Ingredients:
1/2 small read onion
zest of 1/2 lemon
1 tbsp olive oil
1 lb of asparagus, woody ends trimmed
1/2 cup of chopped Nuts+Nuts black pepper cashews
Salt
- Sauté asparagus and red onion with olive oil until tender (about 4 minutes)
- Add lemon zest and chopped black pepper cashews
We've been nuts for butternut! Celebrate fall with this coconut lemongrass butternut squash soup, topped with our very own Chili Lime cashews. Ingredients: 1 medium butternut squash 2 shallots3 garlic cloves½ onion1 can coconut milkHandful of Nuts+Nuts chili lime cashews2 stalks lemongrass2 tsp of freshly grated ginger1 cup of broth/water (add more for desired consistency)Sea salt and pepper to taste Olive oil - Preheat the oven to 400F. Line a baking sheet with parchment paper. - Cut butternut squash into wedges and scoop out the seeds. - Drizzle with olive oil and season with a pinch of salt and pepper. - Wrap the garlic cloves and shallots in foil and place on the baking sheet. Roast for 30-40 minutes, or until the squash is tender. - Trim the root end and the tough upper steam of the lemongrass. Lightly smash the stalk to loosen the layers, then take off the thick outer layers. Dice the tender inner part. - Once the squash is cool enough to handle, remove the flesh. Unwrap the garlic and shallots, and peel them.- Heat a drizzle of olive oil in a medium-sized pot over medium heat. Add the onions and saute until caramelized. Add the roasted squash, shallots, garlic, lemongrass, ginger, broth, salt, and pepper in the pot. Stir and heat until combined. Add the coconut milk last. - Carefully transfer the mixture to a blender and blend until smooth and creamy. Add more broth or water to thin the soup to your desired consistency. Taste and adjust seasonings as needed. - Pour the soup into a bowl, garnish with sunflower seeds and Nuts+Nuts Chili Lime Cashews for a crunchy, tangy finish.
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Looking for a flavorful dish to add to your Thanksgiving table? Impress your guests with this easy-to-make recipe! For the Butternut Squash:1 large butternut squash, seeded, and sliced into 1/4-inch roundsOlive oilSaltPepperFor the Ricotta Mixture:1 cup ricotta cheese1 cup spinach, chopped2 cloves garlic, mincedSweet and Salty CashewsParmesan (optional)1/4 cup Blue cheese, choppedSaltPepperHoneyNuts+Nust Sweet and Salty Cashews OR Nuts+Nuts Honey Sesame Cashews Instructions:Prep the Squash:Preheat oven to 380°F. Toss butternut squash slices with olive oil, salt, and pepper.Arrange on a baking sheet and roast for 20 minutes, flipping halfway through to add the topping and back in the oven for 10 more minutes.Prepare the Ricotta Mixture:For the Savory Option:In a bowl, combine 1/2 cup of ricotta cheese with sautéed garlic spinach, salt, and pepper. Mix well.Assemble and Serve:Once the squash is roasted, top each slice with a spoonful of the ricotta mixture and top it with Nuts+Nuts Sweet and Salty Cashews. For the Sweet Option:Top each slice with a spoonful of ricotta and chopped blue cheese, drizzle with honey, and top with Nuts+Nuts Honey Sesame Cashews.Enjoy with family and friends! Happy Thanksgiving!
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Craving a flavorful salad with autumn vibes? This arugula salad with roasted butternut squash, red onion, sweet dried figs, and our award-winning Maple Rosemary Sea Salt Almonds is the perfect cozy dish for the season! Here’s how to make it: -Roast 1 cup of butternut squash and ½ red onion (cubed) at 400°F for 25-30 minutes until golden and tender.-Toss 4 oz of fresh arugula into a bowl.-Add roasted veggies.-Drizzle with a simple dressing: 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp salt, and a dash of black pepper.-Top it off with dried figs and a pack of our Rosemary Maple Sea Salt Almonds for that sweet & savory crunch.
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