28 Apr Recipe of the Month: Italian Corn Skillet with Toasted Walnuts
For an easy one-pan side dish to add to your next meal, try this simple recipe:
Total time: 30 minutes | Cook time: 15 minutes | Prep time: 15 minutes | Serves: 6 People
- 4 ears corn, fresh, husked (May substitute 2 cups frozen and thawed or canned no salt added)
- 2 tablespoons olive oil
- 1 cup red onion, chopped
- 1 cup red or green bell pepper, chopped
- 1, 6.4-ounce jar artichoke hearts, marinated, drained, chopped (optional)
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ cup walnuts, chopped and toasted (see below for instructions)
- ¼ cup Parmesan Cheese, grated
* May substitute onion for any vegetable of your preference.
- If using fresh corn ears, cut off kernels using a sharp knife.
- Heat oil in a very large nonstick skillet over medium heat. Add onion (or vegetables of your choice) and cook for 10 minutes, stirring occasionally.
- Increase heat slightly and add corn, bell pepper, artichoke hearts, basil and garlic powder to skillet; cook and stir for 5 minutes more or until all vegetables are crisp-tender (tender when poked with a fort but not soft).
- Stir in walnuts and parmesan cheese to finish. Remove from heat and serve warm.
Toasting Walnuts: To toast the walnuts, heat oven to 350 degrees. Then, place walnuts on a sheet pan in a single layer. Finally, place walnuts in oven for 10 minutes, stirring every 5 minutes to make sure they don’t burn.
Other vegetable to try: mushrooms, zucchini, summer squash, tomatoes, broccoli, cauliflower, beans.
Recipe courtesy of www.walnuts.org.
Here are some no-fuss tips for adding walnuts, our March ingredient of the month, into your diet:
- Add ¼ cup of chopped walnuts into any vegetable side dish to add crunch and protein.
- Add ¼ cup of walnuts into morning oatmeal.
- Top off your favorite spring salad with a sprinkling of chopped walnuts.
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