Salmon Bowls with Chili Spiced Almonds

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INGREDIENTS

For the salmon

  • 1 ½ lbs. skinless salmon filet, cut into cubes

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • ½ cup teriyaki sauce, homemade or store-bought

For the slaw

  • 2 cups shredded cabbage

  • 1 green onion, thinly sliced

  • 2 tablespoons rice vinegar

  • ½ teaspoon sesame oil

  • 1 teaspoon soy sauce

  • 1 teaspoon maple syrup

For the chili almonds

  • ½ cup Mariani Slivered Almonds

  • 3 tablespoons chili oil

To assemble the bowl

  • 4 cups cooked rice

  • ½ cup mayonnaise

  • 2 tablespoons sriracha

  • 2 thinly sliced persian cucumbers

  • 1 thinly sliced avocado

  • 2 tablespoons sesame seeds

INSTRUCTIONS

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

  2. In a medium bowl, toss the salmon with olive oil, salt, and pepper.  Transfer to the baking sheet and bake for 10 minutes.

  3. While the salmon is baking, make the slaw.  Add the cabbage, green onion, rice vinegar, sesame oil, soy sauce, and maple syrup to a bowl and toss to combine.

  4. Once the salmon is finished baking, add it to a bowl and toss together with the teriyaki sauce.  Set aside.

  5. Make the chili almonds.  Add the almonds and chili oil to a saucepan over medium heat.  Toss over heat for 2-3 minutes, until fragrant.

  6. Assemble the bowls.  In a small bowl, stir together the mayonnaise and sriracha.  Add a cup of rice to a serving bowl.  Scoop on ½ cup of slaw and ¼ of the salmon chunks.  Drizzle on some spicy mayo and top off 2 tablespoons of chili almonds, avocado slices, cucumber slices, and sesame seeds.  Repeat with the remaining 3 bowls.

Spiced Almond Pear Snack Cake

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INGREDIENTS

  • 1 ¾ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • 1 cup granulated sugar

  • ¼ cup unsalted butter, melted

  • 2 eggs, room temperature

  • 1 cup whole milk

  • 2 bosc pears, diced

  • ½ cup + ¼ cup Mariani Sliced Almonds, divided

  • 1 bosc pear, thinly sliced

INSTRUCTIONS

  1. Preheat the oven to 350 degrees and grease a 10-inch springform pan.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Set aside.

  3. In a separate bowl, whisk together the sugar, butter, eggs, and milk.

  4. Add the wet ingredients to the dry ingredients and mix until combined.  Fold in the diced pears and ½ cup of sliced almonds.

  5. Pour the batter into the prepared springform pan.  Arrange the pear slices on top and sprinkle on the remaining ¼ cup of sliced almonds.

  6. Bake the cake for 60 minutes, then let cool for at least 15 minutes before slicing and serving.

Roasted Parsnip Fries w/ Herbs & Walnuts

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INGREDIENTS

  • 2 pounds parsnips, peeled and cut into long strips

  • 2 tablespoons + ½ teaspoon olive oil, divided

  • ½ teaspoon salt

  • ¼ cup Mariani Chopped Walnuts

  • 1 tablespoon chopped parsley, for garnish

  • Ketchup or spicy mayo, for dipping

INSTRUCTIONS

  1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

  2. Add the parsnips to a large bowl.  Drizzle on 2 tablespoons of olive oil and sprinkle on the salt.  Toss to coat.

  3. Transfer the parsnips to the baking sheet, laid out in an even layer.  Bake for 15 minutes, then flip and bake for another 10 minutes.  They should be golden brown. 

  4. While the parsnips are baking, toast the walnuts.  Add the walnuts to a small skillet with the remaining teaspoon of oil.  Set over medium heat and cook for 3-5 minutes, stirring occasionally, until the walnuts are toasty and are emulating a nutty scent.

  5. Plate the parsnip fries and sprinkle the walnuts and parsley on top.

  6. Serve with dips of your choosing!

Walnut Sweet Potato Breakfast Hash

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INGREDIENTS

  • 1 tablespoon olive oil

  • 1 large yellow onion, diced

  • 1 yellow bell pepper, diced

  • 2 medium-size sweet potatoes (about 1 pound), peeled and diced

  • ½ teaspoon paprika

  • ¼ teaspoon cumin

  • ¼ teaspoon chili powder

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • ½ cup Mariani Chopped Walnuts

  • 4 eggs

  • Optional toppings: parsley, feta, microgreens

INSTRUCTIONS

  1. Heat the oil in a medium-size skillet over medium-high heat.

  2. Add the onion and sauté for 5-6 minutes, until translucent.  Add the bell pepper and sweet potatoes.  Sauté for 10-15 minutes, until the potatoes start to soften and can easily be poked through with a fork.  Add the paprika, cumin, chili powder, salt, pepper, and Mariani Chopped Walnuts and sauté for an additional 2 minutes, until the spices are fragrant, and the walnuts are slightly toasted.

  3. Create 4 wells in the potatoes.  Crack the eggs into the wells.  Cook for 5-7 minutes, until the eggs are cooked to your liking.  If you cover the pan with a lid the eggs will cook faster.

  4. Top with parsley, feta cheese, and microgreens.

Pumpkin Walnut Cookies

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INGREDIENTS

For the cookies

  • ½ cup pumpkin purée

  • 1 ¾ cups all-purpose flour

  • ½ teaspoon baking powder

  • ¾ teaspoon baking soda

  • ¼ teaspoon salt

  • 2 teaspoon pumpkin pie spice

  • ¾ cup unsalted butter, melted

  • 1 cup brown sugar

  • 1 egg, room temperature

  • 1 teaspoon vanilla

  • ½ cup Mariani Chopped Walnuts

For the frosting

  • ¼ cup unsalted butter, softened at room temperature

  • 4 oz cream cheese, softened at room temperature

  • 2 cups powdered sugar

  • Additional chopped walnuts, for topping

INSTRUCTIONS

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

  2. Line a plate or bowl with a few paper towels, then spoon the pumpkin purée on top.  Set aside.  This will remove some water from the pumpkin and improve the texture of the cookies.

  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.  Set aside.

  4. In a separate bowl, whisk together the butter, brown sugar, egg, vanilla, and dried pumpkin purée. 

  5. Fold the dry ingredients into the wet ingredients, then fold in the walnuts.

  6. Roll the cookie dough into 2-tablespoon balls.  Transfer to the prepared baking sheet and bake for 13-15 minutes, until the edges are set and the centers are slightly puffed. 

  7. While the cookies are baking, make the frosting.  Use a hand mixer or stand mixer to cream together the butter and cream cheese.  Add the powdered sugar in ½ cup additions, mixing after each addition, until all is incorporated.

  8. Once the cookies come out of the oven, let them cool for at least 10 minutes.  Then spread the frosting on top and sprinkle on some extra walnuts.

Walnut Vegetarian Chili

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INGREDIENTS

For the muffins

  • 1 tablespoon olive oil

  • 1 yellow onion, diced

  • 1 large carrot, diced

  • 2 celery stalks, diced

  • 1 bell pepper, diced

  • 3 cloves garlic, minced

  • 1 tablespoon tomato paste

  • 1 tablespoon chili powder

  • 1 tablespoon cumin

  • 1 tablespoon paprika

  • 1 28-oz. can diced tomatoes

  • 1 14-oz. can black beans, drained and rinsed

  • 1 cup Mariani Walnuts

  • 1 cup vegetable broth

  • Optional garnishes: sour cream, cilantro, avocado, lime, shredded cheese

INSTRUCTIONS

  1. Heat the oil in a large skillet over medium heat.  Add the onion, carrot, celery, and bell pepper and sauté for 5-8 minutes, until tender.

  2. Add the garlic powder, tomato paste, chili powder, cumin, and paprika.  Sauté for 1-2 minutes, until fragrant.

  3. Add the diced tomatoes, black beans, walnuts, and vegetable broth and bring to a simmer. 

  4. Allow the chili to simmer for 30 minutes, then spoon into serving bowls and garnish as desired.

Almond Lemon Poppy Seed Muffins

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INGREDIENTS

For the muffins

  • 2 ¼ cups all-purpose flour

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • 1 cup granulated sugar

  • Zest of 2 lemons

  • 1 cup plain Greek yogurt

  • 2 eggs

  • ½ cup whole milk

  • ½ cup unsalted butter, melted

  • 1 teaspoon vanilla

  • 2 teaspoons lemon juice

  • 1 tablespoon poppy seeds

  • ½ cup Mariani Sliced Almonds

For the icing (optional)

  • 1 cup powdered sugar

  • 3 tablespoons milk

INSTRUCTIONS

  1. Preheat the oven to 400 degrees and line a muffin tin with cupcake liners.

  2. In a large bowl, whisk together the flour, baking powder, and salt.  Set aside.

  3. In a separate bowl, mix together the sugar and lemon zest.  Add the yogurt, milk, eggs, melted butter, vanilla, and lemon juice. 

  4. Add the wet ingredients to the dry ingredients and mix until combined.  Fold in the poppy seeds and Mariani Sliced Almonds.

  5. Spoon the batter into the prepared cupcake liners, filling them all the way.  Bake for 15 minutes.

  6. Make the icing if desired.  In a medium bowl, mix the sugar and milk until completely combined.

  7. Let the muffins cool for at least 10 minutes.  Drizzle the icing on top, serve, and enjoy!

Smashed Potatoes with Walnuts and Yogurt Sauce

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INGREDIENTS

  • 1 ½ pounds gold potatoes

  • 2 tablespoons olive oil

  • ½ cup plain greek yogurt

  • ½ cup chopped herbs of choice (I used dill and parsley)

  • Juice of ½ a lemon

  • 1 clove garlic, grated

  • Salt, to taste

  • ⅓ cup Mariani Walnuts

INSTRUCTIONS

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

  2. Bring a large pot of generously salted water to a boil.  Add the potatoes and boil for 20 minutes, until they can easily be poked through with a fork.  Use a colander to strain out the water and let the potatoes sit and dry for a few minutes.

  3. Transfer the boiled potatoes to the prepared baking sheet.  Use the bottom of a cup to smash them down.  Drizzle on the olive oil and sprinkle on some salt.  Bake for 40-45 minutes, until golden and crispy.

  4. While the potatoes are baking, make the yogurt sauce.  Add the yogurt, herbs, lemon juice, garlic, and about ¼ teaspoon of salt to a bowl and mix until combined.  Taste and adjust salt as needed.

  5. Toast the walnuts.  Add the walnuts to a small skillet over medium heat.  Toss over heat for 3-5 minutes, until toasty and fragrant.

  6. Assemble.  Spread the yogurt sauce on a serving dish.  Once the potatoes have cooled for 5-10 minutes, place them on top of the sauce.  Add the toasted walnuts on top.

Almond Snickerdoodle Cookies

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INGREDIENTS

For the cookies

  • 1 cup (2 sticks) unsalted butter, melted

  • 1 ½ cups sugar

  • 1 large egg + 1 egg yolk

  • 1 teaspoon vanilla extract

  • 2 ¾ cups flour

  • 2 teaspoons cream of tartar

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • ½ cup Mariani Sliced Almonds

For the coating

  • 3 tablespoons granulated sugar

  • 1 tablespoon cinnamon

  • Optional: Mariani Whole Almonds, for decorating

INSTRUCTIONS

  1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.

  2. In a large bowl, whisk together the butter and sugar.

  3. Add the eggs and vanilla extract and mix until combined.

  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.

  5. Add the dry ingredients to the wet ingredients.  Mix until the ingredients come together in a smooth dough.  Fold in the sliced almonds.

  6. In a small dish, combine the 3 tablespoons of sugar and 1 tablespoon of cinnamon.

  7. Use your hands to roll the cookie dough into 2-tablespoon balls. Then, roll each dough ball in the cinnamon-sugar mixture until evenly coated. If desired, press a whole almond into the center of each ball.  Place the coated dough balls onto the prepared baking sheet.

  8. Bake the cookies for 8-10 minutes, until slightly golden.

  9. Remove the cookies from the oven and allow them to cool on the baking sheet for 5-10 minutes before serving.

Burrata & Fig Salad with Chopped Marcona Almonds

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INGREDIENTS

  • 8 oz. burrata

  • 8 oz. fresh figs, cut in halves lengthwise

  • 2 oz. prosciutto, torn into small pieces

  • 1-2 tablespoons high-quality olive oil

  • Flaky sea salt, to taste

  • ⅓ cup Mariani Marcona almonds, roughly chopped

  • 2-3 tablespoons microgreens (optional)

INSTRUCTIONS

  1. Tear the burrata into bite-sized pieces and arrange on a serving platter. Arrange the fig halves and torn prosciutto on top.

  2. Drizzle on the olive oil and sprinkle on some flaky sea salt.

  3. Sprinkle the Marcona almonds on top.  Finish off with a sprinkle of microgreens if using.