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Savory Biscotti with Oregon Hazelnuts, Olives & Sun-Dried Tomatoes

INGREDIENTS

  • 2 cups plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion powder
  • 1 teaspoon garlic granules
  • 1/2 cup grated parmesan cheese
  • 15 olives, chopped
  • 6 sun-dried tomatoes, chopped
  • 3/4 cup Oregon hazelnuts, roughly chopped
  • 1 egg
  • 3 tablespoons, softened
  • 1/4 cup milk

INSTRUCTIONS

  1. Preheat the oven to 350°F and line a baking tray with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, fennel seeds, onion powder, garlic granules, and parmesan cheese.
  3. Stir in the chopped olives and sun-dried tomatoes until evenly distributed. Add the roasted Oregon hazelnuts and mix well.
  4. Combine the Wet Ingredients
  5. Make a well in the center of the dry ingredients.
  6. Add the egg, butter, and milk, then mix until a dough starts to form.
  7. Transfer the dough onto a lightly floured surface and knead gently to combine. Shape the dough into two logs, each around 8–9 inches long.
  8. Place the logs onto the prepared baking tray and bake for 18–20 minutes until slightly firm and golden.
  9. Remove from the oven and let rest for 3 minutes.
  10. Using a sharp knife, slice on the diagonal into ¼-inch thick slices. Arrange the slices back onto the baking tray, cut side up.
  11. Bake again for 10–15 minutes, or until dry and crisp.
  12. Allow to cool for a few minutes, then transfer to a wire rack to cool completely. Enjoy on their own, with cheese, dips, or as a crunchy side to soups!

Ice Cream Roche

DESCRIPTION

This recipe invites you to experience the magic of indulgence as we blend the smoothness of chocolate with the nutty goodness of hazelnuts, creating a dessert that’s as visually stunning as it is delicious.

INGREDIENTS

  • 1 quart of good quality vanilla ice cream
  • 4 tablespoons Oregon hazelnut paste
  • 2 tablespoons cocoa powder
  • 1 cup chopped Oregon hazelnuts
  • 5.25 ounces dark chocolate melted
  • 2 teaspoon Sea salt

INSTRUCTIONS

  1. Remove the ice cream from the freezer and allow to soften for 10 minutes, then transfer into a large mixing bowl with the cocoa powder and the Oregon Hazelnut paste.
  2. Stir together before returning to the freezer. Allow the ice cream to refreeze for a minimum of 1 hour, before scooping out and portioning into balls using an ice cream scoop.
  3. Roll each ice cream ball in chopped Oregon Hazelnuts before returning to the freezer.
  4. Meanwhile melt the chocolate, once melted drizzle over the ice cream balls and sprinkle with a little sea salt on each to bring the flavour out in the chocolate and the Oregon Hazelnuts.
  5. Keep the balls in the freezer until you want to serve them

Spinach, Ricotta & Oregon Hazelnut Rigatoni

INGREDIENTS

  • 3 1/2 cups rigatoni pasta
  • 1 teaspoon salt

For the sauce:

  • 1/4 cup butter
  • 1 teaspoon olive oil
  • 2 garlic cloves, sliced
  • 1 red chili, finely chopped
  • 3/4 cup Oregon hazelnuts, chopped
  • 1 tablespoon ricotta cheese
  • 3/4 cup parmesan cheese, grated 
  • 3 1/2 cups baby spinach leaves

INSTRUCTIONS

Cook the Pasta:

  1. Bring a large pan of salted water to the boil and cook the rigatoni for 9 minutes, or until al dente

Make the sauce:

  1. Melt the butter and olive oil in a large frying pan over medium heat.
  2. Add the sliced garlic and chopped red chilli, allowing them to soften and release their flavor.
  3. Stir in the chopped Oregon hazelnuts, letting them toast slightly for a deeper, roasted flavor.
  4. Add one ladle of pasta cooking water to the frying pan—this starchy water helps create a silky, emulsified sauce that binds everything together.
  5. Stir in the ricotta cheese and most of the grated parmesan, saving a little for the final garnish.
  6. Once the pasta is cooked, drain and add it directly to the pan, followed by the baby spinach leaves.
  7. Toss everything together until the spinach wilts and the pasta is coated in the creamy, nutty sauce.
  8. Finish with the remaining parmesan cheese and serve immediately.

Red Pepper & Oregon Hazelnut Dip with Feta Flatbreads

INGREDIENTS

  • 3/4 cup roasted Oregon hazelnuts
  • 3 red peppers, roasted until soft
  • 1 garlic clove
  • 1 tablespoon cumin seeds
  • 3 tablespoon sherry vinegar
  • 1/3 cup extra virgin olive oil flatbreads
  • Salt and pepper, to taste

INSTRUCTIONS

Prepare the Peppers

  1. Roast the red peppers in the oven at 400°F until soft and lightly charred.
  2. Once cooled slightly, remove the skins and seeds.

Blend the Ingredients

  1. Place the roasted peppers, Oregon hazelnuts, garlic, cumin seeds, sherry vinegar, olive oil, and bread into a blender or food processor.
  2. Blend until smooth and creamy.
  3. Season with salt and pepper to taste.
  4. If you like a sharper tang, add a little more sherry vinegar. If you prefer a looser texture, drizzle in a bit more olive oil.

Serve & Enjoy

  1. Spoon the dip into a bowl and serve with warm flatbreads.
  2. For extra flavor, top with crumbled feta, a drizzle of olive oil, and an extra sprinkle of toasted hazelnuts.

Pecan, Roasted Blueberry & Ricotta Toast

DESCRIPTION

Give your toast a boost! Make pecans and blueberries the star of your daily breakfast routine with this sweet and savory recipe.

INGREDIENTS

  • ¼ cup chopped pecans, toasted
  • 1 cup fresh blueberries
  • ¼ cup honey, divided
  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 4 ounces part-skim ricotta cheese
  • 4 slices whole wheat bread, toasted

INSTRUCTIONS

  1. Preheat oven to 425o
  2. In a 2-quart baking dish, toss together blueberries, 3 tablespoons of honey, olive oil, thyme, lemon zest and lemon juice. Bake for 12 to 15 minutes or until blueberries start to burst and juices are bubbly and slightly thickened.
  3. Spread ricotta cheese over toast. Top with roasted blueberries and toasted pecan pieces, and drizzle with remaining honey.

Simple Pecan No-Bake Energy Bites

If you’re looking for the perfect quick and easy snack, these Simple Pecan No-Bake Energy Bites are a great option with only 4 ingredients and no added sugar!

INGREDIENTS

  • 1 1/2 cups pecan pieces
  • 1 cup pitted dates
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

INSTRUCTIONS

  1. Add the pecan pieces to the bowl of a large food processor. Process on high (with an S-blade) for about 15 seconds until they form a fine powder. Make sure not to over-process the pecans and release the oils too much.
  2. Add the remaining 3 ingredients to the bowl of the food processor and process for about one minute until it forms a dough.
  3. Carefully remove the blade from the food processor, and divide the dough into 12 balls. (Alternatively, press the dough into the bottom of a parchment-lined loaf pan and cut into pieces at a later step.)
  4. Let the bites chill in the refrigerator or freezer for about an hour before enjoying. The bites can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Pecan & Blueberry Stuffed Sweet Potato

DESCRIPTION

Celebrate North America’s native crops with this flavor-packed breakfast or side dish.

INGREDIENTS

  • ½ cup chopped pecans
  • 4 large sweet potatoes
  • 2 cups fresh or frozen blueberries
  • 2 tsp ground cinnamon

INSTRUCTIONS

  1. Preheat oven to 375o
  2. Wash sweet potatoes thoroughly. Pierce holes all over in the sweet potatoes with a fork and wrap each one with foil. Place on a baking sheet and bake for about 40-45 minutes or until the sweet potatoes are soft and tender. Once the sweet potatoes are done, let them set for about 10 minutes to cool.
  3. Slice sweet potatoes in half length wise and use a fork to fluff up the potatoes.
  4. Top each sweet potato with blueberries, chopped pecans, and cinnamon. Drizzle with honey, if desired, and enjoy!

Green Beans with Olives, Sun-Dried Tomatoes and Walnuts

DESCRIPTION

A bed of crisp green beans showcases the striking flavors of olives, sun-dried tomatoes and walnuts in this attention-grabbing dish.

INGREDIENTS

  • 1/2 cup California walnuts, coarsely chopped
  • 1 tablespoon extra virgin olive oil, or oil from sun-dried tomatoes
  • 3/4 pound green beans, fresh, ends trimmed
  • 1/4 cup mixed olives, pitted, coarsely chopped
  • 2 tablespoons sun-dried tomatoes, chopped
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon sea salt, smoked or plain

INSTRUCTIONS

  1. Place walnuts in a large skillet set over medium heat. Cook for 5 minutes or until toasted and fragrant, stirring frequently. Remove from skillet and set aside.
  2. Heat oil in same skillet over medium-high heat. Add green beans and cook for 5 minutes or until crisp-tender, stirring frequently.
  3. Add olives, tomatoes, lemon juice and salt; cook for a minute or two more until all ingredients are hot.
  4. Sprinkle with walnuts and serve.

Cottage Cheese-Walnut Caprese Toast

DESCRIPTION

The classic Caprese salad was the inspiration for this perfect mid-day snack or go-to weekday meal when you’re short on time. Crunchy, toasted bread is topped with cottage cheese, tomatoes, toasted walnuts, fresh basil and finished with a drizzle of balsamic syrup.

INGREDIENTS

  • 1/2 cup chopped California walnuts
  • 4 slices whole-grain bread, toasted
  • 1 1/3 cups low fat 2% cottage cheese
  • 1 cup multi-colored cherry tomatoes, halved
  • 1 tablespoon thinly sliced fresh basil
  • Freshly ground black pepper to taste
  • 1 tablespoon balsamic syrup

INSTRUCTIONS

  1. Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8-10 minutes, checking frequently, until toasted.
  2. Spread cottage cheese evenly over each slice of toasted bread. Layer with tomatoes, toasted walnuts, fresh basil, black pepper and a drizzle of balsamic syrup.

Spinach, Walnut and Strawberry Salad

DESCRIPTION

Savor summer with a simple salad that features sweet strawberries and toasted walnuts. Tossed with a strawberry vinaigrette and dotted with fresh feta, this salad is sure to delight! Kitchen hack: Use paper towels to help keep spinach fresh. 

INGREDIENTS

  • 2 1/2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons strawberry preserves
  • 1/4 teaspoon sea salt
  • 1 1/2 cups sliced strawberries
  • 1 (5-oz.) package baby spinach
  • 1/2 cup coarsely chopped California walnuts, toasted*
  • 1/3 cup crumbled feta cheese

INSTRUCTIONS

  1. Whisk together lemon juice, olive oil, preserves and salt in a large bowl.
  2. Add strawberries and toss lightly. Place spinach in bowl and toss again to coat with dressing. Top with walnuts and cheese and serve immediately.

*To toast walnuts, add the walnuts to a hot, dry pan set over medium heat, only toasting as many walnuts as fit in the pan in a single layer.  Cook walnuts, watching constantly and stirring frequently, for 1-2 minutes or until the walnuts start to brown and smell fragrant & toasted.  Since the walnuts will burn easily in the pan, you must stir constantly to ensure even toasting until the walnuts turn a rich, golden brown.  Remove walnuts to a plate or bowl to cool.