Archive

Archives: Recipes

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

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

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 and olive oil 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 bread.
  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.