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.

Citrus Almond Yogurt Bowls

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INGREDIENTS

  • 1 cup plain Greek Yogurt

  • 2 tablespoons honey

  • 1 grapefruit, peeled and sliced

  • 1 navel orange, peeled and sliced

  • ¼ cup Mariani Sliced Almonds

  • Optional: 3 tablespoons pomegranate arils

  • Optional: Fresh mint, for garnish

INSTRUCTIONS

  1. Mix together the yogurt and honey.  Divide between two bowls. 

  2. Place the almonds in a small skillet over medium heat.  Mix over heat for 3-4 minutes, until lightly toasted.

  3. Top the yogurt with the grapefruit slices, orange slices, toasted almonds, pomegranate, and mint.

Classic Mustard Potato Salad with Walnuts

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INGREDIENTS

  • 3 pounds potatoes, peeled and diced

  • 4 eggs, hard boiled

  • 1/2 cup pickles, diced

  • 1/2 cup finely diced sweet onion

  • 1/3 cup celery, diced

  • 1 cup mayo

  • 1/4 cup yellow mustard

  • 1 Tablespoon apple cider vinegar

  • 1/2 Tablespoon salt

  • 1 teaspoon paprika

  • 1/2 teaspoon turmeric

  • 1 Tablespoon minced garlic

  • 1/4 teaspoon pepper

  • 1 cup chopped walnuts

INSTRUCTIONS:

  1. Peel the potatoes and chop into small cubes.

  2. Fill a pot 1/2 way full of water and bring to a boil. When the water begins to boil, add the peeled and cubed potatoes and allow to cook until fork tender.

  3. While the potatoes boil, chop the pickles, celery, and onion into small pieces.

  4. Peel the hard boiled eggs and chop into small pieces.

  5. Once the potatoes are fork tender, drain the water and allow them to cool.

  6. Add the cooled potatoes to a large bowl with the pickles, onion, celery, eggs, mayonnaise, mustard, apple cider vinegar, and spices.

  7. Use a spoon to mix everything together so everything is combined and the potatoes are covered in the mustard and mayo.

  8. Pour in 1 cup of walnuts and fold into the potato salad.

  9. Cover the bowl and place in the fridge to chill for at least 30 minutes.

  10. Top with fresh dill to serve.