Roasted Garlic Parmesan Almonds Salad Topper Food

ROASTED ALMONDS

Steps:

• Preheat oven to 325°F.
• Toss all ingredients together in a large bowl.
• Line a baking sheet with parchment paper or foil.
• Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes).
• Let cool.

ROASTED PARMESAN GARLIC ALMONDS

Steps:

• Preheat oven to 250°F or 325°F (see Cook's Notes). Lightly spritz a half-sheet pan with non-stick cooking spray or lightly grease it and and set aside.In a small mixing bowl, toss together the grated Parmesan cheese, Italian seasonings, granulated garlic, smoked paprika, and salt and set aside.In another mixing bowl, whisk or beat the egg whites until they reach soft peaks. Measure the almonds into a larger mixing bowl. Scrape the egg whites on top of the almonds and gently mix to coat. Toss the Parmesan mixture over the almonds and gently toss to coat evenly. Distribute the coated almonds in an even, single layer over the prepared half-sheet pan. If baking at 250°F, bake for about an hour, stirring once every 15 minutes. If baking at 325°F, bake for about 30 minutes. After each stir, re-arrange the almonds again into an even, single layer. After an hour, or when the almonds are mostly dry to the touch, turn off the oven and prop the door open partway. Let the almonds cool in the opened oven for 20 minutes before transferring the half sheet pan to a rack to finish cooling completely to room temperature. Transfer the almonds to an airtight container and store at room temperature for up to a week.

ROASTED GARLIC PARMESAN ALMONDS (SALAD TOPPER)

Steps:

• Preheat oven to 350°.
• In a shallow baking pan, toss the slivered almond with the olive oil.
• Spread almonds so that they are in a single layer.
• In small bowl, combine Parmesan cheese with garlic salt and sprinkle over the almonds.
• Bake for 10 to 15 minutes or until golden brown.
• Stir once while baking.

SIMPLE ROASTED ALMONDS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Bring a saucepan three-fourths full of water to a boil over high heat, add the almonds and boil for 30 seconds Drain, then immediately wrap the almonds in a kitchen towel and rub them in the towel to loosen the skins Pinch the almonds from the skins; the almonds should slip out easily This step is optional and can be skipped.
• Transfer the almonds to a heavy rimmed baking sheet.
• Add the oil and toss to coat evenly.
• Add the salt and toss again.
• Place in the oven and toast, stirring the almonds once or twice so they brown evenly (about every 5 minutes), until golden brown and fragrant, 20 to 30 minutes.
• Transfer to paper towels to cool completely, about 1 hour, before serving.
• Adjustments: Omit oil and salt and toast as directed above for plain roasted almonds.
• Be sure to purchase fresh almonds and not almonds that are"smoked" or"salted"- those are generally already roasted.
• Total time is listed as 1 hour 30 minutes, with the"cooking" time as time allowed for almonds to cool completely.

AMAZING ALMOND PARMESAN

Steps:

• Place all ingredients into the bowl of a food processor/blender and process until your desired consistency. Add more nutritional yeast, garlic powder and salt to taste.
• That's it - it's ready to sprinkle on soups, pastas, salads, pizza, even sandwiches may benefit from a sprinkle or two!
• Makes about 1 cup.
• Serves 8, 2 tablespoons per serving.
• Store: Leftovers can be kept in an airtight container in the fridge or pantry, and will last up to a couple months if you have it around that long. Will last longer in the fridge.

PARMESAN ALMONDS

Steps:

• Preheat oven to 325F.
• In small bowl, mix all ingredients except egg whites and almonds set aside.
• In large bowl, whisk egg whites until they begin to form soft peaks and are opaque.
• Add almonds and toss to coat.
• Add cheese mixture and toss gently to coat evenly.
• Oil or coat a baking sheet with vegetable cook spray.
• Arrange almonds on baking sheet in single layer.
• Bake in center of oven for 15 minutes.
• Gently toss almonds and arrange again in single layer.
• Continue to bake for 15 minutes longer; toss gently.
• Turn off oven.
• Leave almonds in oven with door ajar for 20 minutes.
• Remove from oven and cool completely.

LEMON KALE SALAD WITH GARLIC AND PARMESAN

Steps:

• Remove ribs from kale, rinse with cold water and spin in a salad spinner.
• Chop into thin stripes and add to a large salad bowl.
• Toast nuts in a skillet on medium heat until fragrant, stirring often. Transfer to a salad bowl.
• Add Parmesan cheese and toasted nuts to the salad bowl.
• In a small bowl, add olive oil, lemon juice, garlic, salt and pepper. Whisk with a fork and pour over salad.
• Stir gently until well combined. Serve within a day.