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Arkansas Living August 2011 : Page34

go green Salmon Pistachio Lettuce Wraps WITH PISTACHIOS Fennel and Orange Salad with Toasted Pistachios 2 navel oranges, peeled, quartered and thinly sliced (about 1 1/2 cups) 1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 1/2 cups) 1 cup very thinly sliced radishes (about 8 radishes) or diced, peeled jicama 1/4 cup coarsely chopped cilantro 2 tablespoons extra virgin olive oil or pistachio oil 1 tablespoon plus 1 teaspoon fresh lime juice 1/4 teaspoon salt Freshly ground pepper to taste 6 tablespoons shelled, salted pistachio nuts, toasted and chopped desired degree of doneness. Strain water off green beans and place them back in pot. Drizzle olive oil over beans and stir to coat. Season with salt and cracked pepper; stir once more. Taste and adjust seasonings. Gradually add lemon juice to taste. Adjust seasonings. Divide beans among serving plates. Garnish with cheese curls. Serve about 3-5 long cheese curls per guest. Divide pistachios equally among salad plates. Serve immediately. TIP: Toast pistachios for deeper fl avor — place in a 350°F oven or dry skillet over medium heat. Toast for 5-10 minutes, until they brown, but do not overcook. They will continue to cook when removed from the oven. Serves 4. FOR BETTER HEALTH Green Beans with Lemon, Olive Oil and Parmesan Cheese 1 lb. green beans, washed, ends removed 2 teaspoons extra virgin olive oil Coarse grained salt and cracked black pepper to taste 1 to 2 tablespoons of freshly squeezed lemon juice 1 oz. parmesan cheese curls 2 tablespoons toasted pistachios, roughly chopped Bring eight cups of salted water to boil. Place green beans in pot and cook to your 34 Combine orange slices, fennel, radishes (or jicama), cilantro, oil, lime juice, salt and pepper in a decorative bowl. Gently toss to mix. Just before serving, sprinkle nuts over salad. Serves 4, 1 cup each. Salmon Pistachio Lettuce Wraps 4 2 1/2 1/2 1/4 2 large romaine lettuce leaves tablespoons dill hummus cup canned Alaskan salmon fresh plum tomato, diced cup cucumber, diced tablespoons pistachios, chopped AUGUST 2011  , 585$/$5.$16$6/,9,1*

Go Green With Pistachios For Better Health

Green Beans with Lemon, Olive Oil and Parmesan Cheese<br /> <br /> 1 lb. green beans, washed, ends<br /> removed<br /> 2 teaspoons extra virgin olive oil<br /> Coarse grained salt and cracked black<br /> pepper to taste<br /> 1 to 2 tablespoons of freshly squeezed<br /> lemon juice<br /> 1 oz. parmesan cheese curls<br /> 2 tablespoons toasted pistachios,<br /> roughly chopped<br /> <br /> Bring eight cups of salted water to boil.Place green beans in pot and cook to your desired degree of doneness. Strain water off green beans and place them back in pot.Drizzle olive oil over beans and stir to coat.Season with salt and cracked pepper; stir once more. Taste and adjust seasonings.<br /> <br /> Gradually add lemon juice to taste. Adjust seasonings. Divide beans among serving plates. Garnish with cheese curls. Serve about 3-5 long cheese curls per guest. Divide pistachios equally among salad plates. Serve immediately. TIP: Toast pistachios for deeper flavor — place in a 350°F oven or dry skillet over medium heat. Toast for 5-10 minutes, until they brown, but do not overcook. They will continue to cook when removed from the oven. Serves 4.<br /> <br /> Fennel and Orange Salad with Toasted Pistachios<br /> <br /> 2 navel oranges, peeled, quartered and<br /> thinly sliced (about 1 1/2 cups)<br /> 1 small bulb fennel, quartered, cored<br /> and very thinly sliced crosswise<br /> (about 2 1/2 cups)<br /> 1 cup very thinly sliced radishes<br /> (about 8 radishes) or diced, peeled<br /> jicama<br /> 1/4 cup coarsely chopped cilantro<br /> 2 tablespoons extra virgin olive oil or<br /> pistachio oil<br /> 1 tablespoon plus 1 teaspoon fresh<br /> lime juice<br /> 1/4 teaspoon salt<br /> Freshly ground pepper to taste<br /> 6 tablespoons shelled, salted pistachio<br /> nuts, toasted and chopped<br /> <br /> Combine orange slices, fennel, radishes (or jicama), cilantro, oil, lime juice, salt and pepper in a decorative bowl. Gently toss to mix. Just before serving, sprinkle nuts over salad. Serves 4, 1 cup each.<br /> <br /> Salmon Pistachio Lettuce Wraps<br /> <br /> 4 large romaine lettuce leaves<br /> 2 tablespoons dill hummus<br /> 1/2 cup canned Alaskan salmon<br /> 1/2 fresh plum tomato, diced<br /> 1/4 cup cucumber, diced<br /> 2 tablespoons pistachios, chopped<br /> <br /> Fill each lettuce leaf evenly with a portion of the hummus, salmon, tomato and cucumber. Sprinkle each with pistachios and roll as a wrap. Serves 4.<br /> <br /> Grilled Chicken Rice Salad with Pineapple and Pistachios<br /> <br /> Dressing<br /> <br /> 1 can (8 ounces) pineapple chunks<br /> (packed in juice), drained, 1/3<br /> cup juice reserved<br /> 3 tablespoons extra virgin olive oil<br /> 1/8 teaspoon salt<br /> 1/8 teaspoon ground black pepper<br /> Salad<br /> 3/4 lb. boneless, skinless chicken<br /> breast halves, grilled and cut<br /> into cubes<br /> 1-1/2 cups cooked brown rice<br /> 1 red bell pepper, chopped<br /> 1/2 cup red onion, finely chopped<br /> 4 large lettuce leaves<br /> 2 tablespoons chopped pistachios<br /> <br /> To make the dressing: Reserve pineapple chunks for salad. In small bowl, stir 1/3 cup pineapple juice with oil, salt, and pepper.To make salad: In medium bowl, combine reserved pineapple chunks, chicken, rice, bell pepper, and red onion. Add dressing and toss gently to mix. Arrange lettuce leaves on 4 plates. Top with salad and sprinkle with pistachios. Serves 4.•

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