Great Greens With Cashews Recipe 3 Recipes

CASHEW FETTUCCINE ALFREDO

Steps:

• Mince the garlic. Chop the cauliflower.
• Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
• Meanwhile, start the sauce: Heat the olive oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
• Blend the sauce: Carefully transfer the contents to a blender and add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon more black pepper. Blend on high until a smooth sauce forms.
• Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately.

SAUTéED GREEN BEANS & CASHEWS

Steps:

• Heat half the dressing in large skillet on medium heat. Add vegetables and garlic; cook 8 to 10 min. or until vegetables are crisp-tender, stirring frequently.
• Add remaining dressing; cook 1 to 2 min. or until heated through, stirring occasionally.
• Sprinkle with nuts.

GREAT GREENS WITH CASHEWS RECIPE #3

Steps:

• 1. In a blender or food processor bowl, combine1/2 cup. of the cashews, water, garlic, salt, and onion powder.
• 2. Cover and blend or process about 2 minutes or until mixture is smooth and creamy. Mixture will thicken as it purees. Stir in lemon juice.
• 3. Cover and chill at least 1 hour or up to three days.
• 4. In a salad bowl combine greens, tomatoes, peas, and green onion. Divide greens among 4 serving plates.
• 5. Sprinkle with remaining cashews. Drizzle dressing over each serving.
• 6. Sprinkle with fresh pepper.

ROASTED GARLIC GREEN BEANS WITH CASHEWS

Steps:

• Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 2 teaspoons oil; wrap in foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork to form a paste., In a Dutch oven, heat remaining oil over medium-high heat. Add green beans and garlic; cook and stir 2-3 minutes. Add water; bring to a boil. Reduce heat; simmer, uncovered, 7-10 minutes or until beans are crisp-tender and water is almost evaporated, stirring occasionally. Add cashews, salt and pepper; toss to combine.

GREEN BEANS WITH CASHEWS

Steps:

• Place green beans in a pot of boilling water and cook for 5 minutes.
• Drain beans and immediately place in a bowl of ice-cold water, drain and set aside.
• In a large skillet, heat olive oil over medium-high heat for 30 seconds.
• Add onions, cashews, salt and pepper.
• Stir-fry for 2 to 3 minutes or until onions are softened.
• Add the cooked green beans, raise heat to high, stir-fry for 2 to 3 minutes or until beans feel hot to the touch.
• Take care not to burn the cashews during process.
• Transfer the beans to a serving plate and garnish with chopped parsley.
• Serve.

GREAT GREENS WITH CASHEWS

Steps:

• FOR DRESSING ~ In a food processor or blender combine 1/2 cup of the cashews, water, garlic, salt & onion powder.
• Cover & blend until mixture is smooth & creamy. It will thicken as it blends.
• Stir in lemon juice & set aside.
• FOR SALAD ~ In a salad bowl toss together the greens, tomatoes, peas, raisins & green onions.
• To serve, divide among 4 serving plates or salad bowls.
• Sprinkle with remaining cashews & drizzle dressing over each serving.