Walnut Broccoli Bake Recipes

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 WALNUT ROMESCO SAUCE

Steps:

• Saute 2 garlic cloves in 1/4 cup olive oil over medium heat, 3 minutes. Puree with half of a roasted red pepper (drained), 1/2 cup walnuts, 2 tablespoons water, 1 tablespoon each tomato paste and sherry vinegar, 2 teaspoons smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon ancho chile powder. Serve with steamed broccoli.

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.

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.

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 the remaining butter. Add the water, stuffing and walnuts; mix well. Spoon over the broccoli. Bake, uncovered, at 375 degrees F for 20-25 minutes or until stuffing is lightly browned.

BROCCOLI-NUT STUFFING BAKE

Steps:

• Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain and place in a greased 13-in. x 9-in. baking dish. In a saucepan, melt 1/2 cup butter; stir in flour and bouillon until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Pour over broccoli. Combine stuffing and walnuts. Heat water and remaining butter until melted; toss with stuffing mixture. Sprinkle over casserole. Bake, uncovered at 400° for 15-18 minutes or until golden brown.

BROCCOLI AND WALNUT SALAD

Steps:

• In a large bowl, combine broccoli, walnuts, onion and cheese.
• In a separate bowl, stir together sugar, vinegar, salt, pepper and mayonnaise until well blended.
• Pour dressing over broccoli mixture and toss to coat well.
• Chill for about 1 hour; serve.

BROCCOLI, WALNUT AND BLUE CHEESE PASTA

Steps:

• Cook penne; 4 mins before the end of cooking, throw in broccoli florets. Meanwhile, heat olive oil, add a handful chopped walnuts and fry gently for 1 min.
• Drain the pasta, adding 4 tbsp cooking water to the walnuts. Return the pasta to the pan, add the walnuts and creamy blue cheese. Gently stir on the heat, just to melt the cheese. Squeeze over lemon juice to serve.

WALNUT BROCCOLI STIR-FRY

Steps:

• Sauté onions and carrots with oil in a wok or large pot until onion is tender. • Add mushrooms, broccoli and nuts and stir for one or two minutes.
• Add the water, cover with a lid, and simmer for a few minutes until broccoli is bright green. Don't overcook. • Add soy sauce, salt and pepper, and cornstarch dissolved in cold water (to thicken the sauce).
• Serve with brown rice or whole-grain noodles.
• Variations: Be creative! Experiment with different combinations of fresh veggies, tofu, seeds or nuts. For more flavour, try adding ginger, garlic, or miso.
• Source: Source: Vegetarian Tastes of Toronto, p. 71.

BAKED BROCCOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix together the olive oil, brown sugar, lemon juice, cayenne pepper, garlic powder, oregano, thyme, salt, and black pepper until thoroughly combined. Add the broccoli florets, and toss until evenly coated with the seasoning. Spread the broccoli florets out onto an baking sheet with a rim.
• Bake in the preheated oven until the broccoli is just browned on the top, 10 to 15 minutes.

WALNUT BROCCOLI

Steps:

• Cook broccoli according to package directions. Drain and place in a greased 9 x 13-inch baking dish. In saucepan, melt butter, add flour, and stir to blend. Add chicken bouillon and milk, stirring constantly. Cook until smooth and thick. Pour over the broccoli. Prepare the cornbread stuffing mix according to package directions, using lowest amount of water. Add walnuts and spread over the broccoli mixture. Bake at 350° for 30 minutes. Pecans or almonds may be used instead of walnuts. Fun Fact: You can still mosey through Judge Roy Bean's Jersey Lilly bar, courtroom, billiard parlor, and jail in Langtry, Texas, sixty miles from Del Rio. In 1885, Judge Roy Bean was 'The Law West of the Pecos" in a county three times the size of Rhode Island and ten times as tough.