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
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.
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
ROASTED PEAR AND ARUGULA SALAD WITH WALNUTS AND PARMESAN
This is absolutely stunning as a first course. I have used other nuts and other cheeses and it always turns out lovely.
Provided by Gay Gilmore
Categories Pears
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500 F and put baking sheet in the oven to heat too.
- Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.
- Toss pear with butter and sugar.
- Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.
- Flip and roast until tender and deep brown, 5 more minutes.
- Let pears cool.
- Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.
- Whisk the olive oil, vinegar, salt and pepper together.
- Combine arugula and pears in large serving bowl, and gentley toss with the dressing.
- Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.
- Chop walnuts coarsely and sprinkle on top.
WILD MUSHROOM SOUP WITH ARUGULA AND WALNUTS AND PARMESAN-CRUSTED ROLLS WITH HERB BUTTER
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
- Break dough into 8 equal pieces and roll each piece into a thick rope shape. Twist each 'rope' piece into a knot. Place balls on prepared baking sheet and spray with cooking spray. Sprinkle with Parmesan to coat surface. Bake 8 minutes, until golden brown.
- Meanwhile, melt butter in a large stock pot over medium heat. Add mushrooms, onion and garlic and cook 5 minutes. Add thyme and cook 1 minute. Add chicken broth and wine and bring to a simmer, about 1 minute. Simmer 5 minutes.
- While soup is simmering, blend softened butter with chopped fresh parsley and salt and pepper. Remove Parmesan knots from the oven.
- Remove soup from the heat and, using an immersion or stand blender, puree until smooth Return the soup to low heat, add milk and andouille sausage and simmer 1 minute to heat through.
- Ladle soup into bowls and top with arugula and walnuts. Serve rolls on the side with parsley butter.
CHICORY SALAD WITH WALNUTS AND PARMESAN
Steps:
- In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
- In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
- In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan.
Nutrition Facts : Calories 146 calorie, Fat 15 grams, SaturatedFat 2.3 grams, Sodium 52 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 3 grams
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
ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN
Steps:
- Prepare Ingredients 1. Cut 2 ounces prosciutto into 1/4-inch-wide ribbons. 2. Remove stems from 1/2 cup dried figs and chop fruit into 1/4- inch pieces. 3. Very finely mince 1 small shallot to yield 1 tablespoon. 4. If using arugula bunches, remove stems, then wash and dry leaves. 5. Chop enough walnuts to yield 1/2 cup. 6. Shave 2 ounces Parmesan into thin strips with vegetable peeler. Toast Nuts and Cook Prosciutto 7. Toast nuts in 10-inch nonstick skillet over medium heat, stirring often, until fragrant, 3 to 5 minutes. Set nuts aside in bowl. 8. Wipe out empty pan with paper towel. 9. Heat 1 tablespoon olive oil in empty pan over medium heat. 10. Add prosciutto and fry until crisp, stirring frequently, 5 to 7 minutes. 11. Using slotted spoon, transfer to paper towel-lined plate and set aside to cool. Soften Figs and Make Dressing 12. Whisk 1 tablespoon honey and 3 tablespoons balsamic vinegar in medium microwave-safe bowl. 13. Stir in figs. 14. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. 15. Whisk in remaining 3 tablespoons olive oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper. 16. Let cool to room temperature. Toss Salad and Serve 17. Toss arugula and dressing in large bowl. Adjust seasonings with salt and pepper. 18. Divide salad among individual plates. 19. Top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.
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
ASPARAGUS,TOMATO AND WALNUTS PASTA W LEMON BASIL PARMESAN
Yield 6
Number Of Ingredients 7
Steps:
- mix and season
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
LINGUINE WITH RED BELL PEPPER, WALNUTS AND PARMESAN
Provided by Michele Howe
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine bell peppers, garlic and 6 1/2 tablespoons oil in large bowl. Season to taste with salt and pepper. Cover and let stand at room temperature 2 hours. (Can be made 1 day ahead. Refrigerate.)
- Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until tender and brown, about 6 minutes. Add bell pepper mixture; sauté 4 minutes. Add pasta to skillet and toss to coat. Transfer to large bowl. Add walnuts, parsley and 1 1/2 cups cheese; toss to coat. Serve, passing additional Parmesan cheese separately.
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