DESCRIPTION
Mixed tree nuts elevate this simple salad.
INGREDIENTS
- 4 cups roughly chopped endive (you can use any endive or chicory for this – curly endive, red or white Belgian endive, frisée, or a mixture)
- 3 tablespoons olive or nut oil
- 1 tablespoon sherry vinegar
- 1/3 cup chopped mixed nuts of choice
- Shredded parmesan to taste
INSTRUCTIONS
- Place the endive in a large bowl.
- Whisk together the oil and vinegar, season to taste and set aside.
- Warm the nuts in a sauté pan over low heat. When they become aromatic, remove from pan and add the dressing, shaking pan to cover nuts in dressing.
- Pour over the leaves and toss well.
- Pour into a serving bowl, scatter with cheese and enjoy straight away with a warm baguette!
DESCRIPTION
A light fresh side dish for any meal that can be served hot or cold.
INGREDIENTS
- ½ cup nuts of choice, chopped
- 6 ounces orzo, farfalle, or preferred short pasta
- 1 cup fresh or frozen peas
- 4 sprigs mint, leaves torn
- ¼ cup fresh ricotta cheese
INSTRUCTION
- Toast the nuts in a pan or oven until golden and aromatic. Set aside.
- Cook the pasta in boiling salted water until al dente.
- Drain, reserving a small amount of the water.
- In a small saucepan, bring the reserved water to a boil, add peas and cook 1 minute. Strain.
- Combine warm pasta, peas and nuts.
- Serve in individual bowls, spoon ricotta over top and season with pepper.
DESCRIPTION
By combining four pantry staples, you can whip up this flavorful and simple appetizer in less than 10 minutes.
INGREDIENTS
- 8 crackers
- 2 ounces brie, cut into 8 squares
- 8 fresh pecan halves
- 2 tablespoons honey
INSTRUCTIONS
- Place crackers on a plate. Top each with one piece of cheese, one pecan half, and drizzle with a touch of honey.
DESCRIPTION
A bed of crisp green beans showcases the striking flavors of olives, sun-dried tomatoes and walnuts in this attention-grabbing dish.
INGREDIENTS
- 1/2 cup California walnuts, coarsely chopped
- 1 tablespoon extra virgin olive oil, or oil from sun-dried tomatoes
- 3/4 pound green beans, fresh, ends trimmed
- 1/4 cup mixed olives, pitted, coarsely chopped
- 2 tablespoons sun-dried tomatoes, chopped
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon sea salt, smoked or plain
INSTRUCTIONS
- Place walnuts in a large skillet set over medium heat. Cook for 5 minutes or until toasted and fragrant, stirring frequently. Remove from skillet and set aside.
- Heat oil in same skillet over medium-high heat. Add green beans and cook for 5 minutes or until crisp-tender, stirring frequently.
- Add olives, tomatoes, lemon juice and salt; cook for a minute or two more until all ingredients are hot.
- Sprinkle with walnuts and serve.
