Category: Nuts

Do-ahead · Gluten Free · Grains · Holiday Food · Nuts · Vegetable-related

Middle Eastern-spiced nut roast with three-potato topping

Belinda

This is a nut roast recipe from Delicious Magazine like no other. A mouth-watering mix of nuts, quinoa, dried fruit, fresh herbs and halloumi are topped with, not one but, three types of potato. Drown it in gravy and dig in.
I would prefer this to turkey on any Holiday!

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SERVES 10

5 sweet potatoes
Oil to drizzle
1 large onion, sliced
3 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
6oz (180g) pack cooked chestnuts, roughly chopped
4 oz (100g) dried cranberries
2 oz (50g) dried apricots, chopped
2 tbsp za’atar spice mix
2 tbsp aleppo pepper, (or a good quality paprika if you don’t have any) plus extra to serve
Finely grated zest and juice 1 lemon
9 oz (250g) cooked quinoa
4 oz (100g) shelled unsalted pistachios, toasted in a dry pan
3 oz (90g) pine nuts, toasted in a dry pan
2 tbsp pomegranate molasses
Small bunch fresh dill, chopped, plus extra to serve
Small bunch fresh parsley, chopped
2 large free-range eggs, beaten
5 oz (125g) halloumi cheese, grated
1 purple sweet potato
1 maris piper (baking) potato

You’ll also need…
9″ (23cm) springform cake tin, greased, base lined with non-stick baking paper
Useful to have…
Mandoline

Heat the oven to 375F/180°C/160°C fan/gas 6.
Peel 4 of the sweet potatoes and slice into 1/4″ (1cm) rounds.
Spread evenly on a large roasting tray, drizzle with oil, season, then roast for 30 minutes.

Heat another drizzle of oil in a large non-stick frying pan and add the onion. Cook gently for 8 minutes, then add the garlic and cook 2 minutes more. Stir in the cumin, coriander and cinnamon and cook for a final 2 minutes, then put in a mixing bowl. Add the chestnuts, cranberries, apricots, za’atar, aleppo pepper, lemon zest and juice, quinoa, pistachios, pine nuts, pomegranate molasses, dill and parsley. Season generously, then stir in the eggs and grated halloumi until combined.

Layer half the roast sweet potato in the base of the prepared tin, then spoon half the spicy chestnut filling over the top. Repeat with the rest of the roast sweet potato and filling and press down firmly.
Peel the remaining sweet potato, purple sweet potato and maris piper potato, then slice thinly (about 3/4″ (2mm) thick) with a mandoline or sharp knife.
Toss with olive oil and salt, then layer tightly on top of the filling, overlapping the slices as you go and creating an attractive mix of colors.

Weigh the topping down with a casserole lid wrapped in baking paper and bake for 30 minutes. Remove the lid and bake for another 20-25 minutes until the potatoes are tender and crisp.
Leave to cool for 5 minutes in the tin. Remove and serve sprinkled with extra dill and aleppo pepper.
delicious. tips
Make the day ahead, keep covered in the fridge, then reheat until piping hot in
a low oven to serve.

*Aleppo pepper is not-too-hot chili flakes from the Middle East.If you can’t find it, use a good-quality paprika instead.

**Purple sweet potatoes have a rich flavor and creamy texture. If you can’t find them, use another regular sweet potato.

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Nuts · Sauces · Vegan · Whole30 compliant

Dairy-free pesto with roasted cashews

Belinda

From the food blog, Endless Meal.

Dairy Free Pesto is easy to make and so delicious. Rather than adding parmesan, we toast the cashews (cheaper than pine nuts!) which gives the pesto the best flavor.
It’s crazy easy to make. Pull out your food processor and gather the ingredients and it will be 99% made.
In the unlikely event that you have leftovers, it keeps well refrigerated for most of the week.
Serve it with eggs for breakfast, in a sandwich for lunch, or with pasta, salmon, or chicken for dinner.

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Makes 2 cups

3 cups basil, packed
2/3 cup roasted cashews.
2/3 cup olive oil
6 tablespoons lemon juice
2 garlic clove, minced
1/2 teaspoon sea salt (see notes)

To roast the cashews
Put the cashews on a baking sheet and toast them for 6-7 minutes at 350 degrees. They will be golden and smell fragrant when ready. Let them cool before using them in this recipe.

Place all the ingredients into your food processor and blend on low until it’s a chunky texture.
For a creamier pesto, blend on high.

*Depending on the type of salt you use, you may want to add an extra pinch more. Start with 1/4 teaspoon and add an extra 1/8 teaspoon if needed.
*For a super creamy pesto, use a high-powered blender and a splash or water so it runs smoothly.

Appetizer Vegetarian · Appetizers · Nuts · Salad · Vegetable-related

Marinated zucchini with hazelnuts and ricotta

Belinda

From Bon Appetite magazine

Zucchini is anything but boring when bathed in a kicky vinaigrette. Summer squash contains a lot of water, which can cause it to get mushy when cooked. We turned to a trick we use with moisture-rich vegetables like cucumbers and eggplant: Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.

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3 medium summer squash or zucchini (or pattypan squash!), cut in half lengthwise
1½ tsp. kosher salt, plus more
¼ cup blanched hazelnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 small bunch mint, divided
1 small garlic clove, finely grated
2 Tbsp. white wine vinegar
¾ tsp. sugar
½ tsp. crushed red pepper flakes
Freshly ground black pepper
½ lemon
½ cup fresh ricotta
Flaky sea salt
Toasted country-style bread (for serving)

Preheat oven to 300°. Toss squash and 1½ tsp kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.

Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15–20 minutes. Let cool; crush into large pieces with a measuring cup or glass.

Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.

Cut squash into 2″ pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.

Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.

Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.

Appetizer Vegetarian · Gluten Free · Nuts · Vegetable sides · Vegetable-related

Roasted carrots with scallion vinaigrette

Belinda

I get more excited about interesting vegetable dishes than meat or fish. Although I couldn’t be a vegetarian, I could happily eat this sort of dish 5 out of 7 days a week.
This recipe comes from the great food blog, #theoriginaldish Recipe by Kayley Howey

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Scallion Vinaigrette

1 tbsp olive oil
1 shallot, thinly sliced
4 scallions
3 tbsp white wine vinegar
1 tbsp honey
1/3 cup neutral oil (safflower, grapeseed, vegetable, etc.)
½ cup raisins
kosher salt

Roasted Carrots

½ cup raw hazelnuts
2 bunch long baby carrots, scrubbed and halved
olive oil
kosher salt
feta cheese, shaved or crumbled (as much as you’d like)
carrot top leaves, to garnish (optional)

Scallion Vinaigrette

Heat a medium sauté pan over medium heat. Add the olive oil. When the oil is hot, add the shallots. Cook until tender and caramelized, just a few minutes, stirring often.
Lower the heat and toss in the scallions. Continue to cook for another minute.
Stir in the white wine vinegar and honey. Let the mixture come to a bubble and simmer for a minute. Turn off the heat.
Transfer the mixture to a bowl and slowly drizzle in the neutral oil until emulsified. Fold in the raisins. Season with salt to taste.
Let the vinaigrette sit while you make the carrots.

Roasted Carrots

Preheat the oven to 425°F.
Lay the hazelnuts out onto a baking sheet. Roast for 5 minutes. Let cool just slightly and use a kitchen towel to rub the hazelnuts between your hands in order to remove the skins. Discard the skins. Roughly chop the hazelnuts and set aside.
Meanwhile, lay the halved carrots out onto a baking sheet. Toss with enough olive oil to coat them well. Spread them into one, even layer. Season with a pinch of salt.
Roast the carrots for 12-15 minutes, or until tender and slightly caramelized (time may vary depending on your oven).
Toss the warm carrots with the scallion vinaigrette. Serve them with the chopped roasted hazelnuts, feta cheese, and carrot top leaves (optional) on top.

Fish · Gluten Free · Nuts

Seared scallops wth hazelnut butter and Mascarpone

Belinda

Recipe from the blog “The Original Dish” by Kayla Howey

Simple, yet luxurious seared scallops with a lemony hazelnut butter and mascarpone

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Serves: 4

1/3 cup raw, whole hazelnuts
1lb sea scallops, side muscles removed
kosher salt
neutral oil (safflower or canola)
3 tbsp butter
1 tsp lemon zest
1 tbsp lemon juice
4 oz mascarpone
flaky sea salt

Preheat the oven to 425°F.
Lay the hazelnuts out onto a baking sheet. Roast for 6 minutes. Let cool just slightly and use a kitchen towel to rub the hazelnuts between your hands in order to remove the skins. Discard the skins. Roughly chop the hazelnuts. Set aside.

Meanwhile, pat the scallops dry. Season each with a good pinch of salt on all sides.
Heat a large stainless steel skillet over medium heat. Once the pan is hot, add enough oil to just coat the bottom. Once the oil is hot, place the scallops into the pan. You should hear a sizzle. Sear the scallops until deeply golden brown on one side (don’t try and move them until they are fully browned and start to release on their own or else they will stick and tear).

Flip the scallops over, turn the heat to low, and add the butter. Finish cooking the scallops as the butter melts, just another minute or so. Spread the mascarpone onto a large plate. Place the seared scallops right on top, leaving the butter in the skillet.

Add the chopped hazelnuts to the butter. Let the hazelnuts sizzle in the butter until fragrant, as the butter starts to slightly brown. After a minute or so, stir in the lemon juice and zest. Soon the mixture over the scallops. Top with flaky sea salt.

Dairy-free · Grains · Nuts · Vegan · Whole30 compliant

Turmeric-roasted cauliflower with dates and pistachio gremolata

Belinda

Recipe by Emily Connor
“This recipe is a low-effort, high-impact dish that’s so striking in flavor and presentation. Freshly grated turmeric brings an earthiness to the dish that I love, but if you can’t find it, ground turmeric is a fine substitute.
The pistachio gremolata and pomegranate arils add so much freshness and zing, and I like to use them liberally to make the dish a little salad-like. When pomegranates aren’t in season, either omit, or omit the dates and use currants or dried cranberries in place of the pomegranate arils. “

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Serves 4

1 large head of cauliflower, trimmed and cut into bite-sized florets
2 tbsp finely grated fresh turmeric (from about three 3-inch pieces), or 1 tsp ground turmeric (or as needed to fully coat the florets)
3 tbsp olive oil
Kosher salt, to taste
6 Medjool dates, pitted and halved (or quartered if large)
1 large lemon (finely grated zest plus juice)
1/3 cup shelled pistachios, raw and unsalted are ideal but roasted work too
½ cup finely chopped flat-leaf parsley
¼ cup pomegranate arils
½ teaspoon Aleppo pepper, or to taste

Heat oven to 425°F.

Toss the cauliflower with the turmeric and olive oil on a sheet pan, season with salt, and arrange in a single, even layer.
Roast for 15 minutes, then remove the pan from the oven.
Add the dates, toss everything together, and redistribute in a single, even layer.
Continue roasting until the cauliflower is nicely browned and tender, and the dates and little bits of grated turmeric are starting to caramelize, about 10 minutes more.
Remove pan from oven, and squeeze half a lemon (zest it first—you’ll need it for the gremolata in Step 3!) over the whole dish; add more lemon juice and salt, to taste.

Meanwhile, make the pistachio gremolata:
Toast the pistachios in a small skillet over medium heat, until they’re fragrant, about 3 to 4 minutes. Remove from heat, and when cool enough, chop them into fine yet irregular pieces with a knife.
In a small bowl, toss together the pistachios, lemon zest, parsley, pomegranate arils, and Aleppo pepper; season with a pinch of salt.
Arrange the cauliflower and dates on a large serving platter, and scatter the pistachio gremolata over the top.
Serve warm or at room temperature.

Accompaniments · Appetizers · Dairy-free · Do-ahead · Gluten Free · Nuts · Vegan

Chipotle and rosemary spicy nuts

Belinda

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You can double or tripe these amounts for a bigger batch. None of these measurements for the nuts have to be exact. Put in more of the nuts you really love.

4 oz cashew nut pieces
4 oz Macadamia nuts
5 oz pecan halves
5 oz walnut halves
3 oz whole almonds, skin on
4 oz pumpkin seeds
4 oz pistachio nuts
3 oz sunflower seeds
1/2 cup maple syrup
1/4 cup light brown sugar
4 tbsp freshly squeezed orange juice
6 tbsp avocado oil
2 tsp Kosher salt
6 tbsp minced fresh rosemary
2 tsp chipotle powder
1/2 tsp cayenne

Preheat the oven to 325F
Put all the ingredients in a very large mixing bowl and mix well with your hands
Transfer to a lined roasting tray or large cookie sheet and spread out the mixture evenly.
Roast for 15 to 17 minutes, stirring occasionally, until all the nuts turn a dark brown.
Remove, stir in 1 tsp more of salt, taste and sprinkle with a little more cayenne pepper if you would like more of a kick.
Leave to cool in the tray, stirring from time to time.
Once cool, transfer to an airtight container.

Appetizer Vegetarian · Dairy-free · Gluten Free · Nuts · Salad · Vegetable sides · Whole30 compliant

Carrot and Beet Slaw with Pistachios and Raisins

Belinda

Another beauty of a recipe that use beets in a very different way.
(Recipe by Joshua McFadden & Sara Kramer, Photo by We Are The Rhoads)

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Serves 6
2 garlic cloves, crushed
3/4 cup golden raisins
1/4 cup white wine vinegar
6 medium carrots (about 1 lb.), peeled, julienned
2 medium beets (any color; about 1 lb.), peeled, julienned
1/2 cup (packed) fresh flat-leaf parsley leaves
1/4 cup (packed) fresh mint leaves
3 Tbsp. fresh lemon juice
1/2 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1/4 cup unsalted, shelled raw pistachios

Preheat oven to 350°.
Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.

Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.

Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

Appetizer Vegetarian · Gluten Free · Nuts · Vegetable-related

Roasted Beets With Yogurt, Pistachios and Coriander

Belinda

I seem to be in a beet-frame of mind, especially as I am coming across so many great recipes for them. The recipe is c/o Aaron Hutcherson.

This sophisticated side is easy enough for a weeknight, but fancy enough for entertaining thanks to a few unexpected additions: Seasoned Greek yogurt forms the basis of an effortless sauce, while toasted coriander seeds and chopped pistachios add texture. Roasting sweet, earthy beets concentrates their flavor, and a splash of balsamic balances out their sweetness. This dish can be prepared in advance and served hot, cold or at room temperature, but its assembly should be done just before serving so the toasted coriander seeds and roasted pistachios retain their crunch.

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8 small beets (about 2 pounds total)
3 tbsp olive oil
1 tsp ground coriander
Kosher salt and black pepper
2 tsp whole coriander seeds
1 tsp grated lemon rind
⅔ cup plain full-fat Greek yogurt
1 tbsp balsamic vinegar
¼ cup roughly chopped roasted pistachios

Heat the oven to 400 F

Peel the beets, halve them, then cut each half into 4 wedges. Toss the beets with 2 tablespoons oil and the ground coriander on a rimmed baking sheet. Season generously with salt and pepper and spread out in an even layer.
Roast, tossing once halfway through, until almost fully tender, about 25 minutes.
Meanwhile, toast the coriander seeds in a small skillet over medium, shaking the skillet, until golden and fragrant, 1 to 2 minutes.
Set aside.
Season the yoghurt with salt and pepper, stir in the lemon rind and spread it on a platter.
Add the remaining olive oil and the balsamic to the roasted beets and toss to coat; season. Arrange the beets and their juices over the yoghurt.
Sprinkle with the chopped pistachios and toasted coriander seeds.
Serve warm or at room temperature.

Appetizer Vegetarian · Gluten Free · Nuts · Salad

Arugula, orange, fennel, date and goat cheese salad

Belinda

This is one of my favorite combinations of salads which I recently had at “The Little Door” a super restaurant in Beverly Hills.

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Serves 4-6

2 tsp unsalted pumpkin seeds or any other nuts or seeds of your choice.
2 medium oranges
5 Medjool dates, chopped
1/2 tsp orange blossom water
4 oz (about 5 cups) arugula
1 large fennel bulb, thinly sliced
4 oz goat cheese, crumbled into biggish pieces
2 tbsp olive oil, plus more if needed
1 tbsp fresh lemon juice or red wine vinegar
Kosher salt and freshly ground black pepper
Pomegranate seeds, optional

In a small pan lightly toast the pumpkin seeds or whatever you choose over medium heat, stirring frequently so they don’t burn, until fragrant, about 5 minutes. Put aside to cool.

Cut off the ends of the oranges. Place an orange on your cutting board and cut around the skin and white pith following the natural curve of the fruit.
Slice in rounds and place the orange slices and dates in a shallow bowl.
Repeat with the remaining orange.
Drizzle the orange blossom water over the oranges and dates and place in the fridge for 10 minutes, but not any longer as they will release too much juice.

In a mixing bowl, toss the arugula and fennel with the olive oil, lemon juice, (or vinegar)1/2 tsp salt and pepper to taste. Taste and toss to your liking.

Place the arugula and fennel on a platter and top with the orange slices (and any juices) and dates.
Scatter over the goat cheese pieces and pumpkin seeds (or whatever you are using)and pomegranate seeds on top.

Serve right away