CRANBERRY BROCCOLI SALAD WITH PINE NUTS
Provided by Elena Wilkins
Time 15m
Yield 6 cups
Number Of Ingredients 9
Steps:
- chop broccoli heads into tiny bite-size pieces (the smaller the better)
- chop cilantro and onions
- dice the apple using a mandolin or with a knife
- place all ingredients into a large mixing ball, add cranberries, pine nuts, salt, mayo and balsamic reduction
- toss until every ingredient is well coated with mayo and balsamic reduction
- marinate (let it sit) for 15-30 mins in a fridge
- toss and enjoy!
ROASTED BROCCOLI WITH LEMON GARLIC BUTTER AND TOASTED PINE NUTS
Steps:
- Preheat oven to 500 degrees.
- In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
- Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.
BROCCOLI WITH PINE NUTS AND CRANBERRY RELISH
Add color to your plate with this 35-minute side dish made using broccoli and berries.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat 1 inch water to boiling in 3-quart saucepan. Add broccoli; reduce heat to low. Simmer uncovered 7 to 12 minutes or until tender; drain. Stir in salt.
- Heat remaining ingredients except pine nuts to boiling in 1-quart saucepan; reduce heat to low. Cover and simmer 10 to 13 minutes, stirring occasionally, until most of the cranberries have popped and sauce has thickened.
- Spread pine nuts in single layer in 8- or 10-inch skillet; cook and stir over medium- high heat 4 to 7 minutes or until lightly browned. Just before serving, spoon warm relish over broccoli; sprinkle with nuts.
Nutrition Facts : Calories 140, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 330 mg
PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
GARLIC SAUTéED BROCCOLI WITH CRANBERRIES
Healthy garlic-sauteed broccoli with cranberries and pinenuts turns a regular side dish into something special. It takes just 10 minutes to make and is perfect on its own or with any main course such as fish, chicken, beef, lamb, or pork.
Provided by Veena Azmanov
Categories Side Dish
Time 12m
Number Of Ingredients 8
Steps:
- In a large skillet, over medium heat, add olive oil and garlic. Cook these for a minute, then add the broccoli florets. Pro tip - Make sure the florets are in a single layer so they cook evenly.
- Season with salt and black pepper. Add 2 tablespoons of water, cover the skillet and cook on low for 3 to 4 minutes. Pro tip - Covering the pan will keep the stem inside which helps soften the stalk making them tender.
- Check to ensure the stalks (stems) are tender. If not, cook uncovered for another 2 minutes. Add the cranberries and pine nuts (or other nuts).Pro tip - We do not cook broccoli covered for more than 4 minutes because it may lose its beautiful green color.
- Drizzle with lemon juice. Taste and adjust seasoning adding a pinch of salt and black pepper if necessary.
Nutrition Facts : Calories 98 kcal, Carbohydrate 18 g, Protein 8 g, Fat 2 g, SaturatedFat 1 g, Sodium 1222 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
DELICIOUS BROCCOLI CRANBERRY SALAD
Easy-to-make, super healthy salad. Perfect for picnics, parties, and family meals. The cranberries give it an extra tang. A real crowd pleaser!
Provided by dragonfly099
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Mix broccoli, cranberries, onion, and celery in a large bowl. Whisk mayonnaise, sugar, and rice vinegar together in a bowl; pour over broccoli mixture. Toss to combine. Sprinkle with cashews just before serving.
Nutrition Facts : Calories 330.9 calories, Carbohydrate 27.6 g, Cholesterol 10.4 mg, Fat 24.8 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 226.6 mg, Sugar 18.3 g
ROASTED BROCCOLI W LEMON GARLIC & TOASTED PINE NUTS
I adopted this recipe when another chef left the site. The text from my original review stated, "I just made this for my lunch. Yum! I had a smaller portion of broccoli, and therefore downsized the recipe. The flavors are awesome together. I used all fresh ingredients (no bottled lemon juice here!). Since I was cooking only for myself, I prepared the lemon garlic butter in a small saute pan and then tossed the broccoli in that pan to coat it. (No need to dirty a serving dish for just me!) I can't wait to prepare this for others. The lemon garlic butter lends this to be a great side for fish...I am thinking grilled salmon would be great." I have since prepared this as a side dish for a multitude of meals. I love the broccoli, lemon, garlic combo.
Provided by Ms B.
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees.
- In a large bowl, toss the broccoli with the oil and salt and pepper to taste.
- Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
- Meanwhile, in a small saucepan, melt the butter over medium heat.
- Add the garlic and lemon zest and heat, stirring, for about 1 minute.
- Let cool slightly and stir in the lemon juice.
- Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat.
- Scatter the toasted pine nuts over the top.
PINEAPPLE CRANBERRY RELISH
A friend gave me this recipe. It is very flavorful. Great for Thanksgiving or Christmas.
Provided by GWYNN
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 15m
Yield 10
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 42.9 g, Fat 3.9 g, Fiber 2.1 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 19.9 mg, Sugar 30 g
SAUTéED BROCCOLI WITH GARLIC AND PINE NUTS
A really tasty side dish! I love garlic and pine nuts, and broccoli too, so this is a winner with me! This recipe comes from Anna Teresa Callen, an Italian cook.
Provided by Sharon123
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don't burn!
- Chop the garlic fine. Set aside.
- Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup).
- In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green.
- Drain thoroughly in a colander.
- In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn.
- Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!
Nutrition Facts : Calories 167.9, Fat 11.3, SaturatedFat 1.3, Sodium 67.3, Carbohydrate 14.5, Fiber 5.5, Sugar 3.7, Protein 6.5
BROCCOLI WITH PINE NUTS (COOKING FOR 2)
A 3-ingredient recipe that's too tasty to pass up!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 3
Steps:
- Heat 1 cup water to boiling in 2-quart saucepan; add broccoli. Cook about 10 minutes or until stems are crisp-tender; drain.
- Melt butter in 8-inch skillet. Cook pine nuts in butter over medium heat about 5 minutes, stirring frequently, until golden brown. Stir pine nuts into broccoli.
Nutrition Facts : Calories 430, Carbohydrate 12 g, Cholesterol 60 mg, Fat 8, Fiber 7 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 200 mg
PINE NUT AND CRANBERRY RICE PILAF
Juicy cranberries and crunchy pine nuts easily dress up rice in this special side dish. The subtle flavors make it an appropriate accompaniment to many entrees.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-5 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute celery and onion in butter and oil until tender. Add rice; cook and stir for 5 minutes or until lightly browned. , Add the broth, mushrooms, cranberries, garlic powder, curry powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat. Stir in parsley; sprinkle with pine nuts.
Nutrition Facts : Calories 285 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 541mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.
BROCCOLI RABE WITH PINE NUTS AND RAISINS
Provided by Melissa Clark
Categories Fruit Nut Side Sauté Thanksgiving Quick & Easy Low Cal Wheat/Gluten-Free Raisin Pine Nut Broccoli Rabe
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- In extra-large skillet over medium heat, heat olive oil. Add pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add garlic and sauté 1 minute more. Add broccoli rabe, sherry, and golden raisins and cover pan. Cook, stirring occasionally, until broccoli rabe is tender, 7 to 10 minutes. Season with kosher or coarse sea salt and freshly ground pepper and serve.
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