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
What’s not to like about this exotic, golden yellow rice bowl, packed with powerful flavors and nutrients, compliments of pistachios, chickpeas, spinach, avocado, and cranberries? Just cook up the flavorful rice, and add the toppings right before eating it. You can also meal prep this recipe and create ready to go meals for lunch or dinner. Recipe by Sharon Palmer, RDN, The Plant-Powered Dietitian.
INGREDIENTS
Turmeric Rice
- 1 tablespoon extra virgin olive oil
- 1 cup brown rice, uncooked
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 teaspoons turmeric
- ½ teaspoon freshly ground black pepper
- 2 cups water
- 1 cube vegetable bullion
- 1 teaspoon agave syrup
- ½ lemon, juiced
Toppings
- 1 cup canned chickpeas, rinsed, drained
- 1 cup pistachios, shelled
- ½ cup dried cranberries
- 1 avocado, sliced
- 1 cup fresh spinach
- Extra virgin olive oil (if desired)
INSTRUCTIONS
To Prepare Turmeric Rice
- Heat olive oil in a medium pot. Add rice, ginger, garlic, turmeric, and black pepper and sauté for 2 minutes. Add water, vegetable bullion, and agave syrup. Stir well, cover, and cook over medium heat—stirring occasionally to prevent from sticking—for about 40 minutes, until just tender, but not mushy. Stir in lemon juice and remove from heat.
To Prepare Bowls
- Divide turmeric rice into bowls (2 for large servings, or 4 for small servings). Divide the toppings among the servings (2 or 4) and arrange on top of the rice: chickpeas, pistachios, dried cranberries, avocado slices, and spinach. Top with a drizzle of extra virgin olive oil if desired.
DESCRIPTION
American Pistachio Protein Bars
INGREDIENTS
- 1/2 cup Dried blueberries
- 1 cup Untoasted coconut flakes
- ½ cup Golden flax seed
- ¾ cup Whey protein or your favorite vegan protein powder
- 2 1/3 cup Salted American pistachio kernels
- 1 teaspoon Salt
- ½ cup Sugar
- 1 tablespoon Vegetable oil
- ¼ cup Water
INSTRUCTIONS
- In food processor, combine: dried blueberries, coconut flakes, golden flax seed, whey protein, and salted American pistachio kernels. Pulse, for roughly 20 seconds. In small sauce pan combine: salt, sugar, vegetable oil, and water. Boil for 15 seconds. Add wet ingredients to dry ingredients and mix. Using wax paper on baking sheet, flatten mixture evenly. Freeze for 10 minutes and enjoy. Store by wrapping in wax paper.
DESCRIPTION
Lowcountry Shrimp Tostada with Mango Pistachio Salsa. Recipe by Ben Berryhill.
INGREDIENTS
- 2 pounds Fresh Shrimp, remove shells and veins
- 2 tablespoons BBQ spice
- ½ stick Butter, melted
Mango Pistachio Salsa
- 1 cup Mango, peel, remove seed and small to medium dice
- ¼ cup Whole Roasted Pistachios, lightly crushed
- 1 each Serrano Chile, minced
- 3 tablespoons Red Bell Pepper, remove seeds, ribs and finely diced
- 2 tablespoons Basil Leaves, Chopped (I used purple basil)
- 1 tablespoon Olive Oil
- 1 each Baby Romaine, remove and discard outer leaves, chop hearts
- ½ each Lime, juice
- Salt, to taste
- 2 tablespoons Cotija, grated
INSTRUCTIONS
- Lay shrimp flat on cutting board and line up backs to bellies and run a skewer thru the center, there should be 8-12 shrimp on each skewer. Season with BBQ spice and baste with melted butter. Cook over hot coals until done. Re-baste with melted butter.
Mango Pistachio Salsa
- Combine all ingredients and toss together. Place on top of fried round corn tortilla chips. Garnish with Cotija.
DESCRIPTION
Chocolate Chip Pistachio Bark. Recipe by Sherene Chou, MS, RD.
INGREDIENTS
- 1C Chocolate Chips, dark or semi-sweet
- 1/2 C Pistachios, chopped
INSTRUCTIONS
- Lay parchment on baking sheet.
- Roughly chop pistachios.
- Melt chocolate chips in the microwave for 30 seconds or stovetop in a separate bowl over boiling water.
- Spread melted chocolate on parchment.
- Sprinkle the chopped pistachios on top.
- Freeze for 20-25 minutes.
- Break apart into uneven pieces.
DESCRIPTION
American Pistachio Grub Mix.
INGREDIENTS
- 1 1/2 Cups Salted American Pistachio Kernels
- 1/2 Teaspoon Salt
- 1/3 Cup Apricot Jam
- 3 Tablespoons Oats
- 2 Tablespoons Pumpkin Seed
- 1/3 Cup Dried Cranberry
- 1/2 Cup Dried Pineapple Chunks
- 1/2 Cup Untoasted Coconut Flake
INSTRUCTIONS
- Combine all ingredients and mix well. Coat baking sheet, spread mix evenly and put in 350˚F oven to bake for 10 minutes. Enjoy.
DESCRIPTION
Pistachio Pound Cake. Recipe by Jean-Yves Charon.
INGREDIENTS
For the Batter
- ½ Cup Cake Flour
- 5/8 Teaspoon Baking Powder
- ½ Teaspoon Salt Scant
- ½ Cup Granulated Sugar
- 2½ Teaspoons Lemon Zest
- ½ Cup Unsalted Butter
- 4 tablespoons Soy Oil
- 3 medium Eggs
- 1¼ cups Pistachios finely ground
For the Topping
- ½ Cup Granulated Sugar
- ¾ Teaspoon Water
- ⅓ Cup Toasted Whole Pistachios, Shelled
INSTRUCTIONS
- Preheat the oven to 325° F. Grease a pound cake pan. With an electric mixer, cream the butter, oil, lemon zest and sugar on medium-high until light and fluffy, about 4 minutes. Add the eggs; mix for 1 additional minute at medium speed. Add the cake flour, finely ground pistachios, baking powder and salt to the mixture. Mix on low speed for about 20 seconds. Scrape the side and bottom of the bowl, and then mix for 1 additional minute at low-medium speed. Pour the batter into the greased pound cake pan and bake for 1 hour at 325° F, or until the cake is cracked on top and a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes; then remove it to a serving plate.
- Make a syrup with the sugar and the water – cook for about 2 minutes after it starts to boil. Spoon the syrup over the pound cake; sprinkle the whole pistachios over the syrup. Let cool for 30 to 40 more minutes before slicing and serving.
DESCRIPTION
Peach and Arugula Salad with Pistachios and Lemon Vinaigrette. Recipe by Bryan Snyder, RD, Director of Nutrition, Denver Broncos.
INGREDIENTS
- 5 ounces Arugula
- 1½ Peach thinly sliced for each salad
- 3 ounces Feta cheese
- ¼ Red onion thinly sliced for each salad
- ½ cup Toasted American pistachio kernels
- Lemon vinaigrette
- Kosher salt and fresh cracker black pepper to taste
- Lemon Vinaigrette Ingredients:
- 1 tablespoon Lemon zest
- ¼ cup Lemon juice
- 1 tablespoon Italian parley
- ½ tablespoon Minced garlic
- 2 tablespoons Dijon mustard
- ¼ cup Red wine vinegar
- ½ cup Pistachio oil olive oil
- Salt and pepper
INSTRUCTIONS
- Make vinaigrette by combining all ingredients except oil for dressing. Add oil slowly to emulsify with food processor or immersion blender. Wash and dry arugula, cut onion in half and slice very thin julienne. Wash and slice peach in ⅛th wedges, crumble feta and toasted pistachios.
- Mix all ingredients with dressing and season with salt and pepper to taste.
DESCRIPTION
Cheesecake With Pistachios. Recipe by Chef Viviana Varese.
INGREDIENTS
For the Base
- 1 cup Sugar cookies, crumbled
- 3 tsp Brown sugar
- 2 tsp American pistachios
- ¼ cup Butter
For the Cream
- 2 whole Eggs
- 1 Egg yolk
- ¼ cup Granulated white sugar
- 2 ½ cups Ricotta
- Juice of half a lemon
- ½ cup fresh cream
- 1 ½ tbsp cornstarch 20 g
For the Candied Pistachios
- 1 1/3 cups American pistachio kernels
- ½ cup Water
- ¾ cup Granulated white sugar
For the Whipped Fudge with White Chocolate and Pistachios
- ¼ tsp fresh Cream
- ¼ cup white Corn syrup
- 1 ½ cups White chocolate
- ½ cup Pistachio paste
INSTRUCTIONS
For the Candied Pistachios
- Toast the pistachios for 15 minutes at 120 degrees Fahrenheit. To prepare syrup boil water and add sugar and roasted pistachios. Then drain and place pistachios bakery paper and bake at 160 degrees Fahrenheit for 10 minutes or until they are candied.
For the Fudge
- Heat the cream with the corn syrup; do not bring to a boil. Remove from heat, add the chocolate and mix with a whisk. When the chocolate has melted add the pistachio paste. Let rest in the refrigerator for about 3 hours.
For the Base
- Whisk the sugar cookies with candied pistachios and then add the melted butter; mix until homogeneous. Place in a round cake pan with a diameter of 8 inches. Level with a spoon equally to obtain a bottom of about 1/8 inch deep. Let rest in the refrigerator for about half an hour.
For the Cream
- Combine and beat the eggs and egg yolk with the sugar until frothy. Add the sifted ricotta. Mix with lemon juice, starch, and fresh cream. Add ¾ of candied pistachios. Place the cream into the pan over the base and bake in oven at 160 degrees Fahrenheit for 30 minutes; reduce oven temperature to 140 degrees. Continue cooking for another 30 minutes, remove and allow to cool before serving.
Assembly and Finishing
- Blend the cold fudge with an electric mixer until it has a solid consistency. Place the fudge into a piping bag and decorate the cheesecake. Finish with ¼ of candied pistachios.
DESCRIPTION
Pistachio Biscotti. Recipe by Jean-Yves Charon.
INGREDIENTS
- 2 ¼ cups All-purpose flour
- 1 cup Granulated sugar
- 1 1/8 tsp Baking powder
- 7/8 tsp Baking soda
- 7/8 tsp salt
- 2 large Eggs
- 4 Tbsp + 1 tsp Olive oil
- 1 Tbsp+ 2 tsp Lemon zest
- 1 Tbsp+ 2 tsp Vanilla extract
- 1 ¼ cup Whole pistachios, Shelled
INSTRUCTIONS
- Preheat oven to 350° F.
- With an electric mixer, mix together the sugar and the lemon zest at medium speed for 1 minute. Add the all-purpose flour, baking powder, baking soda, and salt. Mix at low speed for 1 minute. Add the eggs, olive oil and vanilla extract. Mix at low speed for 5 to 7 minute until smooth. Add the whole pistachios and mix at low speed until evenly distributed. Put the dough on a lightly floured surface and cut into four pieces. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 20 minutes at 350°F. Let the logs cool for 15 minutes and then place on a cutting board. Slice each log into ½ inch thick pieces. Put the biscotti back on the cookie sheet and bake 20 minutes at 300°F. Let cool down for 15 to 20 minutes before serving.
