266632 bistro sauteed walnut oil Recipes

phyllo, x 9-inch) sheets frozen phyllo dough, thawed, walnut oil, divided, powdered sugar, divided, figs, port or other sweet red wine, dried figs, stems removed, thinly sliced, cinnamon stick, walnut oil, salt, cream, less-fat cream cheese, softened, fresh orange juice, honey, remaining ingredient, powdered sugar

butter, walnut oil, parsley, chopped, chives, chopped, brussels sprout, salt, pepper

butter, leek, white part only, thinly sliced (1/2 cup), purple potatoes, peeled and quartered (about 1 1/2 cups), purple cauliflower florets , from 2 small heads purple cauliflower, whole milk, kosher salt, white pepper, walnut oil (to garnish )

dressing, walnut oil, raspberry vinegar, salt, grated lemon peel, freshly ground pepper, sugar, salad, radicchio leaves , torn, arugula, honeydew sliced thin, orange,peeled, halved and sliced, strawberries,sliced thin, french bread,sliced and toasted for croutes

sherry wine vinegar, dijon mustard, shallot, minced, garlic clove, minced, kosher salt, walnut oil (do not substitute!), walnuts, coarsely chopped, figs, quartered (fresh , ripe turkey figs are to die for), goat cheese, fresh ground pepper

walnuts, lightly toasted (see note ), water, sherry vinegar, minced shallots, fine sea salt, freshly ground black pepper, olive oil, imported walnut oil

walnuts, lightly toasted (see note ), water, sherry vinegar, minced shallots, fine sea salt, freshly ground black pepper, olive oil, imported walnut oil

walnut oil, walnut halves, clementines, rocket, watercress, balsamic vinegar

walnuts coarsely chopped, walnut oil, champagne vinegar, shallot minced, salt, freshly ground black pepper, green leaf, red leaf or other leaf lettuce or a mixture

water, uncooked wild rice (about 12 oz), salt, dried currants, walnut oil or olive oil, divided, chopped green onions, divided, grated lemon rind, divided

white-wine vinegar, walnut oil * or extra-virgin olive oil, haricots verts (thin fresh green beans)*, trimmed, baby lettuce, washed and spun dry, frisee (french or italian curly endive)*, washed and spun dry, minced red onion

shallot, chopped, walnut oil or olive oil, champagne vinegar or white wine vinegar, slender green beans, trimmed, arugula (about 8 cups), hard-boiled eggs, peeled, coarsely chopped

beet, peeled,cooked and scooped with a 1/2 inch melon-ball cutter to produce 2 cups balls, watercress, washed coarse stems removed, wine vinegar, dijon mustard, walnut oil, salt & pepper

scallops , sliced in half horizontally, raw beets, washed ,rolled in olive oil & rock salt,and baked,covered,at 385 f/ 195 cup/gas mark 4 for 2 hours (root only, no greens), walnut oil, aged sherry wine vinegar, salt and black pepper, chopped chives, butter, good chardonnay wine

water, whole cumin seeds, organic rainbow baby carrots, peeled , with 1-inch of the tops left on, walnut oil, kosher salt and freshly ground black pepper