DESCRIPTION
A spicy sauce made with chili and garlic, Sriracha brings a wonderful touch to almonds making them an exotic party treat.
INGREDIENTS
- 2 cups whole natural almonds
- 4 tablespoons sriracha
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 teaspoons chili flakes
INSTRUCTIONS
- Preheat oven to 300 degrees F.
- Spread almonds in a single layer on a baking sheet lined with foil and bake for 15 minutes, stirring once halfway through.
- Remove from oven (leave oven on) and allow to cool for 10minutes.
- In a bowl, whisk together all ingredients except almonds; stir in almonds to coat evenly.
- Return almonds to the foil-lined baking sheet in a single layer and bake again for 15 minutes, stirring once halfway through.
- Remove pan from oven and if desired, sprinkle with a pinch of salt and extra chili flakes and allow to cool completely.
- Store in an airtight container for up to one week.
DESCRIPTION
Pistachio-powered portabella mushroom. Recipe by Jeremy Jones, professional snowboarder and National Geographic Adventurer of the Year.
INGREDIENTS
- 3 Large portabella mushrooms, whole
- Enough olive oil to generously coat and drizzle on mushrooms
- 1 ¼ cups Shelled pistachios, chopped
- 3 Garlic cloves
- Sprinkle tops with Hemp seeds to taste (option)
- Salt, pepper and dried herbs like fresh basil or parsley (option)
INSTRUCTIONS
- Remove stems and wash mushroom caps. Coat all sides with olive oil. Finely chop one garlic clove per mushroom. Sprinkle inside the mushrooms. Coarsely chop pistachios and fill each cap to the top. Generously drizzle olive oil on top of chopped pistachios.
- Bake at 400 degrees, Fahrenheit for 10-15 minutes.
- Serve as a main dish or slice into bite-size chunks for an appetizer.
DESCRIPTION
Blogger Liz Moody shares her recipe for Pecan Peach Crumble, perfect for a sweet mid-afternoon snack or a nutritious dessert!
INGREDIENTS
- 1/3 cup chopped pecans
- 4 peaches, halved with the pit removed
- 3 tablespoons grass-fed butter or coconut oil, softened but not liquid
- 1/3 cup rolled oats
- 1/3 cup oat flour
- 1/3 cup coconut sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine grain sea salt
INSTRUCTIONS
- Add the pecan pieces to the bowl of a large food processor. Process on high (with an S-blade) for about 15 seconds until they form a fine powder. Make sure not to over-process the pecans and release the oils too much.
- Add the remaining 3 ingredients to the bowl of the food processor and process for about one minute until it forms a dough.
- Carefully remove the blade from the food processor, and divide the dough into 12 balls. (Alternatively, press the dough into the bottom of a parchment-lined loaf pan and cut into pieces at a later step.)
- Let the bites chill in the refrigerator or freezer for about an hour before enjoying. The bites can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
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
This hearty, healthy salad is loaded with crunchy hazelnuts, whole grain quinoa, and tender kale. The combination of sweet dried cherries and a tangy honey balsamic dressing complements the nutty, savory flavors of the grains and greens to create a delicious side dish for any occasion.
INGREDIENTS
- ½ cup dry red quinoa, rinsed well
- 1 cup water
- 5 cups thinly sliced kale leaves
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon fine sea salt
- 1 cup toasted Oregon hazelnuts, chopped
- ½ cup dried cherries
- 2 tablespoons crumbled feta cheese
Vinaigrette
- 2 tablespoons finely chopped shallot
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- To cook the quinoa, add it to a medium saucepot and pour in the water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, partially covered, for 15 to 20 minutes, until tender. Transfer to a colander and rinse with cold water. Set aside.
- Add the kale to a medium bowl and pour in the 1 tablespoon of olive oil. Sprinkle with the ¼ teaspoon salt. Use clean or gloved hands to squeeze the kale, massaging the oil and salt into the greens. Massage for about 30 seconds. The kale will look slightly wilted. Set aside.
- Transfer the cooled quinoa to the bowl with the kale. Add the hazelnuts, cherries, and feta.
- To make the dressing, whisk together the shallot, olive oil, balsamic vinegar, and honey in a small bowl until all ingredients are combined into a dark dressing. Stir the salt and the pepper.
- Pour the dressing over the salad and toss to coat all ingredients well. Serve at room temperature or chilled.
DESCRIPTION
These cookies offer the ultimate sweet and savory flavors by combining chunks of dark chocolate with chopped hazelnuts. Each cookie is finished with a crunchy sprinkle of flaked sea salt. They are sure to become a new favorite to enjoy with a cup of tea or to take along for a seasonal picnic with friends.
INGREDIENTS
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 ¼ cups all-purpose flour
- 1 cup chopped roasted hazelnuts
- 2 (3-ounce) bars Moonstruck Dark Chocolate 68% Cacao, chopped
- 2 tablespoons Jacobsen Pure Flake Finishing Salt
INSTRUCTIONS
- Preheat the oven to 375 degrees F and line two large baking sheets with parchment paper.
- Add the sugars and butter to the bowl of a stand mixer. Mix on low and then increase to medium-high. Mix for about two minutes until pale yellow in color and smooth. Scrape the sides of the bowl.
- Add the vanilla and then mix in the egg. Mix in the baking soda and salt. Next add the flour and mix on medium until a cookie dough forms, about 1 minute. Add the hazelnuts and then add the chocolate and mix on low for about 20 seconds to combine all ingredients.
- Transfer the cookies in generous tablespoon portions to the baking sheets with no more than 12 cookies per tray. Sprinkle the top of each cookie with flaked sea salt. Bake each tray for about 10 minutes, until the cookies begin to brown at the edges and are firm in the center.
- Let cool for 3 minutes on the tray and then transfer to a cooling rack to cool completely.
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
This isn’t the all-American coconut macaroon with which many people are familiar. Instead, it’s a lovely, light-as-a-feather French sandwich cookie, which starts with puffy wafers of ground almonds, confectioners sugar and egg white. This version is sealed with a rich, pink, raspberry-flavored buttercream.
INGREDIENTS
- 3/4 cup plus 2 tablespoons ground almonds*
- 1 1/2 cups confectioners sugar
- 3 large egg whites
- 2 tablespoons sugar
Raspberry Buttercream
- 1/2 cup (1 stick) room temperature unsalted butter
- pinch of salt
- 1 tablespoon confectioners sugar
- 1 tablespoon seedless raspberry jelly
- 1/4 teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 300°F and line two baking sheets with parchment paper.
- Combine ground almonds and confectioners sugar until very fine in a food processor.
- In a medium bowl whisk egg whites until stiff but not dry. Add sugar, and whisk again until very stiff.
- Using a rubber spatula, add one-third almond mixture to egg whites and gently fold in, leaving some streaks. Gently fold in remaining almond mixture by thirds.
- Make a piping bag for the batter: Place a sturdy plastic storage bag into a tall water glass, folding its top back around the rim of the glass. Spoon batter gently into plastic bag. Remove bag from water glass and close, snipping a hole in one bottom corner. Use this piping bag to pipe 1-inch kisses onto baking sheets. Bake 18 to 20 minutes, turning pans halfway through baking or until set but not dried out. Let cookies cool completely, then remove from parchment paper with a small offset spatula. Sandwich cookies together with buttercream and serve, or store airtight for up to 2 days.
Raspberry Buttercream
- Using a mixer, beat 1/2 cup (1 stick) room temperature unsalted butter with a pinch of salt until fluffy.
- Add 1 tablespoon confectioners sugar, 1 tablespoon seedless raspberry jelly, 1/4 teaspoon vanilla extract, and beat until blended.
- Store covered and refrigerated, and let come to room temperature before using.
