Category: Nut Usage Ideas

Hispanic Heritage Month, which is celebrated from September 15 to October 15, is a month-long celebration of Hispanic and Latino history and culture. The Latino presence in America spans centuries, and it has been an integral part of shaping our nation since the Revolutionary War. US present and past is enriched by the Hispanic community and one of the ways this valuable population has influenced American culture is through its vibrant food.

Nuts have been eaten in Mexico since the Spaniards introduced them nearly five hundred years ago.  Mex-connect, Mexico’s top English language online magazine gives some examples of traditional recipes with nuts. “The tamales de nuez of the Bajío region have ground nuts, sugar and anise mixed in with the masa to make distinctive, sweet tamales. In Oaxaca, pecans halves are incorporated into a milk, sugar and cinnamon base to make a candy called gollorías, while in many other parts of the country, pecan candy is made with a brown sugar syrup and known as nueces garapiñadas.” From the Cuban sandwich to arepas (corn patties), Hispanic foods have grown in popularity and influenced American cuisine, inspiring chefs with ingredients and dishes. And you can discover and create many of the iconic Latino foods yourself at home, with a healthy contribution of nuts:

• Tacos – Chef Catherine Bergen, owner of C Casa in Napa and San Francisco, wouldn’t dare serve her Roast Sweet Potato and Black Bean tacos without a healthy scattering of pecans.
• Chile Rellenos – or stuffed peppers, are a traditional Mexican dish most often made using Poblano peppers, and often incorporating nuts such as these Green Chilies stuffed with almonds and raisins by Annabelle Breakey, in Sunset Magazine. 
• Or a similar dish, Chiles En Nogado one of the signature dishes at Hawaii’s acclaimed Baja Mexican Food. Often served for celebrations and on Independence Day, this dish includes a walnut sauce and features the colors of the Mexican flag.
• Salsas Galore!  Born and raised in Mexico, Pati Finich is a celebrated cook, writer and TV presenter and has created a salsa (Salso Macha!) using walnuts, pistachios and pine nuts. She loves it over French toast or yogurt for breakfast, or avocado toast, but it would be equally at home over a quesadilla or grilled chicken.
• Mexican Wedding Cookies – which traditionally contain pecans, but can also include other nuts of choice such as hazelnuts, have become an American staple found in many bakeries around the country. This recipe is by Jeanine and Jack, creators of Love and Lemons.
• Seasoned Nuts – Snacking on nuts has become more common in Hispanic cultures and all over the country you will find various spicy and seasoned versions. One of America’s most iconic chefs to bring authentic tastes of Mexico to the US, Rick Bayless, creates a Smoky Chipotle Cashew recipe that you could easily adapt to any nut.
• Empanadas – which are becoming as popular as the hot dog, are simple to make at home with a delicious bite of nuts. These are by Maria Koutsogiannis for the California Walnut Board and add a fresh lively sauce of lime and cilantro!

This Hispanic Heritage Month, why not explore the recipes of some of the lesser known Hispanic cuisines, such as this Ají de Gallina – Peruvian Chicken in Creamy Walnut Sauce with Chili, (by Marian Blazes for Spruce Eats), Torta de ‘Ochenta Golpes’ from Cocnineros Argentinos, or Spanish Coca by Chef Joanne Weir.

Have fun celebrating with your own interpretation of our Latino favorites, with a healthy dose of nuts of course!

Bon Appétit!

Making a great meal doesn’t have to mean a long list of ingredients. In fact, sometimes the simpler the dish, the better it tastes, especially when you focus on fresh, seasonal and good quality ingredients.

There are so many ways to reduce the number of ingredients you use, without sacrificing flavor or enjoyment, and it will make cooking more of a joy than a chore. Here’s a framework for you to build your own quick meals. Start with the most important part – the plants – and select a few different colors. This time of year, it could be fresh peas, corn and tomato. Second, select a protein – it could be an egg, fish, lean meat, nuts or chicken.

Having tree nuts on hand in your refrigerator or freezer allows you to jazz up anything for added texture, flavor, healthy fats, protein and many more nutrients. Nuts also add an element of satiety, so you’ll be less likely to want to snack afterwards.

Here are some ways to create quick dishes for healthy family meals or entertaining:

Pasta – The Italians are heroes when it comes to simple, fresh and delicious. Whether it’s a pine nut pesto folded through linguini with shrimp, a walnut crumble tossed through orecchiette, or a Brazil nut cream over wild mushroom pasta, we have many pasta recipes to try.

Omelets – One of the simplest meals you can make and great for solo diners. Sauté some vegetables, such as mushrooms and zucchini. Whisk some eggs with soy, chopped green onion and grated ginger and pour over the veggies, turning in the edges as you go until cooked through, then scatter chopped tree nuts on top.

Grain Bowls – Admittedly these bowls are an easy way to get carried away, opening up your pantry and finding all kinds of ingredients to toss in. And there’s nothing wrong with that. But simply starting with your cooked grain of choice, adding some raw vegetables, nuts and a simple dressing of olive oil and lemon can make a satisfying and nourishing meal. Grain bowls are great for breakfast, lunch and dinner, or a side dish!

Pizza – You can buy ready-made pizza dough at the store, or some pizza restaurants will let you buy their pizza dough to make your own at home. Or for a speedy pizza, use pita bread. Spread with our delicious pistachio sauce, sprinkle with cheese then scatter over some veggies like bell peppers, mushrooms, and onion. Or go for a salad topped pizza, such as this one inspired by Joanne Weir.

Stir Fry with Noodles – Select three different colored veggies, add protein and stir fry, adding a splash of soy and rice wine. Toss with cooked noodles, scatter with sliced almonds, cashews or macadamias, and you have a simply delicious meal.

Plain and Simple – For many, a meal is simply “meat and veg,” which is a great thing and allows you to keep the number of ingredients manageable. There is nothing lovelier than a piece of grilled fish, some potatoes, peas and carrots, and to top it off some toasted chopped tree nuts. 

The Oven Bowl – Popping a casserole dish in the oven means more time with friends and family and you can transfer the dish right to the table for family style serving. Try layering sliced cooked sweet potatoes, a can of tuna or salmon, sliced zucchini and cover with a can of tomatoes (chopped or whole). Lastly, top with melted cheese and sliced almonds and cook until golden! Or go simply veggie, tossing together squash, mushrooms, cauliflower (or your preferred vegetables) with fresh basil. Toss with olive oil, scatter with nuts and bake until vegetables are tender!

Spicy Pork Tenderloin – Rub pork with honey and soy and sit for 15 minutes, then roast at 375°F for 15-20 minutes or until medium rare. Rest and serve sliced over a bed of sliced fennel, cucumber, cilantro and chopped macadamias, almonds or cashews.

And one more added bonus–using less ingredients means less clean-up and more play time! 

Happy August everyone!

The Fourth of July is approaching, a time to celebrate the United States of America, including our traditional dishes. Why not celebrate our fine country all month long with an American classic dish each day. Better yet, add tree nuts for added nutrition, flavor and texture!

• Pancakes for Breakfast – While many countries have their own rendition of a pancake, the pancake stack doused with maple syrup, and layered with bananas, pecans or walnuts is undeniably American and a great way to start your day!
• Corn on the Cob – Traveling from Mexico up through the Southern US, and now widely celebrated all over the country, corn is ubiquitous to the US diet. For a fancier take on the classic corn on the cob, try spreading it with pine nut or hazelnut pesto.
• Coleslaw – Though it’s origin dates back to Ancient Rome and some say it is intrinsically Dutch, coleslaw, classically made with mayonnaise, mustard and vinegar, is a true American classic. It’s an easy dish to jazz up with fresh herbs, toasted sliced almonds or chopped macadamias, and you could even use yogurt instead of mayonnaise.
• Devilled Eggs – It wasn’t until the mid-1900s that Devilled eggs found their way to the US, (another one with Ancient Rome origins), but they are here to stay! Devilled eggs were originally made hot and spicey (that’s how they got their name), but now they are an open playground for cooks to create their own version – curried, topped with caviar or topped with finely diced nuts such as pistachios.
• Hamburgers – Whether traced to Hamburg or the US, the hamburger is about as common to the American diet as Coke. Basically, ground meat slapped on a roll, the burger has been reinvented many times over with various types of meat and fillings.  Ground lamb and yogurt sauce and pork and apple burgers are two examples. Or how about a vegetarian version featuring grains, vegetables and nuts?  We have one for you here!
• BBQ Ribs – Arguments will erupt around the US about the who made the first BBQ Ribs – was it in the deep South, Chicago, or Texas? However, there’s no denying that BBQ Ribs grace many tables on July 4^th. Imagine ribs with a spicy Romesco Sauce, a Pecan and Red Pepper Sauce or Pistachio Aioli, or give your ribs a crust of diced nuts for contrasting texture.
• Apple Pie – Just mere mention of the word brings up memories of grandma’s kitchen and the aromas of baking pies – pure comfort!  And nuts have such a great place in an apple, pear, apricot, peach or rhubarb pie. Start with the pastry. Here’s a twist on apple pie, made into a rustic Galette with a pastry made with ground nuts – great for the dairy free crowd. Or scatter apples with chopped nuts before baking for a lovely earthy addition.

Wishing you a healthy and happy July 4th and remember to take a bag of tree nuts on your hike, bike ride or swim to keep you going!

Every April the American Heart Association promotes Move More Month. The goal is to encourage everyone to enjoy more physical activity on a regular basis. And the timing couldn’t be more perfect with the arrival of spring. So, let’s lace up our walking shoes or hiking boots, don a swimsuit, or pull our bikes out of the garage and embrace the warmer weather.

Whether it’s a walk around your local botanical gardens, kayaking or rowing, catching some waves, or simply running with your kids around the back yard with a frisbee, we all need some fuel to keep us going. And there’s no more perfect snack than nuts for a sustained boost of energy. Tree nuts are a powerhouse of vitamins, minerals, plant protein and unsaturated fats, that not only supply energy and satiety, but contribute to an overall healthy diet.

Naturally, the most common option is to slip a bag of nuts in your backpack, but there are many other ways to enjoy nuts on the go. Here are just a few:

Nut-wiches – A simple sandwich spread with nut butter is delicious and so much more nutritious and sustaining than just plain bread. Easily packed in your backpack, car or bike bag, sandwiches bring you an all-around balance of carbohydrates, fats and protein. Try hazelnut butter with tomatoes and mozzarella, almond butter with cucumber, pecan butter with banana, walnut butter with celery and apple just to get you started.

Traveling for Work – Rather than sitting and waiting for your flight, take a roam around the airport—there’s plenty of sitting to be done on the flight. Skip the airplane salty snacks and pack your own seasoned nuts to elevate the journey. We have lots of ideas for both sweet and savory seasonings for nuts. Or make a pan of nut bars that can last your entire trip. Simply wrap each bar in individual servings. Here’s one using macadamias and pine nuts.

Family Hikes – On weekends, why not start the day by taking the family on a hike and having a scenic breakfast. You can make some muffins the night before to make the perfect portable brunch. Try these with Pecans and Banana. Or, for the more adventurous gourmets out there, these Hazelnut German sticky buns make a wonderful picnic morning treat.

Picnic Feast – Gather with friends and family outdoors for a game of touch football or badminton, instead of watching TV. There are lots of ways to incorporate tree nuts into a picnic fit for a king. Here are some salad ideas:

• This Peach and Arugula Salad with Pistachios makes a fresh addition to any picnic and the Apple Celery and Grape salad is a twist on the Waldorf, and kids will love it!

• For an Asian inspired salad, these Cashew Prawn Lettuce Cups are a great hand-held treat. Make the noodle salad, then pack the lettuce separately and assemble on the spot.

• For a meal in a salad, throw in some grains, such as this Red Quinoa and Kale Salad or an Almond Farro and Black Bean Salad. They’ll be sure to keep you going all day!

• If you’re in the mood for a barbecue, these Vegetable Rice and Nut burgers are a great plant-based option. But if it’s a real meat patty you’d like, jazz it up a notch by adding some chopped tree nuts and fresh herbs to the mix, then topping with Pesto or Romesco Sauce. 

• For fish lovers, this salmon dish makes a great barbecue. Just remember to bring a small pan for the sauce.

Grilled Salmon with Peach Almond Brown Butter

Preparation time – 10 minutes, Cooking time – 10 minutes

Serves 4

• 4 salmon fillets
• Salt and freshly ground pepper
• Olive oil, for cooking

Peach Almond Brown Butter

• 4 tablespoons butter
• 2 peaches, diced
• 2 ounces roasted almonds, roughly chopped
• Zest of 1 orange
• 1 tablespoon chopped fresh rosemary leaves
• 1 teaspoon red wine vinegar, optional

1. Brush grill or heavy-based pan with olive oil. Season salmon and cook, skin side down for 2 minutes, then turn and cook as desired.
2. While salmon is cooking, heat butter in a small skillet and cook until bubbles subside and the butter starts to color. Add the peaches, almonds, orange zest, and rosemary and toss in the butter until all are warm. Add the vinegar if using (it adds a little zip to the butter).
3. Serve the salmon with sauce spooned over the top, and a vegetable such as barbecued asparagus.

However you choose to move more, don’t forget to bring tree nuts with you!

The Nutty Chef!

The Spring Equinox arrives on March 17^th—time to get excited about planting all those fresh fruits and vegetables and/or seeing them in our local markets! Nuts are a wonderful way to enhance spring produce, in texture, flavor, nutrition and staying power!

Here are some creative ways to enrich the first “fruits of spring” with your favorite tree nuts:

• Lettuce such as arugula, kale, mustard greens and spinach are ready to pop up in your garden or farmer’s markets in early spring. And there’s nothing more welcoming for nuts than a green salad. Try a simple dressing of olive oil and lemon and a scattering of toasted sliced almonds and walnuts. Or, for something a bit more special, mix grated parmesan with finely diced tree nuts, and place teaspoonful-sized mounds in a non-stick pan over medium heat. Allow them to melt and turn golden brown, then flip and cook a minute more before placing onto a wire rack to cool and scatter over salads.

• Asparagus is one of the first vegetables to break ground in March, its shoots seem to rise out of nowhere. Lightly steamed or roasted until tender to the bite, and served with crumbled goat cheese and roasted chopped hazelnuts or pine nuts is divine. Just make sure if you steam or boil the asparagus that you cook it 1-2 minutes or until just tender, and then refresh it in an iced water bath for a few minutes to stop it from cooking further and getting overcooked. Try white asparagus with melted butter, capers, parsley, lemon and pecans or macadamias.

• Fava Beans may take a bit of work to steam and then remove their skin, but they are so worth the effort. A warm fava bean and English pea salad with mint, diced nuts, lemon zest and olive oil is a great side dish with grilled salmon or chicken. It also makes a great dip or sauce when pureed with your favorite tree nuts, olive oil and fresh herbs. Pure Spring!

• Radishes are well known to be served shaved over salads, but did you know they are also great cut into quarters and sautéed or roasted with other vegetables? For salads, layer thinly sliced cucumber, radish and red onion and drizzle with red wine vinegar and olive oil. Puree any tree nut with basil, mint, parmesan and olive oil and drizzle over the top! Walnuts and radishes are great sautéed until golden and served over a steak or rack of lamb. Or for something lush and unique, puree radish with yogurt and cashews or macadamias for a delightful summer soup.

• Morels are foragers’ springtime treat and so gorgeous with any kind of nut, especially hazelnuts, walnuts and pine nuts. Wash well, chop and sauté over high heat with nuts to serve as a side dish or toss through pasta, topped with some fresh ricotta, lemon zest and finely sliced basil.

• Rhubarb, like asparagus, suddenly shoots up when the weather warms and is so much more versatile than many realize. Of course there are the classic desserts like this Crisp, by Love & Lemons, with walnuts, but think of roasted rhubarb with a dot of brown sugar to serve over pork, it’s sweet-sour red juices drizzling over the meat. Easy but so very special. If you’re hankering for a recipe for an exquisite rhubarb, asparagus and nut pasta, try this Italian recipe by Laura Bonicelli.

• Strawberries are at their best in early spring – look for bright red berries without white around the stalk. Sometimes the smaller ones have the best flavor. For breakfast, serve over our Breakfast Grain Bowl or a bowl of muesli and yogurt. Or for dessert, our Fruit Tiramisu, which has elements of a British trifle, is succulent and fresh.

Spring is the perfect season for a healthier lifestyle with easy, more colorful and plant-based meals, so set your imagination free and make your kitchen your playground!

Bon Appétit!

February is National Snack Food Month, so we thought we’d take the opportunity to highlight the many virtues of snacking. Often maligned, snacks are an important part of a healthy eating plan. Research shows that most people consume 25% of their calories every day in the form of snacks. Of course, it’s important to choose snacks that are nutritious, such as nuts, fruit, vegetables, whole grain bread, cheese, and yogurt, to name a few. Not only do healthy snacks keep you satiated throughout the day and prevent going overboard at meals, snacks, such as tree nuts, are a great way to add vital nutrients to your diet.

Here are some ideas for nutty snacks!

1. Simply a handful of nuts – whether it’s your favorite nut or mixed nuts, taking a bag of tree nuts to work or play is probably one of the easiest and healthiest snacks.
2. Nut butter – on a cracker, in a celery stalk or under a slice of avocado, home-made nut butter will be sure to keep you going until dinner!
3. Nut muffins can be whipped up in minutes and stored in the freezer to heat up as needed.   You can add dried or fresh fruit, spices, and make them savory or sweet.  Try these Pecan Banana Muffins, and feel free to switch out with your favorite tree nut and fruit!
4. Nut-based cookies – the Italians have Amaretti, the Mexicans have their Wedding cookies, the Turkish use almonds, walnuts and hazelnuts for traditional cookies. You can easily make your own with nut meal or by grinding your own nuts. Here’s a Macadamia Shortbread, which can be made with any tree nut (i.e., walnuts and cardamom or pistachio and orange zest).
5. Nut bars and bites – just put nuts, dried fruit and enough honey to bind together in a blender, and press into a lined-square pan or roll into balls and dust with coconut or seeds. Refrigerate and enjoy over the next few weeks! Here’s a recipe for some delicious Almond Bites that will keep you going on a hike or bike ride!
6. Nut dips and crackers – just like hummus with chick peas, or guacamole, you can add nuts to any vegetable puree in a blender for dipping carrot, celery and zucchini sticks! Add fresh herbs, chili powder or Tabasco to spice it up!  This Pine Nut and Avocado Pesto combines the best of both worlds!
7. Smoothies – there’s nothing simpler than mixing fruit, greens, or vegetables with tree nuts in a blender with some water, milk or nut-milk alternative.  Here’s one for cocktail time with Pistachios to end the day in style!

Want more ideas? We have an entire section on nutty snacks here! 

Enjoy!

It’s time to raise your glass to celebrate and toast the year with friends, colleagues and family. If you’re wondering what to serve with your sparkling wine celebrations, nuts pair beautifully. The earthy richness of nuts enhances the yeasty, toasted notes of champagne and other worldly bubbles. And there are so many ways to prepare nuts that will bring a delicious addition to your holiday party.

Cheese and Nut Platter – Cheese is one of the most classic additions to a champagne toast, but have you thought of jazzing it up a notch by incorporating nuts with the cheese? Think goat cheese rolled into balls and coated in finely diced nuts; blue cheese sliced lengthwise and filled with honey and diced nuts; or for a bit fancier presentation, top a round of brie or camembert with a drizzle of honey, some chopped nuts and wrap in puff pastry before baking until golden brown. Serve warm while the cheese is still molten – just divine with pure Champagne. Or warm orange slices, with herbs such as oregano, thyme or rosemary and toasted nuts such as pecans, and spoon over slices of soft rind cheese on bread.

Naturally a classic Champagne is great with these, but not just champagne, a Blanquette de Limoux,  Crémant de Bourgogne or other non-vintage French sparkling wine would be delightful too.

Crackers – You can make your own crackers with nuts to make that perfect partnership, or make parmesan nut tuilles – place mounds of parmesan cheese scattered with chopped nuts on a non-stick pan over medium heat and cook until melted, then flip over and cook until set. Cool and serve as crackers. Lovely with a high-end Prosecco or Franciacorta.

Filo Fingers – Brush sheets of filo (phyllo) pastry with butter or oil, dust with nuts, shredded cheese and spices, then roll up into cigar shapes and bake until golden. The crisp toasty notes are lovely with a glass of bubbly—like a bright Cava!

Bruschetta with Nuts – The world is your oyster with ideas for bruschetta with nuts. Try toasted ciabatta bread spread with a nut butter or pesto and topped with mozzarella and tomato. Or spread with fig jam, ricotta, some toasted hazelnuts or almonds, fresh herbs and a slice of prosciutto or smoked salmon.

Puff Pastry Fingers – Roll puff pastry until just a bit thinner and cut into fingers. Scatter with goat cheese, rosemary, pine nuts or chopped nuts and bake until puffed and golden.

Chocolate Enhanced Nuts – There are so many ways to liven up chocolate with nuts. Melt your favorite chocolate in a parchment lined tray, scatter with nuts, dried fruit, even trendy toppings such as coarse salt, chili flakes and bacon bits. Allow to set then break into bark. Here’s an idea from our website.  Experiment with Brazil nuts, cashews, pine nuts and macadamias – just delicious!

Stuffed Dates – An old classic, dates sliced open and filled with goat cheese, walnuts or pistachios, honey and thyme pair beautifully with a local sparkling wine, of which there are many to choose!

Something more substantial? – Prawns dipped in egg wash, then in ground macadamias and shredded coconut before deep frying perhaps? Or scallops seared and served with an almond Gazpacho like at the famous Waterbar restaurant? Scroll through our brochure to find this recipe and more from well-known chefs.

Wishing you all a happy, safe and healthy holiday season!

Our fireplaces are lit, the leaves are falling, decorating the ground in a carpet of orange and yellow hues, and salads are being replaced by soups in our culinary thoughts. Soups offer so many options – a satisfying lunch, a quick starter, or a full meal of beans and vegetables.

Tree nuts have many roles in soups, from thickening to adding a lovely crunch topping. And they add a nutritious boost of protein, healthy fats and sustained energy. Here are some simple and exotic ways to jazz up your soups with nuts:

Nothing adds creamy, richness as well as a beautiful thick texture to pumpkin or winter squash soup like macadamia nuts. But hazelnuts work wonderfully too adding a new kind of nutty richness. Any pumpkin works well in this recipe, but Kabocha or Blue Ballet give you the best depth of color and flavor.

In this delicious Mediterranean Carrot Soup, nuts both thicken the soup and form a part of a crunchy, sweet sour agrodolce on top. You can use any tree nuts, and even use other vegetables such as celery root or sweet potato.

Our Potato Soup is given a splash of color and the delightful burst of flavor with a pistachio pesto topping. Nuts add a visual splash of contrast in texture and flavor. A white bean soup is gorgeous with an almond, pine nut or cashew pesto, or scatter soy glazed walnuts and pecans on creamy mushroom soup.

If you’re making an Italian style minestrone or vegetable and bean soup, top with some toasted pine nuts, or puree any vegetables, and top with crème fraiche and any toasted diced nuts – Brazil nuts give a wonderful contrasting boost.

Then there’s the toast – a side of grilled ciabatta with a nut spread made at home makes the perfect soup “side”. Here are some ideas for nut buttered bread to dunk in your soup.

There’s nothing better than your own creation, so wander around your grocery store, buy what’s in season and at a good price, and get playful in your kitchen with the tree nuts you have on hand…you won’t be disappointed.

Cheers!

The Nutty Chef

Are you a lover of the great outdoors, grilling, eating or cooking under the stars? If you want to add a touch of something new and special, think tree nuts! These “nutritional powerhouses in a shell” add a marvelous crunch and a boost of health benefits to any grilled dish.

Are you a simple grilled slab of meat lover?

Try adding nut pesto – and don’t just think basil and pine nuts. Basil is also wonderful with walnuts, or try pistachios and mint, cashews and macadamias with cilantro, hazelnuts and parsley, pecans and arugula…or your own designer pesto.

For more of a “fine dining meets grill” approach, slice a secret pocket into the center of the steak and fill it with a soft cheese mixed with lemon zest, herbs and chopped roasted nuts before cooking. Great with beef, lamb, pork and fish, such as tuna and swordfish. Avoid using chicken or turkey with a secret pocket, just to be safe.

Are you a burger buff?

Chopped nuts mixed into a burger add a nice crunch and toasty flavor. You can also spread buns with a ground nut butter. Place roasted or raw nuts in a food processor (or coffee grinder) and pulse on and off to grind, then slowly drizzle in nut or olive oil to bring to desired consistency. Great with a touch of lemon juice, honey or soy, and herbs too!

Smash up some ripe fig or stone fruit and mix finely chopped nuts into the paste with a drop of wine or vinegar as a lovely burger topping. You could also put this into a small pan to simmer on the grill to make a fresh chutney –  just add a touch more liquid.

Is fish your fancy?

Whole fish, wrapped in parchment or grape leaves and then in foil, is divine on the barbecue. First, brush the paper or leaves with oil and sprinkle with a layer of sliced or chopped nuts before placing the fish down and wrapping it. This makes a lovely crust. You can grill fish fillets and chicken breasts this way too!

Turkey Time?

If you’re grilling the whole turkey or breasts, you can make deep slashes in the meat and fill with one of the pestos or just nuts and herbs – even tucked under the skin works like a charm.

As we head into summer, salads are at the forefront of our minds! There’s so much wonderful produce available lighter meals just seem right. Whether you’re a Caesar addict or love a good grainy salad, nuts bring an extra boost of nutrition and crunch to any salad, as well as sustenance to keep your energy levels up throughout the day.

Think of a Niçoise scattered with toasted sliced almonds, a wedge dotted with roasted walnuts or a Caesar with pecans crumbled into the breadcrumbs. There are so many ways to bring the joy of nuts to your salad bowl, and ramp it up a notch in flavor, texture and health. 

Here are five tips to get your creative juices started:

Keep it class with a Waldorf Salad – The Waldorf is making a comeback and the mixture of walnuts, apples, celery and grapes deliver a meal that is fresh, fruity and light. You could use any nut in this apple, celery and grape salad recipe!

Pair fruit and nuts together – Strawberries are a common addition to salads this time of year, not to mention other berries and stone fruit. To get the most flavor, select fruit you can smell and that gives just a little when you squeeze them. Strawberries are lovely marinated in a little balsamic to bring out their flavor. You can add them to any greens and scatter with fresh ricotta. This recipe features pecans and berries, or try this one using pistachios rolled up in a ball of goat cheese, for a French twist.

But why stop at strawberries? Try blackberries with spinach and almonds, blueberries with arugula and goat cheese or raspberries with mixed greens and cucumber. And then there’s our luscious stone fruit – sliced peaches or nectarines over greens, with toasted nuts of any kind, just shouts summer. Here’s one with arugula and almonds or a grilled peach salad with pecans.

Go all in on grains – Make your salad a complete meal with the grains you love, lots of chopped vegetables, a splash of olive oil and lemon and a scattering of any nut! You could use quinoa, barley, rice, farro or any cooked grains. Cook a batch over the weekend and separate into meal portions to freeze for when you are ready during the week for your grain and nut boost! Try this one using hazelnuts that is light and bright for a warm summer day, or a farro and almond salad that is sure to keep you energized!

Make it a wrap – Whether you fill a lettuce leaf with prawns and noodles as in this classic Sang Choy Bow, lay out the makings for a party with walnut larb lettuce wraps, or just put your salad in a tortilla to make a wrap, eating salad with your hands just seems right sometimes!

Keep things toasty with a warm salad – If you’re after a warmer salad, consider toasting tree nuts in a dry pan until golden and aromatic, then removing them from the heat and tossing your dressing into the hot pan, so it sizzles and absorbs the nut’s essence. Toss through some bitter greens like escarole, frisée and radicchio while still warm and crumble goat cheese on top. This is wonderful with macadamias, almonds, pistachios and hazelnuts.

The combinations are endless, so Go Nuts with your salads this summer!