Parmesan Walnuts Recipes

PARMESAN WALNUTS

Steps:

• In a small heavy skillet, melt butter. Add walnuts and cayenne. Cook over medium heat until walnuts are toasted, about 4 minutes. Remove from the heat; sprinkle with cheese. Spread on foil to cool.

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.

MIXED GREENS WITH PARMESAN WALNUTS

Steps:

• Heat oven to 350°F. In 9-inch square pan, heat butter and salt in oven 2 to 3 minutes or until bubbly. Stir in walnuts. Bake uncovered 5 minutes. Sprinkle with cheese; toss until walnuts are evenly coated. Bake 3 to 5 minutes longer or until cheese is light brown; cool.
• Into large bowl, tear lettuce, endive, radicchio and spinach into bite-size pieces (about 12 cups). Add dressing and walnuts; toss until greens are well coated.

PARMESAN, WALNUT & ARUGULA BASKETS

Steps:

• Heat a small nonstick skillet over medium-high heat. Sprinkle 3 tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds. , Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2-in.-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming five more baskets., For salad, in a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper. Pour over arugula mixture; toss to coat. Place 1/2 cup salad in each basket.

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.

PARMESAN AND CANDIED WALNUT SALAD

Steps:

• So first things first, you put all the components of your salad together. Combine the romaine lettuce, the candied walnuts, and the sliced pears n a serving bowl.
• Whisk the lemon juice, extra-virgin olive oil, and the salt and pepper, to taste, in a small bowl. Drizzle the dressing over the salad.
• For the finishing touch, shave some fresh Parmesan over the top and serve.

ROASTED CABBAGE WITH PARMESAN, WALNUTS AND ANCHOVIES

Steps:

• Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.
• Place wedges on a rimmed sheet pan, flat sides down. It's OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
• In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
• Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
• Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
• Sprinkle cabbage with dill and more Parmesan and black pepper, if you'd like. Serve immediately.

PARMESAN WALNUT HONEY CRISPS

Steps:

• Preheat the oven to 300 degrees.
• Grate cheese on the small hole side of a 4-sided box grater into a small bowl.
• Mix walnuts and cheese together
• Spread in a thin layer on a nonstick silicone pad or greased parchment paper-lined cookie sheet.
• Bake on the middle rack of the oven for 5 to 6 minutes or until golden.
• Take out and drizzle small amount of honey over entire sheet.
• Cool and cut or break into pieces.

WALNUT PARMESAN ENDIVE (APPETIZER)

Steps:

• To roast walnuts, broil at 350 for 10 minutes until brown and roasted. Let cool! Break into small bits.
• Cut parmesan cheese into small cubes.
• Combine salt and garlic first, curshing garlic very well and mixing with salt.
• Add remaining ingredients.
• Spoon small amount onto separate washed leaves of endive. Top with walnuts.
• Arrange on platter and you can make extras walnuts to put in the center if desired.

MIXED GREENS WITH PARMESAN WALNUTS

Steps:

• Heat oven to 350°.
• In 9-inch square pan, heat butter and salt in oven 2 to 3 minutes or until bubbly.
• Stir in walnuts.
• Bake uncovered 5 minutes.
• Sprinkle with cheese; toss until walnuts are evenly coated.
• Bake 3 to 5 minutes longer or until cheese is light brown; cool.
• Into large bowl, tear lettuce, endive, radicchio and spinach into bite-size pieces (about 12 cups).
• Add dressing and walnuts; toss until greens are well coated.

PARMESAN & WALNUT CHEESE CRISPS

Steps:

• In a bowl toss Parmesan and walnuts together.
• Spread mixture evenly on a parchment paper lined baking sheet.
• Bake until bubbly and golden, time will depend on your oven so watch carefully.
• Remove from oven and allow to cool.
• Break into random pieces.

WALNUTS AND PARMESAN SPREAD

Steps:

• Pulse walnuts parmesan and salt in food processor until crumbly. Add lemon juice. While machine is running slowly pour in the olive oil in a steady stream.
• Can be made ahead of time and refrigerated, but bring to room temp before serving.

PARMESAN WALNUT SALAD IN ENDIVE LEAVES

Steps:

• In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
• Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
• Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD

Steps:

• Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
• When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.