A power packed breakfast that’s made in just 15 minutes. Combine pecan pieces, bananas, rolled oats, protein powder and cinnamon for protein pancakes that are made even more nutritious with pecan halves on top.
- 1 medium banana
- 2 large eggs
- 2/3 cup rolled oats
- 1/4 teaspoon cinnamon
- 2 scoops protein powder
- 1/4 cup pecan pieces
- 1/4 cup pecan halves
- 1/4 cup maple syrup (optional)
- Add banana, eggs, rolled oats, cinnamon, and protein powder to a blender. Blend on medium speed until mixture is well blended.
- Heat a large non-stick skillet over medium high heat. Pour 1/4 cup of batter into heated pan for each pancake. Sprinkle each pancake with about 1 tablespoon pecan pieces. When edges of pancake begin to look dry, after about 30 to 45 seconds, flip and cook on second side for about 15 seconds or until pancakes are cooked through.
- Repeat with remaining batter. Top pancakes with pecan halves and drizzle with maple syrup if desired. Serves 2 to 3.
Pecans take center stage in this smoothie recipe along with oats, hints of banana, cinnamon, maple and vanilla for a nutritious breakfast that will start your morning with plant protein. Recipe submitted by Brandon Matzek, Kitchen Konfidence.
- 1 cup raw pecan halves
- 1/2 cup old-fashioned oats
- 1 cup whole milk
- 1 cup whole Greek yogurt
- 2 bananas, cut into slices and frozen
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
- Grated nutmeg, for topping (optional)
- Pecan pieces or pecan halves, chopped (optional)
- Preheat an oven to 350 degrees F. Place oats and pecan halves on a rimmed baking sheet, and bake in the oven, stirring occasionally, until toasted and fragrant (12 to 15 minutes). Let cool completely.
- Add toasted oats and pecans to a blender, and blend until finely ground. Add milk, yogurt, frozen bananas, maple syrup, cinnamon, vanilla and a pinch of salt, then blend until smooth. Divide between 2 glasses and top with grated nutmeg and pecan pieces or pecan halves, chopped if using. Enjoy immediately.
Recipe by Chef Ethan Stowell.
FOR PISTACHIO AND BASIL PESTO:
- 2 cups Fresh basil leaves, tightly packed
- 1 cup Pistachios, shelled, toasted
- 4 Garlic cloves, peeled
- 1 cup Extra virgin olive oil
- ½ cup Freshly grated Parmigiano-Reggiano
- Salt and pepper
FOR POTATO GNOCCHI:
- 2 pounds Russet potatoes, washed
- 4 Large egg yolks
- 2 cups Unbleached flour
- 2 tablespoons Salt
- Extra virgin olive oil
- Preheat oven to 350°F.
FOR PISTACHIO AND BASIL PESTO:
- Place basil, pistachios and garlic cloves in a food processor; pulse until a rough puree.
- Add extra virgin olive oil and continue to pulse until oil, basil and pistachios have all combined into a smooth puree. Transfer sauce to a large work bowl; fold in cheese and season to taste with salt and pepper. Set aside.
FOR POTATO GNOCCHI:
- Brush each potato lightly with extra virgin olive oil.
- Wrap each potato in aluminum foil and bake in oven until tender, for about one hour.
- When potatoes are cool enough to handle, peel and pass them through a food mill or potato ricer which yields about 3 cups of sieved potatoes. On a clean work surface, mound sieved potatoes with a well in the middle. In the well place egg yolks, 2 cups of flour and salt.
- Mix all the ingredients together and make sure to dust work surface with additional flour as needed to avoid sticking.
- Once potato dough has come together, knead until smooth and even, with no visible bits of egg or flour. Keeping work surface and dough lightly floured, cut dough into 4 even pieces.
- With hands, roll each piece into a rope until diameter is about ½ inch thick.
- With a knife, cut down the rope to form ½ inch by ½ inch squares.
- Dust gnocchi with flour and continue until all dough has been formed into gnocchi.
- Discard any irregular shaped gnocchi, as it will not cook evenly.
- Place gnocchi on a lightly floured sheet pan until ready to cook and serve.
- Bring a large pot of water to a soft boil. Drop gnocchi into the water, work in batches if necessary, and cook until all gnocchi float to the surface of the water, about 1-2 minutes.
- Remove gnocchi from water and place in a large mixing bowl. Toss with pistachio and basil pesto sauce to taste, season with salt and pepper and serve while hot with freshly grated Parmigiano-Reggiano on the side.
These tender pear halves are topped with a sweet and savory mix of Oregon hazelnuts and fresh rosemary. As they bake the crumble topping melts into the fruit for a delicious and impressive dessert. The pears are drizzled with warm honey just before serving for an added touch of sweetness.
- 2 firm pears, halved
- ½ cup all-purpose flour
- ¼ old-fashioned rolled oats
- ¼ cup light brown sugar
- 1 cup chopped raw hazelnuts
- 1 teaspoon finely minced fresh rosemary, plus a few leaves for garnish
- Pinch fine sea salt
- ¼ cup cold unsalted butter, cubed
- 2 tablespoons roasted hazelnuts, halved or cracked
- 2 tablespoons honey, warmed
- Preheat the oven to 400 degrees F. Spray a casserole dish large enough to fit the four pear halves with non-stick cooking spray.
- Use a melon baller or spoon to carve out the seeds and any hard parts of the core of the pear creating a small round indentation in each halve. Discard the core and seeds. Place the pear halves skin-side down in the baking dish.
- Add the flour, oats, brown sugar, raw hazelnuts, rosemary and salt to a medium bowl. Add the butter and use a fork to mash it into the dry ingredients. Continue to work it as it softens and becomes evenly distributed in dime-size pieces.
- Divide the topping among the 4 pear halves. Mound and press the topping over the pears.
- Bake for 20 to 30 minutes, until the pears are tender but not mushy. Baking time will vary by the size of your pears and their ripeness.
- Transfer the warm pears to serving plates. Sprinkled with roasted hazelnuts, drizzle with warm honey, and garnish with rosemary leaves.
Let this crisp and fruity drink give you a smart morning start, or act as an afternoon snack to keep hunger at bay. With every sip, you’ll enjoy the smooth taste of almond butter, almond milk, frozen raspberries, and a touch of honey.
- 2 cups almond milk
- 1 12-ounce package frozen raspberries
- 2 medium bananas, cut into chunks
- 2 tablespoons honey
- 1/2 teaspoon almond extract
- 3 tablespoons almond butter
- 1/2 cup vanilla soy ice cream
- 12 fresh raspberries (optional)
- Combine all ingredients in a blender; whirl until smooth.
- Pour into 6 glasses and garnish with fresh raspberries if desired.
A sweet hazelnut bun.
Hazelnut Cinnamon Roll Dough
- 3 1/3 cups bread flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 ounce fast rise yeast or 1 tablespoon fresh yeast
- 1/3 cup unsalted butter
- 1/2 cup milk, plus 2 tablespoons milk
- 2 large eggs
- 1/2 cup unsalted butter
- 1 tablespoon unsalted butter
- 2 tablespoons turbinado sugar (brand Sugar in the Raw)
- 4 tablespoons maple syrup
- 3 tablespoons light corn syrup
- 1 cup hazelnut pieces
- 1 large egg
- 2 tablespoons milk
- 3 tablespoons sugar
- 1/2 cup light brown raw sugar (demerara) or 1/2 cup turbinado sugar (brand Sugar in the Raw)
- 1 tablespoon cinnamon
- Butter a 12-cup muffin pan.
- Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later) large enough to cover muffin pan.
- Combine flour, sugar, salt and yeast in a large mixing bowl.
- Melt butter in the milk over very low heat and beat in eggs.
- Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size.
- Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with hazelnuts (about a tablespoonful in each sticky-based waiting cup.).
- Preheat oven to 350.
- Knock dough back, knead once or twice and then roll out to a large rectangle (apx 24X12) with the long side nearest you. Beat egg and add milk; glaze the dough using a pastry brush or your fingers.
- Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape.
- Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups.
- Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden.
- Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns.
- Cool, then enjoy!
A simple Mediterranean sweet red pepper spread with just a hint of spice. Great as a dip for bread or crudité.
- 1 cup California walnuts, toasted
- 1 (16-oz.) jar roasted red peppers
- 1/4 cup extra virgin olive oil
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 2 teaspoons paprika
- 1 teaspoon minced garlic
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt, or to taste
- Extra virgin olive oil, finely chopped California walnuts and chopped fresh parsley (optional garnishes)
- Place walnuts in a food processor and process until they become thick and smooth like walnut butter.
- Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.
- Add to the food processor with remaining ingredients and puree until smooth.
- Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.
- NOTE: Roasted peppers can vary in sweetness. Add an additional tablespoon of vinegar if the dip is too sweet, or a teaspoon of sugar if the dip is too tart.
Sheet pan dinners make for easy weeknight meal-prep and clean-up. Prepare simple pecan-crusted salmon fillets and Brussels sprouts and place on a single baking sheet for a full meal that’s prepped and cooked in just over 30 minutes.
- 1/3 cup raw pecan pieces
- 4 (4 to 6-ounce) salmon filets, skins, removed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil, divided
- 1 pound Brussels sprouts, halved
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 cup raw pecan halves
- 1 cup balsamic vinegar
- 3 tablespoons honey
- Preheat oven to 400 degrees F. and lightly grease a large baking sheet pan. Place pecan pieces in a wide, shallow dish.
- Season salmon fillets with salt and pepper and brush top sides with about 2 teaspoons of olive oil. Press salmon fillets top-side-down into the finely chopped pecans to coat. Arrange salmon fillets in the center of prepared baking sheet.
- In a medium bowl, combine Brussels sprouts, remaining olive oil, garlic powder, Italian seasoning, pecans halves, and salt and pepper to taste. Toss to combine, then transfer to the sheet pan in a single layer, not touching the salmon.
- Bake in preheated oven for 15 to 18 minutes until Brussels sprouts are fork-tender and salmon is cooked through.
- While salmon is baking: in a medium sauce pan bring balsamic vinegar to a boil, continue to boil, stirring throughout, for about 10 minutes until liquid has reduced by half. Remove from heat, stir in honey, and allow to cool until ready to serve. Drizzle over salmon and Brussels sprouts just before serving.