Currently viewing the tag: "nuts"
Not truly a pesto, but as it is close, and it is in the same spirit of “cucina povera” that true pesto was invented in, why not call it a pesto? No basil or pine nuts, but oregano and almonds stand in. Garlic could easily overwhelm this, but if you decide to give it a go, try using only half a small clove of peeled and de-germed garlic. Use this on roast carrots, sautéed mushrooms, or with cappelinni pasta.
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Definitely a fusion dish drawing on India and Southeast Asia for inspiration, with some pure California thrown in as well.
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Tagged with: carrots • cilantro • curry • leeks • mei quin choi • Meyer lemon • mushrooms • nuts • oyster mushrooms • shiitake mushrooms • tofu
Pistachio oil is pricey, but is a wonderful indulgence. It works magic in dressings, lentils, and grains, and is a nice way to finish scallops or fish. It matches well with orange and other citrus. Look for smaller bottles and keep it in the refrigerator. If you do not have pistachio oil, just use a plain red wine vinaigrette.
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Tagged with: cheese • eggs • herbs • Italian parsley • lettuce • little gem lettuce • nuts • onions • oregano • parsley • quickles • salad • vinaigrette
Quick and simple, but satisfying in its contrasts of flavors and textures. Be sure you are using Fuyu persimmons or you are in for a pucker surprise.
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Tagged with: avocado • celery • lettuce • little gem lettuce • nuts • persimmons • salad • vinaigrette
Another version of a “pesto using” cilantro, with a South West flair underscored by the use of spices and pepitas (pumpkin seeds) and pine nuts. Romano, Dry Monterey Jack, or Cotija cheese are appropriate for this dish as they are less pungent than Parmesan, although some Cotija can have quite a “barnyard” aroma. This pesto was devised to go with the Collards, Butternut Squash, and South West Cilantro Pesto recipe. Besides vegetables, try this on grilled pork chops, chicken, shrimp and fish.
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Inspired by a Caprese Salad crossed with a favorite salsa where everything is charred a little. There are a couple variations listed, so this is like two recipes in one.
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Tagged with: basil • bell peppers • cheese • cilantro • Corno di Toro peppers • lettuce • nuts • peppers • roasted • salad • scallions • tomatoes • vinaigrette
This dish is a medley of concentrated late-summer flavors. The fresh tomatoes are cooked down to concentrate their sweetness, and the polenta is made from stock made from corn cobs which really brightens its flavor.
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Tagged with: broccoli • herbs • Italian parsley • nuts • parsley • polenta • summer squash • tomatoes
Inspired by Waldorf Salad, this has a lighter dressing and has cheese added, based on the classic pairing of apples and cheese.
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Although this dish originally was made to stuff chicken, it is quite good on it’s own as a side dish. The goat cheese is a nice option, but the dish is fine without it. Pine nuts work well in lieu of pistachios. This stuffing works great in whole chickens, chicken breasts, pork chops, fish, or even big pasta shells.
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Although the notion of the apricots may seem odd, they are a nice contrast to the slightly bitter lettuce and earthy beets, and the acid is nice against the cheese. Sort of like using dried cranberries or raisins in a salad, but brighter. Whatever you use, the cheese should be a lightly crumbly and not too salty. Think in terms of little logs of chevre, a less briny feta, or even ricotta salata grated.
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This is meant to be eaten as a salad course, but with a little tweaking of the ingredients it would make a nice topping for flattened out and grilled pork chops or chicken breast.
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Tagged with: arugula • blueberries • celery • cheese • chicken • collard greens • collards • lettuce • nuts • pork • red leaf lettuce • salad • vinaigrette
This is a simple salad of big earthy flavors and it makes a nice foil to rich dishes. It can also be a base for an entree salad, draped with strips of grilled beef or tofu, or bits of roast chicken. I would not add much in the way of lettuce, although the addition of mizuna and cresses such as peppercress or watercress would certainly work. Some softer, mildly sweet blue cheese such as Bleu d’Auvergne, Gorgonzola, or Fourme d’Ambert would go well, and you can scatter some dried cranberries or cherries over as well.
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INGREDIENTS:
for salad:
1 lb beets (preferably chioggia), trimmed and peeled
1/4 cup lemon juice
1 small red onion, thinly sliced
1/2 cup roasted pistachio nutmeats
for salad:
1 lb beets (preferably chioggia), trimmed and peeled
1/4 cup lemon juice
1 small red onion, thinly sliced
1/2 cup roasted pistachio nutmeats
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This is the slaw from the Harvest Fair, and it is quite popular, even with youngsters who normally run away from cabbage. Easy to do, it is light and crunchy, and the colors brighten any table. The dressing on this salad is a loose vinaigrette, using less oil than usual for a salad dressing.
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