Description
Pop these peppers into your Instant Pot (or your oven) for a quick and flavorful weeknight dinner. Pecans serve as a plant-based protein taking vegetarian stuffed peppers to the next level. Spicy quinoa and black beans mixed with zesty pecan pieces, tomatoes and corn combine for a delicious meal for the whole family.
Ingredients
- 1 cup cooked quinoa
- 1 1/2 cups (1-15 ounce can) cooked black beans
- 1 cup frozen corn kernels
- 2/3 cup raw pecan pieces
- 1 to 2 tablespoons taco seasoning
- 2 cups fire roasted tomatoes
- 1/2 yellow onion, diced
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 4 multicolor bell peppers
- 1 ripe avocado, diced (for garnish)
- 1 lime, sliced (for garnish)
- 2 radishes, sliced (for garnish, optional)
Instructions
- In a large bowl, stir together the quinoa, beans, corn, pecan pieces, taco seasoning, tomatoes, onion, and cilantro.
- Cut the tops off the peppers and use a spoon to scrape out the seeds and veins. Fill the hollowed peppers with the filling.
- If making in the Instant Pot: Pour 1 cup of water into the Instant Pot liner. Fit with the trivet or large steamer basket. Place the peppers onto the trivet. Lock the lid, with valve sealing. Select manual/pressure cook (high) and set for 5 minutes. When the cook time is finishes, naturally release the pressure for 5 minutes before manually releasing any remaining pressure. Carefully remove the lid and ensure the peppers are fork-tender. If making in the oven: Place peppers into a casserole dish, cover with foil, and bake at 350F for 30 minutes, or until peppers are tender.
- Remove the peppers and enjoy warm topped with avocado, lime, radish slices, and fresh cilantro.
Description
Here’s a fun spin on a holiday staple! With cheddar and ricotta cheeses, sour cream and cavatappi noodles, this macaroni and cheese is extra creamy, extra creative and extra delicious. Sprinkle with a mixture of blended pecans and cheddar cheese to add a crunchy finish to this family favorite dish.
Ingredients
- 1/2 cup raw pecan pieces
- 8 ounces cavatappi pasta
- 1 tablespoon butter
- 8 ounce block of cheddar cheese
- 15 ounces part skim ricotta cheese
- 4 tablespoons sour cream
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 large egg, lightly beaten
- 2 to 4 tablespoons pasta cooking water
Instructions
- Preheat oven to 375F.
- Cook cavatappi in salted boiling water. Drain, reserving ½ cup pasta cooking water. Return pasta to cooking pot and stir in butter.
- While pasta is cooking, shred cheddar cheese on a box grater.
- Using a food processor, combine ¼ cup of shredded cheese with pecans. Process until a coarse breadcrumb consistency.
- Add remaining cheddar cheese, ricotta, sour cream, salt and pepper to the warm pasta. Stir until thoroughly combined. Add egg, stir. Add 2 to 4 tablespoons pasta water to loosen mixture, stir until smooth.
- Pour into a buttered 9-inch square or round casserole dish and top evenly with pecan/cheddar topping.
- Bake for 30 minutes.
Description
Poached Halibut with Pistachio Soup by Chef Gerald Hirigoyen.
Ingredients
Warm Pistachio Soup:
- 2 tablespoons / 30 ml olive oil
- 2⁄3 cup / 75 g onion, chopped
- 2 springs fresh thyme, chopped
- 1 each garlic clove
- ½ cup / 80 g pistachios, whole
- 4¼ cup / 1000 ml chicken broth
- Salt as needed
- Pepper as needed
Garnish:
- ¼ cup / 60 ml olive oil
- 1 cup / 120 g onion, diced
- ½ cup / 120 g butternut squash, peeled and diced
- 1⅓ cups / 120 g fennel, sliced
- ¾ cup / 120 g celery root, diced
- 2 2/3
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cups / 120 g carrots, peeled and thickly sliced - 2 cups, 1 tablespoon / 500 ml white wine
- 1 cup / 250 ml chicken stock
- Salt as needed
- Pepper as needed
Pistachio Pesto Topping:
- 15 basil leaves
- 1 garlic clove, whole
- 2 tablespoons / 20 g potato, cooked
- ⅓ cup / 50 g pistachios, whole
- ½ cup / 100 ml extra virgin olive oil
- ½ lemon, juiced
- Salt as needed
- Pepper as needed
Assembly:
- 1 pound / 500 g halibut filet, cut into cubes
- Salt as needed
- Pepper as needed
- Extra virgin olive oil as needed
Instructions
Warm Pistachio Soup:
- In a large saucepan on medium heat, combine olive oil, onion, thyme, garlic, and pistachio kernels. Sauté for about five minutes, or until golden brown. Add chicken broth and bring to a boil. Simmer for about twenty minutes. Add salt and pepper to taste.
- When finished, pour saucepan contents into a blender and mix on high. Strain through a small sieve and set aside.
Garnish:
- In a large sauté pan, on medium heat, combine olive oil, onion, butternut squash, fennel, celery root, and carrots. Sauté for about five minutes, adding salt and pepper to taste.
- Add white wine and bring to a boil until all the liquid is gone. When the liquid has evaporated, add the chicken broth and continue to boil until all the liquid is gone and the vegetables are cooked through. Set aside.
Pistachio Pesto Topping:
- Combine basil, garlic, potato, pistachio kernels, and salt in a mortar and mash it together. When it starts to break down a bit, gradually add the olive oil and continue to mash it all together.
- After it has been mixed well, add the lemon juice and mix together. Set aside.
Assembly:
- Add salt and pepper to the halibut cubes and sauté in a medium sized sauté pan on medium high for about two minutes on each side, or until golden brown.
- Place a towel on a plate, and when fish is golden brown, pour the cooked fish on top of the towel (to remove excess oil).
- In a separate shallow bowl, pour in some of the hot pistachio soup with a ladle, add vegetables on top, and place about five or six cubes of halibut on top of the vegetables.
- Sprinkle the pistachio pesto topping over the soup and finish with some extra virgin olive oil over the dish.
Description
From hazelnut flour pasta to hazelnuts sprinkled on top, this cacio e pepe showcases how versatile Oregon hazelnuts are.
Ingredients
Hazelnut Pasta Dough
- 10 ounces doppio flour
- 6 ounces hazelnut flour (toast hazelnuts and blend in food processor until flour like – may need to add a couple pinches of semolina flour to absorb the oils from the hazelnuts)
- 5 ounces semolina
- 10 egg yolks
- 2 whole eggs
- 2 tsp kosher salt
Cacio de Pepe
- 32 ounces hazelnut pasta (rolled and portioned)
- 10 ounces unsalted butter, cubed
- 1 tablespoon fresh cracked black pepper (more if you like it)
- 3/4 cup finely grated Parmesan
- 1/3 cup finely grated Pecorino
- 6-10 sage leaves
Instructions
Hazelnut Pasta Dough
- In a KitchenAid bowl combine hazelnut flour, doppio flour, semolina, and salt. Mix on low speed to combine using dough hook attachment. With the machine still running on low speed, add eggs slowly in batches to incorporate.
- Dough should pull away from the sides of the bowl and form a ball. Once the dough ball is formed, remove from the bowl and knead for about a minute on a lightly floured surface. Wrap dough tightly in plastic wrap and let the dough rest for at least thirty minutes before rolling.
- After pasta dough has rested, cut it into quarters. Working on a lightly floured surface begin to flatten the dough pieces by rolling them out with a rolling pin until they are less than a half inch thick. Begin working the dough through your pasta maker starting on the largest setting and slowly working your way down to your desired thinness. On a KitchenAid pasta roller I like to go the #6 setting before running it through the fettuccine cutter attachment. If you don’t have a cutter you could do a hand cut pasta type such as pappardelle.
- After you roll the pasta and cut it make sure you flour it well to prevent sticking before and during cooking.
Cacio de Pepe
- In a large stock pot, bring 8 quarts of water to a boil. Season water with salt; add pasta and cook for 45 seconds to 1 minute. Drain pasta, reserving 3 cups pasta cooking water.
- Meanwhile, melt 4 ounces of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
- Add 3 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining 4 ounces butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente (add more pasta water if the sauce seems dry.) Transfer pasta to warm bowls and serve. Garnish with fried sage, pecorino, and grated hazelnuts.
Ingredients
Hazelnut Pasta Dough
- 10 ounces doppio flour
- 6 ounces hazelnut flour (toast hazelnuts and blend in food processor until flour like – may need to add a couple pinches of semolina flour to absorb the oils from the hazelnuts)
- 5 ounces semolina
- 10 egg yolks
- 2 whole eggs
- 2 teaspoons kosher salt
Cacio de Pepe
- 32 ounces hazelnut pasta (rolled and portioned)
- 10 ounces unsalted butter, cubed
- 1 tablespoon fresh cracked black pepper (more if you like it)
- 3/4 cup finely grated Parmesan
- 1/3 cup finely grated Pecorino
- 6-10 sage leaves
