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Green Beans with Hazelnuts and Thyme

Description

These tender, lightly sauteed green beans will look gorgeous on any Thanksgiving table, but are also simple enough to make quickly for a casual dinner. Hazelnuts add their famous crunch and flavor in a surprisingly delicious pairing.

Ingredients

  • 2 pounds of fresh, slender green beans, trimmed
  • 3 tablespoons butter
  • 2 tablespoons chopped fresh thyme, divided
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped darkly roasted and skinned Oregon hazelnuts

Instructions

  1. Bring a large pot of salted water to a boil. Add the beans and cook just until the beans are becoming tender, about 4-5 minutes.
  2. Remove from heat and immediately plunge the beans into ice water to stop the cooking and set the color.
  3. Drain well and set aside for up to several hours in the refrigerator.
  4. When ready to serve, melt the butter in a large skillet over medium high heat.
  5. Add 1 tablespoon of the thyme and gently sauté for 1 minute.
  6. Add the mustard and salt and stir to blend it into the butter.
  7. Add the beans to the skillet and sauté until the beans are just barely tender, which will take about 7 minutes.
  8. Toss with most of the hazelnuts and then transfer the beans to a serving bowl.
  9. Sprinkle with the remaining hazelnuts and the remaining 1 tablespoon of thyme.

Almond Tamari Crisps

Description

Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California. Perfect for enjoying as is, including in snack packs!

Ingredients

  • 2 teaspoon coconut oil, melted
  • 1 cup slivered almonds
  • 1 cup sliced almonds
  • 1 cup pumpkin seeds
  • 3 tablespoons sesame seeds
  • 3 sheets of roasted sushi nori, crushed into small pieces, reserve some for garnish
  • 6 tablespoons brown rice syrup
  • 3 tablespoons honey
  • 3 tablespoons tamari

Directions

  1. Preheat oven to 320F. Prepare nonstick baking mat on baking traying, ready for use.
  2. Coat a large mixing bowl with the melted coconut oil, along with a spoon you plan to use for mixing.
  3. Lightly toast almonds and seeds and combine fully in bowl with the crushed nori.
  4. In a small saucepan combine brown rice syrup, honey, and tamari with a whisk. Heat, bring to a controlled gentle boil and cook for 5-6 minutes, or until the base has thickened, whisking often.
  5. Pour the thickened syrup over the almond mixture and combine thoroughly, ensuring that all the nuts and seeds have been coated and combined well.
  6. Pour the mixture immediately on top of a non-stick baking mat and tray, press firmly down, evenly, approximately 12” by 9” for the length and width. Sprinkle remaining garnishing nori on top.
  7. Bake for 8-10 minutes, or until golden. Remove from oven and cool until easy to manage with hands.
  8. Cut into pieces and allow to cool fully. Enjoy immediately, or store in airtight container and enjoy later as a snack.

Banana Pecan Chia Parfait

Description

Blogger Dani Breiner of Dani’s Healthy Eats shares a delicious vegan and gluten-free treat that is perfect for breakfast or anytime snacking – Banana Pecan Chia Parfaits!

Ingredients

  • 1/3 cup pecan pieces
  • 1/4 cup chia seeds
  • 1 1/2 cups plant milk
  • 1 teaspoon cinnamon
  • 1 1/4 teaspoon vanilla
  • 1 banana
  • 1-2 tablespoons pecan butter, optional
  • 1-2 tablespoons maple syrup, optional

Instructions

  1. Blend the milk, half the banana, half of the pecan pieces, vanilla, maple (if using), & cinnamon in a blender until smooth. Then pulse in the chia seeds.
  2. Divide amongst two jars & place in the fridge for 45min-an hour to thicken.
  3. Then layer with remaining 1/2 sliced banana & pecans.
  4. Top with a little vanilla coconut yogurt if you want a little extra somethin’ somethin’! Enjoy!

Mediterranean Pecan Pasta Salad

Description

This layered pecan pasta salad is an elegant but easy side or main dish. Perfect to serve when hosting a gathering or attending a special occasion, it can easily be customized with seasonal ingredients. This version combines fresh vegetables, oranges, cheese and pecans for a light and bright pasta salad dish.

Ingredients

  • 1/4 cup salt
  • 12 ounces orecchiette pasta, or other small pasta
  • 4 cups of radicchio, thinly sliced
  • 1 cup halved marinated olives (Kalamata and green)
  • 1/2 cup marinated artichoke, cut into bite-size pieces
  • 1/3 cup chopped sun-dried tomatoes
  • 1 cup pecan pieces, plus optional pecan halves for garnish
  • 3/4 cup chopped parsley or mint (or both)
  • 6 ounces feta cheese
  • 1 cara cara orange, cut into slices
  • 2 cups chopped spinach
  • Lemon vinaigrette and fresh-cracked pepper (optional)

Instructions

  1. Bring a large pot of water to a boil with 1/4 cup of salt. When water is bubbling, add in pasta, allow water to come back to a boil, then start timer for about 10 minutes. When pasta is cooked, el dente, drain and rinse under cold water. Set aside.
  2. In a large, clear bowl, layer half of the radicchio on the bottom. Sprinkle half of the olives, artichoke, and tomato on top. Next, spread out half of the pasta, 1/2 cup of pecan pieces, half of the parsley, 3 ounces of crumbled feta, and the orange slices.
  3. Add the spinach, then repeat layering steps with the radicchio, olives, artichoke, tomato, pasta, pecan pieces, parsley, feta, and orange.
  4. If using the dressing, add to your taste after layering is complete.*
  5. Crack with fresh pepper and refrigerate for about an hour before serving.

Whole Roasted Cauliflower with Pistachio Crumble and Green onion Cremè Fraiche

Description

Whole Roasted Cauliflower with Pistachio Crumble and Green Onion Crème Fraiche by Nancy Silverton.

Ingredients

Pistachio Paste:

  • ¼ cup / 55 g blended olive oil
  • ¼ cup / 30 g whole pistachios
  • 3 garlic cloves, smashed
  • 1 each, zest of lemon, peeled with peeler
  • 2 tablespoons / 3 g fresh oregano, finely chopped
  • 1 teaspoon / 1 g fresh thyme, finely chopped
  • ½ teaspoon / 3 g kosher salt

Green Onion Crème Fraiche:

  • ½ cup / 120 g crème fraiche
  • ¼ cup / 30 g scallions, minced
  • ¼ cup / 30 g shallots, minced
  • 1 garlic, grated with Microplane®
  • 1 teaspoon / 6 g kosher salt
  • ½ lemon, juiced

Whole Roasted Cauliflower: 

  • 1 each cauliflower, leaves intact
  • Kosher salt for seasoning cooking water / as needed
  • 3 tablespoons / 20 g olive oil blend
  • 1 teaspoon / 5 g kosher salt

Pistachio Topping:

  • 3 tablespoons / 20 g extra virgin olive oil
  • ½ teaspoon / 3 g flaky sea salt, such as Maldon sea salt
  • 3 tablespoons / 20 g pistachios, coarsely chopped
  • 1 tablespoon /3 g Micro Cilantro

Instructions

Pistachio Paste:
In a small sauce pot, combine oil, pistachios, garlic, and lemon zest and cook over medium heat until the garlic is light golden brown, and the nuts are toasted. Allow the mixture to cool to room temperature. In a food processor, add the mixture, oregano, thyme and salt. Pulse the mixture until the lemon zest is broken down and the nuts are chopped. Mixture will be like a chunky paste.

Green Onion Crème Fraiche:
In a small bowl, combine all ingredients, combine and set aside.

Whole Roasted Cauliflower: 

  1. Adjust the oven rack to the lowest position. Preheat the oven to 375°F (190°C).
  2. Fill a large stock pot with water and bring to a boil. Add kosher salt until the water tastes like the ocean. Place the whole cauliflower into the water. The cauliflower will float, and the leaves will stick out of the water. Cook for about 7 minutes. Using tongs, flip the cauliflower so the leaves are submerged and cook for another 3 minutes. Remove the cauliflower from the water and place onto a baking sheet. Allow to cool to room temperature. Pour off any excess water that had accumulated on the sheet pan and wipe dry. Drizzle the cauliflower with olive oil blend and sprinkle with 2 tsp (5 g) kosher salt.

Assembly:
Spread the pistachio paste evenly over the cauliflower. Place into the oven and roast for 12-15 minutes until golden brown and some spots have a slight char. Place on a plate or wooden board. Drizzle with the extra virgin olive oil, sprinkle flaky sea salt, chopped pistachios and Micro Cilantro. Serve with a side of the Green Onion Crème Fraiche.

Autumn Arugula Salad with Roasted Sweet Potatoes and Hazelnuts

Description

Don’t have to be boring; by pairing healthy leafy greens with the right accoutrements, this salad maintains its nutritious balance while also boasting a bevy of flavors.

Ingredients

  • 3 cups of cubed sweet potatoes
  • 3 cloves of garlic, sliced
  • 2 tablespoons of olive oil
  • salt and pepper
  • 1 tsp of dried rosemary
  • 1 pomegranate
  • 5 ounces arugula
  • ½ cup Oregon hazelnuts
  • ¼ cup balsamic vinegar
  • goat cheese (optional)

Instructions

  1. Preheat oven to 400°F. Place hazelnuts on a tray and roast for about 5 minutes. Set aside.
  2. Place sweet potatoes, garlic, olive oil and salt and pepper on a large baking dish and roast at 400°F for about 30 minus until tender.
  3. Seed pomegranate, I like to cut the fruit in half and then hit the back of the shell with a wood spatula and the seeds easily fall out.
  4. Place arugula in a bowl and top off with balsamic vinegar, the roasted sweet potatoes, pomegranate seeds, roasted hazelnuts and goat cheese (if desired). Serve.

Chocolate Hazelnut Flourless Cake

Description

Yes, you can have your cake and eat it, too. And your ice cream. And Chantilly…the perfect dessert to share.

Ingredients

Chocolate Hazelnut Flourless Cake

  • 12 ounces chocolate, chopped
  • 3/4 cup butter
  • 6 eggs
  • 1 cup brown sugar
  • 1/4 cup Frangelico
  • 1 cup Oregon hazelnut meal
  • 1 teaspoon salt

Hazelnut Ice Cream

  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 3/4 cup sugar
  • 8 egg yolks
  • 1/3 cup Frangelico
  • 2 cups Oregon hazelnuts, toasted and chopped

Frangelico Chantilly

  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1/4 cup Frangelico

Instructions

Chocolate Hazelnut Flourless Cake

  1. Melt butter and chocolate over a double boiler.
  2. Whisk together eggs, brown sugar, Frangelico and salt.
  3. Temper the hot chocolate mixture into the eggs and sugar mixture.
  4. Prepare a spring from pan by lining the interior with parchment paper and coat the paper with butter.
  5. Wrap the outside of the spring form pan with foil and bake in a water bath 350 degrees. This should take approximately an hour to an hour and a half, or until cake is firm and the top feels dry. Cool cake before serving.

Hazelnut Ice Cream

  1. Heat heavy cream and milk together on stove until almost boiling.
  2. Whisk together sugar and egg yolks. Temper milk and heavy cream into the eggs and sugar.
  3. Add Frangelico and hazelnuts and let steep overnight under refrigeration. Strain hazelnuts out and discard.
  4. Put the ice cream mixture into an ice cream maker and process until thickened. Serve chilled.

Frangelico Chantilly

Whip mixture until stiff peaks form. Serve.

Cinnamon Spiced Almonds

Description

Serve this tasty and easy snack all year long.

Ingredients

  • 1 tablespoon superfine sugar
  • 1/2 teaspoon ground cinnamon
  • 4 ounces whole natural almonds

Instructions

Heat the almonds in a dry frying pan for about 1-2 minutes, then add 1 tablespoon water. When the liquid has almost evaporated (just a few seconds), add the sugar and cinnamon, tossing to coat. Remove from the heat and cool. Share between 4 small pots or sealable bags and enjoy as a classic almond snack.

Satisfying Smoked Almond & Edamame Salad

Description

Created by Koya Webb, on behalf of the Almond Board of California.

Ingredients

  • 1 cup of steamed shelled edamame
  • 1 cup of smoked almonds
  • 1 teaspoon of chile seasoning
  • 1/2 lime
  • (optional) light sprinkle of parmesan cheese (vegan or regular)

Instructions

  1. Steam 1 cup of edamame in a microwavable-safe bowl or on the stovetop for 10 minutes.
  2. Place the steamed edamame in a clean bowl and mix in 1 cup of smoked almonds.
  3. Sprinkle in 1 teaspoon of chile seasoning and mix thoroughly.
  4. Squeeze half of a lime on top of the salad.
  5. Garnish with vegan parmesan (or regular parmesan) to taste!

Pecan Chickpea Cookie Dough Bites

Description

RDN Dawn Jackson Blatner provides us with a nutritious, bite-sized treat that is packed with flavor and perfect for snack time!

Ingredients

  • 1 cup raw pecan pieces
  • 15 ounce can chickpeas, rinsed and drained
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup dark chocolate chips

Instructions

  1. To a blender or food processor add pecan pieces, chickpeas, vanilla extract, cinnamon, and sea salt.
  2. Blend about 3-5 minutes, scraping down sides occasionally, until smooth & creamy.
  3. Fold in the dark chocolate chips.
  4. Form into 24 cookie dough balls. Eat as-is. No baking required!
    Note: Store leftovers in an airtight container in the fridge for 5 days, or freeze for up to 3 months.