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!

Greek Meatballs with Feta Sauce and Toasted Almonds

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INGREDIENTS

  • 1 lb. ground chicken

  • 1 shallot, finely chopped

  • 2 cloves garlic, minced

  • 3 tablespoons chopped parsley or herbs of choice

  • ½ teaspoon paprika

  • ½ teaspoon cumin

  • ½ teaspoon salt

  • ¼ cup + 1 tablespoon olive oil, divided

  • 8 oz. feta cheese

  • 8 oz. plain Greek Yogurt

  • ⅓ cup Mariani Slivered Almonds

  • Optional: couscous, orzo, or rice, for serving

INSTRUCTIONS

  1. Add the chicken, shallot, garlic, parsley, paprika, cumin, and salt to a large bowl.  Use your hands to mix the ingredients until evenly combined.  Roll into small balls, about 2 tablespoons each.

  2. Bring a medium skillet to medium heat and add 1 tablespoon of olive oil.  Add the meatballs.  Cook for 3-5 minutes on one side, then flip and cook for another 3-5 minutes.  Remove from heat.

  3. Make the feta sauce.  Add the feta, yogurt, and remaining ¼ cup of oil to a food processor.  Blend until smooth.

  4. Add the almonds to a small skillet over medium-low heat.  Toss over heat for 3-4 minutes, until lightly toasted.

  5. Assemble.  Spread the feta sauce onto a plate.  Place 3-4 meatballs on top.  Sprinkle on the slivered almonds.

No-Bake Almond Millionaire Bars

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INGREDIENTS

For the Crust

  • 3 cups Mariani Slivered Almonds

  • ¼ cup brown sugar

  • 4 tablespoons unsalted butter, melted

For the Carmel Layer

  • 1 14-oz can sweetened condensed milk

  • 6 tablespoons butter

  • 1 cup brown sugar

  • ¼ cup light corn syrup

  • ½ teaspoon vanilla extract

  • ½ teaspoon salt

For the Chocolate Layer

  • 8 oz. semisweet chocolate

  • 2 teaspoons vegetable oil

INSTRUCTIONS:

  1. Grease an 8x8 baking dish and line with parchment paper.

  2. Add the slivered almonds to a blender or food processor and blend until they turn into a fine meal.

  3. Transfer the almond meal to a bowl. Add the butter and brown sugar and mix the ingredients together. The mixture should have the texture of wet sand.

  4. Press the almond mixture down firmly into the bottom of the baking dish.

  5. Make the caramel layer. Add the condensed milk, butter, brown sugar, corn syrup, and vanilla extract to a large saucepan over medium heat. Stir over heat for 10-15 minutes, until the mixture has a pudding-like texture and a light golden-brown color. Stir in the salt.

  6. Pour the caramel mixture over the almond crust in the baking dish and place in the fridge to cool while you prepare the chocolate layer.

  7. Make the chocolate layer. Melt the chocolate in the microwave in 30-second increments, or in a double boiler. Stir in the vegetable oil.

  8. Pour the chocolate into the baking dish on top of the caramel layer.

  9. Let the bars cool in the refrigerator for at least 1 hour before slicing and serving.