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%

Lemony Almond Salsa Verde

Mariani_Lemony_Almond_Salsa_Verde.jpg

Not to be confused with a Mexican salsa verde, this Italian sauce is like pesto but gets its tangy flavor from lemon juice, capers and Italian parsley. Serve over grilled or broiled seafood or poultry, toss with hot cooked pasta or spread onto crusty Italian bread. Add a bit of finely grated lemon zest for additional lemon flavor.

Prep time: 15 minutes
Makes about 1 cup


INGREDIENTS

  • 2 cloves garlic

  • 1 1/3 cups lightly packed fresh Italian parsley leaves

  • 1/2 cup slivered almonds

  • 1/4 cup lightly packed fresh basil leaves

  • 3 tablespoons drained capers

  • 1 tablespoon fresh lemon juice

  • 1/2 cup extra virgin olive oil

  • Salt and freshly ground pepper to taste


INSTRUCTIONS

  1. Chop garlic by dropping into a small food processor with the motor running.

  2. Add parsley, almonds, basil, capers and lemon juice and pulse to finely chop.

  3. With the motor running, slowly drizzle in oil, mixing just until blended.

  4. Season with salt and pepper.


Nutritional analysis per serving:

Calories: 170, Fat: 17g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 150mg, Potassium: 98mg, Carbohydrates: 2g, Fiber: 1g, Sugar: 0g, Protein: 2g, Vitamin D: 0 IU, Vitamin C: 15%, Calcium: 4%, Iron: 4%


Almonds, Salsa
Sauce
Yield: about 1 cupPin it

Lemony Almond Salsa Verde

Not to be confused with a Mexican salsa verde, this Italian sauce is like pesto but gets its tangy flavor from lemon juice, capers and Italian parsley. Serve over grilled or broiled seafood or poultry, toss with hot cooked pasta or spread onto crusty Italian bread. Add a bit of finely grated lemon zest for additional lemon flavor.

prep time: 15 minstotal time: 15 mins

ingredients

  • 2 cloves garlic
  • 1 1/3 cups lightly packed fresh Italian parsley leaves
  • 1/2 cup slivered almonds
  • 1/4 cup lightly packed fresh basil leaves
  • 3 tablespoons drained capers
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground pepper to taste

instructions

  1. Chop garlic by dropping into a small food processor with the motor running.
  2. Add parsley, almonds, basil, capers and lemon juice and pulse to finely chop. 
  3. With the motor running, slowly drizzle in oil, mixing just until blended.
  4. Season with salt and pepper.

calories

171

fat

17g

sat. fat

2g

carbs

2g

protein

2g

sugar

0g

Trans Fat

0g

Cholesterol

0mg

Sodium

150mg

Potassium

98mg

Fiber

1g

Vitamin D

0 IU

Vitamin C

15%

Calcium

4%

Iron

4%
Created using The Recipes Generator

Fruit and Nut Brussels Sprout Salad

Fruit&Nut BrusselsSprout Salad(h)-Web.jpg

This salad is best if marinated for 1 hour before serving but if you’re in a hurry, it may be served immediately after making. 

Prep time: 15 minutes   
Marinate time: 1 hour (optional)
Servings: 4-6


INGREDIENTS

  • 3 tablespoons extra virgin olive oil

  • 3 tablespoons white balsamic vinegar

  • 2 tablespoons honey

  • 1/2 teaspoon smoked or plain sea salt

  • Freshly ground pepper to taste

  • 5 cups very thinly sliced Brussels sprouts or 1 (10-oz.) package shaved Brussels sprouts

  • 1/3 cup dried cranberries, dried cherries, or golden raisins

  • 1/4 cup finely chopped shallots

  • 3/4 cup Mariani Slivered or Sliced Almonds, toasted


INSTRUCTIONS

  1. Whisk together oil, vinegar, honey, salt and pepper in a large bowl.

  2. Add Brussels sprouts, dried fruit and shallots; toss well to coat.

  3. For best flavor, cover and refrigerate for 1 hour.

  4. Stir in almonds just before serving.


Recipe tip:
Replace part of the green Brussels sprouts with purple Brussels sprouts. The vinegar in the dressing will turn them a vibrant color. 


Almonds, Brussel Sprouts, Salad
Entree
Yield: 4-6 ServingsPin it

Fruit and Nut Brussels Sprout Salad

This salad is best if marinated for 1 hour before serving but if you're in a hurry, it may be served immediately after making.

prep time: 15 minsmarinate time: 1 hourtotal time: 1 hour and 15 mins

ingredients

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon smoked or plain sea salt
  • Freshly ground pepper to taste
  • 5 cups very thinly sliced Brussels sprouts or 1 (10-oz.) package shaved Brussels sprouts
  • 1/3 cup dried cranberries, dried cherries, or golden raisins
  • 1/4 cup finely chopped shallots
  • 3/4 cup Mariani Slivered or Sliced Almonds, toasted

instructions

  1. Whisk together oil, vinegar, honey, salt and pepper in a large bowl. 
  2. Add Brussels sprouts, dried fruit and shallots; toss well to coat.
  3. For best flavor, cover and refrigerate for 1 hour. 
  4. Stir in almonds just before serving.

RECIPE TIP

Replace part of the green Brussels sprouts with purple Brussels sprouts. The vinegar in the dressing will turn them a vibrant color.
Created using The Recipes Generator

Asian Rice Salad

Asian Rice Salad.jpg


Prep time:  15 minutes  
Cook/stand time: 55 minutes
Chill time: at least 1 hour
Servings: 6


INGREDIENTS

  • 1 3/4 cups water

  • 1 cup long grain brown rice

  • 3/4 cup Mariani Slivered Almonds, toasted

  • 1/2 cup chopped bell pepper (preferably red or orange)

  • 1/2 cup sliced green onions

  • 2 heads baby bok choy, coarsely chopped

  • 1 (8-oz.) can sliced water chestnuts, drained and coarsely chopped

  • Torn fresh cilantro leaves (optional)

Dressing:

  • 1/4 cup thick sesame teriyaki sauce

  • 3 tablespoons each: unseasoned rice vinegar, sweet chili sauce and sesame oil         


INSTRUCTIONS

  1. Bring water and rice to a boil in a medium saucepan.

  2. Reduce heat to low and cook, covered, for 50 minutes.

  3. Remove from heat and let stand for 5 minutes, then fluff with a fork.

  4. Let cool slightly, then chill for at least 1 hour or until cold.

  5. While rice is chilling, whisk together all dressing ingredients in a large bowl.

  6. Add rice and toss well to coat. Stir in remaining salad ingredients.

  7. Best if chilled for 1 hour to allow flavors to blend, stirring occasionally.


Make ahead tip: 
Salad may be prepared a day ahead without the almonds, bok choy and cilantro. Stir in these ingredients just before serving.


Almonds, Rice, Salad
Entree
Yield: 6 ServingsPin it

Asian Rice Salad

prep time: 15 minscook time: 55 minschill time: 1 hourtotal time: 1 hour 10 mins

ingredients

  • 1 3/4 cups water
  • 1 cup long grain brown rice
  • 3/4 cup Mariani Slivered Almonds, toasted
  • 1/2 cup chopped bell pepper (preferably red or orange)
  • 1/2 cup sliced green onions
  • 2 heads baby bok choy, coarsely chopped
  • 1 (8-oz.) can sliced water chestnuts, drained and coarsely chopped
  • Torn fresh cilantro leaves (optional)
Dressing
  • 1/4 cup thick sesame teriyaki sauce
  • 3 tablespoons each: unseasoned rice vinegar, sweet chili sauce and sesame oil

instructions

  1. Bring water and rice to a boil in a medium saucepan. 
  2. Reduce heat to low and cook, covered, for 50 minutes.
  3. Remove from heat and let stand for 5 minutes, then fluff with a fork. 
  4. Let cool slightly, then chill for at least 1 hour or until cold. 
  5. While rice is chilling, whisk together all dressing ingredients in a large bowl. 
  6. Add rice and toss well to coat. Stir in remaining salad ingredients.
  7. Best if chilled for 1 hour to allow flavors to blend, stirring occasionally.

MAKE AHEAD TIP

Salad may be prepared a day ahead without the almonds, bok choy and cilantro. Stir in these ingredients just before serving.
Created using The Recipes Generator

Curried Almond Couscous

Curried Almond Couscous(h).jpg


This makes a big batch, enough to turn the leftovers into a simple salad.

 Prep time: 5 minutes
Cook/stand time: about 8 minutes
Servings: 8


INGREDIENTS

  • 2 tablespoons olive oil

  • 1 (10-oz.) box plain couscous

  • 2 1/2 cups vegetable broth

  • 3/4 cup diced dried apricots, diced prunes, currants or golden raisins*

  • 1/3 cup sliced green onions

  • 1 tablespoon curry powder

  • 1 1/4 teaspoons sea salt, or to taste

  • 1/4 slightly heaping teaspoon cinnamon

  • 1 (4.2-oz.) package precooked quinoa (1 cup)

  • 3/4 cup Mariani Sliced, Slivered or Chopped Almonds, toasted 

*Use one type of dried fruit or a mixture.


INSTRUCTIONS

  1. Heat olive oil in a large saucepan over medium-high heat.

  2. Add couscous and cook for 3 to 4 minutes or until toasty.

  3. Stir in remaining ingredients except almonds.

  4. Cook over high heat just until broth begins to boil. Cover and remove from heat and let stand for 5 minutes.

  5. Fluff with a fork.


Leftover tip:
Stir together 2 cups leftover couscous and 3 tablespoons vinaigrette dressing. Lightly stir in 2 cups coarsely chopped kale or baby kale blend.

Nutrition tip:
Stir in 1 cup frozen and thawed riced cauliflower to hot couscous for extra nutrition. 


Almonds, Couscous
Entree
Yield: 8 ServingsPin it

Curried Almond Couscous

This makes a big batch, enough to turn the leftovers into a simple salad.

prep time: 5 minscook time: 10 minstotal time: 15 mins

ingredients

  • 2 tablespoons olive oil
  • 1 (10-oz.) box plain couscous
  • 2 1/2 cups vegetable broth
  • 3/4 cup diced dried apricots, diced prunes, currants or golden raisins (use one type of dried fruit or a mixture)
  • 1/3 cup sliced green onions
  • 1 tablespoon curry powder
  • 1 1/4 teaspoons sea salt, or to taste
  • 1/4 slightly heaping teaspoon cinnamon
  • 1 (4.2-oz.) package precooked quinoa (1 cup)
  • 3/4 cup Mariani Sliced, Slivered or Chopped Almonds, toasted

instructions

  1. Heat olive oil in a large saucepan over medium-high heat. 
  2. Add couscous and cook for 3 to 4 minutes or until toasty. 
  3. Stir in remaining ingredients except almonds.
  4. Cook over high heat just until broth begins to boil. Cover and remove from heat and let stand for 5 minutes. 
  5. Fluff with a fork.

TIPS

Leftovers:
Stir together 2 cups leftover couscous and 3 tablespoons vinaigrette dressing. Lightly stir in 2 cups coarsely chopped kale or baby kale blend.

Nutrition:
Stir in 1 cup frozen and thawed riced cauliflower to hot couscous for extra nutrition.
Created using The Recipes Generator

Nutburgers

Nutburgers.jpg


Great served with sliced or mashed, ripe avocado. Make full size burgers or serve on mini buns or rolls.

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


INGREDIENTS

  • 1 (15-oz.) can cannellini beans, rinsed and drained

  • 1 cup cooked brown rice

  • 3/4 cup each: Mariani Slivered Almonds, Mariani Walnuts, chopped onion and chopped mushrooms

  • 1/2 cup panko breadcrumbs

  • 1/3 cup roasted, salted sunflower seeds

  • 2 teaspoons smoked sea salt or garlic salt

  • 1 teaspoon dried thyme

  • 2 eggs

  • Freshly ground pepper to taste

  • Olive oil cooking spray

  • Soft buns or rolls, lettuce, sliced red onion, sliced tomato and any of your favorite burger condiments


INSTRUCTIONS

  1. Pat drained beans very dry between paper towels.

  2. Place all ingredients except cooking spray and burger fixings in a food processor. Pulse on and off until all ingredients are chopped but not smooth (there should still be some chunks remaining).

  3. Shape into 8 patties and coat with cooking spray.

  4. Cook in a large nonstick skillet over medium heat for 5 minutes on each side or until lightly browned.

  5. Serve on toasted buns with lettuce, onion, tomato and any desired condiments.


Almonds, Burger, Nutburger
Entree
Yield: 8 ServingsPin it

Nutburgers

Great served with sliced or mashed, ripe avocado. Make full size burgers or serve on mini buns or rolls.

prep time: 15 minscook time: 10 minstotal time: 25 mins

ingredients

  • 1 (15-oz.) can cannellini beans, rinsed and drained
  • 1 cup cooked brown rice
  • 3/4 cup each: Mariani Slivered Almonds, Mariani Walnuts, chopped onion and chopped mushrooms
  • 1/2 cup panko breadcrumbs
  • 1/3 cup roasted, salted sunflower seeds
  • 2 teaspoons smoked sea salt or garlic salt
  • 1 teaspoon dried thyme
  • 2 eggs
  • Freshly ground pepper to taste
  • Olive oil cooking spray
  • Soft buns or rolls, lettuce, sliced red onion, sliced tomato and any of your favorite burger condiments

instructions

  1. Pat drained beans very dry between paper towels. 
  2. Place all ingredients except cooking spray and burger fixings in a food processor. Pulse on and off until all ingredients are chopped but not smooth (there should still be some chunks remaining).
  3. Shape into 8 patties and coat with cooking spray.
  4. Cook in a large nonstick skillet over medium heat for 5 minutes on each side or until lightly browned.
  5. Serve on toasted buns with lettuce, onion, tomato and any desired condiments.
Created using The Recipes Generator

Chicken & Smoked Mozzarella Flatbread

Chicken,Smoked Mozzarella Flatbread{h}.jpg



Using rotisserie chicken in this recipe is a great timesaver.

 Prep time: 20 minutes
Cook time: 12 to 15 minutes
Servings: 8


INGREDIENTS

  • 1 ball refrigerated pizza dough

  • 2 cups shredded smoked mozzarella cheese

  • 1 cup coarsely chopped, cooked chicken

  • 1/4 of a medium red onion, thinly sliced

  • 1/2 cup Mariani Whole Natural Almonds, coarsely chopped

  • 1/4 cup shredded Parmesan cheese

  • 3 tablespoons panko breadcrumbs

  • 1 teaspoon Italian herb seasoning blend or dried basil

  • 1/4 teaspoon crushed red pepper flakes

  • Snipped fresh basil (optional)


INSTRUCTIONS

  1. Preheat oven to 475°F and line 2 large baking sheets with parchment paper.

  2. Divide dough into 2 pieces and roll each as thinly as possible on a lightly floured board. (If dough is too elastic, let it rest for a few minutes and roll when it’s relaxed a bit.) Transfer to baking sheets and pull edges out lightly to stretch even thinner.

  3. Top with mozzarella, chicken and onion.

  4. Stir together almonds, Parmesan, breadcrumbs and seasonings in a medium bowl and sprinkle evenly over flatbreads.

  5. Bake for 12 to 15 minutes or until golden brown.

  6. Top with fresh basil, if desired.


Variations:

Bacon Tomato Flatbread
Omit chicken and top flatbread with 1 medium very thinly sliced tomato and 1/4 cup real bacon pieces.

Buffalo Chicken
Toss chicken with 1/4 cup buffalo wing sauce.

Pesto Potato
Omit chicken and toss 1 cup diced, cooked potato with 1/4 cup pesto. 


Almonds, Flatbread, Pizza, Chicken
Entree
Yield: 8 ServingsPin it

Chicken & Smoked Mozzarella Flatbread

Using rotisserie chicken in this recipe is a great timesaver.

prep time: 20 minscook time: 12 to 15 MINStotal time: 32 to 35 mins

ingredients

  • 1 ball refrigerated pizza dough
  • 2 cups shredded smoked mozzarella cheese
  • 1 cup coarsely chopped, cooked chicken
  • 1/4 of a medium red onion, thinly sliced
  • 1/2 cup Mariani Whole Natural Almonds, coarsely chopped
  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons panko breadcrumbs
  • 1 teaspoon Italian herb seasoning blend or dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • Snipped fresh basil (optional)

instructions

  1. Preheat oven to 475°F and line 2 lard baking sheets with parchment paper.
  2. Divide dough into 2 pieces and roll each as thinly as possible on a lightly floured board. (If dough is too elastic, let it rest for a few minutes and roll when it’s relaxed a bit.) Transfer to baking sheets and pull edges out lightly to stretch even thinner. 
  3. Top with mozzarella, chicken and onion.
  4. Stir together almonds, Parmesan, breadcrumbs and seasonings in a medium bowl and sprinkle evenly over flatbreads.
  5. Bake for 12 to 15 minutes or until golden brown. 
  6. Top with fresh basil, if desired.

VARIATIONS

Bacon Tomato Flatbread:
Omit chicken and top flatbread with 1 medium very thinly sliced tomato and 1/4 cup real bacon pieces.

Buffalo Chicken:
Toss chicken with 1/4 cup buffalo wing sauce.

Pesto Potato:
Omit chicken and toss 1 cup diced, cooked potato with 1/4 cup pesto.
Created using The Recipes Generator

Chocolate Almond Fillo Cups

Chocolate Almond Fillo Cups.jpg


Prep time: 10 minutes
Cook time: 10 minutes
Makes 15 mini desserts


INGREDIENTS

  • 1/2 cup chopped Mariani Whole Natural or Slivered Almonds, toasted

  • 3 tablespoons 1/3 less fat (Neufchatel) cream cheese, softened

  • 2 to 3 tablespoons honey, divided

  • 1 1/2 tablespoons mini chocolate chips

  • 1 (1.9-oz.) box mini fillo shells


 INSTRUCTIONS

  1. Preheat oven to 400°F.

  2. Stir together almonds, cream cheese, 1 tablespoon honey and chocolate chips in a medium bowl.

  3. Spoon equal amounts into fillo cups and place on a small baking sheet.

  4. Bake for 10 minutes or until lightly browned on top.

  5. Drizzle with remaining 1 to 2 tablespoons honey. Serve warm.


Fillo Cups, Chocolate, Almonds
Dessert
Yield: 15 mini dessertsPin it

Chocolate Almond Fillo Cups

prep time: 10 minscook time: 10 minstotal time: 20 mins

ingredients

  • 1/2 cup chopped Mariani Whole Natural or Slivered Almonds, toasted
  • 3 tablespoons 1/3 less fat (Neufchatel) cream cheese, softened
  • 2 to 3 tablespoons honey, divided
  • 1 1/2 tablespoons mini chocolate chips
  • 1 (1.9-oz) box mini fillo shells

instructions

  1. Preheat oven to 400°F
  2. Stir together almonds, cream cheese, 1 tablespoon honey and chocolate chips in a medium bowl.
  3. spoon equal amounts into fillo cups and place on a small baking sheet.
  4. Bake for 10 minutes or until lightly browned on top.
  5. Drizzle with remaining 1 to 2 tablespoons honey. Serve warm.
Created using The Recipes Generator