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This edamame spread topped with our Lightly Salted cashews might be the easiest snack you make this week. Ingredients:1.5 cups shelled frozen edamame2 cloves of garlic1 small shallot1/2 cup of cilantro2 tbsp lime juice1/2 jalapeño (don’t use the seeds if you want it mild)2–4 tbsp olive oil1 pack of Nuts+Nuts Lightly Salted cashews2–4 tbsp cold water (as needed)Salt and pepper, to taste How to make:-Boil the edamame for 3-4 minutes until tender. Drain and let it cool slightly.-Sauté the garlic, shallot, and jalapeño with olive oil until cooked.-Add edamame, garlic, shallot, jalapeno, cilantro, lime juice, salt and pepper to taste into a blender or food processor.-Blend while slowly adding olive oil and a bit of water until smooth and spreadable.-We serve it on toast and top it with our Lightly Salted cashews for some crunch. Enjoy!
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Makes 5 bowls Ingredients: 2 chicken thighs 1 stalk of lemon grass white part only, bruised About 1 inch of turmeric About 1/2 inch of ginger 2 cloves of garlic 8 shallots 1 tbsp coriander seeds 4 candlenuts 3 makrut lime leaves 3 bay leaves 1.2 liter of water Salt and pepper to taste For garnish: Vermicelli noodles Boiled egg Bean sprouts Chili crisp 1 small pack of Nuts+Nuts Chili Lime Cashews How to make: -Put all ingredients into a blender, except the bay leaves and water, and blend until smooth. You can add a little of water to make it easier to blend. -Heat a pan with a little oil over medium heat. Add the blended paste and chicken, and saute. -Pour in the water and add the bay leaves. -Once it comes to a boil, lower the heat and simmer for about 25 minutes, or until the chicken is fully cooked. Add salt and pepper to taste. Turn off the heat. -Take the chicken out and let it cool before shredding the chicken -To serve, place noodles and boiled bean sprouts in a bowl, then ladle the chicken soup over them. -Garnish with shredded chicken, boiled egg, chili crisp, and cashews. Selamat makan!
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Ingredients:About 24 saltine crackers3/4 sticks unsalted butter1 tbsp chopped fresh rosemary1/2 cup of chopped Rosemary Maple Sea Salt AlmondsFlaky salt How to make:-Preheat the oven to 400 degrees. -Lay parchment paper then arrange saltine crackers on a baking sheet.-Melt butter in the microwave and whisk in the rosemary.-Pour melted butter over the cracker then add a generous amount of flaky salt.-Sprinkle our Rosemary Maple Sea Salt Almonds.-Put in the oven for 6-8 minutes, or until golden brown. -Serve immediately. Enjoy and selamat makan!
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