6 cups mixed salad greens (spinach, arugula, or mixed baby greens)

1 1/2 cups pomegranate arils (seeds)

2 oranges, peeled and segmented

1/2 cup crumbled feta cheese or goat cheese (optional)

1/2 cup chopped walnuts or pecans (optional)

For the Citrus Dressing:

1/4 cup freshly squeezed orange juice

3 tablespoons freshly squeezed lemon juice

3 tablespoons extra-virgin olive oil

2 tablespoons honey or maple syrup

Salt and pepper to taste

Instructions:

In a large salad bowl, combine the mixed salad greens, pomegranate arils, orange segments, and any optional ingredients like crumbled feta cheese or chopped nuts.

In a small mixing bowl, whisk together the freshly squeezed orange juice, lemon juice, olive oil, honey or maple syrup, salt, and pepper. Adjust the sweetness or tanginess by adding more honey or lemon juice according to your taste.

Drizzle the citrus dressing over the salad just before serving and toss gently to coat the ingredients evenly.

Garnish the salad with extra pomegranate arils on top for an added burst of color and flavor.

This Pomegranate Salad with Citrus Dressing is a wonderful choice to serve four people, offering a refreshing and delightful combination of flavors. Enjoy this vibrant salad as a starter or side dish for your New Year’s celebration!

2-Pork and Sauerkraut recipe adjusted for 4 servings:

Ingredients:

One pork loin or pork shoulder roast (about 2-2.5 pounds)

One can or jar of sauerkraut (approximately 16 ounces)

One small onion, thinly sliced

One apple, peeled, cored, and sliced

1/2 cup chicken or vegetable broth

1 tablespoon brown sugar (optional)

Salt and pepper to taste Caraway seeds (optional)

Instructions:

Preheat your oven to 325°F (165°C).

Season the pork roast with salt and pepper. In an oven-safe pot or roasting pan, sear the pork on all sides over medium-high heat until it’s nicely browned. This will take about 5-7 minutes.

Remove the pork from the pot and set it aside. Add the sliced onions to the same pot and sauté them until they turn translucent.

Layer the sauerkraut on the bottom of the pot. Place the seared pork on top of the sauerkraut. Arrange the sliced apple around the pork.

If using, sprinkle brown sugar over the pork and sauerkraut. Add caraway seeds for extra flavor if desired.

Pour the chicken or vegetable broth over the pork and sauerkraut. Cover the pot with a lid or aluminum foil.

Place the covered pot in the preheated oven and bake for approximately 1.5 to 2 hours, or until the pork is tender and fully cooked. Check occasionally and add more broth if needed to keep it from drying out.

Once done, remove the pot from the oven. Allow the pork to rest for a few minutes before slicing it.

Serve the sliced pork with the sauerkraut and apples, making sure to spoon some of the flavorful juices over the top.

This delicious dish can be accompanied by mashed potatoes, roasted vegetables, or a side salad. It’s a wonderful meal for celebrating the New Year with friends and family!

3-Black-Eyed Peas

Ingredients:

2 cups dried black-eyed peas

1 onion, chopped

2 cloves garlic, minced

1 bell pepper, chopped

2 tomatoes, diced

4 cups vegetable or chicken broth

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper to taste

Olive oil

Optional: you may use chopped fresh parsley or cilantro for garnish

Instructions:

Rinse the black-eyed peas under cold water and soak them overnight in a large bowl with enough water to cover them completely. If you’re short on time, you can also do a quick soak method by boiling them for 2 minutes and then letting them sit for an hour off the heat.

In a large pot or Dutch oven,

heat a tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper. Sauté until they start to soften, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

Drain the soaked black-eyed peas and add them to the pot. Stir in the diced tomatoes, smoked paprika, cumin, salt, and pepper.

Pour in the vegetable or chicken broth, ensuring that it covers the peas by about an inch. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes to 1 hour, or until the peas are tender but not mushy. Stir occasionally and add more broth or water if needed.

Once the black-eyed peas are cooked to your desired tenderness, taste and adjust seasoning if necessary. If you prefer a thicker consistency, you can mash some of the peas with a spoon or blend a portion of the mixture. Serve it hot and black-eyed peas tastes well. Everyone will insist to taste if garnishes with chopped fresh parsley or cilantro if desired. They pair well with rice, cornbread, or as a side dish with greens.