Pomegranate, Gold Beet, and Orange Salad

Makes 4 first-course servings
4 medium Gold Beets
3 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground Black Pepper
1/4 cup water
1/4 cup blood orange juice (from about 1 blood orange)
1 tablespoon pomegranate molasses*
1 tablespoon white wine vinegar
1 medium red onion, thinly sliced
3 blood oranges, peeled, cut into1/4-inch-thick slices
1 cup pomegranate seeds (from one 11-ounce pomegranate)


Preheat oven to 400°F. Place beets in roasting pan and toss with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add 1/4 cup water. Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes. Cool. Peel beets and cut into 1/3-inch-thick wedges.
Whisk orange juice, pomegranate molasses, vinegar, and remaining 2 tablespoons oil in large bowl to blend. Season vinaigrette with salt and pepper.
Place onion in small bowl; cover with cold water. Soak onion 1 minute, drain, and squeeze dry in kitchen towel. Add beets, onion, orange slices, and pomegranate seeds to vinaigrette in bowl; toss. Season salad with salt and pepper.

Spicy-Sweet Valencia Tofu with Baby Bok Choy

Serves 4
ingredients
6 baby bok choy, halved lengthwise
2 tablespoons sesame oil, divided
1 package of tofu
1/3 cup fresh squeezed valencia orange juice
1/3 cup Asian sweet chili sauce
12 strips orange peel
1 1/2 teaspoons distilled white vinegar
2 green onions, chopped
1 1/2 tablespoons minced peeled fresh ginger
preparation

Cover bottom of large skillet with 1/2 inch water. Add bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Cover; cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skillet until reduced to glaze, about 1 minute; pour over bok choy.

Mix tofu and next 4 ingredients in medium bowl. Heat 1 tablespoon sesame oil in same skillet over high heat. Add onions and ginger. Sauté 1 minute. Add tofu mixture. Toss until tofu is just cooked center, about 3 minutes. Using slotted spoon, transfer tofu to platter. Cook sauce until thickened, about 2 minutes. Spoon sauce over tofu.