2 Racks of lamb, 8 bone each, trimmed and frenched
Kosher salt and black pepper
3 tablespoons Olive oil, use divided
½ cup Shelled, roasted, salted pistachios
3 cups Mint leaves, loosely packed
3 cloves Garlic, minced
Zest and juice of 1 lemon
Instructions
Preheat oven to 450° F. Heat an oven proof skillet large enough to hold both racks of lamb until hot over medium-high heat. If you do not have a skillet large enough for both racks then place a roasting pan in the oven to heat up as the oven does.
Season the lamb generously with salt and pepper on both sides. Heat one tablespoon of oil in the pan and sear the lamb on all sides for about 2 minutes per side. Let the lamb cool a little.
Put the pistachios in the bowl of a food processor and pulse a few times to grind them. Add the remaining 2 tablespoons of olive oil, the mint, garlic, zest and juice of lemon. Process until it turns into a paste. Spread the paste on the meat-side of the lamb racks pressing down firmly. Place the lamb racks back into the skillet (or roasting pan) bone-side down. Roast for 20 minutes for medium rare, 25 minutes for medium. Cover the lamb with foil and let sit for 10 minutes before cutting the lamb into chops, use a sharp, thin knife to carve.
Place basil, pistachios and garlic cloves in a food processor; pulse until a rough puree.
Add extra virgin olive oil and continue to pulse until oil, basil and pistachios have all combined into a smooth puree. Transfer sauce to a large work bowl; fold in cheese and season to taste with salt and pepper. Set aside.
FOR POTATO GNOCCHI:
Brush each potato lightly with extra virgin olive oil.
Wrap each potato in aluminum foil and bake in oven until tender, for about one hour.
When potatoes are cool enough to handle, peel and pass them through a food mill or potato ricer which yields about 3 cups of sieved potatoes. On a clean work surface, mound sieved potatoes with a well in the middle. In the well place egg yolks, 2 cups of flour and salt.
Mix all the ingredients together and make sure to dust work surface with additional flour as needed to avoid sticking.
Once potato dough has come together, knead until smooth and even, with no visible bits of egg or flour. Keeping work surface and dough lightly floured, cut dough into 4 even pieces.
With hands, roll each piece into a rope until diameter is about ½ inch thick.
With a knife, cut down the rope to form ½ inch by ½ inch squares.
Dust gnocchi with flour and continue until all dough has been formed into gnocchi.
Discard any irregular shaped gnocchi, as it will not cook evenly.
Place gnocchi on a lightly floured sheet pan until ready to cook and serve.
Bring a large pot of water to a soft boil. Drop gnocchi into the water, work in batches if necessary, and cook until all gnocchi float to the surface of the water, about 1-2 minutes.
Remove gnocchi from water and place in a large mixing bowl. Toss with pistachio and basil pesto sauce to taste, season with salt and pepper and serve while hot with freshly grated Parmigiano-Reggiano on the side.
In a two quart sauce pot, sauté onions and tortilla pieces until they are lightly browned. Add tomato, garlic, and cilantro and sauté until wilted and fragrant. Add stock or broth and ground pistachios and simmer and stir for 20 minutes.
Remove from heat and allow to cool long enough to work with.
In a blender combine sauce and cleaned poblanos. Puree until smooth and season with salt to taste.
Heat and serve in a warm ceramic bowl. Garnish with crema and cotija cheese. Serve with warm thick corn tortillas.
A fresh Atlantic salmon is gently drizzled with olive oil, lightly coated with a sweet honey and topped with finely crushed pistachios. Recipe by Chef Jesse Brune.
INGREDIENTS
10 ounces of fresh Atlantic salmon (a little more than half a pound)*
½ tablespoon olive oil (optional)
1 tablespoon raw honey
1/4 cup pistachios, finely crushed and chopped
Salt and pepper
INSTRUCTIONS
Preheat oven to 375°F.
Cut salmon in half to make two 5-ounce pieces. If salmon has skin still attached, leave it on to lock in extra moisture.
Gently drizzle olive oil on salmon, leaving an extremely light coat.
Lightly season with salt and pepper.
Pour honey over salmon halves and gently rub honey into meat using the back of a spoon.
Spread chopped pistachios over flat surface of plate and place glazed portion of the fish onto the pistachios, generously covering surface.
Place pistachio-covered salmon into an oven-safe dish or on a cookie sheet lined with foil. Place in heated oven for 10 minutes or until done (shouldn’t take more than 12 minutes max).
To make sure the salmon is done, gently press surface of fish with a fork. There should be a firm bounce.
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.
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.
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.
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.
