Spiced Almond Pear Snack Cake

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INGREDIENTS

  • 1 ¾ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • 1 cup granulated sugar

  • ¼ cup unsalted butter, melted

  • 2 eggs, room temperature

  • 1 cup whole milk

  • 2 bosc pears, diced

  • ½ cup + ¼ cup Mariani Sliced Almonds, divided

  • 1 bosc pear, thinly sliced

INSTRUCTIONS

  1. Preheat the oven to 350 degrees and grease a 10-inch springform pan.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Set aside.

  3. In a separate bowl, whisk together the sugar, butter, eggs, and milk.

  4. Add the wet ingredients to the dry ingredients and mix until combined.  Fold in the diced pears and ½ cup of sliced almonds.

  5. Pour the batter into the prepared springform pan.  Arrange the pear slices on top and sprinkle on the remaining ¼ cup of sliced almonds.

  6. Bake the cake for 60 minutes, then let cool for at least 15 minutes before slicing and serving.

Roasted Parsnip Fries w/ Herbs & Walnuts

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INGREDIENTS

  • 2 pounds parsnips, peeled and cut into long strips

  • 2 tablespoons + ½ teaspoon olive oil, divided

  • ½ teaspoon salt

  • ¼ cup Mariani Chopped Walnuts

  • 1 tablespoon chopped parsley, for garnish

  • Ketchup or spicy mayo, for dipping

INSTRUCTIONS

  1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

  2. Add the parsnips to a large bowl.  Drizzle on 2 tablespoons of olive oil and sprinkle on the salt.  Toss to coat.

  3. Transfer the parsnips to the baking sheet, laid out in an even layer.  Bake for 15 minutes, then flip and bake for another 10 minutes.  They should be golden brown. 

  4. While the parsnips are baking, toast the walnuts.  Add the walnuts to a small skillet with the remaining teaspoon of oil.  Set over medium heat and cook for 3-5 minutes, stirring occasionally, until the walnuts are toasty and are emulating a nutty scent.

  5. Plate the parsnip fries and sprinkle the walnuts and parsley on top.

  6. Serve with dips of your choosing!

Sesame Ginger Noodles with Sliced Almonds

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INGREDIENTS

●     1 ½ tablespoons ginger, minced

●     ¼ cup low-sodium soy sauce

●     2 tablespoons sesame oil

●     1 tablespoon vegetable or canola oil

●     1 cup baby bella mushrooms, sliced

●     2 cloves garlic, minced

●     ¼ cup Mariani sliced almonds

●     8 oz. soba noodles or rice noodles

●     1 green onion, sliced

●     1 tablespoon sesame seeds

INSTRUCTIONS:

  1. In a small bowl, whisk together the soy sauce, sesame oil, and ginger. Set aside.

  2. Heat the vegetable oil to a medium skillet over medium heat. Add the mushrooms and garlic and sauté for 3-5 minutes, until the mushrooms are brown and crispy and the garlic is slightly brown. Remove from heat and set aside.

  3. Toast the almonds. Add the almonds to a small skillet over medium heat. Stir over heat for 3-4 minutes, until the almonds begin to brown.

  4. Cook the noodles according to the instructions on the packaging. Cook times will vary depending on the type of noodle you use.

  5. Toss the noodles with the sesame ginger sauce. Mix in the mushrooms and garlic. Top with toasted almonds, sesame seeds, and green onion.