Description
Sheet pan dinners make for easy weeknight meal-prep and clean-up. Prepare simple pecan-crusted salmon fillets and Brussels sprouts and place on a single baking sheet for a full meal that’s prepped and cooked in just over 30 minutes.
Ingredients
- 1/3 cup raw pecan pieces
- 4 (4 to 6-ounce) salmon filets, skins, removed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil, divided
- 1 pound Brussels sprouts, halved
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 cup raw pecan halves
- 1 cup balsamic vinegar
- 3 tablespoons honey
Instructions
- Preheat oven to 400 degrees F. and lightly grease a large baking sheet pan. Place pecan pieces in a wide, shallow dish.
- Season salmon fillets with salt and pepper and brush top sides with about 2 teaspoons of olive oil. Press salmon fillets top-side-down into the finely chopped pecans to coat. Arrange salmon fillets in the center of prepared baking sheet.
- In a medium bowl, combine Brussels sprouts, remaining olive oil, garlic powder, Italian seasoning, pecans halves, and salt and pepper to taste. Toss to combine, then transfer to the sheet pan in a single layer, not touching the salmon.
- Bake in preheated oven for 15 to 18 minutes until Brussels sprouts are fork-tender and salmon is cooked through.
- While salmon is baking: in a medium sauce pan bring balsamic vinegar to a boil, continue to boil, stirring throughout, for about 10 minutes until liquid has reduced by half. Remove from heat, stir in honey, and allow to cool until ready to serve. Drizzle over salmon and Brussels sprouts just before serving.
DESCRIPTION
A spicy sauce made with chili and garlic, Sriracha brings a wonderful touch to almonds making them an exotic party treat.
INGREDIENTS
- 2 cups whole natural almonds
- 4 tablespoons sriracha
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 teaspoons chili flakes
INSTRUCTIONS
- Preheat oven to 300 degrees F.
- Spread almonds in a single layer on a baking sheet lined with foil and bake for 15 minutes, stirring once halfway through.
- Remove from oven (leave oven on) and allow to cool for 10minutes.
- In a bowl, whisk together all ingredients except almonds; stir in almonds to coat evenly.
- Return almonds to the foil-lined baking sheet in a single layer and bake again for 15 minutes, stirring once halfway through.
- Remove pan from oven and if desired, sprinkle with a pinch of salt and extra chili flakes and allow to cool completely.
- Store in an airtight container for up to one week.
DESCRIPTION
The Italians are renowned for incorporating nuts into pasta, whether pesto or a nut and breadcrumb, parmesan crumble. Often meals in Italy won’t have meat, and the addition of nuts in a vegetable pasta adds protein and lots of other valuable nutrients. The key is finding the right nut for the right vegetable – Brazil nuts are wonderful with mushrooms, peas, cauliflower, broccoli and so much more. Discover your own perfect match!
INGREDIENTS
- 1 pound preferred pasta (fettuccini, pappardelle, tagliatelle or other long flat pasta are best)
- Olive oil
- ½ cup coarsely chopped Brazil nuts
- 4 sprigs sage, leaves sliced, saving 4-6 whole
- ¼ cup grated parmesan cheese
- Zest and juice of ½ lemon
- 1 large or 2 small shallot, diced
- 14 ounces wild mushrooms – chanterelle, maitake, oyster, etc.
INSTRUCTIONS
- Cook pasta according to directions on packet. Drain and toss through a little olive oil.
- Clean the mushrooms and tear into large pieces.
- Heat a large fry pan over medium high and add the Brazil nuts. Toss a few minutes to just brown (you’ll smell them becoming aromatic). Transfer to a bowl and toss with the chopped sage, parmesan and lemon zest. Set aside.
- Heat a splash of oil in the same pan and fry the whole sage leaves for a few seconds until crisp, it happens quickly. Place on a paper towel.
- Add the shallot to the sage scented oil in the pan and cook over medium heat for 1 minute until just softening.
- Add the mushrooms and turn heat to high. Cook, stirring till mushrooms start to soften, 4-5 minutes. Add lemon juice and toss through.
- Add pasta and Brazil nut mixture and mix until just warmed through adding a little splash of wine if mix is dry.
- Serve while still hot, with a crispy sage leaf.
DESCRIPTION
California walnuts add flavor and texture to crushed herbs and warm pasta in this classic Italian dish. Adapted from Chef/Owner Ethan Stowell, Union Restaurant, Seattle, WA. Kitchen Hack: Use an ice cube tray to save leftover sauce.
INGREDIENTS
- 3 1/2 cups California walnuts, toasted
- 4 cups Italian parsley leaves, packed
- 2 cups Parmigiano Reggiano cheese, freshly grated
- 4 garlic cloves
- 1 1/2 cups extra virgin olive oil
- Salt and pepper to taste
- 4 pounds pappardelle pasta, fresh
- 1 1/2 cups California walnuts, toasted, chopped
- Parmigiano Reggiano cheese (optional)
INSTRUCTIONS
- Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped.
- With motor running, slowly pour in half of the oil; purée until smooth. Transfer to bowl and repeat with remaining ingredients, making a total of 2 batches. Season with salt and pepper; set aside. (Makes approximately 4 cups).
- Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. Drain, reserving some of the cooking water. For each serving, toss 2 cups cooked pasta with 1/4 cup Walnut Pesto adding some of the reserved cooking water as required to thin the pesto; toss well to coat evenly.
- Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and shaved or grated cheese, as desired. Serve immediately.
DESCRIPTION
What’s not to like about this exotic, golden yellow rice bowl, packed with powerful flavors and nutrients, compliments of pistachios, chickpeas, spinach, avocado, and cranberries? Just cook up the flavorful rice, and add the toppings right before eating it. You can also meal prep this recipe and create ready to go meals for lunch or dinner. Recipe by Sharon Palmer, RDN, The Plant-Powered Dietitian.
INGREDIENTS
Turmeric Rice
- 1 tablespoon extra virgin olive oil
- 1 cup brown rice, uncooked
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 teaspoons turmeric
- ½ teaspoon freshly ground black pepper
- 2 cups water
- 1 cube vegetable bullion
- 1 teaspoon agave syrup
- ½ lemon, juiced
Toppings
- 1 cup canned chickpeas, rinsed, drained
- 1 cup pistachios, shelled
- ½ cup dried cranberries
- 1 avocado, sliced
- 1 cup fresh spinach
- Extra virgin olive oil (if desired)
INSTRUCTIONS
To Prepare Turmeric Rice
- Heat olive oil in a medium pot. Add rice, ginger, garlic, turmeric, and black pepper and sauté for 2 minutes. Add water, vegetable bullion, and agave syrup. Stir well, cover, and cook over medium heat—stirring occasionally to prevent from sticking—for about 40 minutes, until just tender, but not mushy. Stir in lemon juice and remove from heat.
To Prepare Bowls
- Divide turmeric rice into bowls (2 for large servings, or 4 for small servings). Divide the toppings among the servings (2 or 4) and arrange on top of the rice: chickpeas, pistachios, dried cranberries, avocado slices, and spinach. Top with a drizzle of extra virgin olive oil if desired.
DESCRIPTION
American Pistachio Protein Bars
INGREDIENTS
- 1/2 cup Dried blueberries
- 1 cup Untoasted coconut flakes
- ½ cup Golden flax seed
- ¾ cup Whey protein or your favorite vegan protein powder
- 2 1/3 cup Salted American pistachio kernels
- 1 teaspoon Salt
- ½ cup Sugar
- 1 tablespoon Vegetable oil
- ¼ cup Water
INSTRUCTIONS
- In food processor, combine: dried blueberries, coconut flakes, golden flax seed, whey protein, and salted American pistachio kernels. Pulse, for roughly 20 seconds. In small sauce pan combine: salt, sugar, vegetable oil, and water. Boil for 15 seconds. Add wet ingredients to dry ingredients and mix. Using wax paper on baking sheet, flatten mixture evenly. Freeze for 10 minutes and enjoy. Store by wrapping in wax paper.
DESCRIPTION
Chocolate Chip Pistachio Bark. Recipe by Sherene Chou, MS, RD.
INGREDIENTS
- 1C Chocolate Chips, dark or semi-sweet
- 1/2 C Pistachios, chopped
INSTRUCTIONS
- Lay parchment on baking sheet.
- Roughly chop pistachios.
- Melt chocolate chips in the microwave for 30 seconds or stovetop in a separate bowl over boiling water.
- Spread melted chocolate on parchment.
- Sprinkle the chopped pistachios on top.
- Freeze for 20-25 minutes.
- Break apart into uneven pieces.
DESCRIPTION
American Pistachio Grub Mix.
INGREDIENTS
- 1 1/2 Cups Salted American Pistachio Kernels
- 1/2 Teaspoon Salt
- 1/3 Cup Apricot Jam
- 3 Tablespoons Oats
- 2 Tablespoons Pumpkin Seed
- 1/3 Cup Dried Cranberry
- 1/2 Cup Dried Pineapple Chunks
- 1/2 Cup Untoasted Coconut Flake
INSTRUCTIONS
- Combine all ingredients and mix well. Coat baking sheet, spread mix evenly and put in 350˚F oven to bake for 10 minutes. Enjoy.
DESCRIPTION
Naturally sweet pecans combine with oats, cinnamon, and dried apples for a delicious, wholesome snack that can be enjoyed on its own or on top of yogurt for breakfast.
INGREDIENTS
- 2 cups old fashioned oats
- 1/2 teaspoon cinnamon
- 1 teaspoon grated fresh ginger
- 1 cup fresh pecan halves
- 1/4 teaspoon salt
- 1/4 cup safflower or pecan or any unflavored oil such as canola or vegetable
- 6 tablespoons packed light brown sugar
- 1 egg white
- 1 cup dried apples, chopped into approximately 3/4-inch pieces
INSTRUCTIONS
- Preheat oven to 300 degrees F. In a large bowl, mix together oats, cinnamon, ginger, pecans, salt, oil, brown sugar and egg white. Pour mixture in a single layer onto large rimmed baking sheet. Bake for 30 minutes, stirring gently halfway through cooking, to not break up clusters.
- After 30 minutes, gently stir in dried apple pieces, and bake for an additional 10 minutes. Let cool completely before serving. Store leftovers in an airtight container. Makes 4 1/2 cups. Serving size is 1/4 cup.
DESCRIPTION
Put a delicious twist on this classic breakfast dish with pecans. Simply combine pecan pieces into the mix and sprinkle additional on top for a flavorful crunch that can be made ahead of time for a weekday morning or if entertaining guests.
Recipe submitted by Jessica Hylton-Leckie, Jessica in the Kitchen.
INGREDIENTS
- 1 cup raw pecan pieces + more for topping
- Cooking spray for coating pan
- 1 3/4 cup gluten free or regular baking flour mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs or equivalent amount of egg replacer* or two eggs
- 1 cup coconut sugar or other sugar
- 1/2 cup coconut oil or pecan oil
- 1/2 vanilla bean or 1 teaspoon vanilla extract
- 1/2 cup plain soy yogurt or regular yogurt
- 3/4 cup ripe mashed bananas*
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Prepare your 9 x 5 banana bread pan by coating the inside of pan with cooking spray and then sprinkling with a bit of the flour mix. Set aside.
- In a medium sized bowl, sift the 10 ounces (1 3/4 cup) of the flour mix, baking powder, baking soda and sea salt and whisk to combine.
- In a mixer attachment bowl, add the flax eggs/egg replacer/egg, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
- Scrape the vanilla bean and add to the mixture. Add the soy yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
- Add in 1/2 of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
- Remove bowl from mixer and fold in the raw pecan pieces into the batter until evenly distributed. The batter should be thick.
- Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle some pecan pieces on top.
- Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs. You don’t want it to come out clean, so watch your banana bread from about 50 minutes depending on your oven.
- Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
Recipe notes:
- Flax egg recipe: 2 tablespoons ground flaxseed meal mixed with 6 tablespoons water.
- Look for very ripe bananas – with dark or black skin.
