 1 blood orange (or any juicy orange)
  • 1 Tablespoon balsamic vinegar
  • ½ teaspoon cornstarch
  • ½ cup water
  • 1 Tablespoon butter
  • pomegranate seeds for garnish (optional)

  1. Rinse and dry pork loin. Mix ground spices and seasonings together and rub on meat.
  2. Heat olive oil in pan and sear pork loin on every side until brown and cooked throughout (at least 20-25 minutes).
  3. Remove pork loin and set aside on plate.
  4. Whisk cornstarch with water.
  5. Pour pomegranate juice in pan and bring to medium heat, scraping pork bits and stirring.
  6. Add cornstarch mixture, balsamic vinegar and juice from blood orange and bring to a boil.
  7. Add cinnamon sticks and swirl in the butter.
  8. Reduce heat and reduce until mixture is thickened and syrupy (at least 15 minutes).
  9. Slice pork thinly, plate and drizzle with pomegranate/blood orange sauce.
  10. Sprinkle with a few pomegranate seeds for garnish, if desired.
  11. NOTE 1: My local Mediterranean market carries a product by Zadaf called “pomegranate paste.” It is 100% pomegranate and comes in a tall glass bottle. I find it a less expensive alternative to using regular pomegranate juice, and since it is already thick and syrupy less reduction time is necessary. If you can find it, substitute it for the pomegranate juice, water and corn starch. It is less than $7.00 for a large bottle, can also be used for a pomegranate tequila sunrise, and can be ordered at
  12. NOTE 2: Any pork tenderloin will do, but the last time I made this I used one from my local supermarket by Hormel that had been marinated in lemon and garlic—very moist!!