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
- 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.
- 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.
- Add the spinach, then repeat layering steps with the radicchio, olives, artichoke, tomato, pasta, pecan pieces, parsley, feta, and orange.
- If using the dressing, add to your taste after layering is complete.*
- Crack with fresh pepper and refrigerate for about an hour before serving.
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:
- Adjust the oven rack to the lowest position. Preheat the oven to 375°F (190°C).
- 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.
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
- Preheat oven to 400°F. Place hazelnuts on a tray and roast for about 5 minutes. Set aside.
- 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.
- 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.
- 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.
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
- Melt butter and chocolate over a double boiler.
- Whisk together eggs, brown sugar, Frangelico and salt.
- Temper the hot chocolate mixture into the eggs and sugar mixture.
- Prepare a spring from pan by lining the interior with parchment paper and coat the paper with butter.
- 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
- Heat heavy cream and milk together on stove until almost boiling.
- Whisk together sugar and egg yolks. Temper milk and heavy cream into the eggs and sugar.
- Add Frangelico and hazelnuts and let steep overnight under refrigeration. Strain hazelnuts out and discard.
- 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.
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.
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
- Steam 1 cup of edamame in a microwavable-safe bowl or on the stovetop for 10 minutes.
- Place the steamed edamame in a clean bowl and mix in 1 cup of smoked almonds.
- Sprinkle in 1 teaspoon of chile seasoning and mix thoroughly.
- Squeeze half of a lime on top of the salad.
- Garnish with vegan parmesan (or regular parmesan) to taste!
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
- To a blender or food processor add pecan pieces, chickpeas, vanilla extract, cinnamon, and sea salt.
- Blend about 3-5 minutes, scraping down sides occasionally, until smooth & creamy.
- Fold in the dark chocolate chips.
- 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.
Description
Blogger Liz Moody shares a delicious and nutritious 5-minute snack recipe that kicks up the flavor: Jerk-Spiced Pecans!
Ingredients
- 2 cups raw, halved pecans
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cumin
- Pinch nutmeg
- Pinch cayenne
- 3/4 cup maple syrup
- 1/2 teaspoon dried thyme
- 3/4 teaspoon fine grain mineral salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- Add the pecans, smoked paprika, allspice, cinnamon, cumin, nutmeg, and cayenne to a skillet.
- Turn heat to medium and toast for 1-2 minutes, until the spices are fragrant.
- Add the maple syrup, thyme, salt, onion powder, and garlic powder and stir well to coat, then cook for 2-3 more minutes, until the maple syrup has thickened.
- Pour onto parchment paper and space out so they’re not touching each other. They’ll harden as they cool.
- Store in a tightly sealed container at room temp for up to 5 days.
Description
These mini apple pies are filled with fresh apples and dried cranberries, making them a perfect holiday dessert. Cooking them in an air fryer makes the pastry crisp and flakey.
Ingredients
Filling
- 2 tablespoons butter
- 2 large Granny Smith Apples, peeled, cored and chopped
- 2/3 cup chopped California walnuts
- 1/4 cup brown sugar
- 3 tablespoons dried cranberries
- 1 1/2 teaspoons cinnamon
Crust
- 1 box refrigerated pie dough
- 3 tablespoons finely chopped California walnuts
- Nonstick cooking spray
Directions
- To prepare filling, melt butter in a large nonstick skillet. Add apples and cook for 10 minutes or until soft. Add walnuts, brown sugar, cranberries and cinnamon and cook for a few minutes more. Set aside to cool.
- Unroll each pie dough on a very lightly floured board and sprinkle with walnuts. Gather into a ball and knead several times to incorporate walnuts into dough.
- Roll into an 11-inch circle and cut into circles about 4 1/2-inches in diameter. Re-roll scraps and repeat to make 10 circles. Using your fingertips, coat the outside of each circle with water.
- Place about 1 1/2 tablespoons of apple mixture into the center of each pastry circle . Bring up 2 edges and pinch the edges to seal in the filling. Crimp firmly with a fork and coat with cooking spray.
- Preheat an air fryer set to 350°F for 3 minutes. Cook for 10 minutes or until pies are a light golden brown.
- Replace apples with 1 1/2 cups peeled and diced ripe pears and prepare as directed above, melting the butter before adding to the pears.
Description
Nothing beats a one-pan meal the whole family will love! Pecan-crusted chicken is added to a sheet pan alongside carrots and red potatoes for a complete meal that requires just 15 minutes of prep and little clean-up. Recipe by Aubrey Cota, Real Housemoms.
Ingredients
- Veggies:
- 1 pound baby red potatoes, quartered
- 1 pound baby carrots
- 3 tablespoons olive oil or pecan oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Pecan-Crusted Chicken:
- 2 boneless skinless chicken breasts (about 1 1/2 pounds)
- 1/2 tablespoon salt
- 1/4 teaspoon black pepper
- 1 cup raw pecan pieces or finely chopped raw pecan halves
- 1/2 cup panko breadcrumbs
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 2 eggs
- Fresh parsley, for garnish
Instructions
- Preheat oven to 400 degrees F.
- For the veggies: Spray a sheet pan with non-stick cooking spray or oil. Place potatoes and carrots on the pan. Toss vegetables with oil, 1 teaspoon salt and 1/4 teaspoon pepper.
- For the chicken: Slice chicken horizontally into 4 cutlets. Season with salt and pepper.
- In a shallow bowl combine the pecans, breadcrumbs, 1/2 tablespoon salt, thyme, and garlic powder. Adjust salt to taste.
- In a separate bowl, beat the eggs.
- Dip chicken in eggs, then dredge in the pecan mixture, coating both sides. Place on the sheet pan.
- Place sheet pan in oven and bake for 10 minutes. Flip the chicken over and stir the vegetables. Cook for an additional 10 minutes, until golden brown and juices run clear. Remove chicken from sheet pan and transfer to a plate to rest. Cook the vegetables for an additional 5 minutes.
- Serve chicken, carrots, and potatoes immediately. Garnish with parsley if desired.
