Brenda's Apple and Pomegranate Crisp
INGREDIENTS
* 4 medium apples - peeled, cored and sliced
* 1/2 pomegranate, skin and light-colored membrane removed
* 1/2 cup brown sugar
* 1 tablespoon ground cinnamon
* 1/2 teaspoon ground nutmeg

* 1/2 cup rolled oats
* 1/2 cup all-purpose flour
* 1/2 cup white sugar
* 1/2 cup unsalted butter, melted

DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13 inch baking dish.
2. In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
3. Bake for 45 minutes in the preheated oven, until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.

Serves 8

Herbed Pomegranate Salsa
INGREDIENTS
* 1 1/2 sprigs fresh mint, chopped
* 1 1/2 bunches fresh cilantro, chopped
* 1 1/2 bunches Italian flat leaf parsley, chopped
* 1 small red onion, chopped
* 1 pomegranate, skin and light-colored membrane removed
* 6 tablespoons fresh lime juice
* 2 teaspoons grated lime zest
* 1 jalapeno pepper, chopped
* 1 serrano pepper, chopped
* 1 small tomato, diced
* 2 tablespoons olive oil
* salt to taste
* ground white pepper to taste

DIRECTIONS
1. In a medium bowl, toss together mint, cilantro, Italian flat leaf parsley, red onion, pomegranate, lime juice, lime zest, jalapeno pepper, serrano pepper, tomato, and olive oil. Season with salt and white pepper. Cover, and chill in the refrigerator at least 2 hours before serving.

Serves 4