Citrus Salad With Toasted Seeds And Pine Nuts Food

CHICKEN PAILLARD WITH CURRY GRAVY

Chicken Paillard with Curry Gravy image

Provided by Rachael Ray : Food Network

Time 24m

Yield 4 servings

Number Of Ingredients 30

Ingredients

4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 clove garlic, grated or minced
1 teaspoon orange zest
1 teaspoon lemon zest
Juice of 1/2 lemon
Juice of 1/2 orange
2 sprigs fresh tarragon, leaves chopped
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 large shallot, finely chopped
1 tablespoon mild curry powder
2 tablespoons flour
1 1/2 cups chicken broth
1/4 cup frozen green peas
Citrus Salad with Toasted Seeds and Pine Nuts, recipe follows
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons pine nuts
1 tablespoon grated shallot
2 teaspoons apricot preserves or marmalade or good quality honey
1 teaspoon Dijon mustard
1 tablespoon lemon or orange juice
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 heads Bibb lettuce, cleaned and dried and torn
4 sprigs fresh tarragon, leaves stripped and roughly chopped
1 navel orange, peeled and sections removed with a paring knife (supreme)
1 small ruby red grapefruit, peeled and sections removed with a paring knife (supreme)

Steps:

Cut each chicken breast across but not all the way through the meat and open the breast up; pound gently and flatten to form large, very thin cutlets. Season the chicken with salt and pepper. Combine the garlic, zest, juice, tarragon and extra-virgin olive oil in a shallow dish and turn the chicken to coat evenly in the mixture. Let marinate 15 minutes.
Heat a griddle or grill pan over medium-high heat. (Alternatively, chicken can be cooked off 1 at a time in a large skillet.) Shake the excess marinade off the chicken and cook 2 to 3 minutes on each side until cooked through and lightly browned. Discard the marinade.
Meanwhile, heat a small skillet or pot over medium heat, melt the butter and add the shallot; cook gently 3 minutes. Sprinkle with the curry powder and stir; whisk in the flour and cook 1 minute more. Then whisk in the broth and bring to a bubble. Add the peas and simmer in the sauce for 2 minutes.
Spoon the gravy into small pools on a platter and top with the chicken. Serve with the Citrus Salad alongside or on top of the chicken.
Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat.
Combine the shallot, preserves or honey, Dijon, juice and vinegar. Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper.
Combine the lettuce with the tarragon, orange and grapefruit sections, dress with the seeds and dressing just before serving.

ROASTED CITRUS AND AVOCADO SALAD

Roasted Citrus and Avocado Salad image

Provided by Alison Roman

Categories Salad Leafy Green Low Carb Low Fat Kid-Friendly Quick & Easy Low Cal High Fiber Lemon Orange Avocado Healthy Low Cholesterol Bon Appétit Small Plates

Number Of Ingredients 9

Ingredients

1 blood or Valencia orange, sliced 1/8" thick, seeds removed
1 Meyer or regular lemon, sliced 1/8" thick, seeds removed
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1/4 small red onion, thinly sliced
2 tablespoons fresh Meyer or regular lemon juice
1 bunch watercress or arugula, thick stems trimmed
1/2 cup fresh mint leaves
1 avocado, cut into wedges

Steps:

Preheat oven to 425°. Toss orange and lemon slices with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Roast citrus, tossing occasionally, until lightly charred in spots and starting to caramelize, 10-15 minutes. This makes the citrus flavor more complex. Let cool.
Meanwhile, combine onion and lemon juice in a large bowl; season with salt and pepper and let sit 5 minutes (onion will soften a bit and get slightly sweeter and less harsh).
Add roasted citrus to bowl with onion along with arugula and mint. Drizzle remaining 3 tablespoons oil over; season with salt and pepper and toss everything to combine and coat.
Add avocado and very gently toss until lightly dressed (you don't want to crush the avocado).

TRI-COLOR CHOPPED SALAD WITH PINE NUTS AND PARMESAN CHEESE

Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese image

This salad has become a staple of my kitchen. I like that it is a chopped salad, a technique that virtually ensures each bite will include every ingredient. There is something magical about the pine nut and Parmesan combination, a fact that will not be lost on pesto lovers. This is one of those rare recipes that justifies the expense of imported Parmigiano-Reggiano.

Provided by MISSUSSCHMALZER

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon chopped fresh oregano
3 tablespoons extra-virgin olive oil
salt and pepper to taste
1 cup chopped radicchio
1 cup chopped Belgian endive leaves
2 cups chopped arugula
¼ cup freshly grated Parmigiano-Reggiano cheese
¼ cup toasted pine nuts

Steps:

For the vinaigrette: Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside.
Toss together the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl. Pour the vinaigrette over the salad ingredients and toss lightly to coat. Divide onto four chilled salad plates and serve.

Nutrition Facts : Calories 174.8 calories, Carbohydrate 4.1 g, Cholesterol 4.4 mg, Fat 16 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 218.2 mg, Sugar 0.6 g

ROASTED PUMPKIN FETA SALAD

Roasted Pumpkin Feta Salad image

Learn how to make the best healthy Roast Pumpkin Feta Salad. This easy vegetarian recipe features beetroot, pine nuts and balsamic dressing.

Provided by Andrew Dobson

Categories Salad

Time 1h15m

Number Of Ingredients 10

Ingredients

2 cups Squash or Pumpkin (diced)
2 Medium-sized Beets
6 tbsp Olive oil
4 tbsp Balsamic Vinegar
4 Garlic cloves (minced)
2 cups Kale (finely chopped)
1/4 cup Feta Cheese (crumbled)
2 tbsp Roasted Pine Nuts
1 tbsp Fresh Mint
1 tbsp Roasted Pumpkin Seeds

Steps:

Place a rack in the centre of the oven and preheat to 400 degrees.
Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages.
Peel and remove seeds from pumpkin and cut 2 cups into a chunky dice. Toss in 1 tablespoon of olive oil.
Place the beet package on the corner of a baking sheet. Then spread out the pumpkin chunks on the remainder of the baking sheet ensuring the pieces do not touch. This ensures they will caramelize and get crispy.
Bake beets and pumpkin until they are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. After 20 minutes, flip pumpkin chunks so they bake evenly on both sides.
Meanwhile, in a large bowl, combine minced garlic, oil, vinegar and sprinkle with salt and pepper to taste.
Remove roasted beets and pumpkin from oven and carefully open foil packages to let steam escape. Let cool at least 30 minutes.
Unwrap roasted beets and use a peeler to remove tough skin. Dice beets into bite-size pieces. Add to bowl with garlic mixture, mix well and let marinate in the refrigerator for 1 hour.
Moments before you're ready to serve get a large salad bowl and spread out chopped kale. Decorate with warm roasted pumpkin and marinated beets. Top with crumbled feta, pine nuts, roasted pumpkin seeds and fresh mint.
Drizzle salad with balsamic vinaigrette and serve warm or cold.

Nutrition Facts : Calories 334 kcal, Carbohydrate 21 g, Protein 5.9 g, Fat 27.4 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 166 mg, Fiber 5.5 g, Sugar 8.7 g, ServingSize 1 serving

SPINACH SALAD WITH MANDARIN POPPY SEED DRESSING

Spinach Salad with Mandarin Poppy Seed Dressing image

If you've never tasted toasted pine nuts before, then this recipe will make you a fan! (They can easily be found in any bulk food store). This is the recipe that also started my love affair with balsamic vinegar, all the different flavors blend marvelously well in this awesome salad!

Provided by MMers

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 (10 ounce) can mandarin orange segments, drained
1 granny smith apple
1/4 cup lemon juice
1 (10 ounce) package fresh spinach, trimmed washed and torn into bite-sized pieces
1/3 cup pine nuts
1/4 cup orange juice concentrate
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons liquid honey
1 teaspoon poppy seed
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place pine nuts in a small frying pan and toast on medium heat until golden, stirring constantly to prevent burning.
Cool and set aside.
Core apple and cut into 1/2 inch chunks.
Coat in lemon juice as you cut it up to prevent browning.
Set aside.
To prepare dressing: In large bowl, whisk together orange juice, balsamic vinegar, oil, honey, poppy seeds, mustard, salt and pepper.
Add spinach and toss to coat well.
Arrange spinach in individual salad bowls and top with apple chunks, drained mandarin orange segments, and toasted pine nuts.

23 BEST WAYS TO USE PINE NUTS

23 Best Ways to Use Pine Nuts image

If you're looking for a way to add some crispiness and crunchiness to your meals, check out these easy pine nut recipes. Enjoy pasta, pesto, salad, and more!

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 23

Ingredients

Toasted Pine Nuts
Spaghetti with Garlicky Spinach, Parmesan, and Toasted Pine Nuts
Roasted Mushrooms and Pine Nuts
Fresh Basil Pesto
Orecchiette with Wilted Spinach, Kale and Toasted Pine Nuts
Yogurt Parfait
Pine Nut-Crusted Tilapia
Sun-Dried Tomato Cheese Ball
Farfalle with Feta, Arugula, and Pine Nuts
Basmati Rice with Pine Nuts
Lemon Arugula Salad with Pine Nuts
Avocado Pine Nut Salad
Moroccan Couscous
Roasted Cauliflower with Garlic and Pine Nuts
Beet Salad with Goat Cheese and Pine Nuts
Parmesan Oregano Pine Nut Chips
Zucchini Salad with Lemon, Feta, and Pine Nuts
Sauteed Cherry Tomatoes with Pine Nuts
Pine Nut Seeded Crackers
Green Beans with Pine Nuts
Olive Oil Pine Nut Ice Cream
Pignoli Nut Pie
Italian Pignoli Cookies

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a pine nut recipe in 30 minutes or less!

Nutrition Facts :

CITRUS SALAD WITH TOASTED SEEDS AND PINE NUTS

Citrus Salad with Toasted Seeds and Pine Nuts image

Provided by Rachael Ray : Food Network

Time 12m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons pine nuts
1 tablespoon grated shallot
2 teaspoons apricot preserves or marmalade or good quality honey
1 teaspoon Dijon mustard
1 tablespoon lemon or orange juice
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 heads Bibb lettuce, cleaned and dried and torn
4 sprigs fresh tarragon, leaves stripped and roughly chopped
1 navel orange, peeled and sections removed with a paring knife (supreme)
1 small ruby red grapefruit, peeled and sections removed with a paring knife (supreme)

Steps:

Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat.
Combine the shallot, preserves or honey, Dijon, juice and vinegar. Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper.
Combine the lettuce with the tarragon, orange and grapefruit sections, dress with the seeds and dressing just before serving.

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SHAVED BRUSSELS SPROUT SALAD WITH ORANGE POPPYSEED ...

Add the brussel sprouts and shave. Remove from the food processor and place in a large mixing bowl. To the mixing bowl add the dried cranberries, slivered almonds, and toasted sunflower seeds. Pour the orange poppyseed dressing over top and toss to combine. Enjoy right away or cover and place in the fridge until ready to serve.
From foodtalkdaily.com

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CRAFT HOUSE SKY DECK - FOOD MENU

(858)-925-7067; [email protected]; 12841 El Camino Real Suite 202 , Del Mar
From crafthouseskydeck.com

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CITRUS SALAD WITH TOASTED PINE NUTS | TRACY LAGER | COPY ...

Citrus Salad with Toasted Pine Nuts. foodnetwork.com Tracy Lager. loading... X. Ingredients. 3 tablespoons sunflower seeds; 3 tablespoons sesame seeds; 3 tablespoons pine nuts; 1 tablespoon grated shallot; 2 teaspoons apricot preserves or marmalade or good quality honey; 1 teaspoon Dijon mustard; 1 tablespoon lemon or orange juice ; 2 tablespoons white wine …
From copymethat.com

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THE NIBBLE: CITRUS JICAMA SALAD RECIPE

Sprinkle with pomegranate seeds, pumpkinseed kernels and cilantro. Note: Dried cranberries or dried cherries may be substituted for pomegranate seeds. Pumpkinseed kernels may be purchased already toasted. Toasted pine nuts or toasted sliced almonds may be substituted for pumpkinseed kernels. To toast nuts, place in a roasting pan in a single ...
From thenibble.com

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