Wholesome recipes for Indy 500-watching gasoline


Posted: May 25, 2021 / 10:15 AM EDTUpdated: May 25, 2021 / 10.15 a.m. EDT

Get your Indy 500 menu planning on the fast track this year with some healthy recipes.

Nutritionist Kim Galeaz shares some recipes with and courtesy of POM Wonderful.

Korean grill tacos with pomegranate and cucumber kimchee

Korean barbecue tacos with pomegranate and cucumber kimchee, courtesy of POM Wonderful

Ingredients for tacos:

  • 1/4 cup of POM Wonderful Pomegranates juice or 1/4 cup of POM Wonderful 100% pomegranate juice
  • 1 pound flank steak
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons of sugar
  • 2 tablespoons of rice wine vinegar
  • 1 tablespoon of sriracha sauce
  • 4 cloves of garlic
  • 4 tablespoons of fresh lime juice
  • 2 teaspoons of sesame oil
  • 1/2 cup of brown sugar
  • 6–8 tortillas 1 bunch of coriander for garnish
  • 1–2 limes, cut into wedges for garnish

Ingredients for Kimchee:

  • 1/4 cup Arils from POM Wonderful Pomegranates or 1/4 cup POM POMS Fresh Pomegranate Arils
  • 1 large English cucumber
  • 4 tablespoons of rice wine vinegar
  • 3 tablespoons of sweet chili sauce
  • 1 tablespoon of sugar
  • 1 teaspoon honey
  • 3 cloves of garlic
  • 1 tablespoon of ginger, chopped
  • 3 spring onions, green and white
  • 1/2 radicchio with a small head, medium cubes
  • 1 ounce. water
  • 1 teaspoon of red pepper flakes
  • 2 tablespoons of chili powder

Instructions for tacos:

  1. If necessary, prepare fresh pomegranate juice. (Cut 2-3 large POM Wonderful pomegranates in half and extract the juice with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined colander or colander. Set the juice aside.)
  2. Place all wet and dry ingredients in a bowl and whisk.
  3. Pour over the flank steak and marinate for at least an hour. (Can be kept overnight.)
  4. If you start grilling outdoors, take the flank steak out of the refrigerator and let it come to room temperature about 15 to 20 minutes before grilling.
  5. Grill the flank steak until the internal temperature reaches 140 ° F.
  6. Let rest for 5 minutes and cut very thinly against the grain.
  7. Reserve some cooking juices and drizzle over the sliced ​​flank steak.

Instructions for Kimchee:

  1. If necessary, prepare fresh pomegranate arilles. ** (Receive 1 large POM Wonderful pomegranate and place in a bowl with water. Break open the pomegranate under water to free the arils (seed bags). The arils sink to the bottom of the bowl and the membrane floats upwards. Sieve and lay Place the arillas in a separate bowl. Reserve 1/4 cup of the fruit arillas and set aside (refrigerate or freeze the remaining arilles for other uses).
  2. Slice the cucumber very thinly, preferably on a mandolin, and place in a bowl.
  3. Put the remaining ingredients in a bowl and mix with the cucumber. Let rest for 45 minutes. (Can be made a day in advance to really enhance the flavors.)


  1. Grill the tortillas warm and crispy.
  2. Place a layer of thinly sliced ​​flank steak on each tortilla.
  3. Add pomegranate-cucumber kimchee and drizzle a small amount of sriracha.
  4. Garnish with a sprig of coriander and a wedge of lime.

POM spiced rice with turmeric and dates

POM Spiced Rice with Turmeric and Dates, courtesy of POM Wonderful

Ingredients for seasoned rice:

  • ½ cup POM POMS Fresh arillas, plus more for garnish
  • 2 tablespoons of extra virgin olive oil
  • 1 small yellow onion, diced ¼ inch
  • 3 cloves of garlic, chopped
  • 2 teaspoons of fresh ginger, grated
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground turmeric
  • Pinch of cayenne pepper (optional)
  • ½ teaspoon of kosher salt
  • ⅛ teaspoon of ground black pepper
  • 1½ cups basmati rice
  • 3 cups of vegetable broth or chicken broth
  • ½ cup Medjool dates, pitted and chopped
  • ½ cup parsley, chopped
  • ½ cup of mint leaves, chopped
  • ⅓ cup of almond slices, toasted

Ingredients for the dressing:

  • 2 tablespoons POM Wonderful 100% pomegranate juice
  • 2 tablespoons of extra virgin olive oil
  • Kosher salt
  • Ground black pepper

Instructions for rice:

  1. Heat a medium saucepan over medium heat and add the olive oil.
  2. Add the onion and cook until golden brown, stirring, for 5 to 7 minutes.
  3. Add the garlic, ginger, cinnamon, turmeric, cayenne pepper (optional), salt, and pepper.
  4. Let roast for 30 seconds.
  5. Add the rice and stir to combine.
  6. Add the broth and bring to a boil. Cover and bring to a boil.
  7. Cook until the liquid is absorbed and the rice is tender, about 15 minutes.
  8. Remove from heat and cover and let rest for 10 minutes.

Instructions for dressing:

  1. While the rice is resting, whisk POM Wonderful 100% pomegranate juice and olive oil in a small bowl.
  2. Season to taste with salt and pepper.
  3. Beat the rice with a fork and stir in the dressing, dates, parsley, mint and POM POMs Fresh Arils.
  4. Serve on a platter and sprinkle with extra POM POMS and roasted almonds.

POM Summer Breeze

POM Summer Breeze, courtesy of POM Wonderful


  • 1 cup POM Wonderful 100% pomegranate juice
  • POM POMS Fresh arillas
  • ½ cup of lemonade
  • ½ cup club soda
  • Crushed ice
  • Blueberries


  1. Combine 100% pomegranate juice, lemonade and club soda in a small mug of POM Wonderful.
  2. Add plenty of ice to two glasses and fill with drink mix.
  3. Garnish with a blueberry skewer and POM POMS Fresh Arils.

Pomegranate Sangria

Pomegranate sangria, courtesy of POM Wonderful


  • 1 cup POM Wonderful 100% pomegranate juice
  • 1 cup POM POMS Fresh arillas
  • 1 cup apple juice, chilled
  • ½ cup of calvados, chilled
  • 3 12-oz. Bottles of hard cider
  • 1 red apple, thinly sliced
  • 1 green apple, thinly sliced
  • 1 small orange, thinly sliced
  • Garnish: sprigs of rosemary


  1. Put the juices, calvados and cider in a jug. Stir gently to combine.
  2. Add sliced ​​fruit and POM POMS Fresh Arils. Keep refrigerated for up to 2 days or serve immediately with some fruit over ice. Garnish each serving with a sprig of rosemary.

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