BROCCOLI WITH WALNUTS AND CHERRIES
"Power foods-broccoli, walnuts and cherries-star in this delicious, easy recipe." Joan Ranzini - Waynesboro, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until tender., Meanwhile, in a large nonstick skillet coated with cooking spray, saute walnuts and garlic in oil until garlic is tender. Stir in the cherries, salt, pepper flakes and broccoli; toss to coat.
Nutrition Facts : Calories 140 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
BROCCOLI PANZANELLA WITH WALNUT SAUCE AND BASIL
Provided by Elaine Louie
Categories dinner, lunch
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- For the broccoli: Preheat oven to 425 degrees. In a mixing bowl, combine the broccoli, olive oil, garlic and red pepper flakes. Season with salt and pepper to taste. Spread across a baking sheet or shallow roasting pan, and roast until the broccoli is crisp-tender, and is beginning to brown, 15 to 20 minutes. Meanwhile, prepare walnut sauce.
- For the walnut sauce: In a dry skillet or toaster oven, toast the walnut pieces until fragrant and lightly browned. Place in a blender with garlic, olive oil and lemon zest. Blend until smooth, adding just enough water to make a thick yet pourable sauce. Season with salt and pepper to taste.
- For assembly: Spread the diced bread on a baking sheet and bake until crisp and golden, 5 to 10 minutes. Transfer to a bowl and add lemon juice, olive oil, and salt and pepper to taste. Add broccoli (there should be equal parts broccoli to bread), and mix lightly.
- On a serving platter or in a shallow bowl, spread the walnut sauce and pile the broccoli and panzanella on top. Garnish with julienned basil and, if desired, shaved Parmigiano-Reggiano.
ROASTED BROCCOLI AND WALNUTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.
PASTA WITH WALNUT SAUCE AND BROCCOLI RAAB
This creamy pasta is inspired by a Ligurian sauce that is traditionally served with ravioli filled with greens.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, one pot, pastas, appetizer, main course
Time 30m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, turn off and scrape down the bowl. Add the walnuts and bread crumbs, and process to a paste. Add the ricotta, 2 tablespoons warm water and Parmesan. Pulse until well blended. Add the olive and walnut oils, and process until smooth and homogenous. Taste and add salt as desired. Transfer to a wide pasta bowl.
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the broccoli raab or broccoli. Boil four to five minutes, until tender but still bright. Transfer to the ice water. Drain and chop broccoli raab medium-fine (regular broccoli need not be chopped). Set aside.
- Bring the water back to a boil and cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the indicated cooking time. Before draining the pasta, add 1/2 cup of the pasta cooking water to the ricotta mixture and stir until well blended. The sauce should have a creamy consistency (add more of the pasta water if necessary). Just before draining the pasta, add the broccoli raab or broccoli back into the pot with the pasta to heat, then drain. Toss at once with the sauce, and serve, passing Parmesan or Pecorino on the side.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 495 milligrams, Sugar 3 grams
BROCCOLI, WALNUT AND BLUE CHEESE PASTA
Add colour, crunch, and a dollop of cheesy indulgence to a straightforward pasta dish
Provided by Mary Cadogan
Categories Dinner, Main course
Time 15m
Number Of Ingredients 6
Steps:
- Cook penne; 4 mins before the end of cooking, throw in broccoli florets. Meanwhile, heat olive oil, add a handful chopped walnuts and fry gently for 1 min.
- Drain the pasta, adding 4 tbsp cooking water to the walnuts. Return the pasta to the pan, add the walnuts and creamy blue cheese. Gently stir on the heat, just to melt the cheese. Squeeze over lemon juice to serve.
Nutrition Facts : Calories 758 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.82 milligram of sodium
BROCCOLI WITH WALNUT ROMESCO SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 6m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 2 garlic cloves in 1/4 cup olive oil over medium heat, 3 minutes. Puree with half of a roasted red pepper (drained), 1/2 cup walnuts, 2 tablespoons water, 1 tablespoon each tomato paste and sherry vinegar, 2 teaspoons smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon ancho chile powder. Serve with steamed broccoli.
Nutrition Facts : Calories 284 calorie, Fat 23 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Carbohydrate 15 grams, Fiber 7 grams, Protein 8 grams, Sugar 4 grams
ROASTED BROCCOLI & WALNUT PASTA
Perfectly caramelized broccoli, walnuts & nutty parmesan star in this easy Roasted Broccoli & Walnut vegetarian pasta dish that needs just 20 minutes and 7 ingredients from start to finish.
Provided by Marisa Moore, RDN
Categories Entree Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F. Spread the broccoli florets onto a sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste. Toss to coat. Roast broccoli 12-15 minutes, turning once.
- Prepare pasta according to the package - cooking to al dente. Reserve 1/2 cup pasta water. Drain.
- Heat the remaining olive oil over medium-high heat in a large saute pan. Add the garlic and red pepper flakes. Cook until fragrant, about 2 minutes.
- Reduce the heat to low. Add the hot pasta, broccoli and walnuts. Sprinkle with shredded parmesan. Add reserved pasta water starting with ¼ cup until desired sauciness is achieved. Toss to coat. Top with a bit more parmesan if desired. Serve.
Nutrition Facts : Calories 375 kcal, ServingSize 1 serving
BROWN RICE, BROCCOLI, CHEESE AND WALNUT SURPRISE
This recipe was born one night when I didn't have too much to do. I guess the only surprise about it is that it tastes so good!
Provided by Candice
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.
- Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.
- Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.
- Spoon rice onto a serving platter, and top with broccoli. Sprinkle walnuts and cheese on top.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 30.4 g, Cholesterol 37.3 mg, Fat 22.9 g, Fiber 5.7 g, Protein 15.1 g, SaturatedFat 8.7 g, Sodium 643 mg, Sugar 4.4 g
BROCCOLI-NUT STUFFING BAKE
Many years ago, a co-worker brought this great vegetable side dish to a potluck luncheon. Made with stuffing mix and accented with walnuts, it's appropriate for a holiday dinner or any meal.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 7 servings.
Number Of Ingredients 8
Steps:
- Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain and place in a greased 13-in. x 9-in. baking dish. In a saucepan, melt 1/2 cup butter; stir in flour and bouillon until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Pour over broccoli. Combine stuffing and walnuts. Heat water and remaining butter until melted; toss with stuffing mixture. Sprinkle over casserole. Bake, uncovered at 400° for 15-18 minutes or until golden brown.
Nutrition Facts :
BROCCOLI-WALNUT SOUP
A creamy delicious soup that is delicious hot or cold.
Provided by jgmurphy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saucepan over medium heat, stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the wine, and bring to a simmer over medium-high heat. Cook for 3 minutes, then add the almond milk, and return to a simmer.
- Once the almond milk is simmering, stir in the bouillon and broccoli. Cook until the broccoli is very tender, about 10 minutes. Stir in the walnuts, honey, and soy sauce. Dissolve the cornstarch in the water, then stir into the simmering soup until thickened. Serve sprinkled with sesame seeds.
Nutrition Facts : Calories 193 calories, Carbohydrate 14.3 g, Fat 11.2 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 328.7 mg, Sugar 5.2 g
RAISIN BROCCOLI SALAD
Raisin broccoli salad is a super delicious and healthy broccoli salad, without cheese or bacon. Incredibly delicious with a homemade balsamic mayo dressing, this side dish salad is great for potluck, picnics, cookouts and parties. The dried raisins and sweet nuts balance out the savory broccoli. Fresh broccoli florets, homemade dressing and a combination of sweet raisins and salty nuts make this al dente salad a new look at an old favorite - the perfect broccoli salad recipe! This is a well known raisin broccoli salad everyone will really love and want the recipe for!
Provided by Trisha Haas - Salty Side Dish
Categories Salad Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Add 1/2 cup boiling water to a small bowl of raisins. Let stand for 10 minutes. Drain water and set raisins aside.
- Bring a large stock pot of water to a boil.
- Add broccoli florets and heat for 3-5 minutes or until broccoli is bright green but still Al Dente crunchy. The water will most likely not continue to boil after you add the broccoli and that's fine.
- Drain and rinse broccoli with cold water. Shake well to remove excess water. A salad spinner may help with this process.
- In a large mixing bowl, add mayonnaise, Balsamic vinegar, salt and pepper and mix dressing well.
- Add al dente broccoli, raisins (or golden raisins), chopped walnuts and green onions to bowl and mix well.
- Pour dressing over top of salad and mix well until broccoli is covered with dressing.
- Serve salad immediately or refrigerate, covered, until ready to serve.
- Prior to serving, mix well to prevent dressing settling.
Nutrition Facts : ServingSize 1 g, Calories 239 kcal, Carbohydrate 14 g, Protein 3 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 304 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 17 g
BROWN BUTTER BROCCOLI AND WALNUT PASTA
Steps:
- Cook the pasta in a large pot of boiling generously salted water. Just before pasta is al dente, scoop out 1/2 cup pasta cooking liquid. Drain.
- Meanwhile, cut the broccoli in florets, the cut the florets into small bite-sized pieces. Cut the stems into pieces roughly the same size as the florets. Peel the main stem from the broccoli, and finely dice.
- Heat half of the butter in a large pan or skillet over medium heat. Stir the butter constantly to keep it moving. Once melted, the butter will begin to foam and sizzle. Keep stirring, about 3-5 minutes, until the butter starts to turn golden brown. It will smell intensely buttery and nutty.
- Add walnuts and olive oil, cook, stirring often, until nuts are golden brown and the bottom of the pan is browned in spots, about 3 minutes.
- Add broccoli and spices. Sauté, tossing frequently until crispy-tender, for about 6 minutes. Add garlic, cook until fragrant, about 2 minutes.
- Add 1/4 cup cooking water to butter sauce. Stir in the remaining butter and add balsamic vinegar.
- Add pasta to the sauce, stir to combine and remove from heat. Add more pasta water if needed.
- Serve sprinkled with extra chili flakes, black pepper and Parmesan. Enjoy!
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
PASTA WITH BROCCOLI AND WALNUTS
Steps:
- Toast walnuts in 350 oven for about 7 minutes. Cool briefly then rub in a kitchen towel or paper towels to remove skins - some skin will remain, that's ok, but it you don't rub them your sauce will turn purple! Coarsely chop and set aside. Bring large pot of salted water to boil. Blanch broccoli for 3 minutes. Scoop out and rinse under cool water then coarsely chop. Add pasta to boiling water and cook according to package directions. Heat oil in large sauté pan. Add onion and garlic and cook for about 5 minutes until tender. Sprinkle in pepper flakes and stir. Add tarragon then immediately put in chopped broccoli and stir. Pour in wine and broth and simmer for 5 minutes. Taste for salt and pepper then add drained pasta. Toss and heat through. Serve with grated parmesan.
BROCCOLI AND WALNUT SAUTE
Steps:
- In 9-inch nonstick skillet heat oil; add onions, walnuts, and garlic and saute over high heat until onions are tender-crisp, about 1 minute. In 1-cup liquid measure combine water, soy sauce, cornstarch, and broth mix and stir to dissolve cornstarch; add to walnut mixture in skillet and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low; add broccoli, stir to combine, and cook until thoroughly heated, 1 to 2 minutes.
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- In a medium saucepan, heat 1 tablespoon of the oil. Add the walnuts and cook over moderate heat, stirring frequently, until browned, about 4 minutes. Transfer the walnuts to a plate with a slotted spoon.
- Add another tablespoon of the oil to the saucepan. Add the garlic, season with pepper and cook over low heat, stirring occasionally, until golden, about 4 minutes. Add the 1 tablespoon of the reserved honey; cook over moderate heat, stirring, until deeply browned, 1 minute. Add the soy sauce and simmer until slightly reduced, about 4 minutes. Stir in the lemon juice and remove the garlic-caramel sauce from the heat.
- In a large skillet, heat the remaining 1 tablespoon of oil. Add the broccoli, cover and cook over moderate heat for 3 minutes. Uncover, add the shrimp and chiles and cook, stirring a few times, just until the shrimp are pink and curled. Stir in the garlic-caramel sauce, sprinkle the walnuts on top and serve.
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