Stale bread? No problem! Cube up the bread, toss with a bit of olive oil and herbs (oregano, parsley, basil and rosemary to name a few), then bake at 375° until golden and crispy. Voila! Perfect croutons for your spring/summer salads that last up to another two weeks!
To deseed pomegranates without a mess, place a halved and stretched pom into a ziplock bag. Close and smack the peel of the fruit with the back of a wooden spoon, releasing just enough seeds for your desired serving. Store in the fridge.