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COVER FEATURE

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COVER FEATURE

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COVER FEATURE

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LOCAL EXPORT

compiled by Tsitsi Mutendi

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FOOD

Grate. Pair. Share cooking & entertaining with cheese

Simply Seasonal easy, cheesy dishes with fresh ingredients ... By Chido Kariso

Ricotta Flatbread with

Cranberry-Pomegranate salsa INGREDIENTS

1⁄2 cup pomegranate seeds, 1⁄2 cup dried, sweetened cranberries; roughly chopped; 1 shallot, finely chopped 1 tablespoon olive oil; 1 tablespoon balsamic vinegar 1 tablespoon honey; 2 teaspoons fresh parsley, chopped 1 tablespoon fresh orange zest strips Pinch salt 1 oval prebaked flatbread, such as naan or pocketless pita 1 cup Ricotta Cheese 1⁄2 cup baby arugula

METHOD:

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Place baking stone or sheet pan in oven and preheat to 450°F. Combine pomegranate seeds, cranberries, shallots, oil, vinegar, honey, parsley, orange zest and salt in a bowl. Place flatbread on baking stone or pan; toast until warm and edges are lightly toasted, 5-10 minutes. Spoon Ricotta over warm flatbread and spread lightly. Arrange arugula over Ricotta; cut into serving pieces. Top each slice with pomegranate salsa.

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Profile for tsitsimutendi

Jewel Magazine Issue 18  

Jewel Magazine Issue 18  

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