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California Walnut Muhammara

DESCRIPTION

A simple Mediterranean sweet red pepper spread with just a hint of spice. Great as a dip for bread or crudité.

INGREDIENTS

  • 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)

INSTRUCTIONS

  1. Place walnuts in a food processor and process until they become thick and smooth like walnut butter.
  2. Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.
  3. Add to the food processor with remaining ingredients and puree until smooth.
  4. Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.
  5. 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 Pecan-Crusted Salmon with Brussels Sprouts

Description

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.

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees F. and lightly grease a large baking sheet pan. Place pecan pieces in a wide, shallow dish.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 15 to 18 minutes until Brussels sprouts are fork-tender and salmon is cooked through.
  5. 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.

Spicy Sriracha Almonds

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

  1. Preheat oven to 300 degrees F.
  2. Spread almonds in a single layer on a baking sheet lined with foil and bake for 15 minutes, stirring once halfway through.
  3. Remove from oven (leave oven on) and allow to cool for 10minutes.
  4.  In a bowl, whisk together all ingredients except almonds; stir in almonds to coat evenly.
  5. Return almonds to the foil-lined baking sheet in a single layer and bake again for 15 minutes, stirring once halfway through.
  6. Remove pan from oven and if desired, sprinkle with a pinch of salt and extra chili flakes and allow to cool completely.
  7. Store in an airtight container for up to one week.

Pistachio-Powered Portabella Mushroom

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

  1. 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.
  2. Bake at 400 degrees, Fahrenheit for 10-15 minutes.
  3. Serve as a main dish or slice into bite-size chunks for an appetizer.