RAW WALNUT HERB PATE RECIPE
Steps:
- Place all of the ingredients together in a food processor.
- Process on high speed until a smooth puree consistency is achieved. If you need to add a little water, start with a tablespoon and work your way up slowly.
- Let it sit for about 20 minutes before tasting. The flavor enhances as the ingredients have time to meld together. This is when its best to add additional seasoning.
- If you find the pate too flavorful you can also try adding a little more oil or nutritional yeast, some vegetables (like broccoli, carrots, or bell peppers), or even some more nuts if you have some.
Nutrition Facts : Calories 207 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, Sodium 180 mg, Sugar 1 g, Fat 21 g, ServingSize 8 servings, UnsaturatedFat 0 g
KALE AND RED CABBAGE SLAW WITH WALNUTS
I can't remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale. This briny slaw gets its crunch from red cabbage and walnuts.
Provided by Martha Rose Shulman
Categories dinner, salads and dressings, appetizer
Time 1h10m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Place the slivered kale in a large bowl. Sprinkle with salt and add 1 tablespoon olive oil. Toss together and massage the leaves with your hands for about 3 minutes. The kale will lose some volume.
- Add the cabbage and walnuts to the kale and toss together.
- In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste. Whisk together and toss with the salad. Taste and adjust seasonings. Cover and refrigerate for 1 hour or longer before serving. Toss again and serve.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 2 grams, TransFat 0 grams
CARAMELIZED CABBAGE AND WALNUT PASTA
A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.
Provided by Hetty McKinnon
Categories weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
- After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
- Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.
CABBAGE-WALNUT PATE
Provided by Marian Burros
Categories dinner, project, side dish
Time 35m
Yield 5 to 6 cups
Number Of Ingredients 6
Steps:
- Quarter and core cabbages. Put in pot and barely cover with water; put cover on pot and bring to boil. Cook until tender, 15 to 20 minutes. Drain until cool.
- In food processor, mince nuts fine; set aside. Put onions in processor and mince fine. Press excess water from cabbage and add to food processor. Process until chopped fine.
- Add walnuts to mixture, along with chili paste, salt and vinegar. Mix thoroughly. Chill.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 13 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 667 milligrams, Sugar 17 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.
SAUTéED CABBAGE WITH APPLES AND WALNUTS
Make and share this Sautéed Cabbage With Apples and Walnuts recipe from Food.com.
Provided by B14Nichols
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large sauté pan, heat olive oil over medium heat. Add cabbage. Cook until it starts to soften, stirring occasionally, about 5 minutes.
- Add chopped shallot and stir to distribute. Let cook about a minute.
- Add apple pieces and stir again. Cook for 3-5 minutes or until apple starts to soften.
- Add the cider vinegar and walnuts. Stir and cook until heated through.
- Squeeze a little lemon juice on top. Enjoy!
Nutrition Facts : Calories 202.9, Fat 13.2, SaturatedFat 1.4, Sodium 42.4, Carbohydrate 20.5, Fiber 7, Sugar 12.2, Protein 5.7
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