For me cranberries signal the start of the holiday season! I love the beautiful deep bright red color, it's so festive! I serve them continuously throughout the season with leftovers and as a side dish. I buy plenty of bags of fresh cranberries while they are available at the market and freeze them. They are seasonal and you can't get fresh cranberries in the spring or summer. That' when having bags of frozen cranberries comes in handy. They can stay in your freezer for up to 9 months! I use fresh cranberries all year long.
This salad is a lively blend of sharp arugula, tangy goat cheese, mellow pecans and tart pomegranates. If you can't find arugula. substitute any salad green.
Chocolate Zucchini Recipe: Preheat oven to 350 degrees F. Lightly coat two 9-by-5 inch loaf pans with cooking spray. In a medium bowl, whisk eggs, oil, sugar, vanilla, and zucchini until blended. In a large bowl, combine flour, cocoa, baking soda, cinammon, salt, and baking powder. Fold the zucchini mix into dry ingredients just until combined. Stir in nuts and chocolate chips. Divide the batter between the prepared loaf pans. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Allow to cool 10 minutes in the pans, then turn out onto wire racks to cool completely.
