DESCRIPTION
‘Tis the season for variety, and pecans make for a nutritious and versatile snack. Pair them with a number of accouterments – from fruits and vegetables to cheese and chocolate – for a simple yet impressive snack platter, you can serve during holiday festivities.
Recipe notes:
INGREDIENTS
- Roasted red pepper pecan dip (see recipe notes)
- Pecan, bacon and Jalapeno cheese ball (see recipe notes)
- Assorted seasonal fresh fruit like blueberries and apples
- Assorted seasonal fresh vegetables like peppers, cherry tomatoes and cucumbers
- Assorted dried fruit like figs, dried apples
- Toasted pecan halves
- Honey
- Whole grain mustard
- Olives
- Cured meat, if desired
- Crackers or bread toasts
- Dark chocolate
INSTRUCTIONS
- To assemble: arrange pecan, bacon and jalapeno cheese ball, roasted red pepper dip, and desired accouterments on a large platter, cutting board, or slate slab and allow guests to serve themselves.
DESCRIPTION
Part pumpkin, part cheesecake, this walnut tart is a nice alternative to traditional pumpkin pie.
Recipe by Patty Mastracco.
INGREDIENTS
SWEET TART CRUST
- 1 1/4 cups flour
- 1/3 cup California walnuts, finely chopped
- 1/3 cup powdered sugar
- 1/3 cup salted butter, softened
- 1 large egg
FILLING
- 1 (15 ounce) canned pumpkin
- 4 ounces low-fat cream cheese, softened
- 1/2 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 egg plus 1 egg yolk
- 1/2 cup California walnuts, coarsely chopped
INSTRUCTIONS
SWEET TART CRUST
- Stir together flour, walnuts and powdered sugar in a medium bowl. Stir in butter and egg. Stir well with a fork until a soft dough forms. Gather into a ball and wrap tightly. Refrigerate for at least 1 hour or until dough is easy to handle.
- Preheat oven to 350℉ and coat a 9-inch tart pan with a removable bottom with nonstick cooking spray.
- Lay pastry dough on a lightly floured board and roll into an 11-inch circle. Press onto the bottom and sides of prepared pan and poke with a fork on the bottom and sides. Bake for 20 minutes.
FILLING
- While crust is baking, whisk together pumpkin and cream cheese in a medium bowl until smooth. Add brown sugar, pumpkin pie spice, vanilla extract, egg and egg yolk, beating until incorporated.
- Pour into prepared crust and top with walnuts. Bake for 40 minutes or until the filling is set when the pan is gently tapped.
- Remove from oven and let cool. Cover and refrigerate until ready to serve.
- Optional: When ready to serve, top each slice with a dollop of whipped cream.
DESCRIPTION
Created by Joanne Weir. Salad-topped pizza is an unexpected mini meal for a casual summer gathering. This recipe is a snap to assemble and brings new life to the average pizza pie with pungent gorgonzola, creamy mozzarella, dressed salad greens and crunchy almonds atop toasted lavash bread.
INGREDIENTS
- 1/2 cup whole blanched almonds (or whole natural)
- 1 1/2 tablespoons white wine vinegar
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 4 pieces lavash bread, cut into 8×12-inch rectangles
- 6 ounces grated mozzarella cheese
- 8 cups baby salad greens
- 4 ounces Gorgonzola or other blue-veined cheese, crumbled
INSTRUCTIONS
- Preheat an oven to 350ºF. Place the almonds on a baking sheet and bake until light golden (if using blanched), 8 to 10 minutes. Chop the almonds coarsely (this can be done several hours in advance). Increase the oven temperature to 400°F.
- In a small bowl, whisk together the vinegar and olive oil and season with salt and pepper. This can be done several hours in advance. Five to ten minutes before serving, place one sheet of the lavash on a baking sheet. Bake in the oven until it just begins to take on a light golden color, 2 to 3 minutes. Remove from the oven and sprinkle the grated mozzarella onto the top distributing evenly.
- Place the lavash in the oven again and bake until the cheese is melted and the lavash is golden and crisp, 2 to 3 minutes. In the meantime, toss the salad greens and almonds with the vinaigrette. When the lavash is golden and crisp, remove from the oven and top with one-quarter of the salad. Sprinkle with one-quarter of the Gorgonzola onto the top.
- Cut into squares or rough shapes and serve immediately. Repeat with the remaining ingredients making 4 lavash pizzas in total.
DESCRIPTION
Maple and citrus blend together with salmon beautifully as a glaze, and the toasty almond crunch makes this dish a real treat. You could also use Halibut or other firm white fish.
INGREDIENTS
- 4 skinless, salmon fillets (each fillet should be about 3 ounces or 85 grams)
- 1/2 cup almonds, chopped coarsely
- 1/4 cup maple syrup
- 1/4 cup orange juice
- 2 tablespoons fresh, lemon juice
- 2 tablespoons light, soy sauce
- 2 cloves garlic, crushed
INSTRUCTIONS
- Preheat the oven to 425º F.
- Line an 8-inch square baking pan with parchment paper. Place the four salmon fillets in pan leaving 1/2 inch (1 cm) between pieces.
- Chop the almonds by hand or use a hand held blender (it only takes a few seconds with a hand held blender). Distribute the chopped almonds evenly on top of the fillets.
- In a small bowl, mix together the maple syrup, orange juice, lemon juice, soy sauce and crushed garlic.
- Use a spoon to gently baste the marinade over top of each fillet.
- Bake salmon for about 15 to 20 minutes or until fish is just done. While the fish is baking, baste top with marinade at least once or twice. When removing fish from the pan, leave the leftover marinade behind and discard.
Serve the fish with brown rice and a green salad or vegetables.
DESCRIPTION
What’s not to like about this exotic, golden yellow rice bowl, packed with powerful flavors and nutrients, compliments of pistachios, chickpeas, spinach, avocado, and cranberries? Just cook up the flavorful rice, and add the toppings right before eating it. You can also meal prep this recipe and create ready to go meals for lunch or dinner. Recipe by Sharon Palmer, RDN, The Plant-Powered Dietitian.
INGREDIENTS
Turmeric Rice
- 1 tablespoon extra virgin olive oil
- 1 cup brown rice, uncooked
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 teaspoons turmeric
- ½ teaspoon freshly ground black pepper
- 2 cups water
- 1 cube vegetable bullion
- 1 teaspoon agave syrup
- ½ lemon, juiced
Toppings
- 1 cup canned chickpeas, rinsed, drained
- 1 cup pistachios, shelled
- ½ cup dried cranberries
- 1 avocado, sliced
- 1 cup fresh spinach
- Extra virgin olive oil (if desired)
INSTRUCTIONS
To Prepare Turmeric Rice
- Heat olive oil in a medium pot. Add rice, ginger, garlic, turmeric, and black pepper and sauté for 2 minutes. Add water, vegetable bullion, and agave syrup. Stir well, cover, and cook over medium heat—stirring occasionally to prevent from sticking—for about 40 minutes, until just tender, but not mushy. Stir in lemon juice and remove from heat.
To Prepare Bowls
- Divide turmeric rice into bowls (2 for large servings, or 4 for small servings). Divide the toppings among the servings (2 or 4) and arrange on top of the rice: chickpeas, pistachios, dried cranberries, avocado slices, and spinach. Top with a drizzle of extra virgin olive oil if desired.
DESCRIPTION
American Pistachio Protein Bars
INGREDIENTS
- 1/2 cup Dried blueberries
- 1 cup Untoasted coconut flakes
- ½ cup Golden flax seed
- ¾ cup Whey protein or your favorite vegan protein powder
- 2 1/3 cup Salted American pistachio kernels
- 1 teaspoon Salt
- ½ cup Sugar
- 1 tablespoon Vegetable oil
- ¼ cup Water
INSTRUCTIONS
- In food processor, combine: dried blueberries, coconut flakes, golden flax seed, whey protein, and salted American pistachio kernels. Pulse, for roughly 20 seconds. In small sauce pan combine: salt, sugar, vegetable oil, and water. Boil for 15 seconds. Add wet ingredients to dry ingredients and mix. Using wax paper on baking sheet, flatten mixture evenly. Freeze for 10 minutes and enjoy. Store by wrapping in wax paper.
DESCRIPTION
Lowcountry Shrimp Tostada with Mango Pistachio Salsa. Recipe by Ben Berryhill.
INGREDIENTS
- 2 pounds Fresh Shrimp, remove shells and veins
- 2 tablespoons BBQ spice
- ½ stick Butter, melted
Mango Pistachio Salsa
- 1 cup Mango, peel, remove seed and small to medium dice
- ¼ cup Whole Roasted Pistachios, lightly crushed
- 1 each Serrano Chile, minced
- 3 tablespoons Red Bell Pepper, remove seeds, ribs and finely diced
- 2 tablespoons Basil Leaves, Chopped (I used purple basil)
- 1 tablespoon Olive Oil
- 1 each Baby Romaine, remove and discard outer leaves, chop hearts
- ½ each Lime, juice
- Salt, to taste
- 2 tablespoons Cotija, grated
INSTRUCTIONS
- Lay shrimp flat on cutting board and line up backs to bellies and run a skewer thru the center, there should be 8-12 shrimp on each skewer. Season with BBQ spice and baste with melted butter. Cook over hot coals until done. Re-baste with melted butter.
Mango Pistachio Salsa
- Combine all ingredients and toss together. Place on top of fried round corn tortilla chips. Garnish with Cotija.
DESCRIPTION
Chocolate Chip Pistachio Bark. Recipe by Sherene Chou, MS, RD.
INGREDIENTS
- 1C Chocolate Chips, dark or semi-sweet
- 1/2 C Pistachios, chopped
INSTRUCTIONS
- Lay parchment on baking sheet.
- Roughly chop pistachios.
- Melt chocolate chips in the microwave for 30 seconds or stovetop in a separate bowl over boiling water.
- Spread melted chocolate on parchment.
- Sprinkle the chopped pistachios on top.
- Freeze for 20-25 minutes.
- Break apart into uneven pieces.
DESCRIPTION
American Pistachio Grub Mix.
INGREDIENTS
- 1 1/2 Cups Salted American Pistachio Kernels
- 1/2 Teaspoon Salt
- 1/3 Cup Apricot Jam
- 3 Tablespoons Oats
- 2 Tablespoons Pumpkin Seed
- 1/3 Cup Dried Cranberry
- 1/2 Cup Dried Pineapple Chunks
- 1/2 Cup Untoasted Coconut Flake
INSTRUCTIONS
- Combine all ingredients and mix well. Coat baking sheet, spread mix evenly and put in 350˚F oven to bake for 10 minutes. Enjoy.
