Ingredients
- 1 loaf white bread, unsliced, cut into (6 x) 2-inch x 2-inch x 4-inch “soldiers” or rectangles. (Leave the rectangles uncovered at room temperature for 1-2 hours to dry.)
- 3 tablespoons butter
- 1 cup salted pistachios, finely crushed
- 2 teaspoons sugar
- 1 pint blackberries
- 3⁄4 cup heavy cream
Pistachio Pain Perdu Soak
- 3⁄4 cup milk
- 2 eggs
- 1 tablespoon sugar
- 1 tablespoon store-bought pistachio paste
- 2 teaspoons vanilla extract
- 2 tablespoons butter
- Pinch of salt
Instructions
Prep Ahead (The Night Before)
- Cut the bread into rectangles and leave them uncovered at room temperature for 1-2 hours or overnight to dry out.
- Prepare the soak by combining the vanilla extract, pistachio paste, eggs, sugar and milk in a medium bowl. Using a hand blender, purée until smooth.
- Arrange the bread in one layer in a deep flat baking dish. Pour the prepared soak over the bread, turning until it is coated. Cover the pan and refrigerate overnight.
Prep Ahead (1 Hour Before Event)
- Pulse the pistachios in a small food processor until they are very fine. Alternatively, you can crush the pistachios finely using a pot. For best results, sift out the larger pieces using a colander or coarse mesh strainer until you are left with mostly dust. Reserve in a small tray.
- Combine 1⁄2 cup of blackberries with 1 tablespoon of water and blend in a small food processor or hand blender until it is liquid. Pass the juice through a fine-mesh sieve and reserve. Cut the remaining Blackberries into slices, reserve for garnish.
Instructions
- Warm the butter in a large non-stick sauté pan over medium- high heat until the butter is foamy.
- Carefully lift each piece of bread out of the soak and gently roll each one into the ground pistachios until all sides are coated.
- Transfer the bread into the pan with the foamy butter and cook each side until the pistachios are golden brown, around 6-8 minutes. Transfer the bread to a small baking tray and place in a 350°F oven for 5 minutes, or until the bread soufflés (puffs up) slightly.
- Whip the cream using a bowl and a whisk, or an electric mixer, until soft peaks form. Then season with the reserved blackberry juice, sugar and vanilla to taste.
Assembly
- Spoon some Chantilly onto the bottom of each plate and top with one piece of French toast.
- Garnish with some sliced blackberries and pistachios around.
Ingredients
Harissa-Spiced Lamb Chops
- 8 lamb chops
- 1 1⁄2 tablespoons Harissa spice mix 1 tablespoon chopped mint
- 1 tablespoon chopped parsley
- 1⁄2 cup Grapeseed oil, as needed
- 1 cup pistachios, crushed
Pistachio Romesco
- 1 red bell pepper
- 1⁄4 cup extra virgin olive oil
- 1⁄2 red onion, sliced
- 2 Roma tomatoes, diced
- 2 garlic cloves, sliced
- 4 Piquillo peppers (canned)
- 1⁄4 cup sourdough croutons
- 1⁄2 cup pistachios, crushed
- 1 tablespoon red wine vinegar
- Salt and pepper
Glazed Eggplant
- 2 Japanese eggplants
- 3 tablespoons sherry vinegar 2 tablespoons honey
- Olive oil, as needed
- Salt and pepper
Pistachio Raita
- 1 cup thick Greek yogurt
- 1⁄2 cup cucumber, peeled, seeded, and grated
- 2 cloves garlic, peeled, germ removed and finely grated 1⁄2 lemon, zested
- 2 tablespoons mint, chopped
- 2 tablespoons pistachios, crushed
- Salt and pepper, as needed
Instructions
Prep Ahead
- Combine the Harissa spice mix and herbs with the grapeseed oil and blend using a hand blender until it forms a paste. Pour over the lamb and refrigerate for 1-2 hours or overnight.
- Slice the eggplant into 1-inch slices.
- Crush the pistachios using a pot until they are finely chopped. Reserve.
- Over an open flame, blacken the skin of the red bell pepper. Transfer the pepper to a bowl and cover it with plastic, steam at room temperature for 10 minutes. Peel the black skin from the red pepper and trim away the seeds.
- Thinly slice the red onion, Piquillo peppers, 2 cloves of garlic and combine in a bowl. Roughly dice the tomatoes and combine in the same bowl. Reserve.
- Peel, seed and grate the cucumber. Toss it with 1 teaspoon of salt and rest at room temperature for 10 minutes to extract the liquid. Squeeze dry the grated cucumber and transfer to a small bowl.
- Mix the Pistachio Raita, then combine all ingredients in the bowl with the grated cucumber, season with salt, lemon zest and pepper to taste. Mix in the crushed pistachios and chopped mint.
Instructions
- For the Pistachio Romesco: Heat 1 tablespoon of olive oil in a large sauté pan over high heat. Add the onion, tomatoes, garlic, and Piquillo peppers. Sauté until the onions are tender and the liquid has evaporated; about 4 minutes. Transfer peppers and cooked vegetables to a blender with the croutons, pistachios, and vinegar. Blend until smooth and while running, pour in the remaining olive oil until emulsified. Season, to taste, with paprika, salt and pepper.
- For the Glazed Eggplant: Heat a thin layer of olive oil in a large sauté pan over high heat. Add eggplant in a single layer (you may need to do this in batches) and sear until golden brown on both sides. Reduce heat to medium and deglaze using the sherry vinegar and honey. Bring to a simmer until reduced to a glaze.
- For the Lamb Chops: When ready to serve, preheat a grill to medium-high heat. Season the marinated lamb with salt and pepper and then grill the lamb until it is cooked to your desired temperature (about 5 minutes for medium rare). Remove from the grill and let rest for a few minutes. Brush some Romesco Sauce on each side of each chop and dip them in the reserved crushed pistachios to coat them.
Assembly
- Spoon some Romesco sauce onto each plate and drag a spoon across it to make a well.
- Place 4 slices of glazed eggplant over the sauce and sprinkle some toasted pistachios on top.
- Divide the lamb chops between the plates and serve the Raita on the side.
Description
This is the perfect picnic food, salad can be served warm or room temperature. The mix of the salty potatoes and the sweet melon is just perfect. Tastes amazing with some salty cured meat.
Ingredients
- 1/3 cup shelled pistachio
- 1/2 cup fresh parsley
- 1/2 fresh basil
- 3 tablespoons rice wine vinegar
- 1/2 cup olive oil
- Pinch of salt and pepper
- 20 small potatoes, cut in half
- 2 tablespoons olive oil
- 1/3 honeydew melon, in chunks
- 1/2 small red onion, finely chopped
- 2 tablespoon grated parmesan
Instructions
- Start with the vinaigrette. Place the pistachios in a blender and grind fine.
- Add herbs, vinegar and oil and blend until smooth. If the vinaigrette is too thick just add a little more oil.
- Season with salt and pepper.
- Bake the potatoes tossed in oil, salt and pepper in the oven at 380F for about 20 minutes or 15 minutes in a air fryer. Let them cool off a little.
- In a serving bowl mix potatoes, melon, red onion and the vinaigrette, mix well and serve.
Description
Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California. On the go, better-for-you dessert alternative!
Ingredients
- 4 cups frozen mango pieces
- 2 cups unsweetened almond milk
- ½ cup roasted almond butter
- 4 tablespoons honey
- 2 limes, juice and zest
- ½ – 1 whole fresh jalapeno
- ¼ tsp sea salt
Instructions
- Place all ingredients into a blender and process until smooth.
- Pour paleta base into popsicle molds of choice, leaving some headspace for a bit expansion during freezing, insert sticks.
- Freeze solid, preferably overnight.
- To remove, run base of the mold under warm water to release popsicles. Enjoy immediately, or wrap and enjoy as a snack later.
Description
Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California.
Ingredients
- 2 cups unsweetened almond milk
- 2 cups unsweetened rice milk
- 8 tablespoons almond protein powder
- 1 ½ tablespoons honey
- 2 teaspoons vanilla extract
- ½ vanilla bean, scraped (optional)
- ½ – 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 4 cinnamon sticks, as garnish
- ice, as needed
Directions
- Place both milks, protein powder, honey, vanilla, ground cinnamon and sea salt in a blender and process until smooth.
- Pour over ice, garish with cinnamon stick, and enjoy immediately, or portion into bottles, refrigerate and enjoy for snacking on the go.
Description
Taste the flavor of Oregon’s state nut in chef Kei Ohdera’s Hazelnut Grits.
Ingredients
- 1 tablespoon baking soda
- 1 pint whole raw Oregon hazelnuts
- 2 small onions, divided
- 1 1/2 cups water
- 2 tablespoons cornstarch mixed in 1/4 cup water
- 5 tablespoons grapeseed oil, divided
- 3 cloves garlic, minced
- Salt and White pepper
Instructions
- In a medium saucepan, bring water to just a boil then reduce heat to medium-low until water is simmering. Add baking soda first, then hazelnuts. Simmer for 15 minutes or until the skins have softened. Drain hazelnuts and remove skins*. Pulse the hazelnuts several times in a food processor until finely chopped (approximately the size of a grain of rice). Set aside.
- Finely mince one onion and set aside.
- Take the second onion and slice evenly. Heat 1 tablespoon grapeseed oil in a medium saucepan over medium heat. Add the sliced onions to a saucepan and reduce heat to low. Cook until onions are soft and translucent, but not browned.
- Add water and bring to a simmer. Whisk in cornstarch slurry and cook for 1-2 minutes.
- Using an immersion blender, slowly pour in 3 tablespoons grapeseed oil and blend until smooth. Pour mixture through sieve to remove any chunks and set aside.
- Add remaining 1 tablespoon grapeseed oil to a separate pan and cook over medium heat. Once the oil is hot, add minced onion and garlic and cook for 1-2 minutes, being careful not to burn the garlic. Add finely chopped hazelnuts and onion-cornstarch mixture. Stirring continuously and cook until thickened and the mixture resembles the consistency of grits.
- This recipe is easily customized by adding toppings such as fried shallots and herbs such as cilantro and parsley.
*To remove skins, rub hazelnuts vigorously with a clean dish towel.
Description
Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California.
Ingredients
- 2 cups not packed, Unflavored almond protein powder
- 1 cup Sliced almonds, blanched
- 1/3 cup Hulled hemp hearts
- ¾ teaspoon Sea salt
- Pinch Citric acid
- 3½ cups Dried apricots
- 2 teaspoons Lemon extract (sunflower oil, lemon oil) OR Zest of 1 large lemon
- 2½ teaspoons Lavender flowers, food grade
Garnish
- 1/3 cup Sliced almonds with skin, toasted
- 2 teaspoons Dried lavender flowers, food grade
Instructions
- Combine almond flour, almonds, hemp, sea salt and citric acid in processor and pulse until the nuts and seeds have broken down into smaller pieces. Combine almond flour, almonds, hemp, sea salt and citric acid in processor and pulse until the nuts and seeds have broken down into smaller pieces.
- Add the apricots, lavender and lemon extract and pulse until a smooth consistency has been reached.
- Press mixture firmly into a lined tray (10” x 12” or similar), ensuring the mixture is pressed down into the edges and corners. Depth should be less than ½ inch.
- Sprinkle the garnish of toasted almond and lavender on top and press into the mixture fully and evenly. Cover with wrap and chill until solid, approximately 2 hours.
- Cut into 16 rectangles and enjoy.
Description
Guaranteed to be your new favorite comfort food! Power up and conquer the day ahead with a steaming bowl of oats to keep you full and fueled for hours.
Ingredients
- 3/4 cup rolled oats
- 2 cups unsweetened almond milk
- 2 teaspoons chia seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon almond butter
- Liquid stevia or preferred sugar substitute, to taste
- 10 unroasted whole almonds
- Optional: fresh fruit slices or berries
Instructions
- Using a food processor or blender, grind rolled oats into an almost flour-like consistency.
- Pour ground oats, almond milk, chia seeds, cinnamon, vanilla extract and salt into a medium size pot and stir.
- Place on stove and set heat to medium. Bring to a boil.
- Once the mixture is boiling, lower temperature to a simmer.
- Stir slowly and cook until the oats reach a medium-thick consistency (Tip: Add more water if the consistency of the mixture is too thick).
- Remove pot from heat and let cool.
- Stir in the almond butter and sugar substitute.
- Divide into two bowls and top with whole almonds for a crunchy finish! You can also add fresh fruit, if desired.
Description
Spread your love of almonds with this finger-licking, sweet and buttery treat! You’ll find excuses to put this spread on everything and anything.
Ingredients
- 3 cups roasted, unsalted almonds
- 1/4 cup honey
- 2 tablespoons toasted unsweetened coconut flakes
- Optional: 1 tablespoon coconut oil
Instructions
- Pour almonds into a food processor or blender and pulse until they are finely ground.
- Add honey and coconut flakes to almonds; pulse again until the almond mixture becomes thick and smooth. If needed, add coconut oil for a smoother consistency. Store covered in the refrigerator.
Description
Both creamy and dreamy, this drink has an impressive 13g of protein and is the perfect, energizing post-workout treat. Instead of your regular protein powder you can also opt for a plant-based almond protein powder!
Ingredients
- 2 cups chilled chocolate-flavored almond milk
- 1 frozen banana
- 2 handfuls baby spinach
- 1 scoop chocolate-flavored protein powder
- 1 tablespoon almond butter
- 1 tablespoon chia seeds
Instructions
- Combine all the ingredients in a blender and blend until smooth. Enjoy!
