foodandspice.blogspot.com

1 lb beets, roasted
1/4 cup honey
1 1/2 cups orange juice
juice of 1 lemon
1/2 cup fruity olive oil

3 cups cooked quinoa, or another grain such as brown rice or couscous
1 cup crumbled feta cheese

1 cup toasted walnuts or almonds, roughly chopped
1/2 cup chopped basil OR cilantro
1/2 cup chopped parsley
6 minced green onions or 3 minced shallots
lettuce greens, ready for eating as salad

Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. Combine with other ingredients except salad greens. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens.

macheesmo.com

1 1/2 lb. fingerling potatoes, halved lengthwise

1 Tbsp. plus 1/2 cup olive oil

Salt and freshly ground black pepper

1/2 cup (packed) chopped fresh chives, plus more for garnish

1/2 cup chopped flat-leaf parsley

2 Tbsp. slivered almonds, chopped walnuts, or pine nuts

1 garlic clove

2 tsp. fresh lemon juice

Preheat oven to 425°. In a medium bowl, toss potatoes with 1 Tbsp. oil to coat; season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender and golden brown, 25-30 minutes. Meanwhile, combine 1/2 cup chives, parsley, almonds, garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 Tbsp. water. Season pesto with salt and pepper. Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.  From www.bonappetit.com.

nobleplate.com

4 small sunchokes, peeled and sliced thinly
1-2 Tbs candied walnuts crumbled
4-6 mint leaves sliced into thin ribbons

1 Tbs butter
1 Tbs lemon juice
1/4 Tsp kosher salt
fresh ground black pepper

Pecorino Romano shaved with a vegetable peeler

To make the dressing, melt the butter with lemon juice in the microwave until the butter is just melted. Whisk to combine and add the salt and pepper. Toss the sunchokes, walnuts and mint with the dressing and top with Pecorino Romano. Serve immediately. From norecipes.com.

kitchendaily.com

1 cup bulgur

2 tablespoons chopped walnuts

6 teaspoons walnut or olive oil, divided

2 shallots, chopped

1 tablespoon finely chopped garlic

1 bnch mustard, tough stems removed

1/3 cup chopped pitted dates

2-3 tablespoons water

4 teaspoons white-wine vinegar

1/2 teaspoon salt

Prepare bulgur according to package directions. Transfer to a colander and rinse under cool water; drain. Toast walnuts in a dry skillet over med-low heat, stirring, until lightly browned and fragrant, 2-3 min. Place 5 teaspoons oil and shallots in a large skillet over med-low heat. Cook until the shallots start to brown, 4-6 min. Add garlic and cook, stirring, until fragrant, about 15 sec. Add mustard greens, dates and 2 tablespoons water and cook, stirring occasionally, until the greens are tender and water evaporates (add more water if pan is dry before greens are tender), about 4 min. Stir in vinegar, salt and prepared bulgur; cook until heated through, about 1 minute. Drizzle with remaining 1 teaspoon oil, sprinkle with walnuts before serving. Eating Well, Jan 2008.

helladelicious.com

1 c Dark brown sugar, packed
1 c Uncooked persimmon pulp, fresh or frozen and thawed
1 c Black walnuts, chopped
2 Egg yolks
1 tb Butter
1/4 c Confectioners’s sugar mixed with 1/4 cup finely chopped black walnuts

In the top of a double boiler, combine brown sugar, persimmon pulp, black walnuts, egg yolks and butter.
Put boiler top over base containing boiling water; cook for 25 minutes over medium heat, stirring occasionally. Cool for about an hour. Form into balls about the size of a walnut, roll in the mixture of confectioners’ sugar and chopped walnuts, and refrigerate about an hour before serving. To store, pack in airtight tin with waxed paper between the layers; keep in a cool place.

From www.justfruitrecipes.com.

lizthechefblog.com

1/4 cup Sherry wine vinegar or red wine vinegar

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1/2 cup plus 1 tablespoon olive oil

6 cups salad greens

2-3 apples, peeled, cored, cut into 1/2-inch-thick slices

1 tablespoon sugar

1 cup crumbled Roquefort cheese

1/2 cup chopped toasted walnuts

Combine vinegar and thyme in small bowl. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Place greens in a large bowl. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add apples and sugar and sauté until apples are almost tender, about 8 minutes. Increase heat to high and sauté until golden brown, about 5 minutes longer. Place atop greens in bowl. Sprinkle salad with Roquefort and walnuts. Toss with enough dressing to coat. Serve, passing remaining dressing separately. From Bon Appetit, Nov. 1993.

nymtestsite.com

1 bunch dandelion greens, cleaned and dried
about 1/4 pound fresh white goat cheese, cut into ½ inch cubes
1/3 cup or so of chopped red onion, or chopped scallions
2 T sherry or other light vinegar
2 T walnut or other nut oil, can use a good olive oil if that’s what’s on hand
½ t sugar
3-4 T toasted and coarsely chopped walnuts

Cut off and discard stem bases. Cut each stalk into 2-inch pieces. Pile on a serving dish; intersperse with cheese. Sprinkle with onion to taste.  In small nonaluminum pan combine vinegar, oil, and sugar; bring to a boil, stirring. Pour over salad and toss lightly. Sprinkle with nuts and serve at once.

Adapted from Uncommon Fruits and Vegetables by E. Schneider.

2 T fresh-squeezed lemon juice
2 T Dijon mustard
1 T + 1 tsp. Agave Nectar or honey
6 T extra-virgin olive oil
5-6 large stalks celery with leaves
2 large apples
salt to taste
1/2 cup walnuts, toasted then chopped
1/2 cup dried cranberries

Whisk together the fresh lemon juice, Dijon Mustard, Agave Nectar, and olive oil and set dressing aside.
Wash celery stalks and dry with paper towels; cut leaves away from stalks and chop to make 1/2 cup chopped celery leaves. Slice stalks on the diagonal into very thin slices, enough to make 2-3 cups sliced celery. Cut apples into thin wedges. Combine sliced celery, chopped celery leaves, and apple/dressing mixture and stir to combine. Add enough more dressing so celery and apples are well moistened, but not overly wet. Season salad with salt to taste. Toast walnuts in a dry pan over high heat for about 2 minutes, or until they start to smell toasty. Coarsely chop walnuts, then mix walnuts and dried cranberries into salad and serve.  Adapted from Bon Appetit, Nov. 2005.

omgdaily.com

1 cup old-fashioned oats

1/2 cup chopped pecans, or walnuts

1 cup whole-wheat pastry flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon, divided

1/8 teaspoon ground nutmeg

2 large egg whites, or 4 teaspoons dried egg whites, reconstituted according to package directions

1/2 cup coarsely shredded peeled apple, such as McIntosh or Cortland (about 1 small apple)

1/2 cup packed light brown sugar

1/4 cup apple butter

4 tablespoons granulated sugar, divided

2 tablespoons canola oil

1/2 teaspoon vanilla extract

1/2 cup diced dried apples

Preheat oven to 375°F. Spread oats and nuts on a baking sheet. Bake until fragrant and golden, 5 to 8 minutes; set aside. Coat 2 baking sheets with cooking spray. Whisk flour, baking soda, baking powder, salt, 1/4 teaspoon cinnamon and nutmeg in a medium bowl. Combine egg whites, shredded apple, brown sugar, apple butter, 3 tablespoons granulated sugar, oil and vanilla in a large bowl; stir until blended. Add the dry ingredients and stir until just moistened. Stir in dried apples and reserved oats and nuts.. Drop the dough by level tablespoonfuls, about 2 inches apart, onto the prepared baking sheets. Combine the remaining 1 tablespoon granulated sugar and 1/4 teaspoon cinnamon in a small bowl. Coat the bottom of a glass with cooking spray. Dip the glass into the cinnamon sugar and flatten cookies with it, dipping the glass into the cinnamon sugar for each. Bake the cookies, one sheet at a time, until lightly browned, 10 to 12 minutes. Cool for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

From Eating Well, Oct. 1998.

foodjournies.com

Modified from recipe found in Snack Attack Group

2 firm pears (Bartlett or Anjou)
1/2 cup apple juice
1/2 cup water
1 tablespoon honey
16 ounce container plain Greek yogurt
4 tablespoons maple syrup
1/2 cup granola
2 tablespoons chopped walnuts

Preheat the oven to 375°F.Cut the pears in half lengthwise, and remove cores with a spoon. Place in an 8×8-inch baking pan, cut-sides down.Pour apple juice and water over pears, and drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender.When pears are done, pour the leftover baking liquid into a small saucepan and reduce over medium heat until about 1/4 cup of syrup remains; set aside to cool.Open the container of Greek yogurt and stir in the maple syrup. Divide yogurt into four bowls. Place a half of the warm pear in each bowl, cut side up. Top with granola and walnuts, and drizzle with syrup you set aside.  Makes four servings.