Penne with Spinach, Gorgonzola, and Walnuts Sunday, Aug 21 2016 

Kosher salt
8 oz. fresh baby spinach leaves (10 lightly packed cups)
1/4 cup coarsely chopped walnuts
12 oz. dried penne (3-1/2 cups)
3/4 cup heavy cream
2-1/2 oz. crumbled Gorgonzola (1/2 cup) Freshly ground black pepper
3 Tbs. thinly sliced fresh chives

Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, bring a large pot of generously salted water to a boil. Put the spinach in a colander in the sink.

Toast the walnuts on a rimmed baking sheet in the oven until dark golden-brown, 6 to 8 minutes. Set aside.

Cook the penne according to package directions. Reserve about 1/2 cup of the cooking water and drain the pasta in the colander over the spinach.

Put the cream, Gorgonzola, 1/4 tsp. pepper, and a pinch of salt in a 12-inch nonstick skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Reduce the heat to medium, add the pasta and spinach, and 2 Tbs. each of the walnuts and chives. Cook, stirring constantly, until some of the sauce is absorbed by the pasta, about 2 minutes. If necessary, add some of the cooking water to moisten the pasta. Season to taste with salt and pepper. Transfer to serving bowls, sprinkle with the remaining 2 Tbs. walnuts and 1 Tbs. chives, and serve.

Fine Cooking, Dec 2011/Jan 2012, page 12

Walnut Breadcrumb Pasta with Soft Egg Saturday, Jul 30 2016 

4 large eggs
1 (2-ounce) piece French bread baguette, torn into small pieces
1/4 cup walnuts
3 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces uncooked fresh linguine
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh chives
1/3 cup (1 1/2 ounces) crumbled goat cheese

Bring 3 inches of water to a boil in a medium saucepan. Add eggs to pan; boil 5 1/2 minutes. Drain. Plunge eggs into ice water, and let stand for 5 minutes. Drain and peel.
Place bread in a food processor, process until finely ground. Add nuts to bread; pulse until finely ground. Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add garlic, and sauté for 30 seconds, stirring constantly. Add breadcrumb mixture, salt, and pepper to pan; sauté for 5 minutes or until toasted, stirring frequently.

Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to the breadcrumb mixture; toss to combine. Sprinkle with parsley and chives; toss to combine. Divide pasta mixture evenly among 4 shallow bowls, and top each serving with 1 egg and 1 1/2 tablespoons cheese. Serve immediately.

Cooking Light, January/February 2011, page 192

Broiled Scallops and Celery Root Puree Friday, Dec 13 2013 

14 ounces celery root, peeled, quartered and cut into ¼-inch-thick slices
2 cups whole milk
Fine sea salt
1 1/2 pounds sea scallops, tough muscle removed from side, if necessary
3 tablespoons extra-virgin olive oil
3/4cup coarse plain breadcrumbs
1/2 cup walnut pieces, finely chopped
1 tablespoon finely chopped flat-leaf parsley
Freshly ground black pepper

In a medium saucepan, combine celery root, milk and 1/2 teaspoon salt; bring to a simmer and cook until tender, about 20 minutes.

Meanwhile, season scallops on both sides with 1/4 teaspoon salt. In a large nonstick skillet, heat 1 tablespoon oil over high heat. In 2 batches, cook scallops, 2 minutes per side. Transfer scallops to a plate.

In a bowl, toss together breadcrumbs, walnuts, parsley and 1 tablespoon oil.

Heat oven to broil.

Reserving 1/3 cup cooking liquid, drain celery root. In a blender, combine celery root, cooking liquid, remaining tablespoon oil, 1/4 teaspoon salt and generous pinch pepper. Purée until smooth. Transfer purée to 4 individual gratin dishes or 1 (2-quart) gratin dish; spread evenly. Top with scallops, then sprinkle with breadcrumb mixture.

Broil scallops about 4 inches from heat until golden, about 3 minutes.

La Cucina, January/February 2012, page 30

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Penne with Spinach and Blue Cheese and Walnut Sauce Friday, Feb 10 2012 

Serves 4

8 oz Fresh baby Spinach leaves
1/2 cup chopped walnuts
12 oz penne pasta
1/4 cup heavy cream
3 oz crumbled Blue Cheese
Kosher salt and fresh ground pepper
3 Tablespoons sliced chives

Toast walnuts at 350 degrees for about 6 minutes. Bring a large pot of water to boil. Cook penne according to package directions. Rinse spinach in a colander in the sink. Drain pasta in the same colander over the spinach.

In a 12 inch skillet over medium high heat, cook the cream, blue cheese, 1/4 teaspoon pepper and 1/2 teaspoon salt, stirring frequently. When it thickens, in about 2-3 minutes, reduce the heat to medium and add the spinach and pasta. with the walnuts and chives. Cooking stirring contantly until sauce is absorbed by the pasta. Serve.

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Broiled Figs & Scallops with Shredded Beets, Walnuts & Mint Tuesday, Dec 20 2011 

Serves 4, Hands-on time 30 minutes, Total time 30 minutes

3 medium beets, trimmed, peeled and quartered
1 tbsp walnut oil or extra-virgin olive oil
1 tbsp red or white wine vinegar
1 tsp raw honey
½ tsp sea salt, divided
Fresh ground black pepper, to taste
Olive oil cooking spray
1 lb sea scallops
10 fresh figs, trimmed and halved
1 oz unsalted walnuts, chopped and toasted
2 tbsp chopped mint leaves

In a food processor, shred beets, then transfer to a large bowl. In a small bowl, whisk oil, vinegar and honey. Pour mixture over beets, season with ¼ tsp salt and pepper; mix well.

Preheat broiler. Coat a rimmed baking sheet with cooking spray. Season scallops on both sides with remaining ¼ tsp salt and pepper, then place on baking sheet in a single layer. Arrange figs, cut side up, around scallops and season lightly with pepper. Mist scallops and figs with cooking spray. Broil 6 to 8 inches from heat until tops of scallops appear opaque and figs are juicy and tender, 4 to 5 minutes.

Transfer figs to a plate and set aside. Flip scallops and return to broiler, cooking until firm to the touch and opaque in the center, 2 to 3 minutes.

Divide beet mixture among 4 plates. Arrange figs and scallops over top, dividing evenly, and sprinkle with walnuts and mint.

Nutrients per serving (2/3 cup beets, 3 to 4 scallops, 1 tbsp walnuts, 5 fig halves) Calories 310, Total Fat 9g (Sat 1g, Mono 2g, Poly 6g), Omega-3s 870mg, Omega-6s 2760mg, Carbs 34g, Fiber 5g, Sugars 15g, Protein 22g, Sodium 471 mg, Choloesterol 37mg

Clean Eating, August/September, Page 43

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Seared Scallops over Pea Pesto Linguine Thursday, Nov 10 2011 

Serves 4 Hands-on time/Total Time: 30 minutes

8 oz whole wheat linguine or spaghetti pasta
2 cups fresh asparagus spears, cut into 2 inch pieces (I used peas instead!)
12 sea scallops
sea salt and fresh ground black pepper, to taste (or four peppercorn blend)
1 Tbsp. olive oil

Pea Pesto
1/2 cup low sodium chicken broth, divided
3 Tbsp. minced garlic (4 to 6 cloves)
1 cup frozen peas, thawed
1 oz shredded Parmesan cheese (1/4 cup)
1 oz chopped unsalted walnuts (1/4 cup)
juice 1/2 lemon
sea salt and fresh ground black pepper, to taste

In a large pot, cook pasta to package directions. Add asparagus to pot during the last 2 to 3 minutes of cooking. Before draining pasta, reserve 1/4 cup pasta cooking water in a small dish. Drain pasta and asparagus and return to pot.

Cook scallops in a skillet. Remove from skillet. To prepare pea pesto, reduce heat to medium. Deglaze pan by poring 1/4 cup broth into pan and scrape browned bits from the bottom of pan with a wooden spoon. Add garlic to pan and saute until fragrant, 1 to 2 minutes. Add remaining 1/4 cup broth and peas to pan and saute until broth and peas are just heated, about 2 minutes.

Transfer pea mixture, including liquid, to a food processor or blender. Add parmesan, walnuts, lemon juice, salt and pepper; process until combined, scraping down sides of processor as needed. Add pesto to pot with drained pasta and asparagus; toss until evenly coated. Add 2 Tbsp. reserved pasta cooking water (and additional as needed to thin sauce) and stir until desired coating and texture is achieved. Divide pasta mixture amoung 4 plates. Top each serving with 3 seared scallops. If desired, garnish with additional chopped walnuts and shredded parmesan.

Nutriets per serving (1 1/2 cups pasta and 3 scallops): calories 395, total fats 11g, Sat. fat 2g, monosaturated fat 3g, polyunsaturated fat 4g, omega-3s 790mg, Omega-6s 330mg, Carbs 54g, fiber 11g, sugars 4g, protein 23g, sodium 311mg, Cholesterol 21mg

Clean Eating April/May 2011 Page 30

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Chicken, Grape and Walnut Salad Tuesday, Mar 8 2011 

Mix 3 oz. chopped grilled chicken breast (or use skinless rotisserie chicken to save time), 1/2 cup halved grapes, 3 Tbsp. chopped walnuts and 3 Tbsp. plain low-fat yogurt. Season with salt and pepper. Serve over 3 cups romaine lettuce.

Baked Apples with Maple-Walnut Sauce Tuesday, Mar 8 2011 

SERVES 8  Total Time: 30 MINUTES OR FEWER

4 large apples, such as Gala or Granny Smith, halved crosswise and cored
2 tsp. lemon juice, divided
2 Tbs. light or dark brown sugar
1/4tsp. ground cinnamon
1 cup pure maple syrup
1/8 tsp. salt
1/2 cup chopped toasted walnuts

1. Preheat oven to 400°F. Brush cut sides of apples with 1 tsp. lemon juice. Arrange apples, cut sides up, in baking dish.

2. Combine brown sugar and cinnamon in small bowl; sprinkle cut sides of apples with sugar mixture. Pour maple syrup in bottom of dish. Cover with foil, and bake 10 minutes. Uncover, and bake 15 minutes more, or until apples are tender. Transfer apples to serving platter.

3. Pour syrup and pan juices into small saucepan, and stir in remaining 1 tsp. lemon juice and salt; bring to a boil. Cook 2 minutes, or until thickened, whisking constantly. Stir in walnuts. Spoon sauce over apples, and serve warm.

Vegetarian Times, Page 17

Walnut-Breadcrumb Pasta with a Soft Egg Tuesday, Mar 8 2011 

Hands-on time: 20 min. Total time: 44 min.

4 large eggs
1 (2-ounce) piece French bread baguette, torn into small pieces (use breadcrumbs for a shortcut)
1/4 cup walnuts
3 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces uncooked fresh linguine
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh chives
1/3 cup (1 1/2 ounces) crumbled goat cheese

1. Bring 3 inches of water to a boil in a medium saucepan. Add eggs to pan; boil 5 1/2 minutes. Drain. Plunge eggs into ice water, and let stand for 5 minutes. Drain and peel.

2. Place bread in a food processor, process until finely ground. Add nuts to bread; pulse until finely ground. Heat a large skillet over mediumhigh heat. Add olive oil to pan, and swirl to coat. Add garlic, and saute for 30 seconds, stirring constantly. Add breadcrumb mixture, salt, and pepper to pan; saute for 5 minutes or until toasted, stirring frequently.

3. Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to the breadcrumb mixture; toss to combine. Sprinkle with parsley and chives; toss to combine. Divide pasta mixture evenly among 4 shallow bowls, and top each serving with 1 egg and 11/2 tablespoons cheese. Serve immediately.

Yield: 4 servings.

CALORIES 492; FAT 23.29 (sat 5.39, mono 10.59, poly 5.49); PROTEIN 19.28; FIBER 3g; CHOL 216mg; IRON 4.1mg; SODIUM 448mg

Recipes by Julianne Grimes
COOKING LIGHT JANUARY/FEBRUARY 2011, PAGE 192

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