Summer Vegetable Farro Risotto

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INGREDIENTS

  • 1 tablespoon olive oil

  • 1 large onion, diced

  • 1 ½ cups farro

  • ½ cup dry white wine

  • 3 ½ cups vegetable broth

  • 1 small zucchini squash, diced

  • 1 yellow squash, diced

  • 1 ear corn, kernels

  • ¾ cup cherry tomatoes, sliced in halves

  • ½ cup parmesan cheese

  • Salt and pepper, to taste

  • ½ cup Mariani Walnuts, coarsely chopped

  • Optional: fresh herbs, for garnish

INSTRUCTIONS

  1. Heat the olive oil in a large pot over medium heat.  Add the onion and sauté for 5-7 minutes, until translucent.

  2. Add the farro and white wine.  Stir over heat for 3-4 minutes.

  3. Add 2 ½ cups of vegetable broth and bring to a simmer.  Simmer for 20 minutes, until the broth is mostly absorbed.

  4. Add the zucchini, squash, corn, tomatoes, and remaining cup of broth.  Stir and cook for 10-15 minutes, until the broth is absorbed and the vegetables are soft.

  5. Turn off the heat and stir in the parmesan, salt, pepper, and walnuts.  Garnish with fresh herbs if using.

Walnut Pesto Chicken Pizza

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INGREDIENTS

For the Walnut Basil Pesto

  • 1/4 cup olive oil

  • 1/2 cup basil leaves

  • 1 tablespoon minced garlic

  • 1/4 cup walnuts

  • 1 teaspoon lemon juice

  • 1 teaspoon salt

For the Pizza

  • 1 pizza crust

  • 1/2 cup cooked chicken, cubed

  • 1/2 cup mozzarella pearls

  • 1/2 cup tomatoes, halved or diced

  • 3/4 cup basil pesto

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees.

  2. Make the pesto. Add the basil, oil, walnuts, lemon juice, garlic and salt to a food processor and process until smooth and creamy.

  3. Place your pizza crust on a sheet pan.

  4. Add the toppings to the crust. Start by adding 3/4 cup of pesto on top of the crust and use a spoon to spread it out evenly over the crust.

  5. Next add the tomatoes, chicken, and mozzarella pearls.

  6. Place the pan in the oven and bake for 20-25 minutes or until the cheese is melted and crust is crispy.

Green Goddess Quinoa Salad

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INGREDIENTS

For the salad:

  • 1 cup quinoa, dry

  • 2 cups water

  • 1 cup cherry tomatoes, sliced in halves

  • 1 cup baby spinach or baby kale

  • ½ cup Mariani Marcona almonds

For the dressing:

  • 1 cup plain, unsweetened Greek yogurt

  • 1 clove garlic

  • Juice of 1 lemon

  • ¼ cup water

  • ¾ cup cilantro leaves

  • Salt and pepper, to taste

INSTRUCTIONS:

  1. Add the quinoa and water to a large pot and bring to a boil. Reduce to a simmer, cover, and let simmer for 25 minutes, or until the quinoa has soaked up all the water.

  2. Let the quinoa cool completely. Add the quinoa, tomatoes, spinach, and marcona almonds to a large bowl and toss to combine.

  3. Make the dressing. Add the yogurt, garlic clove, lemon juice, water, cilantro, salt, and pepper to a blender or food processor and blend until smooth.

  4. Pour the dressing into the salad and toss until all of the salad is coated.