Cuisine: Nuts
Maple-and-Bacon Fall Chopped Salad
This Maple-and-Bacon Fall Chopped Salad is a hearty autumnal dish. It’s sweet, salty, savory, and crunchy. This salad is a perfect side dish for a fall dinner or a light lunch. It's also a great way to use up seasonal produce and enjoy the flavors of autumn.
By - Prep: 20 mins
- Cook: 45 mins
- Yields: 4 Servings
New Orleans Coleslaw
New Orleans coleslaw is a unique and flavorful take on classic slaw. It's characterized by its creamy, sweet, dressing, and toasted pecans, which give it a signature flavor and crunch. There are so many versions of this slaw, this one has mayo, buttermilk, maple syrup, and vinegar, which coats the shredded vegetables.
By - Prep: 15 mins
- Yields: 6 Servings
Roasted Brussels Sprouts with Walnuts and Cranberries
Roasted Brussels Sprouts with Walnuts and Cranberries showcases a harmonious blend of flavors. Roasting the Brussels sprouts caramelizes them and brings out their natural sweetness. The walnuts give the dish a nutty contrast, while the cranberries add a burst of tartness. It all gets tossed in a combination of maple syrup and Dijon mustard.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 3 - 4 Servings
Bacon-Wrapped Apricots Stuffed with Pistachios and Mozzarella
Bacon-Wrapped Apricots Stuffed with Pistachios and Mozzarella is a delicious appetizer that combines sweet, savory, and salty flavors. The recipe involves dried apricots poached in a spiced sherry vinegar, stuffed with pistachios and mozzarella, and then wrapped in bacon for a simple yet unforgettable party snack.
- Prep: 25 mins
- Cook: 30 mins
Pistachio Crusted Salmon
This Pistachio Crusted Salmon is delicious. The salmon gets slathered in Dijon mustard and honey (I used hot honey, of course) and then dipped in the pistachios. I just checked and found out I have 78 different salmon recipes on my blog! We try to eat salmon once a week.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 2 Servings
Rosemary-Sizzled Salami, Dates, and Pecans
My daughter Zoe made Rosemary-Sizzled Salami, Dates, and Pecans from Bon Appétit for a party. It's a warm mix of nuts and salami which is perfect to add to a charcuterie plate. The salami gets slightly crispy and sweet dates chewy and pairs perfectly with the saltiness of the salami.
- Prep: 5 mins
- Cook: 5 mins
- Yields: 6 - 8 Servings
Dates Stuffed with Goat Cheese and Pistachios
These Dates Stuffed with Goat Cheese and Pistachios is one of Evan Kleiman's signature appetizers. She recommends using Cypress Grove Purple Haze fresh goat cheese with a hint of lavender and fennel pollen. The tart tangy cheese pairs really well with the sweetness of the dates.
- Prep: 15 mins
Lentil Chickpea Salad with Maple Tahini Dressing
This Lentil Chickpea Salad with Maple Tahini Dressing is vegan, gluten-free, dairy-free, and a power bowl of nutrition. It lasts in the fridge for up to 5 days, which makes it the perfect packable lunch.
- Prep: 30 mins
- Yields: 6 Servings
White Bean, Hearts of Palm & Artichoke Salad
This White Bean, Hearts of Palm & Artichoke Salad is something I threw together using some of my pantry items. It turned out to be a great combination of things. Use this dressing recipe and with different kinds of beans, cheeses and nuts from your pantry to make your own version. This lasted a few days in the fridge and was great for lunch.
- Prep: 10 mins
- Yields: 4 Servings
Pasta con Pesto di Agrumi (Pasta with Citrus Pesto)
I have several citrus trees in my backyard and they are bursting with fruit. To use some of my oranges, I made this Sicilian-inspired pesto, which is quick to prepare, refreshing, and delicious, and can also be eaten cold, so leftovers are perfect for your lunchbox the next day. It can be stored in the refrigerator for a few days or freeze to use at another time.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
