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Apple Galette with Nut Pastry

Ingredients

Pastry

  • 1 cup raw macadamias, almonds, hazelnuts or pine nuts, or a mixture, frozen or chilled
  • ¾ cup plain flour
  • ¼ cup corn starch
  • 3 tablespoons sugar
  • 1 egg, beaten, plus one for glaze
  • 2-3 tablespoons chilled water

Filling

  • 4 large baking apples, cored and sliced into ¼ inch slices
  • Juice and zest of ½ lemon
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted
  • pinch of salt

Crumble

  • ¼ cup rolled oats
  • ¼ cup flour
  • ½ cup chopped pecans, walnuts, pistachios
  • ¼ cup brown sugar
  • 4 tablespoons soft butter

Instructions

  1. To make pastry, place the nuts, flour, cornstarch and sugar in a blender and process until nuts are finely ground. Add egg and pulse to combine, then add water in a slow drizzle until mix forms a dough.
  2. Transfer to a floured board and knead gently until smooth.  Wrap in plastic and allow to sit in refrigerator for 30 minutes.  (Pastry can be made a few hours ahead of time).
  3. Place apples and remaining ingredients in a large bowl and mix with hands until apples are thoroughly coated in mixture.
  4. To make crumble, combine oats, flour, nuts, and sugar in a bowl. Cut butter into small pieces and add to mix. Rub in with fingertips until evenly distributed.
  5. Preheat oven to 350°F.  Lay a sheet of parchment on a baking tray.
  6. Roll the dough out to a rough oval to fit tray, about ¼ inch thick.  Carefully lift onto parchment.
  7. Lay apples over pastry, leaving 2-3 inches at edge.  Fold pastry over apples, creating pleats to enclose the filling.  Whisk remaining egg with a teaspoon of water and brush evenly over pastry.
  8. Scatter crumble mixture over apples then transfer to the oven.
  9. Bake 45-55 minutes or until golden brown and caramelized.

Mediterranean Carrot Soup with Raisin Nut Agrodolce

Description

Nuts add a silky texture so you don’t need to add anything else for a luscious creamy soup. 

Ingredients

  • ½ teaspoon fennel seeds
  • 1 tablespoon olive oil
  • 1 clove garlic, finely diced
  • ½ teaspoon all spice
  • ½ ground coriander
  • ½ cup dense nuts such as hazelnut, macadamia, Brazil or a mixture
  • 1 pound carrots, peeled and chopped
  • 4 cups chicken or vegetable stock
  • Salt and freshly ground pepper to taste
  • ¼ cup Greek yogurt, to serve

Raisin, Nut and Cumin Agrodolce

  • 1 tablespoon cumin seeds
  • 2 tablespoons honey
  • Juice from 1 lemon
  • 4 tablespoons golden raisins
  • 4 tablespoons nuts – pistachios, pine nuts and walnuts work great with these flavors

Instructions

  1. Heat a large saucepan over medium heat, add fennel seeds and toast for 1 minute.  Add olive oil, garlic and spices and cook 1 minute, until aromatic.  Add nuts and cook 2-3 minutes, stirring until nuts are aromatic but not browned.  Add carrot and stock and bring to a boil.
  2. Reduce heat to a simmer and cook for 10-12 minutes or until carrots are soft but haven’t lost their color.  Cool slightly, then place carrots in blender with half the liquid. Puree, adding remainder of liquid as you puree until desired consistency.  If still too thick, add some more stock, wine, or for a creamy version, milk. 
  3. Season to taste and return to heat.
  4. To make Agrodolce, toast cumin seeds in a dry pan on medium heat until aromatic, about 1 minute.  Add honey, stir to just melt, then stir in lemon, golden raisins and nuts. Remove from heat.
  5. Spoon soup into bowls, top with a swirl of yogurt followed by Agrodolce.

Vegetable, Rice and Nut Burgers with Tomato Salsa

Description

A nutty alternative to the typical burger!

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, chopped
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 8 ounces mixed mushrooms, shiitake, cremini, portobello, diced (shiitake will add the depth of umami)
  • 1 teaspoon chopped sage leaves
  • ½ cup grated carrot or butternut squash
  • ¼ cup chopped parsley
  • ½ cup finely chopped nuts of choice
  • 2 cups cooked rice (brown, black forbidden, short grain)
  • Juice and zest of ½ lemon
  • Salt and freshly ground pepper
  • 1 cup panko bread crumbs
  • ½ cup mixed nuts, processed to a fine powder (or buy nut meal such as almond or hazelnut)

Tomato Salsa

  • 2 ripe Roma tomatoes
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon olive oil
  • 2 tablespoons toasted pine nuts, diced macadamias and/or walnuts

Instructions

  1. Combine salsa ingredients and set aside.
  2. Heat half the olive oil in a non-stick pan over medium heat. Add the shallot, mustard and cumin seeds and sauté until aromatic, about 1 minute. Add the mushrooms and sage and sauté until soft and browned, 4-5 minutes, adding more oil if needed.  Remove from heat and allow to cool slightly, squeeze off any excess moisture.
  3. Place the sautéed shallot, mushrooms, nuts, rice, and ½ of the panko in a food processor. Pulse until just combined, but still coarse.  Add carrot, parsley, lemon juice and zest, and pulse just to mix in. Season to taste.
  4. Transfer to a large bowl and fold in the ¼ cup more panko. Test to see if mixture holds together to form burgers.  If too wet, add more panko.
  5. Combine remaining panko with nut meal.  Shape mixture into 4 burgers and roll in crumb. Place them on a large plate, cover and chill in the fridge for 1 hour.
  6. Heat a non-stick or cast-iron skillet over medium heat. Coat the bottom of the skillet with remaining oil and cook the burgers for 4-5 minutes each side, or until golden brown and crisp.
  7. While burgers are cooking, grill or toast cut sides of brioche, spread with Dijon and place lettuce on base. Top with a burger and a dollop of yogurt.  Spoon a mound of tomato salsa on top, add the top bun and serve right away.

Oven Roasted Veggies with Mixed Nut Crumble

Description

An easy and healthy side dish with lots of variations.

Ingredients

  • 2 medium fennel bulbs, white parts only
  • 1 cup quartered mushrooms
  • 2 small zucchini cut into ½ inch slices
  • ½ cup sliced basil, separated
  • 1 lemon, sliced
  • 6 Roma tomatoes, quartered lengthways (or a small tub cherry tomatoes, halved)
  • 2 tablespoons Extra virgin olive oil
  • Salt and freshly ground pepper to taste

Crumble

  • 1 cup roughly chopped nuts of choice – hazelnut, walnut, almond, pecan, pistachio, Brazil, pine nuts, macadamia and cashew
  • ½ cup parmesan cheese

Instructions

  1. Preheat oven to 350°F.  Lightly oil or line an ovenproof dish.
  2. Combine nuts, half the basil and parmesan cheese and set aside.
  3. Slice fennel in half lengthwise, remove the core and slice into 6-8 wedges.
  4. Place in a large sieve with the mushrooms and zucchini and the remaining basil.
  5. Drizzle olive oil over vegetables and rub all over so they are fully coated. Season to taste with salt and pepper.
  6. Add tomatoes and lemon.
  7. Place in ovenproof dish and bake for 25 minutes, then scatter crumble over top.
  8. Bake for 10 minutes further or until vegetables are tender and crumble is golden.

Alternative roasted vegetable and nut pairing suggestions:

  • Eggplant – walnuts and macadamias
  • Winter squash – pecans and pine nuts
  • Brussel sprouts – cashews and hazelnuts
  • Peppers and potato – almonds and pistachios

Mixed Nuts, Zucchini and Ricotta Pizza

Ingredients

Pistachio Pesto

  • ½ cup pistachios
  • 1 tablespoon shredded parmesan cheese
  • 3 tablespoons olive oil, plus extra for drizzling
  • Juice and zest of ½ lemon

Pizza

  • 1 ball pizza dough (store bought or homemade—many pizza restaurants will also sell you a ball of pizza dough)
  • 1 zucchini, finely sliced (or finely sliced Brussel Sprout)
  • 3-4 leaves basil, sliced
  • ½ cup fresh ricotta
  • 2 tablespoons dried currants
  • 2 tablespoons roasted pine nuts, diced walnuts and pistachios
  • 1 handful arugula
  • Freshly ground pepper

Instructions

  1. Preheat oven to 475-500°F.
  2. To make the pesto, place the nuts, parmesan and olive oil in a blender and pulse on and off to a coarse paste.  Add half the lemon juice and zest and pulse for a few seconds. Season to taste with salt.
  3. Stretch the dough to desired size for your pizza pan or stone.  Spread with pistachio pesto and arrange zucchini slices over top.  Bake for 5 minutes or until dough is starting to color. 
  4. Remove from oven. Mix ricotta with remaining lemon zest and spoon small dollops over pizza, top with basil and return to the oven.  Bake 8-10 minutes or until crust is golden (check the bottom).
  5. While still piping hot, scatter with currants, pine nuts, walnuts and a handful of arugula.  Drizzle remaining lemon juice and a little olive oil and fresh pepper on top and/or optional Pizza Sauce Topping.

Optional Pizza Sauce Topping:

  • 1 Thai Chili
  • 1 teaspoon water
  • 4 tablespoons honey

Directions: Mix ingredients and heat to just a simmer (do not boil). Drizzle on top of pizza and enjoy.

Flavored Nuts

Description

This is your chance to create your own nut delight, whether sweet, salty, bitter, sour or umami.  These nuts can be used just to nibble on their own, or as added flavor in a dish.  For example, pepper dusted cashews over a salad in place of pepper, honey cinnamon macadamias over cereal rather than sugar, or soy almonds in stir fry. There are many methods for flavoring nuts – here are a few ideas.

Roasted Nuts

There are a few different ways to add seasoning to nuts in the oven:

  1. Toss 1 cup of nuts in a teaspoon of oil, then dust with spices of choice – chili, cumin, turmeric, cardamom, nutmeg, all spice, Chinese 5 Spice, mustard powder or any other powdered herb.  Lay on a lined baking tray and roast for 15-20 minutes at 350°F until golden brown.
  2. Place nuts in a casserole dish, drizzle with olive (or preferred nut oil), and scatter fresh sprigs of herbs over top – rosemary, thyme, oregano, sage, bay leaves.  Even a few thin slices of lemon or orange zest work well.  Toss to combine.  Place in 350°F oven and bake for 10 – 15 minutes, tossing once or twice during cooking, until nuts are golden brown and aromatic. Cool and place in sealed jars with the seasonings and zest so flavors can develop.

Sauteed Nuts

This method provides more of a rich coating for nuts and is best used straight away or within a week. These are great on cheese platters and in rice, pasta and stir fries.

  1. Melt a mixture of 1 tablespoon butter and 1 tablespoon oil in a large sauté pan. 
  2. When melted, add a teaspoon of powdered seasoning such as in the roasted nuts, and stir until well blended.
  3. Add a cup of nuts of choice and stir to coat.  Cook over medium low heat, tossing pan constantly, until nuts are golden brown.  Pour into a strainer and allow to cool. 

Caramelized Nuts

Stove Top Version

  1. Place 1 cup of nuts, ¼ cup sugar and 1 tablespoon butter in a non-stick pan over medium heat, and cook, stirring for 5 minutes (seasonings such as cinnamon and nutmeg can be added while stirring).
  2. Pour onto parchment paper and allow to cool, then break apart with hands. Store in a sealed container at room temperature.

Oven then Stovetop Version

  1. Toast the nuts in the oven first. Next, make a traditional caramel in a saucepan with 1/4 cup sugar and 1 tablespoon butter and toss in the nuts when ready.  Try using a bit of Grand Marnier or other liqueur in the caramel and then pour onto parchment paper to cool.

Sweet Dusted Nuts

Whether it’s cocoa, mint powder, cinnamon or vanilla, making sweetened nuts is simple, and a great alternative to chocolate and candy. Sweet dusted nuts are great chopped and sprinkled on oatmeal, yogurt or ice cream.

  1. Toss nuts in whisked egg white, just enough to coat, then add powdered spices such as cinnamon, nutmeg, all spice or ginger and a sprinkle of sugar. 
  2. Toss well then transfer to a lined baking sheet and bake on a low heat, 250°F, for 30-40 minutes or until golden and the mixture is caramelized on the nuts.

For cocoa or mint dusted:

  1. Soften ¼ cup honey until runny. Add a few drops of vanilla if desired then add 1 cup roasted nuts and toss to coat well. Strain off excess liquid. 
  2. Place cocoa in bowl, add nuts and toss to coat all nuts. The best way to do this is to lift and shake the bowl. Spread on a lined tray to dry. 
  3. For mint dusted, combine ¼ cup each: powdered sugar and corn starch. Add a few drops of peppermint essence.
  4. Add nuts to coat and proceed as above.

Fruit and Nut Tiramisu

Description

A colorful and tasty twist to an old favorite.

Ingredients

Cream Filling

  • 4 egg yolks
  • ½ cup sugar
  • 1 cup ricotta cheese
  • ½ cup mascarpone cheese
  • 1 tablespoon Cointreau, to taste, optional

Assembly

  • ½ cup Grand Marnier, Marsala, Sweet wine or Sherry
  • ½ cup orange juice
  • 1½ packets (10.5 ounces) Savoiardi Ladyfingers
  • 2 cups mixed berries, such as blueberries, raspberries, strawberries (or seasonal fruit)
  • 1 cup nuts of choice – try a different nut on each layer, such as roast hazelnuts, sliced almonds, chopped macadamias, and pistachios (great on top)

Instructions

  1. Line an 8×8 high-sided dish (or 9-inch rectangle) with parchment paper to make it easier to lift out.
  2. With electric mixer, beat egg yolks with ¼ cup sugar until pale, creamy and doubled in volume.  Remove from bowl and scrape down sides.
  3. Whip ricotta and mascarpone with remaining sugar until soft peaks form.  Fold in the Cointreau and egg mixture and whisk until well combined (don’t overmix or you’ll lose the volume).
  4. Place the juice and Grand Marnier in a shallow dish.  Dip ladyfingers in mixture just enough to moisten (careful not to keep them in too long or they will fall apart).  Lay close together on the bottom of the dish. 
  5. Spoon half the mascarpone mixture over top, followed by a layer of fruit. Scatter half the nuts over top.  Repeat layers, end with a scattering of nuts.
  6. If there is any liquid remaining, drizzle a little over the top. Cover and refrigerate at least 4 hours or overnight.

Quinoa, Fennel and Orange Salad with Cranberry Nut Salsa

Ingredients

  • 1 cup quinoa – try the multi-colored for a treat
  • 1 teaspoon fennel seeds
  • 1 ¾ cup vegetable stock
  • 1 bulb fennel, white part shaved
  • 2 green onion, finely sliced
  • ½ cup grated carrot
  • 8-10 basil leaves
  • 8-10 mint leaves
  • Zest and juice of 1 orange
  • 2 tablespoons olive oil

Cranberry Nut Salsa

  • 2 ounces nuts (great choices are sliced almonds, chopped hazelnuts, walnuts, pecans, cashews)
  • 2 ounces cranberries
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar

Instructions

  1. Heat a large heavy saucepan over medium heat. Add the quinoa and fennel seed and cook, shaking pan until fennel is aromatic, 1-2 minutes. 
  2. Add stock and bring to a simmer.  Reduce heat and cook for 10-12 minutes or until tender but still with a “bite.”  If any liquid is remaining, strain then fluff quinoa with a fork and set aside.
  3. Prepare the cranberry nut salsa: roast nuts in a 350°F oven for 5-6 minutes until just golden. Place cranberries, vinegar and sugar in a small saucepan and gently warm.  Add roasted nuts and remove from heat.
  4. Toss quinoa with fennel, green onion, carrot, orange zest and herbs. Whisk orange juice and olive oil and toss with quinoa.
  5. To serve, place into bowls and spoon over the cranberry nut salsa.

Apple, Celery and Grape Salad with Roasted Nuts

Description

Enjoy this salad with crackers or in a tortilla wrap too.

Ingredients

Dressing

  • 2 tablespoons plain yogurt
  • 2 tablespoons sour cream (light if preferred)
  • 2 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • Salt and pepper to taste

Salad

  • 1 cup julienne or diced apple (tart apples are best such as Granny Smith, Fuji or Honeycrisp)
  • 1 cup sliced celery
  • ½ cup red grapes, halved
  • ½ cup roasted walnuts and pecans (or nuts of choice)
  • 2 endive, sliced lengthwise
  • 1 small radicchio, shaved

Instructions

  1. Whisk together the yogurt, sour cream, mayonnaise and lemon juice.  Season to taste.
  2. Place apple, celery, grapes and nuts in a large bowl. Add dressing and mix well.
  3. Combine lettuces and arrange in a bowl, top with apple mixture and serve straight away with some crusty bread.

Variations

Bring a seasonal touch to this recipe:

  • Pears and pine nuts
  • Papaya and cashews
  • Strawberries and pistachios
  • Figs and hazelnuts
  • Cantaloupe and almonds

Breakfast Grain Bowl with Mixed Nuts

Description

This breakfast has lots of variations.  The grains you use are totally up to your taste preference, and the more you use, the greater the nutrient content, flavor and texture.  You can cook a week’s worth ahead of time, and store sealed in the refrigerator, so all you have to do is add the accompaniments.  If you want gluten free, go for quinoa, millet, whole oats or even grits for a Southern twist!  Other great grains are farro, barley, and rye.  All have different cooking times, so be sure to read the package before cooking. 

Ingredients

Sweet Version

  • 1 cup cooked grains of choice
  • ¼ cup apple or orange juice
  • ½ cup plain yogurt
  • 1 cup fruit of choice – berries, peaches, apple, pear
  • ½ cup chopped mixed nuts (almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pistachios, pine nuts, walnuts)

Instructions

  1. Toss the grains with the juice in a bowl.  Spoon over yogurt and berries and scatter with nuts.

Savory Version

  • 1 cup cooked grains of choice
  • Topping suggestions: Sautéed spinach, mushrooms, roast tomatoes, avocado, bacon, poached egg, fresh herbs
  • Toasted nuts