ESCAROLE HEARTS WITH LEMON-PUMPKIN SEED VINAIGRETTE
The texture and flavor of the escarole hearts complement the pumpkin-seed-studded vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a large skillet over high heat, toast the pumpkin seeds until they pop. Remove the skillet from the heat and add the olive oil. Whisk in the lemon juice. Season to taste with salt and pepper.
- Cut the escarole on the bias, dividing each heart into 2 servings. Place a half on each of 4 salad plates and top with 1/4 cup cilantro. Drizzle with the salad dressing and serve.
SEARED LEMON PEPPER TILAPIA WITH CREAMY PUMPKIN SEED VINAIGRETTE SALAD TOPPED WITH POMEGRANATE SEEDS
Lemon pepper tilapia fillets are served with a crisp butter lettuce salad tossed with bright pomegranate seeds in homemade pumpkin seed vinaigrette.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 40m
Yield 6
Number Of Ingredients 19
Steps:
- In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia.
- Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess.
- Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness.
- Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.
Nutrition Facts : Calories 1339.7 calories, Carbohydrate 60.1 g, Cholesterol 191.9 mg, Fat 101.9 g, Fiber 2.9 g, Protein 46.4 g, SaturatedFat 16.2 g, Sodium 1457.1 mg, Sugar 4.6 g
PORK CHOPS AND SQUASH WITH PUMPKIN SEED VINAIGRETTE
There's no need to peel acorn, kabocha, or delicata squash; their skins are tender and edible, and add extra color and texture to the dish.
Provided by Bon Appétit Test Kitchen
Categories Pork Quick & Easy Low Cal High Fiber Dinner Pork Chop Squash Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Spread out pumpkin seeds on a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Let cool. Coarsely chop; set aside.
- Toss squash with 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast squash, turning occasionally, until golden brown and tender, 35-40 minutes.
- When squash has been roasting for 30 minutes, heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Season pork chops with salt and pepper and cook until brown, 5-8 minutes. Turn over and cook until pork is cooked through, about 3 minutes longer.
- Whisk garlic, 3 tablespoons chopped cilantro, 2 tablespoons lime juice, reserved toasted pumpkin seeds, and remaining 3 tablespoons oil in a small bowl to combine. Season vinaigrette with salt, pepper, and more lime juice, if desired.
- Divide squash and pork among plates; spoon vinaigrette over. Top with cilantro leaves.
PUMPKIN SEED VINAIGRETTE
Steps:
- Preheat oven to 325 degrees. Spread the pumpkin seeds on a baking sheet and lightly toast them for 3 to 4 minutes in the oven.
- Put half the toasted seeds, the pumpkin puree, garlic, turmeric and 1/2 cup of the vinegar in a small saucepan. Cook over medium heat for 4 to 5 minutes until reduced by a third. Remove the pan from the heat and whisk in the oil. Stir in the remaining 2 tablespoons of vinegar and season with salt and pepper.
- Puree the mixture in a blender for 30 seconds. Set aside and keep warm. At serving time, use remaining pumpkin seeds as garnish.
Nutrition Facts : @context http, Calories 1158, UnsaturatedFat 92 grams, Carbohydrate 15 grams, Fat 114 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 699 milligrams, Sugar 3 grams, TransFat 0 grams
PUMPKIN SEED OIL VINAIGRETTE
From Wegman's, Fall 2006. This can be used over veggies or an italian blend salad. I have not tried this yet but it looks very different and tasteful.
Provided by jennifer in new jer
Categories Vegan
Time 5m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Whisk together vinegar and oil.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 6.3, Sodium 1.5, Carbohydrate 0.3, Sugar 0.1
SEARED LEMON PEPPER TILAPIA WITH CREAMY PUMPKIN SEED VINAIGRETTE
Make and share this Seared Lemon Pepper Tilapia With Creamy Pumpkin Seed Vinaigrette recipe from Food.com.
Provided by Progresso Recipe St
Categories Salad Dressings
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia.
- Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess.
- Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness.
- Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.
- Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.
Nutrition Facts : Calories 610, Fat 50.8, SaturatedFat 8.2, Cholesterol 179.8, Sodium 306.2, Carbohydrate 9.9, Fiber 1.4, Sugar 2.3, Protein 30.8
BIBB AND BUTTERNUT SALAD WITH PUMPKIN SEEDS, CRACKLINGS AND CRANBERRY VINAIGRETTE
Provided by Food Network
Time 1h45m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 500 degrees F.
- Peel and seed squash. Slice and toss with extra-virgin olive oil and chopped garlic. Roast for 8 to 10 minutes and remove from heat and cool. Melt butter in a large skillet and then toast the pumpkin seeds in the pan. Season with curry, cayenne and salt. Pick and wash the leaves of the Bibb lettuce and frisee.
- Heat olive oil in a Dutch oven over medium-high heat until it reaches 350 degrees F. Carefully drop turkey skin into oil and deep-fry until crisp and golden. Remove and drain on paper towels.
- Combine both cranberries, orange juice, sugar and cinnamon stick in a saucepan and bring to a boil. Simmer the cranberries for 1 hour or until the juice has thickened to a nape. Remove 2 cups of the finished cranberry sauce and whisk in the vinegar, the shallots and the pumpkin seed oil.
- In a large bowl, toss the lettuces, squash, seeds, and cracklings with the vinaigrette. Garnish the plate with pumpkin seed oil and Parmesan.
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- Preheat oven to 325° F. Spread pumpkin seeds out flat on a baking sheet, and bake until fragrant and lightly toasted, 3 to 5 minutes. Allow toasted pumpkin seeds to cool.
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