Using 3-ingredient mini pecan crusts as your base, these light and springy lemon berry tarts are flavorful individual desserts perfect for your next gathering.
Ingredients
Mini Pecan Crusts
2 cups pecan pieces or halves
2 tablespoons sugar
1/4 cup butter, melted
Lemon Filling
1/2 cup lemon curd
1/2 cup berries (blueberries or raspberries)
Powdered sugar for dusting (optional)
Instructions
Make the mini pecan crusts: Preheat oven to 350 degrees F. Line a mini muffin tin with paper liners or spray with non-stick spray.
Add pecans, butter, and sugar to a food processor. Blend until mixture comes together to form a coarse dough.
Scoop about 2 teaspoons of the pecan mixture in each muffin tin. Use the back of a wooden spoon or your fingers to press mixture evenly along the bottom and up the sides of each muffin cup.
Bake for 12 minutes or until crusts are golden brown. Allow crusts to cool completely before removing them from pan.
Assemble crusts: Spoon 1 teaspoon of lemon curd into each mini pecan crust. Top with 1 raspberry or 3 small blueberries. Dust with powdered sugar if desired. Makes 24 crusts.
With just a few simple ingredients, whip up these cherry pecan energy bites in under 10 minutes for a nutritious, power-packed snack! Chock full of super foods including pecans, cherries and oats – they’re deliciously packed with nutrients.
Ingredients
1 cup toasted pecan halves or pieces
1 cup dried cherries
4 medjool dates, pitted
1/4 cup old-fashioned oats
1 tablespoon cacao powder, plus more for coating
1 teaspoon vanilla extract
Instructions
Add all of the ingredients to the bowl of a food processor.
Pulse until the ingredients begin to bind and form a loose dough-like ball.
Roll into 1-inch balls. Roll the balls in cacao powder (optional) and transfer to an airtight container. Refrigerate until ready to serve. Makes 10 to 12 energy bites.
Notes
To make this recipe gluten-free, substitute 1/4 cup of certified gluten-free old-fashioned oats.
The energy balls will stay fresh in the refrigerator for up to 7 days.
A fresh Atlantic salmon is gently drizzled with olive oil, lightly coated with a sweet honey and topped with finely crushed pistachios. Recipe by Chef Jesse Brune.
INGREDIENTS
10 ounces of fresh Atlantic salmon (a little more than half a pound)*
½ tablespoon olive oil (optional)
1 tablespoon raw honey
1/4 cup pistachios, finely crushed and chopped
Salt and pepper
INSTRUCTIONS
Preheat oven to 375°F.
Cut salmon in half to make two 5-ounce pieces. If salmon has skin still attached, leave it on to lock in extra moisture.
Gently drizzle olive oil on salmon, leaving an extremely light coat.
Lightly season with salt and pepper.
Pour honey over salmon halves and gently rub honey into meat using the back of a spoon.
Spread chopped pistachios over flat surface of plate and place glazed portion of the fish onto the pistachios, generously covering surface.
Place pistachio-covered salmon into an oven-safe dish or on a cookie sheet lined with foil. Place in heated oven for 10 minutes or until done (shouldn’t take more than 12 minutes max).
To make sure the salmon is done, gently press surface of fish with a fork. There should be a firm bounce.
These kid-friendly banana pops are the perfect sweet treat (and superfood snack) to have on hand! Dipped in dark chocolate and crunchy pecans – they’ll satisfy your sweet tooth in a nutritious way.
Ingredients
3 large bananas
8 ounces dark chocolate, roughly chopped
1 teaspoon coconut or pecan oil (optional)*
1 cup toasted pecan pieces
6 popsicle sticks
INSTRUCTIONS
Line a baking sheet with wax or parchment paper.
Melt the chocolate, and oil if using, in a double boiler or in the microwave until smooth.
Peel and cut each banana in half. Place a popsicle stick in each half.
Dip each banana half into the melted chocolate, allowing the excess to drip off, and then dip into the chopped pecans. Place the banana on the prepared baking sheet. Repeat the same process with the remaining banana halves.
Transfer the baking sheet to the freezer and allow the bananas to chill for at least 4 hours. The bananas will stay fresh in an airtight container in the freezer for up to 7 days.
A protein rich, smooth and succulent smoothie with the earthy undertones and texture of almond butter. You could also add some sliced almonds for another textural surprise. Substitute with your favorite fruit, which can be frozen in zip lock bags when in season, to use throughout the year.
INGREDIENTS
2 cups vanilla almond milk
2 cups frozen peaches
1 cup frozen blackberries
2 tablespoons almond butter
2 tablespoons honey
INSTRUCTIONS
Combine ingredients in blender and blend until smooth and thick.
Blogger Liz Moody shares her recipe for Pecan Peach Crumble, perfect for a sweet mid-afternoon snack or a nutritious dessert!
INGREDIENTS
1/3 cup chopped pecans
4 peaches, halved with the pit removed
3 tablespoons grass-fed butter or coconut oil, softened but not liquid
1/3 cup rolled oats
1/3 cup oat flour
1/3 cup coconut sugar
1 tablespoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine grain sea salt
INSTRUCTIONS
Add the pecan pieces to the bowl of a large food processor. Process on high (with an S-blade) for about 15 seconds until they form a fine powder. Make sure not to over-process the pecans and release the oils too much.
Add the remaining 3 ingredients to the bowl of the food processor and process for about one minute until it forms a dough.
Carefully remove the blade from the food processor, and divide the dough into 12 balls. (Alternatively, press the dough into the bottom of a parchment-lined loaf pan and cut into pieces at a later step.)
Let the bites chill in the refrigerator or freezer for about an hour before enjoying. The bites can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
6 large butter, radicchio or ice burg lettuce leaves
Dressing
juice of 1⁄2 lime
1 teaspoon fish sauce
2 teaspoons soy sauce
INSTRUCTIONS
Place the cashews in a non-stick pan over medium heat and cook, shaking pan until golden and aromatic.
Remove from pan and set aside.
Place noodles in a large heatproof dish and cover with boiling water. Allow to soak for 1-2 minutes, or until just softened. Transfer to a sieve, refresh with cold water and strain well.
In a large bowl, combine the noodles, pepper, cilantro leaves, green onion and prawns. Whisk together the dressing ingredients and toss through the salad.
Place mounds in lettuce cups and scatter with the cashews. Serve straight away, wrapping the lettuce leave around the salad to eat like a wrap.
Created by Joanne Weir. Salad-topped pizza is an unexpected mini meal for a casual summer gathering. This recipe is a snap to assemble and brings new life to the average pizza pie with pungent gorgonzola, creamy mozzarella, dressed salad greens and crunchy almonds atop toasted lavash bread.
INGREDIENTS
1/2 cup whole blanched almonds (or whole natural)
1 1/2 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
4 pieces lavash bread, cut into 8×12-inch rectangles
6 ounces grated mozzarella cheese
8 cups baby salad greens
4 ounces Gorgonzola or other blue-veined cheese, crumbled
INSTRUCTIONS
Preheat an oven to 350ºF. Place the almonds on a baking sheet and bake until light golden (if using blanched), 8 to 10 minutes. Chop the almonds coarsely (this can be done several hours in advance). Increase the oven temperature to 400°F.
In a small bowl, whisk together the vinegar and olive oil and season with salt and pepper. This can be done several hours in advance. Five to ten minutes before serving, place one sheet of the lavash on a baking sheet. Bake in the oven until it just begins to take on a light golden color, 2 to 3 minutes. Remove from the oven and sprinkle the grated mozzarella onto the top distributing evenly.
Place the lavash in the oven again and bake until the cheese is melted and the lavash is golden and crisp, 2 to 3 minutes. In the meantime, toss the salad greens and almonds with the vinaigrette. When the lavash is golden and crisp, remove from the oven and top with one-quarter of the salad. Sprinkle with one-quarter of the Gorgonzola onto the top.
Cut into squares or rough shapes and serve immediately. Repeat with the remaining ingredients making 4 lavash pizzas in total.
