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Season: Spring

Pistachio Florentine Cookies

Description

Beautiful Pistachio Florentine Cookies by Chef Nancy Silverton.

Ingredients

Sweet Pastry Dough:

  • 2 ¾ cups / 330 g all-purpose flour
  • ½ cup / 100 g granulated sugar
  • 8 ounces / 226 g unsalted butter
  • 2 each / 40 g egg yolks
  • ¼ cup / 58 g heavy cream

Florentine FIlling:

  • ½ cup / 60 g pistachios, cut in half lengthwise
  • ⅓ cup / 76 g heavy cream
  • 3 tablespoons / 61 g mild-flavored honey, such as clover
  • 3 tablespoons / 40 g granulated sugar
  • 1 vanilla bean
  • 1 ounce / 30 g unsalted butter
  • 3 tablespoons / 24 g all-purpose flour

Assembly: 

  • ½ cup / 32 g dried cranberries
  • ½ cup / 60 g whole pistachios, shelled
  • 1 lemon, zested with a bar zester

Instructions

Sweet Pastry Dough

  1. Sift the flour in a large bowl. Stir in the sugar. Cut the butter into ½ inch (1 ¼ cm) pieces and toss with the flour until fully coated. Crumble the butter into the flour by rubbing it between your fingertips, lifting the pieces and letting it fall back down. Continue until the mixture resembles coarse cornmeal.
  2. In a small bowl, whisk together the egg yolks and heavy cream and pour into the flour mixture. Gather the dough together with your hands until it forms into a ball. Flatten into a disc and wrap in plastic. Chill until firm, at least two hours.
  3. Adjust the oven rack to the upper and lower positions and preheat the oven to 330 °F (165 °C).

For the Cookies:

Divide the dough in half and return the remainder to the refrigerator. On a lightly floured surface, roll out the dough to 12 inches (30.0 cm) circle, about ¼ inch (6.5 mm) thick. Cut out four 5 ¼ inches (13.5 cm) circles leaving the scraps intact. Transfer the circles to a parchment lined baking sheet and prick the surface of the circles about ten times with the tines of a fork. Using a 1-inch (2.5 cm) cutter, cut out small circles from the scraps of the dough. Brush the edge of the larger circles with water and place the smaller circles, touching, around the entire edge to create a border. Chill until firm.

Florentine Filling:

  1. In a medium heavy-duty saucepan, stir together the cream, honey, and sugar. Using a small paring knife, split the vanilla bean in half lengthwise and scrape out the pulp and seeds with the back of the knife.
  2. Add the scraping and the pod to the mixture. Add the butter and over medium heat bring the mixture to a boil without stirring, tilting and swirling the pan to ensure it cooks evening without coloring. Cooking for 5-6 minutes until it reaches 230 °F (110 °C). Remove from the heat and sift in the flour, whisking to combine. Remove the vanilla bean. Stir in the chopped pistachios.

Assembly:

Spoon the mixture into the center of the cookies and spread it out and fills into the border. Sprinkle dried cranberries and lemon zest on top of the sugar mixture. With the remainder of the caramel stir in the whole pistachios. Place one pistachio on the center of each small circle around the border. Using a spoon, decorate the cookies using the remaining sugar mixture by dipping it into the mixture and waving it over the cookie creating sugar threads.

Asian Noodle Bowl with Spicy Almond Sauce

Description

Whole wheat noodles, crisp snow peas, broccoli and red bell pepper are accented by garnishes of scallion and crunchy sliced almonds. But the showstopper to this dish is the spicy almond sauce that packs a wallop of heat. Developed by: Ellie Krieger cookbook author, “So Easy: Luscious Healthy Recipes for Every Meal of the Week.”

Ingredients

  • 1/4 cup sliced almonds
  • 3/4 pound whole-wheat spaghetti
  • 1/2 head broccoli (about 3/4 pound), tops cut into flowerets, stems peeled and sliced thinly
  • 2 cups (about 4 ounces) of snow peas, trimmed
  • 1 red bell pepper, cut into 1 inch pieces
  • 1/2 cup of unsalted almond butter
  • 1/4 cup of reduced sodium soy sauce
  • 3 tablespoon fresh lime juice
  • 2 tablespoons of brown sugar
  • 1 tablespoon chili-garlic sauce, such as Sriracha
  • 1 scallion, green part only (about 3 tablespoons)

Instructions

  1. Bring a large pot of water to a boil.
  2. Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
  3. Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
  4. While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
  5. Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.

Savory Spiced Pecan Energy Bites

Description

Prefer savory over sweet at snack time? These gluten-free Savory Spiced Pecan Energy Bites will provide sustaining fuel and wake up your taste buds with a spicy kick.

Ingredients

  • 1/2 cup pecan pieces
  • 3/4 cup rolled oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons tahini
  • 1 tablespoon honey
  • 1/2 tablespoon Dijon mustard

Instructions

  1. In a food processor, pulse the oats and pecans until it becomes a fine, almost a flour-like consistency.
  2. Then add the salt, cumin, garlic powder, paprika, tahini, honey, and Dijon mustard. Pulse until all ingredients are thoroughly combined.
  3. Using a 1 tablespoon measuring spoon scoop out the mixture and shape into a ball. (Shape into a ball vs. rolling or the mixture will crumble.) Repeat with the remaining mixture.
  4. Store in the refrigerator.

Walnut Chia Overnight Oats

Description

Sweeten up your breakfast and take the stress out of your mornings by preparing these overnight oats the night before. The maple and vanilla are combined with oats and California Walnuts to give you a hearty and delicious breakfast on-the-go.

Ingredients

  • 2 1/2 cups coconut milk
  • 1/2 cup chopped California walnuts
  • 1/3 cup chia seeds
  • 1/3 cup rolled oats
  • 1/3 cup pure maple syrup
  • 1 1/2 teaspoons vanilla extract
  • Chopped California walnuts, assorted fresh berries (optional toppings)

Instructions

  1. Stir together all ingredients except toppings in a medium bowl. Cover and refrigerate overnight.
  2. Spoon into small bowls and top with additional walnuts and berries.

Happy Seafood in a Lettuce Cup

Description

Recipe by celebrity Chef Martin Yan, who has traveled around the world, sharing the best of Chinese and American culture, food, and personal enrichment with multiple generations of audiences. His grand vision is shaped by more than 3,500 culinary and travel TV shows, 32 cookbooks, and several restaurants in North America and Asia.

Ingredients

Marinade:

1 tsp / 3.0 g cornstarch

¼ tsp / 1.5 g salt

1/8 tsp / 0.5 g white pepper

2 tsp / 9 g cooking oil

Seafood:

8 oz / 225 g medium raw shrimp, shelled, deveined and diced

4 oz / 115 g raw scallops, diced

Stir-fry Mixture:

2 tbsp / 27 g cooking oil

¼ cup / 20 g green onions, diced

¼ cup / 35 g water chestnuts, diced

¼ cup / 30 g carrot, diced

¼ cup / 60 ml broth, seafood, chicken or vegetarian

1 tbsp / 18 g oyster-flavored sauce

1 tsp / 5 g sesame seed oil

1 tsp / 3 g cornstarch mixed with 2 tsp / 10 g water

1/2 cup / 65 g pistachios, roasted

Assembly:

2 – 3 tbsp / 32 – 48 g Hoisin sauce

Lettuce (iceberg, butter or romaine), cut into 12 lettuce cups

DIRECTIONS

  1. Marinade: In a medium bowl, combine ingredients.
  2. Seafood: Add shrimp and scallops to marinade; stir to coat. Set aside for 30 minutes.
  3. Stir-fry Mixture: Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides.  Add seafood; toss and stir-fry for 2 minutes.  Remove seafood from wok.  Add green onions, water chestnuts and carrot; stir-fry until carrot is crisp tender.  Return seafood.  Add broth, oyster sauce and sesame oil. Add cornstarch solution; cook, stirring, until slightly thickened.  Add pistachios; toss well. 
  4. Assembly: To serve, spread a small amount of hoisin sauce in center of a lettuce cup. Add about 2- 3 tablespoons of stir-fry mixture in each lettuce cup and serve.

Walnut Meat Nachos

Description

Serve up a plant-forward appetizer in no time with these walnut meat nachos. The spicy walnut meat is full of tantalizing flavors that complement the chips and fresh toppings.

Ingredients

Spicy Walnut Meat

  • 1 1/2 cups California Walnuts
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1 teaspoon olive oil
  • 1/4 to 1/2 teaspoon red chili flakes
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 to 2 tablespoons water

Other Nacho Ingredients

  • 6 servings tortilla chips (about 8 cups)
  • 1 cup + 2 tablespoons refried beans
  • 1 1/2 cups traditional or vegan cheese (Mexican blend, Cheddar, Jack or pepper-Jack)
  • Diced tomato, diced avocado, fresh cilantro leaves, jalapeño slices, pickled onion, sour cream, hot sauce or salsa and lime wedges (optional garnishes)

Instructions

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  2. Place all Spicy Walnut Meat ingredients in a food processor and pulse until well-mixed and crumb like. The mixture should look and smell like taco meat and will hold its shape when gently pinched between your fingers.
  3. Place half the chips on prepared baking sheet and top with half the beans, cheese and taco meat. Repeat layers.
  4. Bake for 12 minutes or until cheese is fully melted and chips are lightly browned. Serve with any desired garnishes.

Linguine with Cauliflower Pecan Alfredo

Description

A classic pasta dish gets a nutritious makeover. Swap out traditional Alfredo sauce ingredients for better-for-you pecans, cauliflower and milk that come together with linguine to make a hearty and delicious meal. Recipe by Katie Morford, Mom’s Kitchen Handbook.

INGREDIENTS

  • 2/3 cup raw pecan halves
  • 1 cup oat milk (or milk of your choice)
  • 2 cups medium cauliflower florets
  • 1 large clove garlic
  • 1 pound linguine
  • Zest and juice of 1 lemon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup freshly grated Parmesan cheese or vegan Parmesan, plus more for garnish, if desired

Instructions

  1. Put the pecans in a blender and cover with the oat milk. Leave to soak, but don’t blend yet.
  2. Bring a large pot of salted water to a boil. Add the cauliflower and garlic and boil until tender enough to easily pierce with a knife, about 5 to 6 minutes. Use a slotted spoon to scoop out the cauliflower and garlic, drain well, and add to the blender.
  3. Bring the water back to a boil and add the linguine. Cook according to package directions until al dente.
  4. While the linguine cooks, add the lemon zest and juice, salt, and pepper to the blender. Puree until smooth.
  5. When the linguine is done, scoop out 1/2 cup of the pasta water and set aside. Drain the linguine and return immediately to the pot. Add the pecan/cauliflower sauce, Parmesan, and enough pasta cooking water so the sauce lightly coats the pasta.
  6. Serve immediately.

Sheet Pan Pecan-Crusted Chicken and Veggies

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

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. For the chicken: Slice chicken horizontally into 4 cutlets. Season with salt and pepper.
  4. In a shallow bowl combine the pecans, breadcrumbs, 1/2 tablespoon salt, thyme, and garlic powder. Adjust salt to taste.
  5. In a separate bowl, beat the eggs.
  6. Dip chicken in eggs, then dredge in the pecan mixture, coating both sides. Place on the sheet pan.
  7. 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.
  8. Serve chicken, carrots, and potatoes immediately. Garnish with parsley if desired.

Whole Wheat Pecan Banana Muffins

Description

A fluffy and wholesome muffin recipe, naturally sweetened with banana and maple syrup and every bite includes a delicious crunch thanks to nutrient-dense pecans. Recipe submitted by Julie Fagan, Peanut Butter Fingers.

INGREDIENTS

  • ¾ c. whole wheat flour
  • ½ c. old fashioned oats
  • 2 tbsp. ground flax seeds
  • 1 tsp. cinnamon
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 egg
  • 3 tbsp. maple syrup
  • 2 ½ tbsp. MCT oil or melted coconut oil
  • ¼ tsp. vanilla extract
  • 1 small very-ripe banana, mashed
  • ½ c. light coconut milk (or regular milk)
  • 1/4 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees and line muffin pan with six paper muffin liners.
  2. Combine whole wheat flour, oats, flax seeds, cinnamon, baking soda, baking powder and salt.
  3. In a separate bowl, mix together egg, maple syrup, MCT oil, vanilla, banana and coconut milk.
  4. Gradually pour egg mixture into the flour mixture and stir until batter is combined.
  5. Fold in pecans.
  6. Divide the batter into six muffin cups and bake for 15 – 18 minutes.
  7. Allow to cool and enjoy.

California Walnut Steak House Burger Patty

Description

These beefy tasting burgers get their flavor from a steak house seasoning.

Ingredients

  • 1 1/2 cups California walnuts
  • 3/4 cup red kidney beans, drained and rinsed
  • 3/4 cup cooked red lentils
  • 6 tablespoons caramelized onions, chopped
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons steak house seasoning
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon kosher or sea salt
  • Optional: add 1 egg and ¼ cup of panko for firmer texture
  • Additional oil for brushing

Instructions

  1. Place walnuts in a food processor and pulse to coarsely chop. Add kidney beans and lentils and pulse to combine.
  2. Add caramelized onions, Worcestershire sauce, steak house seasoning, olive oil and salt and pulse to blend but not mushy. Form into 4 large patties.
  3. Heat grill or flat top. Brush patties with olive oil and cook for 2 minutes on each side or nicely seared.