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Tag Archives: walnuts

Waldorf Salad revisited

Light n’ Lively Waldorf Salad Makes 4 servings 2        tablespoons seasoned rice vinegar            Grated zest of 1 orange            Dash ground nutmeg 2         red-skinned sweet apples, about 1 lb. (gala, fuji, red delicious) 1         large stalk celery, sliced 1/3    cup chopped toasted walnuts            Lettuce leaves In a medium bowl stir together seasoned… Read more

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Peaches ‘n Cheese Salad

Feta, Peach and Spinach Salad Makes 4 servings 1 package (6 oz.) baby spinach 1 large ripe peach, pitted, sliced, or fuju persimmon 1/2 cup dried cherries or cranberries 3-4 tablespoons Maple Balsamic dressing 3 ounces crumbed feta or soft goat cheese 1/2 cup Spiced Candied Nuts PLACE spinach, peach slices and dried cherries in a… Read more

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Not a ‘Funny Fruit’ Cake

Raisin Cherry Holiday Loaf Prep time: 30 minutes   Bake time: 75 minutes Makes 2 loaves. 1 jar (16 oz.) maraschino cherries, drained (about 1 cup) 1-1/2 cups natural raisins 1-1/2 cups golden raisins 1 cup coarsely chopped walnuts 2-1/2 cups all-purpose flour, divided use 1/2 cup butter, softened 1 cup granulated sugar 1 teaspoon vanilla… Read more

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Simply Spinach and Fig Salad

Warm Spinach and Fig Salad   Prep time: 10 minutes  Makes 4 servings.   1 tablespoon finely chopped red onion 1-1/2 tablespoons olive oil 10 calimyrna figs or 12 mission figs, stemmed, quartered 2 tablespoons packed brown sugar 2 tablespoons sherry or cider vinegar 8 cups (6 oz.) baby spinach leaves, rinsed and dried 1/4 cup crumbled feta cheese… Read more

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Pressure in the Kitchen – literally!

Cauliflower Leaves Soup.

Cauliflower Greens Soup with Walnut Garlic Crisps* Cooking plan for two servings and a little leftover: 6:25  Chop green garlic (or garlic) and spring onions: Saute in olive oil in pressure cooker. 6:35  Rinse and chop about 4 cups cauliflower leaves; a couple carrots; the last lonely potato in the bin. Add to cooker with… Read more

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Asparagus Spears with Walnut Gremolata

Walnut Gremolata on Asparagus

Favorite way to serve asparagus is with a light topping of Walnut Gremolata. Gremolata [greh-moh-LAH-tah] is finely chopped parsley, garlic and lemon zest, typically served over veal, lamb, or fish. For the California Walnut Commission I created a nutty variation which adds a dose of omega 3’s to this zesty topping.

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