BROCCOLI WITH PARMESAN AND WALNUTS
This side pairs well with Tuna Casserole, pasta, or steak.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, heat olive oil over medium-high. Add broccoli and cook until broccoli begins to brown, about 4 minutes. Add garlic, and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes. Add red-pepper flakes, season with salt and pepper, and transfer to a serving bowl. Toss with lemon zest and lemon juice, Parmesan, and walnuts. Serve warm or at room temperature.
Nutrition Facts : Calories 221 g, Fat 17 g, Fiber 5 g, Protein 8 g, SaturatedFat 3 g
PARMESAN WALNUTS
I love this Parmesan walnuts recipe because it's quick, easy and an alternative to high-calorie croutons. You can also make a double batch and package the walnuts for gifting. - Karen Orvis, Plainville, Connecticut
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small heavy skillet, melt butter. Add walnuts and cayenne. Cook over medium heat until walnuts are toasted, about 4 minutes. Remove from the heat; sprinkle with cheese. Spread on foil to cool.
Nutrition Facts : Fat 12 g fat (2 g saturated fat), Cholesterol 6 mg cholesterol, Sodium 33 mg sodium, Carbohydrate 2 g carbohydrate, Fiber 1 g fiber, Protein 3 g protein. Diabetic Exchange
ROASTED CABBAGE WITH PARMESAN, WALNUTS AND ANCHOVIES
Roasting cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Here, the lacy crevices between the leaves are stuffed with a piquant mix of anchovies, walnuts and Parmesan, giving the sections crunch and a deep savory flavor. Serve them as a light, meatless main course, paired with noodles, rice or crusty bread, or as a hearty side dish to roast chicken or fish.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.
- Place wedges on a rimmed sheet pan, flat sides down. It's OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
- In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
- Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
- Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
- Sprinkle cabbage with dill and more Parmesan and black pepper, if you'd like. Serve immediately.
PARMESAN, WALNUT & ARUGULA BASKETS
Want to impress your guests? Serve up salad in crispy Parmesan baskets and just watch the reaction! -Anna Maria Wharton, Staten Island, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Heat a small nonstick skillet over medium-high heat. Sprinkle 3 tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds. , Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2-in.-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming five more baskets., For salad, in a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper. Pour over arugula mixture; toss to coat. Place 1/2 cup salad in each basket.
Nutrition Facts : Calories 147 calories, Fat 12g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 357mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
EASY WALNUT BASIL PESTO
Simple walnut pesto you can make in your food processor.
Provided by Jasa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Pulse walnuts, olive oil, lemon juice, and garlic in a food processor until walnuts are finely chopped. Add basil leaves a little at a time, pulsing until a smooth paste forms. Mix in Parmesan cheese.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 1.4 g, Cholesterol 2.2 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 38.9 mg, Sugar 0.2 g
PARMESAN AND CANDIED WALNUT SALAD
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- So first things first, you put all the components of your salad together. Combine the romaine lettuce, the candied walnuts, and the sliced pears n a serving bowl.
- Whisk the lemon juice, extra-virgin olive oil, and the salt and pepper, to taste, in a small bowl. Drizzle the dressing over the salad.
- For the finishing touch, shave some fresh Parmesan over the top and serve.
CELERIAC SALAD WITH PARMESAN, WALNUTS & PARSLEY
An elegant no-cook starter or special light lunch packed with crunch and earthy flavours
Provided by Barney Desmazery
Categories Dinner, Starter
Time 15m
Number Of Ingredients 10
Steps:
- To make the dressing, whisk all the ingredients together with 1 tbsp water and some seasoning, and set aside. Tip the lemon juice into a bowl. Use a swivel blade peeler to shave thin ribbons of celeriac into the lemon juice and toss to coat.
- Thinly slice the celery sticks on an angle, but keep the leaves. Toss all the ingredients, except the Parmesan, with the celeriac and season with sea salt and a little pepper. Pile the salad onto 4 plates and top with the Parmesan shavings. Drizzle with the dressing and extra olive oil before serving.
Nutrition Facts : Calories 269 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
SPAGHETTI WITH WALNUTS, RAISINS & PARSLEY
Use up leftover Christmas fruit and nuts in this superhealthy and super quick meal
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta in boiling water, following pack instructions. Meanwhile, heat the oil in a frying pan and cook the onions until soft and golden brown - about 8-10 mins. Add the raisins and stock and cook for 2-3 mins until hot through. Toss with the pasta, Parmesan, walnuts and parsley.
Nutrition Facts : Calories 526 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 0.44 milligram of sodium
ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER
Here's a sophisticated yet simple way to prepare spring's trademark vegetable. Steam the asparagus. Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme (lemon thyme if you can find it). Whisk in a 1/4 cup of Parmesan cheese, then pour over your awaiting asparagus. Dive in.
Provided by Melissa Clark
Categories easy, quick, side dish
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Steam the asparagus until just tender, about 5 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 258 milligrams, Sugar 2 grams, TransFat 0 grams
WALNUTS AND PARMESAN SPREAD
From Real Simple. I serve this with sliced, toasted baguettes and alongside chickpeas and balsamic vinegar tapenade and smashed peas with mint tapenade so that everyone choose their own topping for their bruschetta
Provided by Ariella
Categories High Protein
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Pulse walnuts parmesan and salt in food processor until crumbly. Add lemon juice. While machine is running slowly pour in the olive oil in a steady stream.
- Can be made ahead of time and refrigerated, but bring to room temp before serving.
Nutrition Facts : Calories 269.3, Fat 26.6, SaturatedFat 4.9, Cholesterol 11, Sodium 337.1, Carbohydrate 2.7, Fiber 1, Sugar 0.5, Protein 7
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