Archive

Season: Summer

Toasted Oat and Pecan Smoothie

Description

Pecans take center stage in this smoothie recipe along with oats, hints of banana, cinnamon, maple and vanilla for a nutritious breakfast that will start your morning with plant protein. Recipe submitted by Brandon Matzek, Kitchen Konfidence.

Ingredients

  • 1 cup raw pecan halves
  • 1/2 cup old-fashioned oats
  • 1 cup whole milk
  • 1 cup whole Greek yogurt
  • 2 bananas, cut into slices and frozen
  • 3 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch of kosher salt
  • Grated nutmeg, for topping (optional)
  • Pecan pieces or pecan halves, chopped (optional)

Instructions

  1. Preheat an oven to 350 degrees F. Place oats and pecan halves on a rimmed baking sheet, and bake in the oven, stirring occasionally, until toasted and fragrant (12 to 15 minutes).  Let cool completely.
  2. Add toasted oats and pecans to a blender, and blend until finely ground. Add milk, yogurt, frozen bananas, maple syrup, cinnamon, vanilla and a pinch of salt, then blend until smooth. Divide between 2 glasses and top with grated nutmeg and pecan pieces or pecan halves, chopped if using. Enjoy immediately.

Cottage Cheese-Walnut Caprese Toast

Description

The classic Caprese salad was the inspiration for this perfect mid-day snack or go-to weekday meal when you’re short on time. Crunchy, toasted bread is topped with cottage cheese, tomatoes, toasted walnuts, fresh basil and finished with a drizzle of balsamic syrup. Recipe by Beth Stark, RDN, LDN.

Ingredients

  • 1/2 cup chopped walnuts
  • 4 slices whole-grain bread, toasted
  • 1 1/3 cups low fat 2% cottage cheese
  • 1 cup multi-colored cherry tomatoes, halved
  • 1 tablespoon thinly sliced fresh basil
  • Freshly ground black pepper to taste
  • 1 tablespoon balsamic syrup

Instructions

  1. Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8-10 minutes, checking frequently, until toasted.
  2. Spread cottage cheese evenly over each slice of toasted bread. Layer with tomatoes, toasted walnuts, fresh basil, black pepper and a drizzle of balsamic syrup.

PISTACHIO TART WITH SHORTBREAD CRUST

Ingredients

FOR THE CRUST:

  • 6 ounces (1½ sticks) unsalted butter, room temperature
  • ¼ cup plus 2 tablespoons sugar
  • Salt, pinch
  • 1¾ cups plus 1 tablespoons flour

FOR THE FILLING:

  • 1⅓ cups unsalted pistachio kernels
  • 2 tablespoons flour
  • ¾ cup plus 1 tablespoon sugar
  • 6 ounces (1½ sticks) unsalted butter, room temperature
  • 2 eggs
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350 degrees.

FOR THE CRUST

  1. In the bowl of an electric mixer combine all ingredients and mix with paddle attachment until fully incorporated. Remove from bowl and press evenly into a fluted 9-inch tart pan that has been sprayed with pan spray. Chill in refrigerator for at least 30 minutes. Remove from refrigerator, line bottom of tart pan with a circle of parchment paper, cut to size. Fill with dry beans, enough to cover the parchment paper. Par-bake the shell until light golden brown, about 10 minutes, remove from oven and cool completely. Once cool, discard the beans (or store for later use).

FOR THE FILLING

  1. Pulse the pistachios in a food processor until very coarsely chopped (some of the pistachio will be mealy and the remainder will be coarse). Turn pistachios into a mixing bowl, add all other ingredients and combine with a spatula until fully incorporated.
  2. Fill the par-baked tart shell with the pistachio filling, smooth the top with a spatula, and bake for 30-40 minutes, until filling is golden brown and set. Test for doneness by inserting a clean knife or toothpick in the center—it should come out clean and the tart should not jiggle. If the crust begins to brown before the pie filling is set, cover loosely with aluminum foil and bake until done.
  3. Serve with whipped cream or ice cream.

Note: Baking time may vary depending on oven and altitude.

Warm Cauliflower Tuna and Walnut Pasta

Description

This fresh, lemony whole grain pasta dish is loaded with protein and roasted vegetables.

Ingredients

  • 3/4 pound bite-size cauliflower (1/2 medium head)
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup julienne slices red onion
  • 2 teaspoons dried tarragon
  • 3/4 cup California walnuts, coarsely broken
  • 4 oz. whole grain pasta
  • 3 tablespoons lemon juice
  • 3 tablespoons drained capers
  • 3/4 teaspoon garlic salt
  • Freshly ground pepper
  • 2 cups lightly packed baby arugula
  • 2 (4.5-oz.) cans StarKist Selects Solid Yellowfin Tuna in Extra Virgin Olive Oil
  • 3 tablespoons grated Parmesan cheese

Instructions

  1. Preheat oven to 450°F. Toss cauliflower with olive oil and place on a foil- lined baking sheet; roast for 10 minutes. Stir in onion and tarragon and roast for 5 minutes more. Stir in walnuts and roast for 5 minutes more or until cauliflower is lightly browned and walnuts are toasted.
  2. While vegetables are roasting, cook pasta according to package directions. Drain well, then place back in pan. Stir in lemon juice, capers, garlic salt and pepper. Add arugula and tuna and toss lightly to mix.
  3. Transfer to 6 bowls and sprinkle with Parmesan.

Almond, Farro And Black Bean Salad With Cilantro

Ingredients

  • 2 ounces slivered almonds
  • 1 1/2 cups water
  • 1/3 cup farro
  • 15-ounce can black beans, rinsed and drained
  • 1 cup fresh or frozen, thawed shelled edamame or frozen green peas, thawed
  • 1/3 cup diced red onion
  • 1/4 cup extra-virgin olive oil
  • Grated rind and juice of 1 large lemon
  • 2 teaspoons Dijon coarse-grain mustard
  • 1 medium garlic clove, minced
  • 1/2 teaspoon salt or to taste
  • 1/8 teaspoon dried red pepper flakes, optional
  • 1 cup chopped fresh cilantro

Instructions

  1. Heat a medium saucepan over medium-high heat.
  2. Add almonds and cook two minutes or until beginning to lightly brown, stirring frequently.
  3. Remove from saucepan and set aside on separate plate.
  4. Add water to saucepan, bring to a boil over high heat, stir in farro, reduce heat to medium-low, cover and simmer for 15 minutes or until just tender.
  5. Drain in a fine mesh sieve and run under cold water to cool quickly. Shake off excess liquid.
  6. Meanwhile, combine remaining ingredients, except cilantro, in a medium bowl.
  7. Stir in drained farro and cilantro and mix until blended.
  8. Note: For an even fresher flavor, add one cup diced cucumber.

POTATO GNOCCHI WITH PISTACHIO & BASIL PESTO

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

  1. Preheat oven to 350°F.

FOR PISTACHIO AND BASIL PESTO:

  1. Place basil, pistachios and garlic cloves in a food processor; pulse until a rough puree.
  2. 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:

  1. Brush each potato lightly with extra virgin olive oil.
  2. Wrap each potato in aluminum foil and bake in oven until tender, for about one hour.
  3. 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.
  4. Mix all the ingredients together and make sure to dust work surface with additional flour as needed to avoid sticking.
  5. 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.
  6. With hands, roll each piece into a rope until diameter is about ½ inch thick.
  7. With a knife, cut down the rope to form ½ inch by ½ inch squares.
  8. Dust gnocchi with flour and continue until all dough has been formed into gnocchi.
  9. Discard any irregular shaped gnocchi, as it will not cook evenly.
  10. Place gnocchi on a lightly floured sheet pan until ready to cook and serve.
  11. 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.
  12. 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.


 

GREEN MONSTER SMOOTHIE

Ingredients

  • 1 cup Spinach
  • 6 Sprigs parsley
  • ½ English cucumber
  • ½ cup Honeydew melon
  • 1 tablespoon Honey
  • ½ teaspoon Salt
  • ⅔ cup Ice water
  • ½ cup Salted American pistachio kernels

Instructions

  1. Blend until smooth.

PISTACHIO POBLANO CHILE MOLE WITH TORTILLAS

Description

Recipe by Ben Berryhill.

Ingredients

  • 1 Onion, peeled and rough chop
  • 2 Thick Corn Tortilla, cut into ½ inch pieces
  • 4 Tomato, remove stems and seeds
  • 5 Garlic cloves, minced
  • 1 bunch Cilantro, remove stems
  • 3 cups Chicken Stock or Broth
  • ½ cup Whole Roasted Pistachios, ground
  • 3 Roasted Poblano Chile, peeled and seeded
  • Salt, to taste
  • ¼ cup Crema Fresca or mexican creama
  • 1 ounce Cotija Cheese, peeled or grated

Instructions

  1. In a two quart sauce pot, sauté onions and tortilla pieces until they are lightly browned. Add tomato, garlic, and cilantro and sauté until wilted and fragrant. Add stock or broth and ground pistachios and simmer and stir for 20 minutes.
  2. Remove from heat and allow to cool long enough to work with.
  3. In a blender combine sauce and cleaned poblanos. Puree until smooth and season with salt to taste.
  4. Heat and serve in a warm ceramic bowl. Garnish with crema and cotija cheese. Serve with warm thick corn tortillas.

Blueberry Hazelnut Breakfast Cookies

Ingredients

  • 1 cup ​Oregon hazelnuts
  • 1⁄2 cup whole wheat or gluten-free all-purpose flour
  • 1 1⁄2 cups old-fashioned rolled oats
  • 11⁄2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1⁄4 teaspoon fine sea salt
  • 2 medium ripe bananas
  • 1 large egg
  • 1⁄3 cup honey or maple syrup
  • 1⁄4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • Finely grated zest of 1 lemon
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  2. On a medium baking sheet scatter hazelnuts. Roast until fragrant and the skins are blistered, 12-15 minutes. Let cool slightly, then transfer 1⁄2 cup hazelnuts to a food processor along with the flour. Pulse until hazelnuts are ground into a fine flour. Roughly chop remaining hazelnuts and set aside.
  3. Transfer hazelnut-flour mixture to a large bowl along with oats, cinnamon, baking soda, and salt. Stir to combine.
  4. In a large bowl mash bananas. Stir in egg, honey or maple syrup, oil, vanilla, and lemon zest until smooth. Stir in oat mixture until thoroughly combined. Fold in chopped hazelnuts and blueberries.
  5. Pack cookie mixture into a 1⁄3-cup measure, then tap the measuring cup onto the baking sheet so the cookies fall out in rounds. Flatten each cookie slightly.
  6. Bake until browned and set, 15-18 minutes. Let cool completely on baking sheet.

Oregon Cheese and Hazelnut Board with Honey

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

  1. Arrange the cheeses on a large round wood cheese board or a serving tray.
  2. Place the jars of honey on the board and then fill in the remaining spaces with hazelnuts and berries.
  3. Finish the board with sliced baguette and your favorite crackers.

*Pair with: The Eyrie Vineyards Chardonnay Estate