Herbed Walnut And Citrus Tapenade Recipes

WALNUT TAPENADE

Steps:

• Soak sundried tomatoes in boiling water for 10 minutes then drain.
• Put freshly toasted walnuts in a clean tea towel, cover and rub to remove most of the skin.
• Place soaked tomatoes, walnuts, parmesan, parsley, garlic, salt and a pinch of freshly ground black pepper in a pestle and mortar or blender and grind into a chunky paste. Add oil and mix or blend until well combined.
• Taste and adjust seasoning if needed. Place in an airtight container and refrigerate until ready to use. This will keep well for up to two weeks.

HERBED WALNUT AND CITRUS TAPENADE

Steps:

• In food processor or blender, place all Tapenade ingredients except walnuts. Cover; process, using quick on-and-off motions, until slightly coarse. Stir in walnuts. Cover; refrigerate 1 hour to blend flavors.
• If desired, soften goat cheese on microwavable plate in microwave uncovered on High about 10 seconds. Spread goat cheese into 1/4-inch layer on serving plate. Top with tapenade; drizzle with additional olive oil. Garnish with rosemary and thyme sprigs. Serve with chips.

PARMESAN HERBED WALNUTS

Steps:

• In a medium bowl, combine Parmesan cheese, parsley flakes, herb seasoning, garlic salt and cayenne pepper; set aside.
• In a separate medium bowl, beat egg white until frothy. Add walnut halves and pieces; toss to coat. Add walnuts to cheese mixture; mix thoroughly.
• Spread in a single layer on a lightly oiled baking sheet. Bake in 250°F oven for about 30 minutes, until golden and crisp. Cool.
• Store in an airtight container.

CITRUS TAPENADE

Steps:

• Dump all of the ingredients (except the crackers) into a food processor and puree. If you are using a blender to puree, you may need to add some extra oil to facilitate blending. After blending, place in a bowl. Excess oil will rise to the edges of the bowl. Drain off.
• Spread Tapenade on crisps just before serving, or let guests do it themselves.

HERB AND ALMOND TAPENADE

Steps:

• In the bowl of a food processor, combine herbs, almonds, tapenade, jalapeno, and lemon juice. Process until well combined. Serve as an appetizer on toasted baguette slices.

CITRUS TAPENADE

Steps:

• Blend olives, capers, oil, all citrus juices, anchovy, and citrus peels in processor to coarse puree. Season tapenade with salt and pepper.

CITRUS WALNUT SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
• Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
• Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
• Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
• Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
• Drizzle dressing over salad.

HUMMUS AND OLIVE TAPENADE SPREAD

Steps:

• Spread hummus on 8- to 10-inch serving plate.
• Mix olives, vinaigrette and garlic powder. Spread over hummus, leaving about 2-inch border of hummus around edge. Sprinkle with parsley. Serve with pita bread wedges.

HERBED WALNUTS

Steps:

• Preheat the oven to 325 degrees.
• Place the butter and oil in a large baking pan and melt in the oven.
• Add the nuts.
• spreading evenly in the pan and coating them with the oil/butter.
• Scatter over the seasonings and bake for 20 minutes, stirring the nuts several times.
• Bake until golden brown.
• Drain on paper towels, cool, and store in a covered container.

IRANIAN HERB AND WALNUT FRITTATA

Steps:

• Beat the eggs in a large bowl. Add the yogurt, rose water, and salt and pepper and beat well. Add the herbs and walnuts, stir together and let sit for 30 minutes, stirring every so often.
• Heat one tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the scallions. Cook, stirring, until tender, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Remove from the heat and add to the eggs. Stir together.
• Add the remaining tablespoon of oil to the pan and swirl to coat evenly. Heat over medium-high heat until a drop of egg sizzles and sets within seconds of adding it to the pan. Stir the frittata mixture and add it to the pan, scraping in every last bit with a rubber spatula. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover the pan and cook over low heat for 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set; cook a few minutes longer if they're not.
• Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges and serve hot, warm, at room temperature