Chickpea & Almond Tagine

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INGREDIENTS

  • 2 tablespoons olive oil

  • 1 large white or yellow onion, diced

  • 2 cloves garlic, minced

  • 1 teaspoon paprika

  • ½ teaspoon cumin

  • ¼ teaspoon cinnamon

  • ¼ teaspoon ground coriander

  • ½ teaspoon salt

  • ½ cup dried apricots, roughly chopped

  • 1 tablespoon honey

  • 1 cup vegetable broth

  • 1 15-oz. can chickpeas

  • ⅓ cup Mariani Sliced Almonds (plus some for garnish)

  • 2 tablespoons lemon juice

  • Chopped cilantro, for garnish

  • 2 cups cooked couscous, for serving

  • Roasted vegetable of choice, for serving

INSTRUCTIONS

  1. Heat the olive oil in a saucepan over medium heat.  Add the onion and sauté for 5-7 minutes, until translucent.  Add the garlic, paprika, cumin, cinnamon, coriander, and salt and sauté for an additional 1-2 minutes.

  2. Add the apricots, honey, and vegetable broth and bring to a simmer.  Simmer for 10-15 minutes.

  3. Stir in the chickpeas, sliced almonds, and lemon juice.

  4. Transfer the tagine to serving bowls.  Serve over couscous with roasted vegetables of your choice on the side.  Garnish with chopped cilantro and additional sliced almonds

Creamy Lemon, Asparagus, & Almond Pasta

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INGREDIENTS

  • 12 stalks of asparagus

  • 12 oz. spaghetti

  • 1 tablespoon olive oil

  • 4 cloves of garlic, thinly sliced

  • ½ cup heavy cream

  • Zest of 2 lemons

  • Salt and pepper, to taste

  • 2 tablespoons unsalted butter

  • ⅓ cup fresh grated parmesan cheese

  • ¼ cup parsley, finely chopped

  • ⅓ cup Mariani Sliced Almonds

INSTRUCTIONS

  1. Prep the asparagus.  Use a vegetable peeler to create ribbons from 6 of the asparagus stalks.  Cut the remaining 6 asparagus stalks into 1-inch pieces.

  2. Bring a large pot of generously salted water to a boil.  Cook the spaghetti according to the instructions on the package.

  3. Heat the olive oil in a skillet over medium heat.  Add the garlic and asparagus and sauté for 2-3 minutes, until fragrant.  Add the heavy cream, lemon zest, salt, and pepper and bring to a simmer.  Simmer for 3-4 minutes, then stir in the butter, parmesan cheese, and parsley.

  4. Bring a separate small skillet to medium heat. Add the almonds and toss over heat for 3-5 minutes, until golden brown.

  5. Toss the cooked pasta with the asparagus and cream sauce.  Transfer to individual serving bowls and sprinkle the almonds on top.  Top with additional parsley and parmesan cheese if desired.

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.

Almond-Crusted Chicken Picatta

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INGREDIENTS

  • 1 ½ cups Mariani Whole Almonds

  • 1 teaspoon salt

  • ¼ teaspoon black pepper

  • 4 small chicken breasts, pounded to ¼ inch thickness

  • 4 tablespoons butter

  • 4 tablespoons olive oil

  • 1 shallot, chopped

  • 2 cloves garlic, minced

  • 1 cup chicken broth

  • Zest of 1 lemon

  • Juice of 1 lemon

  • 2 tablespoons capers, drained

  • Optional: parsley, for garnish

INSTRUCTIONS

  1. Place the almonds in a food processor or high-speed blender and pulse for 1-2 minutes, until ground into a flour-like meal.

  2. Transfer the almond meal to a shallow bowl and mix with the salt and pepper.

  3. Place a piece of chicken in the bowl with the almond meal and coat on both sides.  Repeat with all 4 chicken breasts.

  4. Place 2 tablespoons of butter and 2 tablespoons of olive oil in a skillet over medium-high heat.  Once the butter is completely melted, add 2 of the chicken breasts.  Cook the chicken breasts for 3 minutes on each side, until golden-brown.  Remove the chicken breasts from the skillet and transfer to serving plates.  Repeat with the remaining 2 breasts.

  5. Once all of the chicken breasts are finished cooking, add the shallot to the skillet where you cooked the chicken and sauté for 2 minutes.  Add the garlic and sauté for an additional minute.

  6. Add the chicken broth to the skillet and simmer for 4 minutes, until its volume is reduced by roughly one half.  Turn the heat to medium-low, then stir in the remaining butter, remaining olive oil, lemon zest, lemon juice, and capers.

  7. Spoon the sauce over the chicken breasts on the serving plates.  Garnish with parsley and serve with pasta on the side.

Walnut Goat Cheese Phyllo Cups

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INGREDIENTS

  • 12 phyllo cups, store-bought or homemade

  • ½ cup goat cheese

  • ¼ cup fig or blackberry jam

  • ¼ cup Mariani Chopped Walnuts

  • 2 tablespoons honey

  • 3-4 thyme sprigs

INSTRUCTIONS

  1. Preheat the oven to 350℉.  Place the phyllo cups on a baking sheet (or in muffin tins if you are making them from sheets) and bake for 5 minutes, or according to the instructions on the box.

  2. Spoon 2 teaspoons of goat cheese and one teaspoon of jam into each phyllo cup.  Sprinkle 1 teaspoon of walnuts on top of each cup, then drizzle a pea-sized dab of honey on top.

  3. Garnish with thyme leaves and serve!

Rigatoni with Lentil Walnut Bolognese

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INGREDIENTS

  • 1 16 oz. box rigatoni pasta

  • 1 tablespoon olive oil

  • 1 large yellow onion, finely diced

  • 2 celery stalks, finely diced

  • 2 large carrots, finely diced

  • 4 cloves garlic, minced

  • 2 teaspoon Italian seasoning

  • 1 cup Mariani Walnuts, finely chopped

  • ¾ cup brown lentils, dry

  • ¾ cup red wine

  • 3 cups vegetable broth

  • 1 cup milk or plant-based milk alternative

  • 1 15 oz. can tomato sauce

  • Salt and pepper, to taste

  • Optional: chopped parsley and parmesan, for garnish

INSTRUCTIONS

  1. Cook the pasta according to the instructions on the box.  Drain and set aside.

  2. Heat the olive oil in a large pot over medium heat.  Add the onion, celery, and carrots and sauté for 5-6 minutes, until the onion is translucent.

  3. Add the garlic and Italian seasoning and sauté for an additional 2 minutes.

  4. Add the walnuts, lentils, wine, vegetable broth, milk, and tomato sauce to the pot.  Bring to a simmer and then turn the heat to medium-low.  Simmer for 40-45 minutes, until the lentils are cooked and the sauce is thickened. 

  5. Add the pasta to serving bowls and spoon the Bolognese on top.  Garnish with parsley and/or a sprinkle of parmesan cheese if desired

BBQ Tex-Mex Chicken Bowls with Chopped Mariani Hickory Smoked Almonds

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INGREDIENTS

For the slaw

  • 3 cups shredded cabbage

  • 1 scallion, sliced

  • 2 tablespoon mayonnaise

  • Juice of 1 lime

  • Salt and pepper, to taste

For the salsa

  • 1 cup corn kernels

  • 1 cup black beans, drained and rinsed

  • 1 cup diced tomatoes (fresh or canned)

  • Juice of 1 lime

  • Salt and pepper, to taste

For the chicken

  • 1 lb. boneless skinless chicken thighs

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • ⅓ cup barbeque sauce

For assembling the bowls

  • 2 cups brown rice, cooked

  • ½ cup Mariani Hickory Smoked Almonds, chopped

  • 1 avocado, sliced

  • 4 lime wedges

INSTRUCTIONS

  1. Preheat the oven to 400℉ and line a baking sheet with parchment paper.   Add the chicken to a mixing bowl with the olive oil, salt, pepper, and 2 tablespoons of barbeque sauce.  Toss until the chicken is evenly coated with barbeque sauce.  Transfer to the oven and bake for 40 minutes.

  2. While the chicken is cooking, make the slaw.  Add the cabbage, scallion, mayonnaise, lime juice, salt, and pepper to a large bowl and toss until the cabbage is all thinly coated with mayonnaise.

  3. When the chicken is finished baking, let it rest for 5 minutes.  Then transfer it to a clean bowl and use 2 forks to shred it into bite-sized pieces.  Pour the rest of the barbeque sauce over the shredded chicken and toss until all of the chicken is evenly coated.

  4. Make the salsa.  Add the corn, black beans, tomatoes, lime juice, salt, and pepper to a medium bowl and toss until combined.

  5. Assemble the bowls.  Add ½ cup of rice to a serving bowl.  Spoon some salsa and slaw on top.  Finally add the shredded chicken, and top with 2 tablespoons of chopped hickory smoked almonds, a few avocado slices, and a lime wedge.

Apple Almond Sweet Potatoes

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Recipe courtesy of Patty Mastracco http://idofood.com

INGREDIENTS

  • 4  to 5 lbs. mixed Bako Orange and White Flesh Sweet Potatoes (thinner potatoes that are similar in size are best)

  • 1 large Granny Smith Apple, peeled, cored, quartered and thinly sliced

  • 1/2 cup packed brown sugar

  • 6 tablespoons butter, melted

  • 1/3 cup apple juice

  • 1/3 cup amaretto flavored coffee syrup or almond liqueur

  • 2 teaspoons cinnamon

  • 3/4 cup Mariani Sliced Almonds

INSTRUCTIONS

  1. Preheat oven to 375°F and lightly butter a large shallow baking dish.

  2. Working in 2 batches, pierce potatoes and place on a large plate or microwave-safe dish. Microwave on HIGH for 10 minutes or until slightly soft but not cooked all the way through, turning potatoes over halfway through cooking. When cool enough to handle, peel and cut into 1/4-inch thick slices.

  3. Layer the potatoes and apples into prepared dish, making 2 layers.

  4. Place brown sugar, butter, juice, coffee syrup or liqueur and cinnamon in a small saucepan. Cook over low heat until butter is melted. Drizzle evenly over the potato and apple mixture.

  5. Sprinkle with almonds and bake for 40 to 45 minutes or until hot and bubbly, tenting with foil if almonds brown too quickly. Makes 8 servings.  

Spiced Cranberry Almond Bread Pudding

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INGREDIENTS

  • Cooking spray or butter, for greasing the pan

  • 1 loaf challah or brioche bread, cut into 1” chunks (preferably stale)

  • 1 cup cranberries

  • ½ cup Mariani sliced almonds

  • 3 cups milk

  • 3 eggs, beaten

  • ⅓ cup granulated sugar

  • 1 teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • Powdered sugar, for dusting

INSTRUCTIONS

  1. Preheat the oven to 350 degrees and grease a casserole dish with cooking spray or butter.

  2. Add the bread chunks, cranberries, and almonds to the casserole dish.  Toss until evenly distributed.

  3. In a large bowl, whisk together the milk, eggs, sugar, cinnamon, and nutmeg.  Pour the wet mixture over the ingredients in the casserole dish.

  4. Bake for 40-45 minutes, until the liquid is set and the bread on top in golden brown and toasty.

  5. Dust with powdered sugar and serve warm.

Hasselback Squash with Candied Walnuts and Pomegranate

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INGREDIENTS

  • 2 medium butternut squash

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

  • ½ cup Mariani Walnuts, finely chopped

  • 1 tablespoon butter

  • 3 tablespoons brown sugar

  • ¼ cup pomegranate seeds

INSTRUCTIONS

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

  2. Cut the squash in half lengthwise.  Scoop out the seeds, then use a vegetable peeler to peel off the skin

  3. Brush both sides of the squash with olive oil and sprinkle on some salt and pepper.

  4. Place the squash cut side down on the baking sheet and bake for 15 minutes.

  5. When the squash is finished baking, let it cool for 5-10 minutes.  Then use a sharp knife to cut the hasselback slits.  The slits should be ¼-inch to ⅛-inch apart.  Be careful not to slice the squash all the way through, there should be about ½ inch at the bottom left uncut.

  6. Place the squash halves back in the oven and bake for another 20 minutes.

  7. While the squash is baking, prepare the candied walnuts.  Place the walnuts, butter, and sugar in a small saucepan over medium heat.  Mix over heat for 5-7 minutes, until the butter and sugar are both melted and the walnuts are coated. 

  8. Once the squash comes out of the oven, spoon the candied walnut mixture on top and sprinkle on the pomegranate seeds.