Description
This delicious pasta is flavored with walnut sausage, walnut ricotta, and walnut parmesan.
Ingredients
Instructions
- Heat oil in a large skillet over medium heat. Add onion and garlic and sauté for 3 minutes.
- Add blanched broccoli, stock, pasta water and pasta and cook on high for 2 minutes or until sauce had reduced and pasta is glazed. Stir in walnut sausage.
- Finish with lemon juice and garnish with walnut ricotta, walnut Parmesan, lemon zest and red pepper flakes.
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. Recipe by Beth Stark, RDN, LDN.
Ingredients
- 1/2 cup chopped 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
- Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8-10 minutes, checking frequently, until toasted.
- 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.
Description
This simple cake makes a winning dessert for a special dinner and it is sure to please guests at your next brunch. Ricotta cheese creates a dense, tender cake while crunchy hazelnuts and sweet raspberries add a balanced touch of seasonal flavors and textures.
Ingredients
- ¾ cup raw hazelnuts
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon lemon zest
- ½ teaspoon fine sea salt
- 3 large eggs
- 1 ½ cups whole milk ricotta cheese
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, divided
- Whipped cream for garnish, optional
- Chopped roasted hazelnuts for garnish
Instructions
- Preheat the oven to 350 degrees F. Line the bottom of an 8-inch cake pan with parchment paper. Spray inside of the pan, including the parchment, with non-stick cooking spray.
- Place ¼ cup of the hazelnuts in a small food processor or spice grinder and pulse until they resemble a fine meal. Crack or half part of the remaining hazelnuts and set aside the cracked and whole nuts.
- Add the hazelnut meal and the flour to a large bowl. Stir in the sugar, baking powder, lemon zest, and salt. In a medium bowl, stir together the eggs, ricotta, and vanilla. Fold this into the dry ingredients until a smooth batter forms.
- Reserve half of the raspberries. Stir the remaining berries into the batter. Pour the batter into the prepared pan. Top with the reserved raspberries and the reserved whole and halved hazelnuts.
- Bake for 55 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean. If the hazelnuts look like they are browning too quickly, place a tented piece of aluminum foil over the cake while it continues to bake.
- Let the cake cool for 20 minutes. Carefully invert the pan over a plate to release the cake. Flip the cake back over so that the raspberries and hazelnuts are on top. Slice and garnish with whipped cream, if desired, and more chopped hazelnuts before serving.
Description
In this salad, sweet and tart apples are combined with shredded Brussels sprouts. Crunchy hazelnuts add a flavorful finishing touch. An ideal side dish for a fall meal, the seasonal sprouts, fruit, and nuts are tossed in a sweet and tangy maple lemon vinaigrette.
Ingredients
Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
Salad
- ½ tablespoon extra virgin olive oil
- 1 pound Brussels sprouts, stemmed and thinly sliced or shredded
- ½ cup julienned or thinly sliced Granny Smith apple
- ½ cup julienned or thinly sliced Fuji apple
- ½ cup toasted Oregon hazelnuts, chopped
Instructions
- In a small bowl, whisk together all the vinaigrette ingredients until combined into smooth dressing and set aside.
- Heat the ½ tablespoon of olive oil in a large skillet over medium-high. Add the shredded Brussels sprouts and cook, stirring constantly for 60 to 90 seconds; Just until the greens glisten in the oil and barely begin to wilt. Transfer the Brussels sprouts to a bowl, allow to cool.
- Add the apple to the bowl. Pour in the dressing and toss to coat. Transfer to a serving platter and sprinkle with the hazelnuts. Serve the salad at room temperature.
Ingredients
FOR THE CRUST:
- 6 ounces (1½ sticks) unsalted butter, room temperature
- ¼ cup plus 2 tablespoons sugar
- Salt, pinch
- 1¾ cups plus 1 tablespoons flour
FOR THE FILLING:
- 1⅓ cups unsalted pistachio kernels
- 2 tablespoons flour
- ¾ cup plus 1 tablespoon sugar
- 6 ounces (1½ sticks) unsalted butter, room temperature
- 2 eggs
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees.
FOR THE CRUST
- In the bowl of an electric mixer combine all ingredients and mix with paddle attachment until fully incorporated. Remove from bowl and press evenly into a fluted 9-inch tart pan that has been sprayed with pan spray. Chill in refrigerator for at least 30 minutes. Remove from refrigerator, line bottom of tart pan with a circle of parchment paper, cut to size. Fill with dry beans, enough to cover the parchment paper. Par-bake the shell until light golden brown, about 10 minutes, remove from oven and cool completely. Once cool, discard the beans (or store for later use).
FOR THE FILLING
- Pulse the pistachios in a food processor until very coarsely chopped (some of the pistachio will be mealy and the remainder will be coarse). Turn pistachios into a mixing bowl, add all other ingredients and combine with a spatula until fully incorporated.
- Fill the par-baked tart shell with the pistachio filling, smooth the top with a spatula, and bake for 30-40 minutes, until filling is golden brown and set. Test for doneness by inserting a clean knife or toothpick in the center—it should come out clean and the tart should not jiggle. If the crust begins to brown before the pie filling is set, cover loosely with aluminum foil and bake until done.
- Serve with whipped cream or ice cream.
Note: Baking time may vary depending on oven and altitude.
Description
You can bake a fresh loaf of bread any night of the week with this easy recipe! This classic beer bread is made with a refreshing pilsner and has a topping loaded with hazelnuts. Serve it alongside your favorite seasonal soup or pair it with a light salad.
Ingredients
- ½ cup roughly chopped raw hazelnuts
- ¼ cup freshly grated Parmesan cheese
- Pinch of fine sea salt
- 4 tablespoons unsalted butter, melted
- 3 cups (339 grams) self-rising flour
- 1 tablespoon chopped fresh chives, plus more for garnish
- 2 teaspoons sugar
- 12 ounces Breakside Brewery Pilsner
Instructions
- Preheat oven to 375 degrees F. Grease an 8 ½-by-4 ½ inch loaf pan with butter.
- Add the hazelnuts, Parmesan, and salt to a small bowl. Stir in 1 tablespoon of the melted butter and set aside.
- Place the flour in a large bowl and stir in the chives and sugar. Stir in the remaining 3 tablespoons of melted butter. Slowly add the beer as you stir. Mix until all ingredients are combined.
- Pour the batter into the prepared baking pan. Sprinkle the hazelnut topping evenly over the top of the loaf. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Let cool for 20 minutes before removing from the pan. Garnish with chives before slicing to serve.
Description
These light, creamy and nutty egg cups are flavored with vegetables and bacon bits. Since they can be prepared ahead, they’re an easy start to your day.
Ingredients
- 1 cup liquid egg whites
- 3/4 cup lowfat cottage cheese
- 3/4 cup shredded Cheddar cheese (preferably sharp)
- 1 tablespoon flour
- 1/4 teaspoon garlic salt
- 1/3 cup California walnuts, chopped
- 1/4 cup minced red bell pepper
- 1/4 cup thinly sliced or chopped green onions
- 1/4 cup real bacon bits
- Freshly ground pepper to taste
Instructions
- Preheat oven to 350°F and place a shallow rectangular baking dish 3/4 full with hot water in preheating oven. Coat 6 small canning jars liberally with nonstick cooking spray.
- Puree egg whites, cottage cheese, Cheddar, flour and garlic salt in a small blender. Stir in walnuts, bell pepper, green onion and
bacon bits, then spoon equal amounts into prepared jars. - Place jars in water and cook for 30 minutes or until eggs are set in the center. Serve immediately or let cool and remove from jars.
Eggs may be prepared several days ahead and stored in a covered container in the refrigerator.
Description
This fresh, lemony whole grain pasta dish is loaded with protein and roasted vegetables.
Ingredients
- 3/4 pound bite-size cauliflower (1/2 medium head)
- 2 tablespoons extra virgin olive oil
- 3/4 cup julienne slices red onion
- 2 teaspoons dried tarragon
- 3/4 cup California walnuts, coarsely broken
- 4 oz. whole grain pasta
- 3 tablespoons lemon juice
- 3 tablespoons drained capers
- 3/4 teaspoon garlic salt
- Freshly ground pepper
- 2 cups lightly packed baby arugula
- 2 (4.5-oz.) cans StarKist Selects Solid Yellowfin Tuna in Extra Virgin Olive Oil
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 450°F. Toss cauliflower with olive oil and place on a foil- lined baking sheet; roast for 10 minutes. Stir in onion and tarragon and roast for 5 minutes more. Stir in walnuts and roast for 5 minutes more or until cauliflower is lightly browned and walnuts are toasted.
- While vegetables are roasting, cook pasta according to package directions. Drain well, then place back in pan. Stir in lemon juice, capers, garlic salt and pepper. Add arugula and tuna and toss lightly to mix.
- Transfer to 6 bowls and sprinkle with Parmesan.
Description
Fire up your morning and your metabolism with the power of almonds, protein, and a hint of sweet spice. Created by Corey Calliet, celebrity fitness trainer, on behalf of Almond Board of California.
Ingredients
- 8 ounces unsweetened almond milk
- 1/2 medium banana
- 1 date
- 1/4 teaspoon vanilla extract
- 1 scoop almond protein powder (or your protein powder of choice)
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/4 cup ice cubes
Instructions
- Add all ingredients into a blender and blend until smooth. Pour into a glass or to-go cup of your choice and prepare to own your day!
Description
This creamy almond butter is blended with cocoa powder, cacao nibs, espresso powder and coconut flakes to create a robust flavor profile suitable in snack applications or delicious as a standalone spread or dip.
Ingredients
- Almond butter 24 oz
- Cocoa powder, 100% cacao 0.90 oz
- Cacao nibs 0.90 oz
- Espresso powder, fine ground 0.30 oz
- Coconut flakes, unsweetened 0.60 oz
- Coconut sugar, pure, refined 0.90 oz
Instructions
- Place all ingredients in a mixing bowl. Stir to evenly combine.
- Place Java Chocolate Almond Butter Spread in a sealed container and store at room temperature or refrigerator.
