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
In this easy dinner recipe, tender penne pasta is tossed in a rich basil pesto made with toasted hazelnuts. Make this a heartier vegetarian meal by adding roasted mushrooms or chickpeas, or serve it alongside grilled chicken or fish.
INGREDIENTS
Pasta
- 1 pound penne, cooked to al dente
- ¾ cup Hazelnut Pesto (recipe below)
- 2 tablespoons roughly chopped toasted hazelnuts
- 2 tablespoons shaved Parmesan cheese
Pesto
- 5 cups loosely packed basil leaves
- 2 cloves garlic, peeled
- ½ cup toasted hazelnuts
- ½ cup shaved Parmesan cheese
- ¾ cup extra virgin olive oil
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- Make the pesto. Add the basil, garlic, hazelnuts, Parmesan cheese, and ¼ cup of the olive oil to a blender or food processor. Pulse in 10 to 15 second intervals to chop all ingredients. With the machine on low, slowly pour in the remaining olive oil. Scrape the sides of the container as needed.
- Blend for about 20 seconds until all ingredients are finely chopped and a thick pesto results. Stir in the salt and pepper.
- Place the warm pasta in a large bowl. Add the pesto and toss to coat the pasta well. Transfer to a serving platter. Sprinkle with hazelnuts and shaved Parmesan. Serve warm.
DESCRIPTION
These individual servings of overnight oatmeal deliver a tasty chocolate treat while being loaded with healthy ingredients. Prepared in jars, it’s easy to take this dairy-free breakfast to-go on a busy morning!
INGREDIENTS
- 1 ¾ cups Bob’s Red Mill Old-Fashioned Oats
- 3 tablespoons chia seeds
- 2 cups Pacific Natural Foods Chocolate Hazelnut Milk
- ¾ cup fresh raspberries
- ¾ cup roasted hazelnuts, halved or roughly chopped
- Berries and finely chopped hazelnuts for garnish
INSTRUCTIONS
- Add the oats and chia seeds to a medium bowl. Pour in the milk and stir well.
- Spoon half of the oats into the bottom of four half-pint jars. Divide the raspberries among the jars and then top the raspberries with an equal amount of hazelnuts. Press with a spoon to pack in the ingredients. Spoon the remaining oats into each jar and pour any milk from the bottom of the bowl into the jars. Press again to pack the ingredients.
- Place a lid on the jar and refrigerate for 8 to 12 hours. Before serving, stir and top with more fresh berries and finely chopped hazelnuts.
