FARFALLE WITH GOLDEN BEETS, BEET GREENS, AND CEDAR (PINE) NUTS
1/3 cup cedar nuts (pine nuts)
4 tablespoons cedar nut oil, divided
2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
3 garlic cloves, minced
2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
12 ounces farfalle (bow-tie pasta)
1/3 cup grated Parmesan cheese plus additional for serving
Heat heavy large skillet over medium heat. Add cedar nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and saute until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to saute until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with cedar nuts. Serve, passing additional cheese.
Serves 4 – 6
SPINACH AND CEDAR NUTS
3 pounds spinach, rinsed
2 teaspoons cedar nut oil
2 tablespoons toasted cedar nuts
1 teaspoon minced garlic
freshly ground black pepper
Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
Heat the oil in a skillet over medium-high heat. Add the spinach, cedar nuts, and garlic and cook for 2 minutes. Season with pepper and serve.
BULGUR WITH CEDAR NUTS
1 cup bulgur
2 cups vegetable broth
3 tablespoons chopped green onions
1/4 cup cedar nuts, toasted
In a large saucepan, combine the bulgur, broth and onions; bring to a boil over high heat. Reduce heat; cover and simmer for 15-18 minutes or until broth is absorbed. Add cedar nuts; stir to combine.
CEDAR NUTS CAN BE SUBSTITUTED WITH CEDAR NUT FLAKES.
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