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Heavenly Bowl

Description

Place a serving of the rice (hot, warm or cooled) in a bowl, then top with a bit of the Heavenly Sauce, followed by the other ingredients listed and ending with the salsa. Add another dollop of the Heavenly Sauce, and bon appétit!

Ingredients

  • 1 recipe of Heavenly Jasmine Rice (below)
  • 1 1/2 cups of Heavenly Sauce (below)
  • 2 to 3 cups shredded sharp cheddar cheese
  • 2 ripe avocados, peeled, seeded, diced
  • 2 to 3 medium tomatoes, cored and chopped
  • 1 cup sliced black olives
  • About 3/4 cup chopped green onion
  • 1 cup black beans, canned or fresh-cooked
  • 1 1/2 cups salsa

Jasmine Rice Makes 6 to 8 servings

  • 1/2 cup chopped yellow onion
  • 2 tablespoons butter
  • 1 1/2 cups jasmine rice
  • 3 cups water
  • 1/4 teaspoon salt

Heavenly Sauce Makes 2-1/2 cups

  • 1/2 cup canola oil
  • 1/2 cup roasted and skinned Oregon hazelnuts
  • 1/3 cup canned and drained garbanzo beans
  • 1/4 cup cooked and drained soybeans*
  • 4 cloves garlic
  • 1/2 cup water
  • 1/2 cup fresh lemon juice
  • 1/3 cup nutritional yeast*
  • 1 tablespoon Ponzu sauce (or soy sauce)
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ascorbic acid (optional, for “zing”—available in the health food section of most supermarkets)*

* Found in local natural foods store.

Instructions

Jasmine Rice

  1. In medium-sized heavy-bottomed pot over medium heat, sauté the onion in the butter until the onion is soft and translucent (about 5 minutes).
  2. Add the rice and sauté to evenly coat the grains.
  3. Add the water and salt, increase the temperature to medium-high and bring the water to a boil, stirring occasionally with a flat-bottomed utensil so the rice won’t scorch.
  4. Once the water has boiled, reduce the temperature to low, cover, and cook the rice at a very slow simmer for 20 minutes without uncovering the pot.
  5. After 20 minutes, check the rice. If all the water has been absorbed, the rice is done. Gently fluff it with a fork. If not serving immediately, place a paper towel over the top of the pot and put the lid back on to keep the rice hot (the paper towel absorbs condensation that would otherwise drip back down on the rice and make it soggy).

Heavenly Sauce

  1. In a blender, combine the oil, hazelnuts, garbanzo beans, soybeans and garlic. Pulse several times, stopping to scrape down the sides to ensure everything is fully blended.
  2. Once the mixture is a rough purée, add the water, lemon juice, nutritional yeast, Ponzu sauce (or soy sauce), salt, basil, cumin, and ascorbic acid.
  3. Continue blending until the mixture is relatively smooth (it will remain grainy because of the nuts). Scrape it into a container and store in the refrigerator for up to 2 weeks.

Cold Brew Hazelnut Smoothie Bowl

Description

Do you love that cup of coffee first thing in the morning? We do too, so we found a way to add hazelnuts to our favorite beverage. This cold brew smoothie bowl brings so many kinds of happiness together–hazelnuts, cold brew coffee, chocolate, honey and bananas. Great for breakfast, great for any time of day.

Ingredients

  • 1⁄2 cup ​Oregon hazelnuts
  • 1 banana, frozen and cut into chunks
  • 1⁄4 cup unsweetened cold brew coffee or strong brewed coffee
  • 2 teaspoons honey or maple syrup
  • 1 cup ice cubes, crushed
  • 1 teaspoon instant espresso powder
  • 1 banana, thinly sliced
  • 1 tablespoon cocoa nibs
  • 1 tablespoon hemp seeds

Instructions

  1. Preheat oven to 350°F.
  2. On a medium baking sheet scatter hazelnuts. Place in the oven and bake until fragrant and the skins are blistered, 12-15 minutes. Let cool completely, then roughly chop.
  3. In a blender combine half the hazelnuts, banana, cold brew or coffee, honey or maple syrup, ice cubes, and espresso powder. Blend until smooth and pour into a bowl.
  4. Top with banana, cocoa nibs, hemp seeds, and remaining hazelnuts.

Sweet Potato, Chocolate and Hazelnut Cake

Hazelnuts, cake and chocolate–three things that just belong together. This sweet potato variation will delight the palate of any cake connoisseur!

Description

  • 1-2 sweet potatoes, peeled, resulting in 1 cup mashed
  • 3/4 cup canola oil
  • 2 eggs
  • 1 1/2 cup all purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup Oregon hazelnuts, finely chopped
  • 2 ounces semi-sweet chocolate
  • 1/2 teaspoon vanilla extract
  • 1/4 cup half and half

Instructions

  1. Preheat oven to 350F.
  2. Bring a medium sized pot of water to boil. Add peeled sweet potato and boil until potato is soft. Drain and let cool slightly, then mash. Measure out 1 cup.
  3. In a large bowl, beat together mashed sweet potatoes and canola oil. Add eggs, one at a time, and beat until well blended.
  4. In a separate bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, nutmeg, and salt.
  5. Gradually add the dry ingredients to the sweet potato mixture, mixing until well combined. Finally, add chopped hazelnuts.
  6. Using a double boiler pot (or two pots stacked together), fill the bottom pot with 2 inches of water. In the top pot, combine chocolate, vanilla extract, and half and half. Turn heat on high and bring water in bottom pot to a boil, stirring the chocolate mixture until it’s fully melted. Remove from heat.
  7. Transfer ⅓ of the sweet potato mixture to melted chocolate and mix until fully blended.
  8. Butter the bottom of a 10-inch bundt cake pan. Pour chocolate mixture in and spread evenly. Next, pour sweet potato mixture in. Bake for 45 minutes. Test to make sure the thickest part is done. Let cool slightly before flipping.

Green Beans with Hazelnuts and Thyme

Description

These tender, lightly sauteed green beans will look gorgeous on any Thanksgiving table, but are also simple enough to make quickly for a casual dinner. Hazelnuts add their famous crunch and flavor in a surprisingly delicious pairing.

Ingredients

  • 2 pounds of fresh, slender green beans, trimmed
  • 3 tablespoons butter
  • 2 tablespoons chopped fresh thyme, divided
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped darkly roasted and skinned Oregon hazelnuts

Instructions

  1. Bring a large pot of salted water to a boil. Add the beans and cook just until the beans are becoming tender, about 4-5 minutes.
  2. Remove from heat and immediately plunge the beans into ice water to stop the cooking and set the color.
  3. Drain well and set aside for up to several hours in the refrigerator.
  4. When ready to serve, melt the butter in a large skillet over medium high heat.
  5. Add 1 tablespoon of the thyme and gently sauté for 1 minute.
  6. Add the mustard and salt and stir to blend it into the butter.
  7. Add the beans to the skillet and sauté until the beans are just barely tender, which will take about 7 minutes.
  8. Toss with most of the hazelnuts and then transfer the beans to a serving bowl.
  9. Sprinkle with the remaining hazelnuts and the remaining 1 tablespoon of thyme.

Four-Hearts Green Salad

Ingredients

  • 4 romaine lettuce hearts
  • 1 tablespoon honey or grape molasses
  • ¼ cup raw almonds
  • ¼ cup raw pistachios kernels
  • ¼ cup raw hazelnuts

Dressing

  • 1 tablespoon mustard
  • 2 tablespoons sherry vinegar
  • ¼ cup olive oil
  • 2 tablespoons pistachio oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper

Instructions

  1. Thoroughly wash the lettuce. Pat dry and keep cool. In a nonstick skillet, heat the honey. Add the nuts, stirring constantly with a rubber spatula until lightly caramelized. Set aside.
  2. To make the vinaigrette, whisk the mustard and vinegar in a mixing bowl. Gradually add the olive and pistachio oils while whisking until smooth and creamy. Add salt and pepper and adjust seasoning to taste. Just before serving, toss the lettuce, nuts and vinaigrette. Serve in the center of individual plates.

Hazelnut Grits

Description

Taste the flavor of Oregon’s state nut in chef Kei Ohdera’s Hazelnut Grits.

Ingredients

  • 1 tablespoon baking soda
  • 1 pint whole raw Oregon hazelnuts
  • 2 small onions, divided
  • 1 1/2 cups water
  • 2 tablespoons cornstarch mixed in 1/4 cup water
  • 5 tablespoons grapeseed oil, divided
  • 3 cloves garlic, minced
  • Salt and White pepper

Instructions

  1. In a medium saucepan, bring water to just a boil then reduce heat to medium-low until water is simmering. Add baking soda first, then hazelnuts. Simmer for 15 minutes or until the skins have softened. Drain hazelnuts and remove skins*. Pulse the hazelnuts several times in a food processor until finely chopped (approximately the size of a grain of rice). Set aside.
  2. Finely mince one onion and set aside.
  3. Take the second onion and slice evenly. Heat 1 tablespoon grapeseed oil in a medium saucepan over medium heat. Add the sliced onions to a saucepan and reduce heat to low. Cook until onions are soft and translucent, but not browned.
  4. Add water and bring to a simmer. Whisk in cornstarch slurry and cook for 1-2 minutes.
  5. Using an immersion blender, slowly pour in 3 tablespoons grapeseed oil and blend until smooth. Pour mixture through sieve to remove any chunks and set aside.
  6. Add remaining 1 tablespoon grapeseed oil to a separate pan and cook over medium heat. Once the oil is hot, add minced onion and garlic and cook for 1-2 minutes, being careful not to burn the garlic. Add finely chopped hazelnuts and onion-cornstarch mixture. Stirring continuously and cook until thickened and the mixture resembles the consistency of grits.
  7. This recipe is easily customized by adding toppings such as fried shallots and herbs such as cilantro and parsley.

*To remove skins, rub hazelnuts vigorously with a clean dish towel.

Autumn Arugula Salad with Roasted Sweet Potatoes and Hazelnuts

Description

Don’t have to be boring; by pairing healthy leafy greens with the right accoutrements, this salad maintains its nutritious balance while also boasting a bevy of flavors.

Ingredients

  • 3 cups of cubed sweet potatoes
  • 3 cloves of garlic, sliced
  • 2 tablespoons of olive oil
  • salt and pepper
  • 1 tsp of dried rosemary
  • 1 pomegranate
  • 5 ounces arugula
  • ½ cup Oregon hazelnuts
  • ¼ cup balsamic vinegar
  • goat cheese (optional)

Instructions

  1. Preheat oven to 400°F. Place hazelnuts on a tray and roast for about 5 minutes. Set aside.
  2. Place sweet potatoes, garlic, olive oil and salt and pepper on a large baking dish and roast at 400°F for about 30 minus until tender.
  3. Seed pomegranate, I like to cut the fruit in half and then hit the back of the shell with a wood spatula and the seeds easily fall out.
  4. Place arugula in a bowl and top off with balsamic vinegar, the roasted sweet potatoes, pomegranate seeds, roasted hazelnuts and goat cheese (if desired). Serve.

Cacio e Pepe with Crispy Sage

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

  1. 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.
  2. 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.
  3. 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.
  4. After you roll the pasta and cut it make sure you flour it well to prevent sticking before and during cooking.

Cacio de Pepe

  1. 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.
  2. 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.
  3. 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

  1. 10 ounces doppio flour
  2. 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)
  3. 5 ounces semolina
  4. 10 egg yolks
  5. 2 whole eggs
  6. 2 teaspoons kosher salt

Cacio de Pepe

  1. 32 ounces hazelnut pasta (rolled and portioned)
  2. 10 ounces unsalted butter, cubed
  3. 1 tablespoon fresh cracked black pepper (more if you like it)
  4. 3/4 cup finely grated Parmesan
  5. 1/3 cup finely grated Pecorino
  6. 6-10 sage leaves

Hazelnut Chai Granola

Description

This granola recipe is an explosion of flavors and seasonings–hazelnuts, cinnamon, cardamom, pumpkin, honey, ginger and chai. Have it for a snack, have it for lunch or have it as a grab-and-go breakfast you prepared the night before; this granola can do it all.

Ingredients

  • 3 cups rolled oats
  • 11⁄2 cups ​Oregon hazelnuts​, roughly chopped 1 cup pumpkin seeds
  • Contents of 2 chai tea bags
  • 1 teaspoon ground ginger
  • 1⁄2 teaspoon ground cardamom
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon fine sea salt
  • 1⁄4 teaspoon ground cloves
  • 1⁄2 cup honey
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F. Lightly oil a large baking sheet.
  2. In a large bowl combine oats, hazelnuts, pumpkin seeds, tea, ginger, cardamom, cinnamon, pepper, salt, and cloves. Stir in honey, oil, and vanilla to combine.
  3. On prepared baking sheet spread granola in a thin layer. Bake, stirring every 15 minutes, until well-browned and crisp, about 45 minutes.
  4. Let granola cool completely on baking sheet, then store in an airtight container at room temperature.

Grilled Cherry and Blue Cheese Salad with Creamy Hazelnut Dressing

Description

This refreshing salad gets a burst of flavor from grilled cherries and roasted hazelnuts. The addition of tangy blue cheese blends beautifully with a dressing made of pureed hazelnuts and honey. Pair this salad with a crisp Oregon Riesling.

Ingredients

Dressing

  • 1/4 cup roasted hazelnuts, roughly chopped
  • ¼ cup grapeseed oil
  • 2 tablespoons honey
  • ¼ teaspoon fine sea salt, or to taste
  • Pinch of ground black pepper, or to taste

Salad

  • 1 pint sweet cherries, pitted
  • Olive oil
  • 8 cups mixed spring greens
  • ¼ of a large red onion, thinly sliced
  • 1 cup roasted hazelnuts, halved or roughly chopped
  • 4 ounces Rogue Creamery Oregon Blue Cheese, crumbled

Instructions

  1. Preheat the grill to 400 degrees F. Thread the cherries onto soaked wooden skewers or grilling skewers, about 4 or 5 to a skewer, and brush lightly with olive oil.
  2. Place the dressing ingredients in a single serve blender or small food processor. Process on high or pulse in long spurts until a creamy dressing forms, about 20 seconds. Set aside.
  3. Grill the cherries for about 5 minutes, turning at least once, until the fruit begins to darken and soften.
  4. Add the greens and onion to a large serving bowl. Pour in the dressing and toss to coat the salad. Slide the cherries off of the skewers and arrange them evenly over the top of the greens. Sprinkle the salad with roasted hazelnuts and crumbled blue cheese before serving. Pair with:  Brooks Willamette Valley Riesling.