Description
Recipe by Chef Ethan Stowell.
Ingredients
FOR PISTACHIO AND BASIL PESTO:
- 2 cups Fresh basil leaves, tightly packed
- 1 cup Pistachios, shelled, toasted
- 4 Garlic cloves, peeled
- 1 cup Extra virgin olive oil
- ½ cup Freshly grated Parmigiano-Reggiano
- Salt and pepper
FOR POTATO GNOCCHI:
- 2 pounds Russet potatoes, washed
- 4 Large egg yolks
- 2 cups Unbleached flour
- 2 tablespoons Salt
- Extra virgin olive oil
Instructions
- Preheat oven to 350°F.
FOR PISTACHIO AND BASIL PESTO:
- Place basil, pistachios and garlic cloves in a food processor; pulse until a rough puree.
- Add extra virgin olive oil and continue to pulse until oil, basil and pistachios have all combined into a smooth puree. Transfer sauce to a large work bowl; fold in cheese and season to taste with salt and pepper. Set aside.
FOR POTATO GNOCCHI:
- Brush each potato lightly with extra virgin olive oil.
- Wrap each potato in aluminum foil and bake in oven until tender, for about one hour.
- When potatoes are cool enough to handle, peel and pass them through a food mill or potato ricer which yields about 3 cups of sieved potatoes. On a clean work surface, mound sieved potatoes with a well in the middle. In the well place egg yolks, 2 cups of flour and salt.
- Mix all the ingredients together and make sure to dust work surface with additional flour as needed to avoid sticking.
- Once potato dough has come together, knead until smooth and even, with no visible bits of egg or flour. Keeping work surface and dough lightly floured, cut dough into 4 even pieces.
- With hands, roll each piece into a rope until diameter is about ½ inch thick.
- With a knife, cut down the rope to form ½ inch by ½ inch squares.
- Dust gnocchi with flour and continue until all dough has been formed into gnocchi.
- Discard any irregular shaped gnocchi, as it will not cook evenly.
- Place gnocchi on a lightly floured sheet pan until ready to cook and serve.
- Bring a large pot of water to a soft boil. Drop gnocchi into the water, work in batches if necessary, and cook until all gnocchi float to the surface of the water, about 1-2 minutes.
- Remove gnocchi from water and place in a large mixing bowl. Toss with pistachio and basil pesto sauce to taste, season with salt and pepper and serve while hot with freshly grated Parmigiano-Reggiano on the side.
Description
This snack board is loaded with the best that Oregon state has to offer. The rich cheeses, roasted hazelnuts, juicy berries, and sweet honeys pair well with local chardonnay.
Ingredients
- 8 ounces Tillamook Medium White Cheddar, sliced
- 7 ounces Tillamook Aged Sharp Cheddar, sliced
- 7 ounces Tillamook Smoked Black Pepper White Cheddar, sliced
- 1 jar Bee Local Willamette Valley raw honey
- 1 jar Bee Local Portland Farmland raw honey
- 2 to 3 cups roasted whole hazelnuts
- 1 to 2 cups fresh blackberries
- 1 to 2 cups fresh raspberries
- Sliced baguette for serving
- Crackers for serving
Instructions
- Arrange the cheeses on a large round wood cheese board or a serving tray.
- Place the jars of honey on the board and then fill in the remaining spaces with hazelnuts and berries.
- Finish the board with sliced baguette and your favorite crackers.
*Pair with: The Eyrie Vineyards Chardonnay Estate
Description
Prepare for this snack mix to disappear fast! Crunchy hazelnuts, cereal, and pretzels are coated in a sweet and spicy mix of honey and habanero salt for an addictive treat to share. It pairs perfectly with crisp and refreshing Rogue Honey Kolsch.
Ingredients
- 3 cups corn Chex cereal
- 2 cups whole raw hazelnuts
- 1 cup mini pretzel twists
- 3 tablespoons unsalted butter, melted
- 3 tablespoons Glory Bee raw honey
- 2 teaspoons Jacobsen Salt Habanero Salt, or to taste
Instructions
- Preheat the oven to 250 degrees F and spray a large rimmed baking sheet with non-stick cooking spray.
- Add the cereal, hazelnuts, and pretzels to a large bowl. Whisk together the melted butter, honey, and 1 teaspoon of salt in a small bowl. Pour over snack mix and stir gently to coat all ingredients.
- Transfer the mix to the prepared baking sheet and spread into a single layer. Bake for 15 minutes, then carefully stir and spread back into a single layer. Continue to bake for a total of 45 minutes, stirring every 15 minutes. Watch it carefully the last 10 minutes to ensure it doesn’t brown too quickly.
- Sprinkle the hot snack mix with ½ teaspoon more of the salt. Once cool enough to taste, season with more salt if desired. Let cool for 5 minutes, or until cool enough to handle. Break into pieces and store in an airtight container for up to 3 days.
Description
Let this crisp and fruity drink give you a smart morning start, or act as an afternoon snack to keep hunger at bay. With every sip, you’ll enjoy the smooth taste of almond butter, almond milk, frozen raspberries, and a touch of honey.
Ingredients
- 2 cups almond milk
- 1 12-ounce package frozen raspberries
- 2 medium bananas, cut into chunks
- 2 tablespoons honey
- 1/2 teaspoon almond extract
- 3 tablespoons almond butter
- 1/2 cup vanilla soy ice cream
- 12 fresh raspberries (optional)
Instructions
- Combine all ingredients in a blender; whirl until smooth.
- Pour into 6 glasses and garnish with fresh raspberries if desired.
Description
Great as an afternoon snack or appetizer, these crisp cucumber cups are filled with roasted red pepper hummus and topped with tomatoes, crumbled feta and chopped walnuts for added crunch. Recipe by Beth Stark, RDN, LDN.
Ingredients
- 1/2 cup walnuts, chopped (8 tablespoons)
- 1 English cucumber, ends trimmed (about 14 ounces)
- 1/2 cup roasted red pepper hummus
- 1/4 cup reduced-fat crumbled feta cheese
- 5 cherry tomatoes, quartered
Instructions
- Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8 minutes, checking frequently, until toasted.
- Slice cucumber crosswise into 18, ~3/4-inch thick slices. Using a small spoon, gently scoop out and discard the center of each cucumber slice, leaving bottom and sides intact.
- In a small bowl, stir 6 tablespoons chopped walnuts and hummus. Spoon walnut-hummus mixture into each cucumber slice and top with 2 reserved tablespoons of chopped walnuts, feta cheese and quartered tomatoes.
Description
Need a mid-day energy boost? These easy, no-bake Maple Walnut Energy Balls combine walnuts, oats, dates, maple syrup and are rolled in diced walnuts for added crunch. Recipe by Crowded Kitchen.
Ingredients
- 2 cups walnuts, plus 1/4 cup for coating
- 1 cup old-fashioned oats
- 1/2 cup Medjool dates, pitted (about 7 dates)
- 3 tbsp maple syrup
- 2 tsp vanilla
- 1/4 tsp salt
Instructions
- Add 2 cups walnuts, oats, dates, maple syrup, vanilla and salt to a food processor. Blend until smooth and the dough forms together into cohesive balls, about 1 to 2 minutes.
- Finely dice the remaining 1/4 cup walnuts and add to a plate.
- Form the dough into 16 balls and roll each ball in the diced walnuts to coat. Store the energy balls in an airtight container in the fridge for a week, or in the freezer for up to three months.
DESCRIPTION
Ditch traditional bread for sweet potato slices for this gluten-free take on classic avocado toast. Diced walnuts offer some added crunch while red pepper flakes kick things up with a little heat. Recipe by Crowded Kitchen.
Ingredients
- 2 sweet potatoes
- 2 avocados, thinly sliced
- 1/2 cup walnuts, diced
- 1-1/2 tsp red pepper flakes, plus more if desired
- 4 tsp extra-virgin olive oil
- 3/4 teaspoon flaky salt
Instructions
- Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about 1/4 inch thick.
- For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.
- For oven preparation, preheat your oven to 350° F. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.
- When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.
