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.
These kid-friendly banana pops are the perfect sweet treat (and superfood snack) to have on hand! Dipped in dark chocolate and crunchy pecans – they’ll satisfy your sweet tooth in a nutritious way.
Ingredients
3 large bananas
8 ounces dark chocolate, roughly chopped
1 teaspoon coconut or pecan oil (optional)*
1 cup toasted pecan pieces
6 popsicle sticks
INSTRUCTIONS
Line a baking sheet with wax or parchment paper.
Melt the chocolate, and oil if using, in a double boiler or in the microwave until smooth.
Peel and cut each banana in half. Place a popsicle stick in each half.
Dip each banana half into the melted chocolate, allowing the excess to drip off, and then dip into the chopped pecans. Place the banana on the prepared baking sheet. Repeat the same process with the remaining banana halves.
Transfer the baking sheet to the freezer and allow the bananas to chill for at least 4 hours. The bananas will stay fresh in an airtight container in the freezer for up to 7 days.
A protein rich, smooth and succulent smoothie with the earthy undertones and texture of almond butter. You could also add some sliced almonds for another textural surprise. Substitute with your favorite fruit, which can be frozen in zip lock bags when in season, to use throughout the year.
INGREDIENTS
2 cups vanilla almond milk
2 cups frozen peaches
1 cup frozen blackberries
2 tablespoons almond butter
2 tablespoons honey
INSTRUCTIONS
Combine ingredients in blender and blend until smooth and thick.
1/4 ounce fast rise yeast or 1 tablespoon fresh yeast
1/3 cup unsalted butter
1/2 cup milk, plus 2 tablespoons milk
2 large eggs
Syrup
1/2 cup unsalted butter
1 tablespoon unsalted butter
2 tablespoons turbinado sugar (brand Sugar in the Raw)
4 tablespoons maple syrup
3 tablespoons light corn syrup
1 cup hazelnut pieces
Glaze
1 large egg
2 tablespoons milk
Filling
3 tablespoons sugar
1/2 cup light brown raw sugar (demerara) or 1/2 cup turbinado sugar (brand Sugar in the Raw)
1 tablespoon cinnamon
INSTRUCTIONS
Butter a 12-cup muffin pan.
Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later) large enough to cover muffin pan.
Combine flour, sugar, salt and yeast in a large mixing bowl.
Melt butter in the milk over very low heat and beat in eggs.
Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size.
Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with hazelnuts (about a tablespoonful in each sticky-based waiting cup.).
Preheat oven to 350.
Knock dough back, knead once or twice and then roll out to a large rectangle (apx 24X12) with the long side nearest you. Beat egg and add milk; glaze the dough using a pastry brush or your fingers.
Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape.
Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups.
Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden.
Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns.
A simple Mediterranean sweet red pepper spread with just a hint of spice. Great as a dip for bread or crudité.
INGREDIENTS
1 cup California walnuts, toasted
1 (16-oz.) jar roasted red peppers
1/4 cup extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons paprika
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt, or to taste
Extra virgin olive oil, finely chopped California walnuts and chopped fresh parsley (optional garnishes)
INSTRUCTIONS
Place walnuts in a food processor and process until they become thick and smooth like walnut butter.
Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.
Add to the food processor with remaining ingredients and puree until smooth.
Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.
NOTE: Roasted peppers can vary in sweetness. Add an additional tablespoon of vinegar if the dip is too sweet, or a teaspoon of sugar if the dip is too tart.
Sheet pan dinners make for easy weeknight meal-prep and clean-up. Prepare simple pecan-crusted salmon fillets and Brussels sprouts and place on a single baking sheet for a full meal that’s prepped and cooked in just over 30 minutes.
Ingredients
1/3 cup raw pecan pieces
4 (4 to 6-ounce) salmon filets, skins, removed
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided
1 pound Brussels sprouts, halved
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 cup raw pecan halves
1 cup balsamic vinegar
3 tablespoons honey
Instructions
Preheat oven to 400 degrees F. and lightly grease a large baking sheet pan. Place pecan pieces in a wide, shallow dish.
Season salmon fillets with salt and pepper and brush top sides with about 2 teaspoons of olive oil. Press salmon fillets top-side-down into the finely chopped pecans to coat. Arrange salmon fillets in the center of prepared baking sheet.
In a medium bowl, combine Brussels sprouts, remaining olive oil, garlic powder, Italian seasoning, pecans halves, and salt and pepper to taste. Toss to combine, then transfer to the sheet pan in a single layer, not touching the salmon.
Bake in preheated oven for 15 to 18 minutes until Brussels sprouts are fork-tender and salmon is cooked through.
While salmon is baking: in a medium sauce pan bring balsamic vinegar to a boil, continue to boil, stirring throughout, for about 10 minutes until liquid has reduced by half. Remove from heat, stir in honey, and allow to cool until ready to serve. Drizzle over salmon and Brussels sprouts just before serving.
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.
