Walnut Saba Spread Recipes

MUHAMMARA (RED PEPPER AND WALNUT SPREAD)

Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce - the two final spreads are similar in taste.

Provided by The New York Times

Categories dips and spreads, appetizer

Time 5m

Yield About 1 1/2 cups

Number Of Ingredients 10

Muhammara (Red Pepper and Walnut Spread) image

Steps:

Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 4 grams

Ingredients

1 large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed
1/2 cup chopped scallions (3 to 4 scallions)
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon kosher salt, more to taste
3 teaspoons pomegranate molasses
1 teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste
5 tablespoons olive oil
3/4 cup walnuts, lightly toasted
4 to 6 tablespoons fresh bread crumbs

ROASTED RED PEPPER AND WALNUT SPREAD

Provided by Gina Marie Miraglia Eriquez

Categories Condiment/Spread Food Processor Appetizer Picnic Quick & Easy Walnut Bell Pepper Healthy Breadcrumbs Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield Makes about 3 cups

Number Of Ingredients 7

Roasted Red Pepper and Walnut Spread image

Steps:

Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
With motor running, add oil in a slow stream, blending until incorporated.

Ingredients

2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
1 cup coarse fresh bread crumbs (from a baguette)
1 cup walnuts (4 ounces), toasted
1 tablespoon red-wine vinegar
1/2 teaspoon cumin
1/8 teaspoon cayenne
1/4 cup extra-virgin olive oil

WALNUT BUTTER SPREAD

This healthy alternative spread will have you making more of your own homemade spreads in just minutes. It's so simple and you know exactly what's going into it. -Bryan Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 2/3 cup.

Number Of Ingredients 7

Walnut Butter Spread image

Steps:

Place walnuts, orange peel, pepper and salt in a food processor; cover and process until creamy. Spread on toast, with preserves and Brie if desired.

Nutrition Facts : Fat preserves and cheese), Cholesterol 26g fat (2g saturated fat), Sodium 0 cholesterol, Carbohydrate 60mg sodium, Fiber 6g carbohydrate (1g sugars, Protein 3g fiber)

Ingredients

2 cups walnut halves, toasted
2 teaspoons grated orange zest
1/2 teaspoon coarsely ground pepper
1/8 teaspoon salt
Whole wheat bread slices, toasted
Apricot preserves, optional
Brie cheese, optional

RED BEAN AND WALNUT SPREAD

At her restaurant, Oleanna, in Cambridge, Mass., Chef Ana Sortun serves this popular dip with homemade string cheese and bread. To prepare it, Ms. Sortun spreads the dip out on plastic wrap, tops with herbs, pomegranate molasses and pomegranate seeds, and rolls the whole thing up. She then serves it in slices. Here we make the dip plain, spread it on Wasa Lite crackers, and use the herbs and pomegranate seeds on top.

Provided by Tara Parker-Pope

Time 30m

Yield 8 servings

Number Of Ingredients 14

Red Bean and Walnut Spread image

Steps:

Combine beans, water, onion and bay leaf in a saucepan and bring to a boil. Turn heat down to low and simmer until tender, about an hour.
Heat oven to 350 degrees. Spread the walnuts out on a baking tray and toast for about 8 to 10 minutes, stirring once, and checking frequently until toasted.
Drain beans well and discard bay leaf. In a food processor fitted with a metal blade, puree the beans with walnuts, butter, chopped garlic, salt and pepper until smooth and creamy.
Mix chopped herbs together and put aside a small amount for garnish. Blend the rest into the beans and add a splash of water if the mixture is too thick.
Season with salt and pepper and serve on warmed bread slices or crackers. Drizzle with pomegranate molasses and sprinkle with herb mix.
Serve next to some string cheese. For older children and adults, top with walnuts and pomegranate seeds.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 299 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

1 cup dark red kidney beans, soaked overnight and rinsed well
3 cups water
1/4 white onion, minced
1 bay leaf
3/4 cup walnuts
4 tablespoons (1/2 stick) butter
Salt and pepper to taste
2 teaspoons chopped dill
2 teaspoons chopped mint or basil
2 teaspoons chopped flat-leaf parsley
2 teaspoons pomegranate molasses (you can find this at Whole Foods or similar markets)
Bread, crackers and string cheese for serving
Garnish for older children and adults: toasted walnuts
pomegranate seeds

More about "walnut saba spread recipes"

CRISPY OVEN-ROASTED CABBAGE WEDGES | ALEXANDRA’S …

Web Oct 18, 2018 Ingredients. 1 head Savoy cabbage, cut into 8 to 10 wedges. 8 tablespoons extra-virgin olive oil, divided. kosher salt and pepper to …
From alexandracooks.com
4.8/5 (11)
Category Side Dish
Cuisine American
Total Time 40 mins

Spread the cabbage wedges out onto a large sheet pan. Drizzle with the olive oil. Season with salt and pepper to taste. Toss to coat, then spread back into a single layer. Transfer to the oven and roast for 15 minutes or until it’s browned and crisped around the edges and slightly softened in the center. Note: don’t be alarmed if you see extra-charred bits—this is going to happen, and some of the extra-crispy bits may be inedible. What you don’t want to happen is have the cabbage not be all the way cooked through. Plus, the perfectly bronzy bits are so, so good.
Sprinkle the saba or vinegar over the cabbage and toss lightly to season them, trying to keep them intact.
While the cabbage is roasting, put the garlic in a small bowl and pour on the remaining 4 tablespoons of olive oil. Add the walnuts, bread crumbs, parmesan, and 2 tablespoons fresh lemon juice. Season with salt and pepper. Stir and adjust the seasoning to taste.The texture is supposed to be like a “loose, sloppy salsa,” and to achieve this, you may need to add more lemon and olive oil. Both times I’ve made this, I’ve ended up using all of the lemon juice (so about 3 tablespoons total), and 2 more tablespoons olive oil. Also, the mixture itself may taste quite lemony and maybe a little salty … this is OK—when it hits the sweet cabbage, the sharp flavors will soften.

Walnut Saba Spread Recipes

MUHAMMARA (RED PEPPER AND WALNUT SPREAD)

ROASTED RED PEPPER AND WALNUT SPREAD

WALNUT BUTTER SPREAD

This healthy alternative spread will have you making more of your own homemade spreads in just minutes. It's so simple and you know exactly what's going into it. -Bryan Kennedy, Kaneohe, Hawaii

RED BEAN AND WALNUT SPREAD

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