Brussels Sprout Caesar Salad

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INGREDIENTS

For the salad

  • 2 lbs. brussels sprouts

  • 1 tablespoon white wine vinegar

  • 1 tablespoon olive oil

  • ½ teaspoon salt

  • ½ cup Mariani Sliced Almonds

  • ½ cup Caesar dressing (homemade or store-bought)

  • ⅓ cup grated parmesan cheese

For the homemade ceasar dressing

  • ½ cup mayonnaise

  • 1 clove of garlic, minced

  • ½ teaspoon Dijon mustard

  • ½ teaspoon Worcestershire sauce

  • 1 tablespoon fresh lemon juice

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

INSTRUCTIONS

  1. Make the Caesar dressing.  Add the mayonnaise, garlic, mustard, Worcestershire sauce, lemon juice, salt, and pepper to a bowl and mix until combined.

  2. Use a mandolin, sharp knife, or food processor to finely shred the brussels sprouts.

  3. Add the shredded brussels sprouts to a large bowl with the white wine vinegar, olive oil, and salt.  Toss to combine, then cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes.  During this time the brussels sprouts will slightly soften.

  4. While you wait for the brussels sprouts, toast the almonds.  Add the almonds to a skillet over medium heat.  Toss over heat for 5 minutes, until golden.  Remove from heat and set aside.

  5. Uncover the brussels sprouts and add the Caesar dressing and parmesan cheese.  Toss to coat all the brussels sprout pieces, then sprinkle the toasted almonds on top.

Preserved Lemon Couscous Salad with Marcona Almonds

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INGREDIENTS

  • 1 tablespoon olive oil

  • 2 cloves of garlic, minced

  • 1 cup pearl couscous

  • 1 ⅓ cups vegetable broth

  • 2 tablespoons preserved lemon, minced

  • 3 medjool dates, finely chopped

  • 2 tablespoons parsley, finely chopped

  • ⅓ cup Mariani Marcona Almonds

  • Juice of ½ a lemon

  • Salt and pepper, to taste

  • Optional: pomegranate seeds, for garnish

INSTRUCTIONS

  1. Heat olive oil in a saucepan over medium heat.  Add the garlic and saute for 2 minutes, until fragrant.

  2. Add the couscous to the saucepan and stir it together with the garlic and oil until coated.

  3. Add the vegetable broth, preserved lemon, and dates.  Bring to a simmer.  Simmer for 8-10 minutes, until the broth has all been absorbed and the couscous is al dente.

  4. Remove from heat.  Stir in the parsley, almonds, lemon juice, salt, and pepper.  Garnish with pomegranate seeds if desired.

Biscuit and Walnut Peach Cobbler

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INGREDIENTS

  • 1 package refrigerated biscuits

  • 8 peaches, sliced

  • 1/4 cup brown sugar

  • 2 Tablespoons cornstarch

  • 1 Tablespoon cinnamon

  • 1 cup walnuts

  • 2 Tablespoons melted butter

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees.

  2. Slice the peaches and add them to a bowl.

  3. Pour in 1/4 cup brown sugar, 2 TBS cornstarch and 1 TBS cinnamon.

  4. Use a spoon to mix everything together and to coat the peach slices in the sugar, cornstarch and cinnamon.

  5. Pour in 1 cup of walnuts and mix together.

  6. Pour the peaches and walnuts into the bottom of a skillet or baking dish.

  7. Pop open a package of refrigerated biscuits and place the biscuits on top of the  peaches.

  8. Brush the tops of the biscuits with melted butter.

  9. Place the skillet or baking dish in the oven and bake for 25-30 minutes at 375 degrees or until the biscuits are done.

  10. Top with ice cream to serve and enjoy.

Raspberry Almond Thumbprint Cookies

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INGREDIENTS

  • ½ cup unsalted butter, softened

  • ½ cup confectioner’s sugar

  • ½ teaspoon vanilla extract

  • ¼ teaspoon almond extract

  • 1 teaspoon water

  • 1 ½ cup all-purpose flour

  • ¼ teaspoon salt

  • ½ cup Mariani Sliced Almonds

  • ½ cup raspberry jam

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

  2. Add the butter and sugar to the bowl of a stand mixer with a beater attachment. Beat on medium speed for 1-2 minutes, until smooth. Add the vanilla extract, almond extract, and water to the butter mixture and beat until combined.

  3. Add the flour and salt to the wet ingredients and beat until just combined.

  4. Scoop the cookie dough into tablespoon-sized balls. Use your hand to roll each ball into a smooth sphere. Roll each cookie dough ball in the slivered almonds, then use your thumb to make an indentation in the top.

  5. Place the cookies on the baking sheet and bake for 10 minutes. The cookies may flatten while baking. If this happens, you can recreate the thumbprint by pressing the back of a ½ teaspoon measure into the cookies while they are still hot.

  6. Let the cookies cool for 10-15 minutes, then fill the centers with raspberry jam.

Yield: 20 cookies
Raspberry Almond Thumbprint Cookies

Raspberry Almond Thumbprint Cookies

Prep time: 25 MinCook time: 10 MinTotal time: 35 Min

Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup confectioner’s sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 teaspoon water
  • 1 ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ½ cup Mariani Sliced Almonds
  • ½ cup raspberry jam

Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Add the butter and sugar to the bowl of a stand mixer with a beater attachment. Beat on medium speed for 1-2 minutes, until smooth. Add the vanilla extract, almond extract, and water to the butter mixture and beat until combined.
  3. Add the flour and salt to the wet ingredients and beat until just combined.
  4. Scoop the cookie dough into tablespoon-sized balls. Use your hand to roll each ball into a smooth sphere. Roll each cookie dough ball in the slivered almonds, then use your thumb to make an indentation in the top.
  5. Place the cookies on the baking sheet and bake for 10 minutes. The cookies may flatten while baking. If this happens, you can recreate the thumbprint by pressing the back of a ½ teaspoon measure into the cookies while they are still hot.
  6. Let the cookies cool for 10-15 minutes, then fill the centers with raspberry jam.