Archive

Season: Summer

Peach and Arugula Salad with Pistachios and Lemon Vinaigrette

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

  1. 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.
  2. Mix all ingredients with dressing and season with salt and pepper to taste.

Pistachio Biscotti

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

  1. Preheat oven to 350° F.
  2. 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.