Broccoli With Walnuts And Cherries Recipes

BROCCOLI WITH WALNUTS AND CHERRIES

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until tender., Meanwhile, in a large nonstick skillet coated with cooking spray, saute walnuts and garlic in oil until garlic is tender. Stir in the cherries, salt, pepper flakes and broccoli; toss to coat.

BROCCOLI WITH NUTS AND CHERRIES

Steps:

• Place broccoli in a steamer basket, then put that into a large saucepan containing an inch of water. Bring to a boil, then cover & steam 3 to 4 minutes or until tender.
• Meanwhile, in a large nonstick skillet coated with cooking spray, saute walnuts & garlic in the oil until garlic is tender.
• Stir in the cherries, salt, pepper flakes & broccoli, tossing to coat.

ROASTED BROCCOLI AND WALNUTS

Steps:

• Preheat the oven to 450 degrees F.
• Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.

WALNUT CHERRY DELIGHTS

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9 inch square pan.
• Mix 1 cup flour, white sugar and butter by hand. Pat into pan. Bake for 8 - 10 minutes.
• With a whisk, beat 2 eggs. Whisk in brown sugar, then add 1/4 cup flour and baking powder. Stir in nuts and cherries. Pour over baked crust.
• Bake for 20 - 25 minutes more.

WALNUT BROCCOLI BAKE

Steps:

• Cook broccoli according to package directions; drain and transfer to a greased 3-qt. baking dish. , Meanwhile, in a large saucepan, melt 1/4 cup butter. Stir in flour and bouillon. Gradually add milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Pour over broccoli., In a large saucepan, melt remaining butter. Add the water, stuffing and walnuts; mix well. Spoon over broccoli. Bake, uncovered, at 375° for 20-25 minutes or until stuffing is lightly browned.

BROCCOLI WITH PARMESAN AND WALNUTS

Steps:

• In a large skillet, heat olive oil over medium-high. Add broccoli and cook until broccoli begins to brown, about 4 minutes. Add garlic, and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes. Add red-pepper flakes, season with salt and pepper, and transfer to a serving bowl. Toss with lemon zest and lemon juice, Parmesan, and walnuts. Serve warm or at room temperature.

BROCCOLI SALAD WITH SHREDDED KALE, DRIED CHERRIES AND WALNUTS

Steps:

• Put the walnuts in a medium nonstick skillet over medium-low heat and cook, tossing frequently, until golden brown and fragrant, 8 to 10 minutes. Transfer to a plate, let cool, then roughly chop and set aside.
• Separate the broccoli florets from the stem. Thinly slice the florets and transfer to a large bowl. Use a spiralizer to slice half of the stem into small half-moon chips and slice the remaining half of the stem into round chips. Transfer to the same large bowl and set aside.
• Strip the kale leaves from the ribs. Discard the ribs or save for another use. Roughly chop the leaves into small pieces and add to the bowl with the broccoli along with the walnuts, dried cherries, chives and dill.
• Whisk together the mayonnaise, sour cream, vinegar, honey, poppy seeds, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl until smooth. Pour over the veggies and toss to coat. Serve immediately or refrigerate until chilled and the flavors meld, 30 minutes.

CHERRY DELIGHT WITH WALNUT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Beat egg whites until stiff. Gradually add the sugar and cream of tarter; beat until sugar is dissolved.
• Add crackers, nuts and vanilla. Pour into prepared pan and bake for 25 minutes in the preheated oven.
• Remove from oven, cool and cut into squares. Top each serving with pie filling and whipped topping.