This salad is great with turkey burgers, rotisserie chicken, and other turkey, chicken, and pork dishes.
1. In a small bowl, soak the cranberries in the pomegranate juice until plumped, 30 minutes; drain, reserving the juice.
2. In a large mixing bowl, combine the cranberries, cabbage, carrot, and onion. Mix in the parsley and walnuts.
3. Add the vinegar, salt, and pepper to the reserved juice. Whisk in the oil, then pour the dressing over the cabbage mixture and toss with a fork until well combined. Let the slaw sit for 30 minutes, toss, and serve. This salad keeps, covered in the refrigerator, for 4 days.
Cook Smart: If you do not have pomegranate juice, soak the cranberries in 1/3 cup apple juice. For the dressing, use 2 tablespoons of the berry-flavored apple juice with 2 tablespoons of red wine vinegar and the balsamic vinegar.
Reprinted with permission from Cook & Freeze: 150 Delicious Dishes to Serve Now and Later by Dana Jacobi (Rodale, 2010). Copyright © 2010 by Dana Jacobi. Photographs by Kate Mathis.
The city of Samarkand is on the storied Silk Road, but off the beaten path for many tourists. Caroline Eden and Eleanor Ford make the case for the ancient Uzbek city's food and culture in their new book, Samarkand: Recipes & Stories from Central Asia & The Caucasus. They spoke with Lynne Rossetto Kasper about it.