DESCRIPTION
Recipe by Chef Chung Chow, noreetuh restaurant in New York.
INGREDIENTS
- 1 pound sushi grade Big-Eye tuna loin
- ½ cup dried seaweed (such as ogo and/or tosaka), rehydrated 10 minutes in cold water
- ½ small red onion, thinly sliced and soaked in ice water 10 minutes
- 1 scallion, thinly sliced on the bias
- ¼ cup macadamia nuts, roughly chopped
- Toasted white sesame seeds, to taste
- ½ teaspoon sea salt
Soy-Pickled Jalapeño Peppers
- 1/2 pound jalapeño peppers, stems trimmed
- 1 bottle distilled white vinegar
- 1 cup soy sauce
Dressing
- 2 tablespoons soy sauce
- 1 ½ tablespoons rice vinegar
- 1 teaspoon tobanjan*
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
INSTRUCTIONS
- Prepare soy-pickled jalapenos by placing peppers in a wide mouth container or large bowl. Add soy sauce vinegar to cover peppers. Drain and reserve liquid.
- Place liquid mixture in small sauce pan and bring to boil over medium heat. Pour over peppers. Cool to room temperature. Refrigerate until ready to serve.
- Make dressing by combining soy sauce, rice wine vinegar and tobanjan in small bowl. Gently whisk in canola oil and sesame oil. Set aside.
- Cut tuna loin into half inch cubes. Season with the reserved dressing.
- Add rehydrated seaweed, drained sliced red onion, scallion, 8-10 slices of soy-pickled jalapeno, macadamia nuts and sesame seeds.
- Toss gently to combine. Garnish with additional sesame seeds, scallions and sea salt.
*Tobanjan is a spicy miso sauce found in Asian specialty stores and some supermarkets. If you can’t find it, you can use Korean Chile Paste, Gochujang, or simply omit.
DESCRIPTION
California walnuts add flavor and texture to crushed herbs and warm pasta in this classic Italian dish. Adapted from Chef/Owner Ethan Stowell, Union Restaurant, Seattle, WA. Kitchen Hack: Use an ice cube tray to save leftover sauce.
INGREDIENTS
- 3 1/2 cups California walnuts, toasted
- 4 cups Italian parsley leaves, packed
- 2 cups Parmigiano Reggiano cheese, freshly grated
- 4 garlic cloves
- 1 1/2 cups extra virgin olive oil
- Salt and pepper to taste
- 4 pounds pappardelle pasta, fresh
- 1 1/2 cups California walnuts, toasted, chopped
- Parmigiano Reggiano cheese (optional)
INSTRUCTIONS
- Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped.
- With motor running, slowly pour in half of the oil; purée until smooth. Transfer to bowl and repeat with remaining ingredients, making a total of 2 batches. Season with salt and pepper; set aside. (Makes approximately 4 cups).
- Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. Drain, reserving some of the cooking water. For each serving, toss 2 cups cooked pasta with 1/4 cup Walnut Pesto adding some of the reserved cooking water as required to thin the pesto; toss well to coat evenly.
- Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and shaved or grated cheese, as desired. Serve immediately.
DESCRIPTION
Created by Joanne Weir. Salad-topped pizza is an unexpected mini meal for a casual summer gathering. This recipe is a snap to assemble and brings new life to the average pizza pie with pungent gorgonzola, creamy mozzarella, dressed salad greens and crunchy almonds atop toasted lavash bread.
INGREDIENTS
- 1/2 cup whole blanched almonds (or whole natural)
- 1 1/2 tablespoons white wine vinegar
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 4 pieces lavash bread, cut into 8×12-inch rectangles
- 6 ounces grated mozzarella cheese
- 8 cups baby salad greens
- 4 ounces Gorgonzola or other blue-veined cheese, crumbled
INSTRUCTIONS
- Preheat an oven to 350ºF. Place the almonds on a baking sheet and bake until light golden (if using blanched), 8 to 10 minutes. Chop the almonds coarsely (this can be done several hours in advance). Increase the oven temperature to 400°F.
- In a small bowl, whisk together the vinegar and olive oil and season with salt and pepper. This can be done several hours in advance. Five to ten minutes before serving, place one sheet of the lavash on a baking sheet. Bake in the oven until it just begins to take on a light golden color, 2 to 3 minutes. Remove from the oven and sprinkle the grated mozzarella onto the top distributing evenly.
- Place the lavash in the oven again and bake until the cheese is melted and the lavash is golden and crisp, 2 to 3 minutes. In the meantime, toss the salad greens and almonds with the vinaigrette. When the lavash is golden and crisp, remove from the oven and top with one-quarter of the salad. Sprinkle with one-quarter of the Gorgonzola onto the top.
- Cut into squares or rough shapes and serve immediately. Repeat with the remaining ingredients making 4 lavash pizzas in total.
DESCRIPTION
Maple and citrus blend together with salmon beautifully as a glaze, and the toasty almond crunch makes this dish a real treat. You could also use Halibut or other firm white fish.
INGREDIENTS
- 4 skinless, salmon fillets (each fillet should be about 3 ounces or 85 grams)
- 1/2 cup almonds, chopped coarsely
- 1/4 cup maple syrup
- 1/4 cup orange juice
- 2 tablespoons fresh, lemon juice
- 2 tablespoons light, soy sauce
- 2 cloves garlic, crushed
INSTRUCTIONS
- Preheat the oven to 425º F.
- Line an 8-inch square baking pan with parchment paper. Place the four salmon fillets in pan leaving 1/2 inch (1 cm) between pieces.
- Chop the almonds by hand or use a hand held blender (it only takes a few seconds with a hand held blender). Distribute the chopped almonds evenly on top of the fillets.
- In a small bowl, mix together the maple syrup, orange juice, lemon juice, soy sauce and crushed garlic.
- Use a spoon to gently baste the marinade over top of each fillet.
- Bake salmon for about 15 to 20 minutes or until fish is just done. While the fish is baking, baste top with marinade at least once or twice. When removing fish from the pan, leave the leftover marinade behind and discard.
Serve the fish with brown rice and a green salad or vegetables.
DESCRIPTION
What’s not to like about this exotic, golden yellow rice bowl, packed with powerful flavors and nutrients, compliments of pistachios, chickpeas, spinach, avocado, and cranberries? Just cook up the flavorful rice, and add the toppings right before eating it. You can also meal prep this recipe and create ready to go meals for lunch or dinner. Recipe by Sharon Palmer, RDN, The Plant-Powered Dietitian.
INGREDIENTS
Turmeric Rice
- 1 tablespoon extra virgin olive oil
- 1 cup brown rice, uncooked
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 teaspoons turmeric
- ½ teaspoon freshly ground black pepper
- 2 cups water
- 1 cube vegetable bullion
- 1 teaspoon agave syrup
- ½ lemon, juiced
Toppings
- 1 cup canned chickpeas, rinsed, drained
- 1 cup pistachios, shelled
- ½ cup dried cranberries
- 1 avocado, sliced
- 1 cup fresh spinach
- Extra virgin olive oil (if desired)
INSTRUCTIONS
To Prepare Turmeric Rice
- Heat olive oil in a medium pot. Add rice, ginger, garlic, turmeric, and black pepper and sauté for 2 minutes. Add water, vegetable bullion, and agave syrup. Stir well, cover, and cook over medium heat—stirring occasionally to prevent from sticking—for about 40 minutes, until just tender, but not mushy. Stir in lemon juice and remove from heat.
To Prepare Bowls
- Divide turmeric rice into bowls (2 for large servings, or 4 for small servings). Divide the toppings among the servings (2 or 4) and arrange on top of the rice: chickpeas, pistachios, dried cranberries, avocado slices, and spinach. Top with a drizzle of extra virgin olive oil if desired.
DESCRIPTION
Lowcountry Shrimp Tostada with Mango Pistachio Salsa. Recipe by Ben Berryhill.
INGREDIENTS
- 2 pounds Fresh Shrimp, remove shells and veins
- 2 tablespoons BBQ spice
- ½ stick Butter, melted
Mango Pistachio Salsa
- 1 cup Mango, peel, remove seed and small to medium dice
- ¼ cup Whole Roasted Pistachios, lightly crushed
- 1 each Serrano Chile, minced
- 3 tablespoons Red Bell Pepper, remove seeds, ribs and finely diced
- 2 tablespoons Basil Leaves, Chopped (I used purple basil)
- 1 tablespoon Olive Oil
- 1 each Baby Romaine, remove and discard outer leaves, chop hearts
- ½ each Lime, juice
- Salt, to taste
- 2 tablespoons Cotija, grated
INSTRUCTIONS
- Lay shrimp flat on cutting board and line up backs to bellies and run a skewer thru the center, there should be 8-12 shrimp on each skewer. Season with BBQ spice and baste with melted butter. Cook over hot coals until done. Re-baste with melted butter.
Mango Pistachio Salsa
- Combine all ingredients and toss together. Place on top of fried round corn tortilla chips. Garnish with Cotija.
DESCRIPTION
Blogger Andie Mitchell shares a recipe perfect for grilling season – delicious chicken thighs with Moroccan spices paired with a flavorful pecan couscous.
INGREDIENTS
For the marinade
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 4 tablespoons extra-virgin olive oil
- 4 tablespoons lemon juice (juice of 2 lemons)
- 1/4 cup pitted prunes, coarsely chopped
- 1/4 cup pitted green olives
- 4 garlic cloves, peeled
- 2 pounds boneless, skinless chicken thighs, trimmed
For the pecan couscous
- 3/4 cup fresh pecans, chopped
- 2 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups couscous
- 2 tablespoons lemon juice (about 1 lemon)
- 1/4 cup fresh parsley, finely chopped
- 1/3 cup pitted prunes, finely chopped
- 1/3 cup pitted green olives, sliced
INSTRUCTIONS
- In a small bowl, whisk together the paprika, cumin, 1 teaspoon salt, ¾ teaspoon pepper, turmeric, cayenne, cinnamon, and ginger.
- In a food processor, pulse the olive oil, prunes, olives, garlic, and spice mixture until smooth paste forms, about 1 minute, scraping down sides of bowl as needed. Transfer the paste to a large bowl with the chicken thighs and toss to coat them well. Cover and refrigerate for at least 30 minutes and up to 1 day.
- On a gas grill, turn all burners to medium-high, cover, and heat until hot, about 15 minutes. Once hot, oil your cooking grates. Arrange chicken on the grill. Cover and cook for 10 minutes, flip over, and cook for an additional 6 to 8 minutes, until the chicken registers 185 degrees on an instant-read thermometer. Transfer the chicken thighs to a platter, tent with aluminum foil, and let rest for 10 minutes.
- While the chicken is grilling, make the couscous: In a medium saucepan, bring the broth, salt, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous stand for 5 minutes. Use a fork to fluff the couscous and stir in the lemon juice, parsley, prunes, olives, and pecans. Taste and adjust seasoning with salt and pepper as desired.
- Arrange the couscous on a large platter, top with the cooked chicken thighs, and serve with lemon wedges, if desired.
DESCRIPTION
This rustic Root Vegetable Galette has pecans incorporated in the crust and in the filling for a deliciously nutty punch of flavor. This plant-powered recipe packs in 12 grams of protein and can be paired with a side salad to complete the meal.
Recipe submitted by Chef Julie Harrington, RD.
INGREDIENTS
For the crust
- 1/2 cup raw pecan pieces
- 2 1/2 cups whole wheat pastry flour
- 2 tablespoons fresh thyme, finely chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, cut into cubes, chilled
- 1/2 cup ice water
For the filling
- 1 tablespoon olive oil
- 1 large leek, white and light green parts only
- 3 cloves garlic
- 1 cup ricotta cheese
- 1 medioum sweet potato, peeled
- 2 beets, peeled
- 1 tablespoon fresh thyme
- 1 egg, lightly beaten
- 1/4 cup chopped pecans
- 1/4 cup goat cheese
INSTRUCTIONS
- For the crust, pulse the pecans in a food processor until coarsely ground. Add flour, salt, and sugar; pulse to combine. Add the chilled butter and pulse until a coarse meal forms. As the food processor is pulsing, slowly stream in the cold water until the dough comes together.
- Transfer the dough to a work surface, form dough into a ball then press flat into a disk. Wrap in plastic wrap and allow dough to chill for at least 30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut the leek in half, then make thin half moon slices. Finely chop the garlic.
- Heat the oil in a medium skillet over medium heat. Add the leeks and cook until softened. Add the garlic and cook until fragrant. Remove from the pan in a bowl. Let slightly cool, then mix in the ricotta cheese.
- Using a mandolin, slice the sweet potatoes and beets thin. Alternatively, use a knife.
- Roll out dough on a lightly floured surface. Transfer to the baking sheet. Spread the ricotta mixture on the dough, leaving a 1-inch border around the edges. On the top, layer the sweet potato and beet slices. Sprinkle with thyme. Fold the edges of the dough filling over, tucking and overlapping.
- Brush the edges with egg wash.
- Bake for 30-40 minutes, until the crust is golden brown and vegetables are soft (cook time will vary on how thick the vegetables are cut and how thin the crust is.)
- Remove from the oven and sprinkle with chopped pecans and goat cheese. Cut into slices and serve.
DESCRIPTION
In this easy dinner recipe, tender penne pasta is tossed in a rich basil pesto made with toasted hazelnuts. Make this a heartier vegetarian meal by adding roasted mushrooms or chickpeas, or serve it alongside grilled chicken or fish.
INGREDIENTS
Pasta
- 1 pound penne, cooked to al dente
- ¾ cup Hazelnut Pesto (recipe below)
- 2 tablespoons roughly chopped toasted hazelnuts
- 2 tablespoons shaved Parmesan cheese
Pesto
- 5 cups loosely packed basil leaves
- 2 cloves garlic, peeled
- ½ cup toasted hazelnuts
- ½ cup shaved Parmesan cheese
- ¾ cup extra virgin olive oil
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- Make the pesto. Add the basil, garlic, hazelnuts, Parmesan cheese, and ¼ cup of the olive oil to a blender or food processor. Pulse in 10 to 15 second intervals to chop all ingredients. With the machine on low, slowly pour in the remaining olive oil. Scrape the sides of the container as needed.
- Blend for about 20 seconds until all ingredients are finely chopped and a thick pesto results. Stir in the salt and pepper.
- Place the warm pasta in a large bowl. Add the pesto and toss to coat the pasta well. Transfer to a serving platter. Sprinkle with hazelnuts and shaved Parmesan. Serve warm.
