DESCRIPTION
Maple and citrus blend together with salmon beautifully as a glaze, and the toasty almond crunch makes this dish a real treat. You could also use Halibut or other firm white fish.
INGREDIENTS
- 4 skinless, salmon fillets (each fillet should be about 3 ounces or 85 grams)
- 1/2 cup almonds, chopped coarsely
- 1/4 cup maple syrup
- 1/4 cup orange juice
- 2 tablespoons fresh, lemon juice
- 2 tablespoons light, soy sauce
- 2 cloves garlic, crushed
INSTRUCTIONS
- Preheat the oven to 425º F.
- Line an 8-inch square baking pan with parchment paper. Place the four salmon fillets in pan leaving 1/2 inch (1 cm) between pieces.
- Chop the almonds by hand or use a hand held blender (it only takes a few seconds with a hand held blender). Distribute the chopped almonds evenly on top of the fillets.
- In a small bowl, mix together the maple syrup, orange juice, lemon juice, soy sauce and crushed garlic.
- Use a spoon to gently baste the marinade over top of each fillet.
- Bake salmon for about 15 to 20 minutes or until fish is just done. While the fish is baking, baste top with marinade at least once or twice. When removing fish from the pan, leave the leftover marinade behind and discard.
Serve the fish with brown rice and a green salad or vegetables.
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
Lowcountry Shrimp Tostada with Mango Pistachio Salsa. Recipe by Ben Berryhill.
INGREDIENTS
- 2 pounds Fresh Shrimp, remove shells and veins
- 2 tablespoons BBQ spice
- ½ stick Butter, melted
Mango Pistachio Salsa
- 1 cup Mango, peel, remove seed and small to medium dice
- ¼ cup Whole Roasted Pistachios, lightly crushed
- 1 each Serrano Chile, minced
- 3 tablespoons Red Bell Pepper, remove seeds, ribs and finely diced
- 2 tablespoons Basil Leaves, Chopped (I used purple basil)
- 1 tablespoon Olive Oil
- 1 each Baby Romaine, remove and discard outer leaves, chop hearts
- ½ each Lime, juice
- Salt, to taste
- 2 tablespoons Cotija, grated
INSTRUCTIONS
- Lay shrimp flat on cutting board and line up backs to bellies and run a skewer thru the center, there should be 8-12 shrimp on each skewer. Season with BBQ spice and baste with melted butter. Cook over hot coals until done. Re-baste with melted butter.
Mango Pistachio Salsa
- Combine all ingredients and toss together. Place on top of fried round corn tortilla chips. Garnish with Cotija.
DESCRIPTION
Blogger Andie Mitchell shares a recipe perfect for grilling season – delicious chicken thighs with Moroccan spices paired with a flavorful pecan couscous.
INGREDIENTS
For the marinade
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 4 tablespoons extra-virgin olive oil
- 4 tablespoons lemon juice (juice of 2 lemons)
- 1/4 cup pitted prunes, coarsely chopped
- 1/4 cup pitted green olives
- 4 garlic cloves, peeled
- 2 pounds boneless, skinless chicken thighs, trimmed
For the pecan couscous
- 3/4 cup fresh pecans, chopped
- 2 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups couscous
- 2 tablespoons lemon juice (about 1 lemon)
- 1/4 cup fresh parsley, finely chopped
- 1/3 cup pitted prunes, finely chopped
- 1/3 cup pitted green olives, sliced
INSTRUCTIONS
- In a small bowl, whisk together the paprika, cumin, 1 teaspoon salt, ¾ teaspoon pepper, turmeric, cayenne, cinnamon, and ginger.
- In a food processor, pulse the olive oil, prunes, olives, garlic, and spice mixture until smooth paste forms, about 1 minute, scraping down sides of bowl as needed. Transfer the paste to a large bowl with the chicken thighs and toss to coat them well. Cover and refrigerate for at least 30 minutes and up to 1 day.
- On a gas grill, turn all burners to medium-high, cover, and heat until hot, about 15 minutes. Once hot, oil your cooking grates. Arrange chicken on the grill. Cover and cook for 10 minutes, flip over, and cook for an additional 6 to 8 minutes, until the chicken registers 185 degrees on an instant-read thermometer. Transfer the chicken thighs to a platter, tent with aluminum foil, and let rest for 10 minutes.
- While the chicken is grilling, make the couscous: In a medium saucepan, bring the broth, salt, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous stand for 5 minutes. Use a fork to fluff the couscous and stir in the lemon juice, parsley, prunes, olives, and pecans. Taste and adjust seasoning with salt and pepper as desired.
- Arrange the couscous on a large platter, top with the cooked chicken thighs, and serve with lemon wedges, if desired.
DESCRIPTION
Sweet and salty honey glazed California walnuts, mango quinoa, plant-based milk, fresh blueberries and strawberries topped with shaved dark chocolate.
Recipe by Chef Jason Knoll.
INGREDIENTS
Honey Glazed Walnuts
- 2 tablespoons butter
- 2 tablespoons honey
- 1/4 cup sugar
- 1/4 teaspoon kosher or sea salt
- 2 cups California walnuts, rough chopped
Mango Quinoa
- 3 cups water
- 2 cups quinoa
- 1 1/4 cups 1/4-inch diced ripe mango
- 3 tablespoons honey
- 1/4 teaspoon kosher or sea salt
Toppings
- 2 cups walnut or other plant-based milk
- 2 cups sliced strawberries
- 1 cup blueberries
- 3 tablespoons shaved dark chocolate
INSTRUCTIONS
- To prepare Honey Glazed Walnuts, preheat oven to 350°F and line a large baking sheet with parchment paper. Stir together honey, sugar, salt and butter in a large bowl. Add walnuts and toss well to coat.
- Spread on baking sheet and bake for 17 to 20 minutes or until golden brown, twice. Let cool, stirring occasionally, then break into small bite-size pieces.
- Meanwhile, bring all Mango Quinoa ingredients to a boil in a large pot. Cover and cook over low heat for 12 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, then let cool completely. Cover and refrigerate until ready to serve.
- For each serving, place 3/4 cup Mango Quinoa the bottom of a bowl and pour 1/4 cup milk around the edges. Sprinkle 1/4 cup strawberries, 2 tablespoons blueberries, 1/3 cup Honey Glazed Walnuts and 1 teaspoon shaved chocolate.
DESCRIPTION
Peach and Arugula Salad with Pistachios and Lemon Vinaigrette. Recipe by Bryan Snyder, RD, Director of Nutrition, Denver Broncos.
INGREDIENTS
- 5 ounces Arugula
- 1½ Peach thinly sliced for each salad
- 3 ounces Feta cheese
- ¼ Red onion thinly sliced for each salad
- ½ cup Toasted American pistachio kernels
- Lemon vinaigrette
- Kosher salt and fresh cracker black pepper to taste
- Lemon Vinaigrette Ingredients:
- 1 tablespoon Lemon zest
- ¼ cup Lemon juice
- 1 tablespoon Italian parley
- ½ tablespoon Minced garlic
- 2 tablespoons Dijon mustard
- ¼ cup Red wine vinegar
- ½ cup Pistachio oil olive oil
- Salt and pepper
INSTRUCTIONS
- Make vinaigrette by combining all ingredients except oil for dressing. Add oil slowly to emulsify with food processor or immersion blender. Wash and dry arugula, cut onion in half and slice very thin julienne. Wash and slice peach in ⅛th wedges, crumble feta and toasted pistachios.
- Mix all ingredients with dressing and season with salt and pepper to taste.
DESCRIPTION
Pistachio Biscotti. Recipe by Jean-Yves Charon.
INGREDIENTS
- 2 ¼ cups All-purpose flour
- 1 cup Granulated sugar
- 1 1/8 tsp Baking powder
- 7/8 tsp Baking soda
- 7/8 tsp salt
- 2 large Eggs
- 4 Tbsp + 1 tsp Olive oil
- 1 Tbsp+ 2 tsp Lemon zest
- 1 Tbsp+ 2 tsp Vanilla extract
- 1 ¼ cup Whole pistachios, Shelled
INSTRUCTIONS
- Preheat oven to 350° F.
- With an electric mixer, mix together the sugar and the lemon zest at medium speed for 1 minute. Add the all-purpose flour, baking powder, baking soda, and salt. Mix at low speed for 1 minute. Add the eggs, olive oil and vanilla extract. Mix at low speed for 5 to 7 minute until smooth. Add the whole pistachios and mix at low speed until evenly distributed. Put the dough on a lightly floured surface and cut into four pieces. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 20 minutes at 350°F. Let the logs cool for 15 minutes and then place on a cutting board. Slice each log into ½ inch thick pieces. Put the biscotti back on the cookie sheet and bake 20 minutes at 300°F. Let cool down for 15 to 20 minutes before serving.
