Cuisine: Nuts

Middle Eastern Roasted Tomatoes and Chickpeas with Bulgur

I love bulgur, which is a staple of Middle Eastern cuisine, traditionally used to make tabbouleh and pilafs. It has a satisfying, chewy texture and mild, nutty taste. Whole wheats, like bulgur, are richer in nutrients and vitamins than refined, processed wheat, which has been stripped of many beneficial ingredients. You can use bulgar in place of wheat berries, couscous or rice in your favorite grain salad recipes. This Middle Eastern Roasted Tomatoes and Chickpeas with Bulgur is a great way to give it a try!

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Spiced Almonds

These Spiced Almonds are bursting with flavor. They are great to take to a drinks party or pack in a beautiful jar as a gift.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 20 Servings

Sun-Dried Tomato & Basil Cheese Ball

I am not a big fan of serving a boring cheese platter at a party. It usually doesn't get eaten. I guarantee this cheese ball will be the hit of your next party. Cheese balls were all the rage in the 1970s, but this Sun-Dried Tomato & Basil Cheese ball is an updated version of an old classic. So easy to make and the best part is that it has to be made ahead, so you can enjoy your party.

By Leslie Blythe

  • Prep: 15 mins

Crunchy Toffee Buckeyes

I was watching the Valerie Bertinelli cooking show and saw her make these Crunchy Toffee Buckeyes and given the fact that I was born in Cleveland Ohio, I thought I better try them. They are really good, but insanely sweet. The photograph doesn't exactly do them justice!

By Leslie Blythe

  • Prep: 35 mins
  • Yields: Makes 32 buckeyes

Baby Spinach Salad with Dates and Almonds

My friend Liz made this wonderful salad for dinner from the Jerusalem cookbook. It's the Baby Spinach Salad with Dates and Almonds recipe that has fried pita bread pieces. The dates add a sweetness to this delicious salad.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4 - 6 Servings

Gooden Granola

Granola, that breakfast food of oats, nuts and other crunchy ingredients, has a mixed reputation. It is often seen a healthy, comforting and—literally and figuratively-crunchy. The breakfast equivalent of a pair of Birkenstocks. Just as Birkenstocks have shed their hippy image and are now right on trend for fashion and comfort, some granola—especially home-made—is now known simply for being delicious. Carl Parke’s (the head of the Gooden School) granola is just that—richly flavored with spices like ginger and allspice, slightly sweet with brown sugar and honey and delightfully nutty with four kinds of nuts and seeds. This is granola at its best, as good at breakfast as it is at any time of the day or night.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 1 hr

Cabbage and Carrot Slaw with Walnut-Za’atar Pesto

Cabbage and Carrot Slaw with Walnut-Za’atar Pesto is such a colorful salad, which gets a modern upgrade thanks to a salty-cheesy walnut pesto.

By Leslie Blythe

  • Prep: 20 mins
  • Yields: 8 Servings