INDIANAPOLIS — Dietitian Kim Galeaz explains the symbolism behind “good luck” foods and shares a few recipes filled with both good luck and great health!

Korean Spicy Noodle Salad

Ingredients:

• 14 to 18 ounces Soba Noodles (or any wheat, rice or buckwheat noodle)
• Spicy Korean Sauce:
  • ½ cup Gochujang Korean Red Chili Paste
  • ½ cup unseasoned rice vinegar
  • 3 tablespoons lower sodium soy sauce
  • 3 tablespoons honey
  • 3 tablespoons firmly packed brown sugar
  • 4 tablespoons sesame oil
  • 1/3 cup toasted sesame seeds
• 1 ½ – 1 ¾ cups chopped green onions (both white & green parts)
• 1 – 2 Asian Pears, unpeeled and diced
• ½ cup POM Wonderful pomegranate arils + more for garnish

Directions:

• Cook noodles according to package directions
• Drain well
• Place cooked noodles in large bowl
• While noodles cook, prepare spicy Korean sauce
• Whisk all sauce ingredients together in a separate medium bowl
• Pour sauce over cooked noodles along with green onions, diced Asian pears and ½ cup pomegranate arils
• Toss lightly to blend all ingredients
• Garnish with more pomegranate arils before serving
• Can serve immediately at room temperature or refrigerate in tightly covered container and serve cold

*Makes about 11 cups salad

Kim’s Spicy Hoppin’ John

Ingredients:

• 6 -7 slices thick-cut bacon, chopped into ¾-inch pieces
• 2 cups finely chopped onion
• 1 ½ cups finely chopped celery
• 1 ½ cups finely chopped green bell pepper
• 3 large garlic cloves, very finely minced
• 1 tablespoon + 1 teaspoon Cajun seasoning
• 1 teaspoon dried thyme leaves
• ¼ teaspoon cayenne red pepper
• ¼ to ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 package (13 oz.) fully cooked andouille sausage, cut into ¼-inch slices then halved
• 3 cans (15.5 oz. each) black eyed peas, drained and rinsed
• 4 cups (1 quart) lower sodium chicken broth
• 1/2 cup chopped green onion + more for garnish (white & green parts)
• Cooked rice for serving

Directions:

• In a large stock pot over medium-high heat, cook bacon, stirring frequently, until bacon is nearly crisp, about 10 minutes
• Add onion, celery, bell pepper, and garlic
• Cook, stirring frequently, until vegetables are tender and softened
• Stir in Cajun seasoning, thyme, red pepper, black pepper and salt, along with andouille sausage, black-eyed peas and chicken broth
• Bring to a boil, then reduce heat to very low and simmer at least 20 to 25 minutes, to allow flavors to blend and meld
• Once done, stir in ½-cup green onion
• Serve with cooked rice
• Refrigerate leftovers in tightly covered container

*Makes about 9 ½ cups (8 to 10 servings at least)

Collard Greens with Ham & Bacon

Ingredients:

• 4 – 5 slices thick-cut bacon
• 1 ½ cups finely chopped onion 3 garlic cloves, minced
• 2/3 – ¾ cup finely chopped cooked smoked deli ham
• 1 ½ teaspoon seasoned salt
• ¼ teaspoon ground black pepper
• ½ teaspoon crushed red pepper
• ¼ teaspoon paprika
• 2 teaspoons apple cider vinegar
• 2 teaspoons Worcestershire sauce
• 1 ½ tablespoons sugar
• 1 ½ bags (16 oz. size) pre-washed, pre-chopped collard greens
• 3 cups lower sodium chicken broth

Directions:

• In a large stock pan over medium-high heat, cook bacon slices until crisp
• Remove from pan and crumble
• Set aside
• Keep all or at least 2 tablespoons bacon grease in pan and add onion
• Cook until onion is soft, about 4 minutes
• Add garlic and cook another 2 minutes
• Add crumbled bacon, diced ham and all spices and seasonings
• Stir and cook just a minute, then add chopped collard greens
• Cook, stirring constantly, until greens start to wilt and reduce
• Stir in chicken broth
• Reduce heat to low, cover and simmer about 20 minutes
• Remove lid and simmer another 10 minutes, until greens are tender. (Some people like to cook collard greens up to 2 hours; it’s your choice!)
• Serve warm/hot

*Makes heaping 5 cups (7 servings of ¾ cup each)

PomTini Cocktail

Ingredients:

• 1 ounce (2 tablespoons) Pom Wonderful 100% Pomegranate Juice
• ¾ ounce (1 ½ tablespoons) vodka
• ½ ounce (1 tablespoon) orange liqueur
• ½ ounce (1 tablespoon) freshly squeezed lemon juice
• ¾ ounce (1 ½ tablespoons) simple syrup or triple syrup*
• Champagne

Directions:

• Assemble the first 5 ingredients in a mixing glass and shake well with ice
• Strain into a fluted glass or martini glass and top with champagne
• Serve and enjoy!

*Makes 1 martini

*Triple syrup is a combination of simple syrup, honey syrup and agave syrup. All the syrups are made by dissolving the sweet ingredient into an equal amount of water. To make 1 pint of triple syrup, mix 5 ounces of each syrup together.

Pom Spiced Cider

Ingredients:

• 32 ounces POM Wonderful 100% Pomegranate Juice
• 8 ounces water
• 4 large cinnamon sticks, broken in half
• 6 whole cloves
• 1 star anise
• 6 green cardamom pods
• 6 juniper berries
• 1 ½ teaspoon pure vanilla extract
• Zest and juice for ½ orange
• Apple brandy
• Triple sec liqueur

Directions:

• Combine pomegranate juice, water, cinnamon sticks, cloves, star anise, cardamom pods, juniper berries, vanilla, orange zest and orange juice in a medium saucepan
• Bring to a low simmer over low heat
• Keep the heat low and allow to simmer at an additional 45 minutes
• Turn off heat
• All mixture to steep for at least 2 hours off the heat
• Strain
• Serve hot or cold and add 1 ounce (2 tablespoons) apple brandy and ½ ounce (1 tablespoon) triple sec liqueur to each 8-ounce serving of spiced cider
• Garnish with orange slice
• Refrigerate leftovers

*Makes about 4 to 6 servings