Honey Broccoli And Pasta Salad

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The weather is finally warm, and this pasta salad is tangy and delicious.  Just the thing for summer!

This salad is also good with blanched and sliced asparagus.

Yield:  6 generous servings

Ingredients

1 cup pine nuts

1/2 (16-oz.) package bow-tie pasta

1 pound fresh broccoli

1 cup mayonnaise

1/3 cup honey

1/3 cup diced red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

Directions

Preheat oven to 350°. Bake pine nuts in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta according to package directions.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and toasted pine nuts into salad just before serving.

The Romancing The Bee Diet – Day 11 – Pan Roasted Brussels Sprouts With Pine Nuts And Garlic

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I made these as an accompaniment to the Honey Raspberry Glazed Salmon I served the other night.  They were so delicious, I had to post the recipe!

Yield:  2 servings

Ingredients:

18-24 fresh or 10 ounces frozen Brussels sprouts

2 tablespoons butter

2 tablespoons pine nuts

2 cloves minced garlic

1 teaspoon honey

Salt and pepper to taste

Directions:

If using fresh brussels sprouts, parboil them in salted water until barely cooked. If using frozen sprouts, microwave them on high for seven minutes.

Place all ingredients into a hot skillet and cook, tossing frequently, until the brussels sprouts and the pine nuts have acquired some nice color.  Serve immediately.

Haricots Verts Salad With Honey Balsamic Reduction

For the dressing:

1 cup extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, chopped
1 sprig thyme
1 sprig rosemary
1 sprig flat-leaf parsley
1/3 cup balsamic vinegar
1/4 cup Dijon mustard
Salt and freshly ground black pepper

For the salad:

2 tablespoons honey
1 cup balsamic vinegar
1 1/4 pounds haricots verts, stem end trimmed
3 ounces prosciutto, julienned
1/2 cup toasted pine nuts
6 ounces aged goat cheese or feta, crumbled

Preparation

Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.

In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.

Place the balsamic vinegar and honey in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to 1/3 cup. Set aside.
Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry.

Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.

YIELD
6 servings