Blue Nut Food

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CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE



Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 14

1/4 cup pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Salt
Freshly ground black pepper
3/4 cup extra-virgin olive oil
6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice
2 cups baby spinach
2 heads endive, thinly sliced
1 cup toasted coarsely chopped walnuts
3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales)
Salt
Freshly ground black pepper

Steps:

  • Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
  • Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

BLUE NUT



Blue Nut image

Just a sweet, little shot of Malibu rum, Blue Curacao and Pineapple Juice. I actually even like it better poured into an old fashioned glass with ice and topped off with pineapple juice.

Provided by cookiedog

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 3

1/2 ounce Malibu rum
1/4 ounce blue curacao
1/2 ounce pineapple juice

Steps:

  • Pour into a shaker with ice and shake and strain.

Nutrition Facts : Calories 40.3, Sodium 0.4, Carbohydrate 1.8, Sugar 1.4, Protein 0.1

APPLE, PECAN AND BLUE CHEESE SALAD



Apple, Pecan and Blue Cheese Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 10

12 ounces salad greens (spring mix)
1/2 cup dried cherries
1/2 cup pecan halves
6 ounces blue cheese chunks
2 whole apples, cored and sliced very thin
1/4 cup olive oil
1 tablespoon (heaping) Dijon
1 tablespoon maple syrup
1 teaspoon apple cider vinegar (or more to taste)
Salt and freshly ground black pepper

Steps:

  • Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
  • Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
  • Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.

BLUE RIBBON ZUCCHINI NUT BREAD



Blue Ribbon Zucchini Nut Bread image

This is the best Zucchini Nut Bread I have ever had and the only one I will make. It's from "Country Fair Cookbook" All recipes in this book are Blue Ribbon winners from fairs around America prior to it's publication in 1975. Wrap and refrigerate overnight to allow the flavor to mellow. I have also made this as muffins. Just lower the temperature. Now that I live in Australia I make this using the Aussie measuring cups and spoons and it turns out fine. I've also made it with half carrot and half zucchini. And other times I've used half wholewheat flour and half plain, just for a change and it works well too. My husband loves it and says it's more like a cake then a bread since it's so moist.

Provided by YnkyGrlDwndr

Categories     Quick Breads

Time 1h20m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 12

3 cups sifted plain flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups sugar
1 cup cooking oil
1 tablespoon vanilla
2 cups grated unpared zucchini
1/2 cup chopped walnuts
1 teaspoon flour

Steps:

  • Preheat oven to 350°F (175°C).
  • Sift together plain flour, cinnamon, baking soda, salt and baking powder.
  • Beat eggs well.
  • Gradually add sugar and oil, beat together well.
  • Add vanilla and dry ingredients from above blend well.
  • Stir in the zucchini.
  • Combine walnuts and 1 tsp of flour, stir this into the batter.
  • Pour batter between two 2 greased (I use baking paper) 8 1/2" x 4 1/2" x 2 1/2" loaf tins.
  • Bake for 1 hour or till tests done (skewer poked in the middle comes out clean).
  • Cool in tins on racks for 10 minutes before removing from tins, cool on racks.

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  • Legumes. From chickpeas to lentils, legumes are a key part of Blue Zone diets. Loaded with fiber and heart-health benefits, legumes are also a top source of protein, complex carbohydrates, and many vitamins and minerals.
  • Dark Leafy Greens. Dark leafy greens are one of the most nutrient-dense veggies. Greens like kale, spinach, and Swiss chard are a prized part of the Blue Zone diet.
  • Nuts. Nuts are packed with protein, vitamins, and minerals. They also give you plenty of unsaturated fats. This type of fat is good for your heart. Research has also shown that eating nuts may help you lower your cholesterol levels.
  • Olive Oil. Olive oil has fatty acids, antioxidants, and compounds like oleuropein, a chemical that can help reduce inflammation. The oil can be used for cooking or drizzled on salads and vegetables.
  • Steel-Cut Oatmeal. People in Blue Zones often choose oats as a source of grains. Steel-cut oats are one of the most natural kinds of oats. That means they have been made without being changed much (processed).
  • Blueberries. Fresh fruit is a go-to sweet treat for many people living in Blue Zones. Any fruit can be a tasty dessert or snack, but blueberries are one of the best to add to your diet.
  • Barley. Barley is another whole grain that people in Blue Zones like to eat. Studies have shown that barley can help lower cholesterol. It also is a source of the "building blocks" your body uses to make proteins.


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