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Warm Endive and Tree Nut Salad

DESCRIPTION

Mixed tree nuts elevate this simple salad.

INGREDIENTS

  • 4 cups roughly chopped endive (you can use any endive or chicory for this – curly endive, red or white Belgian endive, frisée, or a mixture)
  • 3 tablespoons olive or nut oil
  • 1 tablespoon sherry vinegar
  • 1/3 cup chopped mixed nuts of choice
  • Shredded parmesan to taste

INSTRUCTIONS

  1. Place the endive in a large bowl. 
  2. Whisk together the oil and vinegar, season to taste and set aside.
  3. Warm the nuts in a sauté pan over low heat. When they become aromatic, remove from pan and add the dressing, shaking pan to cover nuts in dressing.
  4. Pour over the leaves and toss well. 
  5. Pour into a serving bowl, scatter with cheese and enjoy straight away with a warm baguette!

Pasta with Tree Nuts, Peas and Mint

DESCRIPTION

A light fresh side dish for any meal that can be served hot or cold.

INGREDIENTS

  • ½ cup nuts of choice, chopped
  • 6 ounces orzo, farfalle, or preferred short pasta
  • 1 cup fresh or frozen peas
  • 4 sprigs mint, leaves torn
  • ¼ cup fresh ricotta cheese

INSTRUCTION

  1. Toast the nuts in a pan or oven until golden and aromatic. Set aside.
  2. Cook the pasta in boiling salted water until al dente.
  3. Drain, reserving a small amount of the water.
  4. In a small saucepan, bring the reserved water to a boil, add peas and cook 1 minute. Strain.
  5. Combine warm pasta, peas and nuts.
  6. Serve in individual bowls, spoon ricotta over top and season with pepper.

Berry Blissful Almond Butter Bowl

INGREDIENTS

  • 1/2 cup of granola
  • 1 sliced ripe medium banana
  • 1 tablespoon of almond butter
  • 1 1/2 cups mixed berries
  • 1/2 cup of sliced almonds

INSTRUCTIONS

  1. Layer granola at the bottom of the bowl.
  2. Next, layer sliced banana pieces on top of the bed of granola.
  3. Then, spread a smooth layer of almond butter over the sliced banana layer.
  4. Layer in the mixed berries on top of the almond butter.
  5. Lastly, sprinkle sliced almonds over the top for a tasty and crunchy finish!

4-Ingredient Savory Pistachio Stuffed Dates

DESCRIPTION

Recipe by Mackenzie Burgess, RDN

INGREDIENTS

  • 16 Medjool dates, pitted (about 1-12 ounce container)
  • 3/4 cup roasted and shelled lightly salted pistachios, roughly chopped
  • 4 ounce log plain goat cheese 
  • 4 teaspoons pomegranate molasses (or honey)

DESCRIPTION

  1. Use a knife to make a lengthwise slit in each Medjool date, being careful not to cut all the way through.
  2. To a small bowl, add 1/2 cup of pistachios and goat cheese. Mix together with a fork until combined.
  3. Add a spoonful of this goat cheese mixture to each halved date (about 1 tablespoon per date).
  4. Drizzle with pomegranate molasses or honey (about 1/4 teaspoon per date) and top with a sprinkle of remaining pistachios. Feel free to add any additional toppings of your choice if desired as well.
  5. Arrange on a serving platter and serve immediately, or store in the fridge for up to 3 days.

Notes:

If you have time, set your dates and goat cheese out at room temperature for about 10 minutes before starting this recipe. This will allow them to soften and be easier to work with.

If you have unroasted pistachios, you can easily toast them for extra flavor. Add the pistachios to a small pan over medium heat. Let toast for 3-5 minutes, stirring occasionally, until lightly browned. 

The pomegranate molasses tends to sink into the goat cheese quickly, so drizzle right before serving.

If you can’t find pomegranate molasses, feel free to use a plain or flavored honey such as cinnamon honey.

Optional toppings of your choice (Pinch of flakey salt, drizzle of olive oil, sprinkle of fresh herbs, or a drizzle of honey)