Recipes
Cheesy Crunchy Butternut Squash Slices
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!
Learn more
Fall Salad with Roasted Butternut Squash and Rosemary Maple Sea Salt Almonds
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.
Learn more
Whipped Goat Cheese, Cranberries, and Rosemary Maple Almonds
This Thanksgiving, we have a super easy and delicious recipe to add a touch of nutty goodness to your gathering. Try Whipped Goat Cheese with Cranberries and Nuts+Nuts Rosemary Maple Almonds. It's a delightful combination of creamy, sweet, salty, and tangy flavors. This recipe is inspired by @cheesegal. Give your Thanksgiving celebration an extra special treat with this mouthwatering recipe! Ingredients: For the cranberry sauce:8 oz of fresh cranberries3/4 cup of waterZest and juice of 1 orange1/2 cup of brown sugar, adjust to tasteFor the whipped goat cheese1 medium size log of goat cheese (10 oz)2 tsp of maple syrup2 tbsp of olive oilpinch of saltHow to make:-To prepare cranberry sauce, combine all the ingredients into a sauce pan over medium high heat. Cover the pan for 5 minutes, then reduce the heat and simmer for 10 minutes or until the cranberries begin to burst. Remove from the heat and let it cool. The cranberry sauce can be made in advance.-In a food processor, blend goat cheese, olive oil, and maple syrup until smooth and whipped.-Assemble by layering goat cheese, cranberry sauce, and topping it with Nuts+Nuts Rosemary Maple Sea Salt Almonds. Serve with toasted baguette or crackers.Selamat makan!
Learn more
Roasted Sweet Potatoes Topped with Lightly Salted Cashews and Creamy Tahini Dressing
Fall is here and we're embracing the cozy goodness of warm salads. We've roasted some sweet potatoes and combined various ingredients found in our fridge. To add an extra touch of protein and crunch, we included Nuts+Nuts Lightly Salted Cashews. Here's the recipe for our Sesame Tahini Dressing: Ingredients: 1/4 cup of olive oil 1/4 cup of tahini (we prefer Trader Joe's organic tahini) 2 tsp of lemon juice 1 tbsp of Dijon mustard 2 tsp of maple syrup 1 grated small garlic clove Salt and pepper to taste 1 tbsp of water (more if needed) Instructions: -Whisk and mix well all the ingredients -Add salt and pepper to taste -If the dressing is too thick, gradually add half a tablespoon of water at a time until you reach the desired consistency. -Pour over the creamy dressing over salad. Selamat makan!
Learn more
Roasted Cauliflower Soup with Black Pepper Cashews
Ingredients: 1 head of cauliflower 1 onion, cut in half with skin 3 cloves of garlic with skin 4 cups of broth (you can use any kind of broth) 1/4 cup of Nuts+Nuts black pepper cashews, and some for garnish 2 tbsp olive oil pinch of nutmeg 1 tbsp lemon juice salt and pepper to taste -Preheat oven to 425F -Cut washed cauliflower into florets and place them on baking sheet lined with parchment paper -Place garlic and onion also on the baking sheet. Place the onion cut side down. -Drizzle with olive oil and season with salt and pepper. Toss to fully coat cauliflower, onion, and garlic. -Roast for about 30 minutes or until tender. Stir halfway through. -Once it is cool enough to handle, remove skin from garlic and onion. -Transfer cauliflower, onion, and garlic into a blender along with broth. -Add a pinch of nutmeg, lemon juice, salt, and pepper to taste -Mix well -Garnish with chopped black pepper cashews
Learn more