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Season: Fall

Tuna Salad Sandwich with Apples and Walnuts

DESCRIPTION

This salad is easy to prepare with desk friendly ingredients! Great on bread as a sandwich or as a topping for crunchy crackers.

INGREDIENTS

  • 1 (2.6 ounce) packet chunky light tuna in water
  • 1 individual packet mayonnaise (about 1 tablespoon)
  • 1/4 small apple, cored and diced
  • 1 tablespoon dried cranberries
  • 2 tablespoons coarsely chopped California walnuts
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons lightly crushed crispy onions (optional)
  • 2 slices wheat bread

INSTRUCTIONS

  1. Stir together tuna, mayonnaise, apple, dried cranberries, walnuts and mayonnaise in a small bowl. Season with pepper and sprinkle with crispy onions, if desired.
  2. Spread the tuna mixture on wheat bread for a sandwich or eat it plain as a tuna salad.

Air Fryer Honey-Roasted Pistachios

DESCRIPTION

These honey-roasted pistachios make a perfect homemade gift! Package them in small jars or festive bags for a delicious, thoughtful treat to share with friends and family.

INGREDIENTS

  • 1 cup raw pistachios (unsalted, unroasted, and shelled)
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons granulated white sugar or monk fruit sweetener

INSTRUCTIONS

  1. In a mixing bowl, combine pistachios, honey, cinnamon, salt, and vanilla extract. Toss until the pistachios are evenly coated.
  2. Line the air fryer basket with air fryer-safe parchment paper. Spread the coated pistachios in a single layer on the parchment paper.
  3. Air fry at 325°F for 5-6 minutes, stirring halfway through to ensure even roasting. Watch closely to prevent burning.
  4. Immediately transfer the hot pistachios to a parchment-lined sheet pan or plate. Use tongs to toss them with the granulated sugar or monk fruit, then press them into a single layer.
  5. Place in the refrigerator to cool for about 5 minutes. Once cooled, they’ll have a crystallized coating and can be broken into either large clusters or individual pieces.
  6. Store the honey-roasted pistachios in an airtight container at room temperature for up to one week. 

Pistachio Cranberry Brie Bites

INGREDIENTS

  • 1 sheet frozen puff pastry 
  • Nonstick cooking spray 
  • 4 ounces brie cheese 
  • 1/2 cup cranberry sauce 
  • 1/8 cup jalapeño, seeds removed and finely chopped 
  • 3 tablespoons raw shelled pistachios, chopped 
  • Flaky sea salt and ground black pepper, optional

INSTRUCTIONS

  1. Thaw the puff pastry according to package directions. 
  2. Preheat the oven to 400°F. Spray a mini muffin pan with nonstick cooking spray. 
  3. Roll the sheet of puff pastry into a 10-by-15-inch rectangle on a floured surface. Using a tumbler-size glass, cut rounds with the lip. Gently press the pastry rounds into the wells of the muffin pan. 
  4. Cut the brie into 1/2-inch-thick square slices. Place a piece in the center of each pastry. Top each with a dollop, about 1 teaspoon, of cranberry sauce. Sprinkle with jalapeño pieces, then chopped pistachios. 
  5. Bake for 15 minutes or until the puff pastry is golden brown on the edges and the cheese is melted. Let cool in the pan for 5 minutes. Remove the bites from the pan and serve.

Pistachio Brussels Sprouts Salad

INGREDIENTS

  1. 2-1/4 cups shelled toasted pistachios 
  2. 1-1/2 lbs (675 g) Brussels sprouts 
  3. pinch salt 
  4. 1 tsp Dijon mustard 
  5. pinch dried red chili flakes 
  6. pinch salt 
  7. 3 tbs lemon juice 
  8. 1/4 extra-virgin olive oil 
  9. 1 cup grated pecorino cheese

INSTRUCTIONS

  1. Make the dressing. Grind 1/4 toasted pistachios into powder with a blender or food processor. In a small bowl, whisk together the pistachio powder, Dijon, chili flakes, salt, lemon juice and olive oil. Set aside. 
  2. Slice the Brussels sprouts into thin slices or shavings in a food processor. 
  3. In a cooking pan over medium heat, toss the sprout shavings in a tablespoon of oil until softened. 
  4. Mix the salad together in a large bowl. Drizzle the dressing over the sprouts. Add the pistachios and about half of the pecorino. Toss well to combine. Top with the remaining pecorino. Serve immediately. 
  5. Store leftovers in an airtight container in the fridge for up to 4 days.