Cheese Ravioli with Asparagus and Walnuts

Tags

asparagus, cheese, Italian, main dish, pasta, pesto, vegetarian, walnuts

I love this recipe because it is delicious, quick, cheap, and easy….. That’s what she said!

Cheese Ravioli with Asparagus and Walnuts

• 20 frozen cheese ravioli
• 1/2 bundle of fresh asparagus, lightly roasted in the oven
• 1/4 cup English walnuts, toasted and roughly chopped
• 1/8 cup pesto
• Parmesan cheese to garnish

Cook ravioli according to package directions. Drain and return to saucepan. Add the asparagus, walnuts, and pesto. Toss to coat. Garnish with Parmesan cheese. Serves 2.

Advertisement

Arugula Salad with Prosciutto, Pomegranate, and Feta

Tags

arils, arugula, feta, gluten free, pomegranate, prosciutto, salad, walnuts

I listen to the America’s Test Kitchen podcast every week. I love that show! Practical advice, interesting interviews, and excellent audience interaction. I always learn something I didn’t know. A couple of weeks ago, the Test Kitchen reviewed prosciutto, an Italian ham that is dry cured in salt for at least 9 months. Apparently not all prosciutto is the same. Some American commercially sold prosciutto has ingredients similar to salami, which of course alters the pure umami flavor. The Test Kitchen tried several different brands and found that the prosciutto with the least number of ingredients (two – pork and salt) were the best. Luckily, Boar’s Head, the only brand available to me, is made of just those ingredients. The saltiness of the meat and feta is offset nicely by the sweetness of the pomegranate, the spiciness of the arugula, and the buttery walnuts.

Arugula Salad with Prosciutto, Pomegranate, and Feta

• 2 cups of arugula
• 2 slices of prosciutto, torn into bite size pieces
• 1/4 cup pomegranate arils
• 1/8 cup feta crumbles
• 1/8 cup toasted English walnuts
• Pomegranate Vinaigrette

On a plate, lay out the arugula. Top with the prosciutto pieces, pomegranate arils, feta crumbles and the walnuts. Dress with pomegranate vinaigrette. Serves 1 but could easily be multiplied.

Vanilla Scented Walnuts

Tags

Christmas, food, gifts, snacks, vanilla, vegetarian, walnuts

These walnuts have a gently, lovely vanilla flavor that is just out of the world. Who would have thought something so simple would be so wonderful. Proof that the best things in life aren’t always filled with pomp and circumstance.

Vanilla Scented Walnuts (from Elana)
2 cups English walnuts, raw
1 tablespoon olive oil
2 tablespoons honey
¼ teaspoon sea salt
1 vanilla beans

Place walnuts and oil in a cast iron skillet and turn heat to high. As soon as you hear the slightest sizzle, turn heat down to medium or low. Toast walnuts a few minutes until they smell nice and nutty. Add honey and distribute around pan stirring; cook for a minute or two, then add salt. Scrape the beans out of the vanilla pod and stir into walnuts. Remove walnuts from pan.

Crustless Cranberry Pie

Tags

cranberry, dessert, fall, holiday season, pecans, Thanksgiving, walnuts

My aunt introduced me to this fantastic recipe, originally from allrecipes.com. AllRecipes is a website I regularly use. This recipe is by far one of the best from that site. My whole family makes this recipe. I have taken it several places and it always received rave reviews. I am so obsessed with this recipe. Proof: At the end of every holiday season, I buy 5 or so bag of fresh cranberries and freeze them. When I want to make it out of season, I just defrost and drain them. Cranberry delight throughout the year is indeed possible! It is best warm, straight from the pan. Enjoy!

Crustless Cranberry Pie

• 1 1/2 cups all-purpose flour
• 1 1/2 cups white sugar
• 1/4 teaspoon salt
• 3 cups fresh cranberries (one bag)
• 1 cup and 2 tablespoons chopped pecans of walnuts
• 3/4 cup butter, melted
• 3 eggs
• 1-1/2 teaspoons almond extract

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan or an 8×8 square pan. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. Spread the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean.