Green Bean Salad with Oranges, Cranberries & Almonds

MarianiNut-GreenBeansfinal-Recipe-web.jpg

VEGAN RECIPE
Prep time: 20 minutes
Cook time: 3 minutes
Chill time: at least 1 hour


INGREDIENTS

Salad:

  • 2 lbs. fresh green beans, stem ends trimmed

  • 1/2 cup thinly sliced, quartered red onion

  • 1 large navel orange

  • 1/2 cup dried cranberries

  • 3/4 cup Mariani Slivered Almonds, toasted

  • Freshly ground pepper to taste

Creamy Almond Citrus Vinaigrette:

  • 1/3 cup extra virgin olive oil

  • 1/3 cup orange juice

  • 2 tablespoons Mariani Slivered Almonds

  • 2 tablespoons lemon juice

  • 1 teaspoon garlic salt


Instructions

  1. Bring a large pot or very large skillet of water to a boil.

  2. Add green beans and cook for 3 minutes. Drain and rinse with cold water, or remove with a slotted spoon to a bowl of ice water; drain well and refrigerate for at least 1 hour or until well chilled.

  3. To prepare vinaigrette, puree all ingredients until smooth and creamy in a small blender. Remove peel from orange by cutting off both ends, then place cut side down on a board and carefully cut away the rest of the peel. Cut each orange in half and slice 1/2-inch thick.

  4. Toss green beans with dressing and place on a platter.

  5. Top with orange slices, dried cranberries and almonds.

  6. Season to taste with pepper.


Nutritional analysis per serving:

Calories: 140, Fat: 9g, Saturated Fat: 1g, Trans Fat: 0g, MUFA: 6.77, PUFA: 1.29, Cholesterol: 0mg, Sodium: 85mg, Potassium: 242mg, Carbohydrates: 13g, Fiber: 3g, Sugar: 8g, Protein: 3g, Vitamin A: 10%, Vitamin C: 35%, Calcium: 6%, Iron: 6%

Cinnamon Apple Walnut Butter

MarianiAppleCinnamonWalnutButter-web.png

INGREDIENTS

  • 2 cups Mariani Walnuts (raw, unsalted)

  • 1/2 cup dried apples packed, no sugar added

  • 2 tsp cinnamon

  • 1/4 tsp salt

  • 1/4 to 1/2 cup avocado oil


INSTRUCTIONS

Apple Cinnamon Walnut Butter-11-web.png
  1. In the bowl of a food processor fitted with the "s" blade, pulse the walnuts and apples 5-6 times to chop, then process for 2-3 minutes until it looks like flour.

  2. With the machine running on high, slowly drizzle 1/4 cup of the avocado oil into the machine, which will loosen the butter and process until smooth. Be patient during this process, it will tIf you need more oil to loosen the butter, drizzle in the additional 1/4 cup of avocado oil with your food processor on.ake 10-12 minutes to become completely smooth. If you need more oil to loosen the butter, drizzle in the additional 1/4 cup of avocado oil with your food processor on. Scrape down the sides of your food processor every couple of minutes during the process.

  3. Add the cinnamon and salt, and process for another 30 – 45 seconds.

Use immediately or store in the refrigerator for up to two weeks.

Gingerbread Nut Butter

Mariani-GingerbreadNutButter.png

INGREDIENTS

  • 1 cup Mariani Whole Almonds (raw, unsalted)

  • 1 cup Mariani Walnuts (raw, unsalted)

  • 1/4 – 1/2 cup avocado oil

  • 2 tbsp blackstrap molasses

  • 2 tbsp brown sugar

  • 1 tsp cinnamon

  • 1/2 tsp ginger

  • 1/8 tsp cloves

  • 1/4 tsp nutmeg

  • 1/4 tsp salt


INSTRUCTIONS

  1. In the bowl of a food processor fitted with the "s" blade, pulse the walnuts and almonds 5-6 times to chop, then process for 2-3 minutes until it looks like flour.

  2. With the machine running on high, slowly drizzle 1/4 cup of the avocado oil into the machine, which will loosen up the butter and process until smooth, 10-12 minutes, scraping down the sides of your food processor every couple of minutes. If you need more oil to loosen the butter, with your food processor on drizzle in the additional 1/4 cup of avocado oil.

  3. Add in molasses, brown sugar, cinnamon, ginger, cloves, nutmeg and salt and process for another 1-2 minutes until you are satisfied with the consistency of the nut butter.

Use immediately or store in the refrigerator for up to 2 weeks.

Deconstructed Creamy Almond Fruit Tart

MN_tart-Web.jpg

Prep time: 20 minutes
Cook time: 10 to 12 minutes
Chill time: 1 hour
Servings: 6


INGREDIENTS

  • 1 (8-oz.) package 1/3-less fat (Neufchatel) or regular cream cheese, at room temperature

  • 1 cup vanilla Greek yogurt

  • 2 tablespoons honey

  • 1 teaspoon almond extract

  • 2 cups fresh berries

  • 1/3 cup sliced almonds, toasted

Crust:

  • 1/4 cup each: crushed sliced almonds, melted butter, rolled oats and brown sugar

  • 6 tablespoons flour


INSTRUCTIONS

  1. Beat cream cheese in a medium bowl until light and fluffy. Beat in yogurt, honey and extract. Cover and refrigerate for 1 hour.

  2. To prepare crust, preheat oven to 400°F and lightly grease a small baking sheet.

  3. Stir together all crust ingredients in a medium bowl until well mixed. Press 1/4-inch thick on baking sheet and bake for 10 to 12 minutes or until golden brown.

  4. Let cool, then break into pieces.

  5. To assemble, spoon equal amounts of cream cheese filling into 6 small bowls.

  6. Top with fruit, crust and almonds.


Nutritional analysis per serving:

Calories: 360, Fat: 21g, Saturated Fat: 11g, Trans Fat: 0g, MUFA: 4.93, PUFA: 1.59, Cholesterol: 45mg, Sodium: 240mg, Potassium: 185mg, Carbohydrates: 35g, Fiber: 4g, Sugar: 22g, Protein: 11g, Vitamin A:  20%, Vitamin C:  20%, Calcium:  10%, Iron:  6%

Green Chile, Cheese and Avo Stuffed Potatoes

Gr. Chile,Cheese,Avo Stuffed Potatoes(h)-Web.jpg

We’ve skipped the butter and added creamy avocado and Greek yogurt instead. These potatoes are great with or without the chicken.

Prep time: 15 minutes
Cook time: about 25 minutes total
Servings: 4


INGREDIENTS

  • 2 large (10-oz.) russet potatoes

  • 1 cup shredded 2% Mexican blend cheese, divided

  • 1/3 cup fat-free plain Greek yogurt

  • 3/4 teaspoon garlic salt

  • 3/4 teaspoon Mexican blend seasoning

  • 1 medium ripe avocado, peeled, pitted and mashed

  • 3/4 cup diced cooked chicken or rotisserie chicken

  • 1/4 cup canned diced green chiles

  • 1/4 cup chopped Mariani Almonds

  • Fresh cilantro leaves (optional)


INSTRUCTIONS

  1. Preheat oven to 400°F.

  2. Place potatoes on a large plate and pierce several times. Microwave on HIGH for 9 to 10 minutes or until potatoes are soft when gently squeezed. When cool enough to handle, cut in half and carefully scoop out potato leaving a small rim of potato inside the skin.

  3. Mash potatoes with 3/4 cup cheese, yogurt, garlic salt, Mexican seasoning and avocado. Stir in chicken and chiles and spoon back into potato skins. Mix remaining cheese with almonds in a medium bowl.

  4. Holding one stuffed potato over the bowl, press the mixture onto the top and sides of the filling, letting the excess fall back into the bowl.

  5. Repeat with the remaining potatoes to use all the topping.

  6. Place on a baking sheet and bake for 15 minutes or until tops are lightly browned.

  7. Top with cilantro, if desired.


Recipe tip:

If using rotisserie chicken, it’s easiest to take off the bone while it’s still warm. 


Nutritional analysis per serving:

Calories: 340, Fat: 15g, Saturated Fat: 4.5g, Trans Fat: 0g, Cholesterol: 45mg, Sodium: 460mg, Potassium: 971mg, Carbohydrates: 32g, Fiber: 5g, Sugar: 2g, Protein: 22g, Vitamin A: 6%, Vitamin C: 60%, Calcium: 45%, Iron: 10%

Heirloom Tomato and Almond Panzanella Salad

Heirloom_Tomato_Almond_Panzanella_Salad-Web.jpg

This traditional bread and tomato salad gets extra flavor and crunch from toasted almonds. Serve at room temperature or lightly chilled. 

Prep time: 15 minutes
Cook time: 5 to 10 minutes
Servings: 8


INGREDIENTS

  • 7 cups 3/4-inch hearty bread cubes (use a mixture of wheat and white)

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons lemon juice

  • 1 teaspoon sugar

  • 1/2 teaspoon sea salt

  • Freshly ground pepper to taste

  • 3 cups 1-inch cubes heirloom tomatoes

  • 1/2 cup thinly sliced and coarsely chopped red onion

  • 1/2 cup slivered almonds, toasted

  • 1/4 cup snipped fresh basil


INSTRUCTIONS

  1. Preheat oven to 450°F.

  2. Place bread cubes on a baking sheet and cook for 5 to 10 minutes or until toasty and firm; let cool.

  3. Whisk together olive oil, lemon juice, sugar, salt and pepper in a medium bowl. Add tomatoes and onion and stir well.

  4. Place bread in a large bowl and top with tomato mixture. Toss well to coat, pressing tomatoes slightly with the back of a spoon to release juices.

  5. Add almonds and basil and toss again lightly. 


Nutritional analysis per serving:

Calories: 280, Fat: 11g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 280mg, Potassium: 570mg, Carbohydrates: 40g, Fiber: 7g, Sugar: 13g, Protein: 7g, Vitamin D: 0 IU, Vitamin C: 50%, Calcium: 8%, Iron: 8%

Grape and Almond Tortilla Roll-Ups

Grape_Almond_Tortlla_Rollups-Web.jpg

Prep time: 15 minutes


INGREDIENTS

  • 1/3 cup chopped tomato

  • 3 tablespoons minced red onion

  • 2 tablespoons minced Anaheim chile OR 1 teaspoon minced jalapeño pepper

  • 1 tablespoon snipped fresh cilantro

  • 4 (8-inch) whole grain tortillas

  • 4 oz. 1/3–less fat (Neufchatel) or regular cream cheese, at room temperature

  • 3/4 cup quartered seedless grapes

  • 1/2 cup whole almonds, coarsely chopped and toasted


INSTRUCTIONS

  1. Stir together tomato, onion, pepper and cilantro in a small bowl. 

  2. Lay tortillas on a cutting board and spread 1 oz. of cream cheese over each.

  3. Top with equal amounts of grapes, tomato mixture and almonds, leaving 2-inches at the top of each tortilla empty.

  4. Starting with the bottom of each tortilla, roll up tightly and press gently to compress ingredients.

  5. Wrap each individually and refrigerate until ready to serve. May be prepared one day ahead. 


Nutritional analysis per serving:

Calories: 360, Fat: 21g, Saturated Fat: 6g, Trans Fat: 0g, Cholesterol: 20mg, Sodium: 440mg, Potassium: 295mg, Carbohydrates: 35g, Fiber: 7g, Sugar: 10g, Protein: 13g, Vitamin D: 0 IU, Vitamin C: 20%, Calcium: 10%, Iron: 6%

Almond Pasta Risotto with Vegetables

AlmondPastaRisotto-Web.png

This is a tasty and easy-to-prepare option for the winter months. It is both filling and heart-healthy.

Prep time: 15 minutes 
Cook time: 45 minutes
Servings: 6


INGREDIENTS

  • 2 tablespoons butter

  • 1 cup sliced and coarsely chopped shallots

  • 1 1/2 cups ditalini or small shell pasta

  • 1 teaspoon dried basil

  • 4 cups chicken stock or reduced-sodium broth

  • 1 cup sliced asparagus (may substitute chopped cauliflower)

  • 1 cup coarsely chopped broccoli

  • 1/2 cup white wine

  • 1/2 cup shredded Parmesan cheese, plus extra for topping

  • 1/2 cup sliced almonds, toasted


INSTRUCTIONS

  1. Melt butter in a medium saucepan over medium heat. Add shallots and cook for 5 minutes.

  2. Reduce heat to low and add pasta and basil, then add 1 cup of broth at a time, cooking and stirring until liquid has been absorbed before adding more.

  3. Towards the end of cooking when pasta is still slightly soupy, stir in wine and vegetables and cook for 4 to 5 minutes more or until vegetables are crisp-tender.

  4. Stir in cheese and almonds.

  5. Sprinkle with fresh basil to finish.


Nutritional analysis per serving:
Calories: 240, Fat: 10g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 490mg, Potassium: 305mg, Carbohydrates: 24g, Fiber: 3g, Sugar: 4g, Protein: 11g, Vitamin D: 4.24 IU, Vitamin C: 25%, Calcium: 15%, Iron: 15%

Asparagus, Artichoke and Almond Salad

Asparagus_Artchoke_Almond Salad-Web.jpg

This simple salad uses the best of spring produce. Use raw asparagus, or blanch or lightly grill to add a slightly smoky taste.

Prep time: 15 minutes
Chill time: 1 hour
Servings: 6 to 8


INGREDIENTS

Parmesan Dressing:

  • 1/4 cup each: extra virgin olive oil, unseasoned rice vinegar and shaved or shredded Parmesan cheese   

  • 1 teaspoon spicy brown mustard

  • 1/2 teaspoon sea salt

  • 1 clove garlic

Salad:

  • 1 1/2 lbs. fresh asparagus

  • 1 cup coarsely chopped, water packed artichoke hearts

  • 3/4 cup small bite-size pieces bell pepper (preferably red or yellow)

  • 1/2 cup thinly sliced and coarsely chopped red onion

  • 1/2 cup coarsely chopped whole almonds

  • Shaved or shredded Parmesan cheese (optional)


INSTRUCTIONS

  1. Puree all dressing ingredients in a small blender or food processor. Cover and chill until ready to serve.

  2. Snap the ends off each asparagus spear and discard. Cut asparagus into 1-inch pieces and place in a large bowl with artichoke hearts, bell pepper and onion.

  3. Drizzle with dressing and toss well to coat.

  4. Cover and chill for at least 1 hour for flavors to blend. (May be prepared 1 day ahead)

  5. Just before serving, sprinkle with almonds and additional Parmesan cheese.


Nutritional analysis per serving:

Calories: 200, Fat: 14g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 470mg, Potassium: 326mg, Carbohydrates: 14g, Fiber: 4g, Sugar: 7g, Protein: 7g, Vitamin D: .60 IU, Vitamin C:  45%, Calcium: 10%, Iron: 15%

Bacon, Cheddar and Almond Waffles

Bacon_Cheddar_Almond_Waffles-Web.jpg

Skip the butter and top these waffles with mashed avocado, fried eggs and fresh pico de gallo. This is a budget-friendly meal as well.


Prep time: 15 minutes
Cook time: about 3 minutes per waffle
Servings: 4 to 6


INGREDIENTS

  • 3/4 cup milk

  • 2 tablespoons butter or better-for-you spread, melted

  • 2 eggs

  • 1/2 cup coarsely shredded sharp Cheddar cheese

  • 6 tablespoons chopped, toasted whole almonds, divided

  • 1/4 cup real bacon bits

  • 2/3 cup flour

  • 1/3 cup wheat flour

  • 1 1/2 teaspoons each: baking powder and sugar

  • 1/4 teaspoon salt

  • Mashed avocado, fried eggs and fresh pico de gallo or salsa (toppings)


INSTRUCTIONS

  1. Whisk together milk, butter and eggs in a medium bowl; stir in cheese, 3 tablespoons of the almonds and bacon bits.

  2. Add dry ingredients and stir just until flour is incorporated.

  3. Using 1/4 of the batter at a time, cook in a greased waffle iron until waffles are a light golden brown.

  4. Top waffles with mashed avocado, fried eggs, pico de gallo and remaining almonds.
     


Nutritional analysis per serving:

Calories: 330, Fat: 20g, Saturated Fat: 7g, Trans Fat: 0g, Cholesterol: 120mg, Sodium: 540mg, Potassium: 239mg, Carbohydrates: 24g, Fiber: 3g, Sugar: 3g, Protein: 14g, Vitamin D: 3.78 IU, Vitamin C: 0%, Calcium: 20%, Iron: 10%