Nut Recipes

Romesco Quail Breasts

  Red Romesco Quail Breasts with Orange & Almond Gremolata Savory, tangy & creamy with a bit of a kick, romesco sauce is a delightful accompaniment to plump, moist fried quail breasts.  An orange, shallot, almond & parsley gremolata adds
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Ajo Blanco-Inspired Quail Breasts

  Fried Quail Breasts with Saffron Ajo Sauce & Grape Gremolata A riff on the flavors of the famous Ajo Blanco chilled soup in Spain. We’ve added saffron to bring a warm golden color to the sauce – so it’s
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Green Beans w/ Shallots, Marcona Almonds & Bacon

Green Beans with Glazed Shallots, Marcona Almonds & Bacon Here the classic holiday green bean side dish gets a delicious makeover.  The result isn’t much more difficult than your usual favorite, but is a whole lot tastier. Ingredients:                      Makes 6-8 Servings
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Colatura Roasted Green Beans w/ Hazelnuts

Colatura Roasted Green Beans with Hazelnuts Blanched, then broiled, these green beans get extra umami from colatura, a special Italian fish sauce that’s much less intense than the Southeast Asian varieties. Ingredients:                       Makes 4-6 Servings 2lbs Green Beans Juice of
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Wagyu Strip Steaks w/ Hazelnut Green Romesco

These strip steaks get extra pep from a tangy, spicy, herby & nutty green romesco sauce.   Wagyu Strip Steaks with Hazelnut Green Romesco (aka Greenut Butter)   Ingredients:                       Makes 8 Servings 8 Wagyu Strip Steaks (cut from a grass-fed
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Quail Breasts Tarator w/ Pomegranate Gremolata

  Quail Breasts on Tarator Sauce with Pomegranate Gremolata   The nut-based tarator sauce is typically served with fried food (often mussels) in Turkey. It’s lovely here with fried quail, and we added a pomegranate, parsley & lemon zest gremolata
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Ventresca Salad w/ Beets, Almonds & Arugula

  White Albacore Belly Salad with Beets, Almonds & Arugula Elegant & easy, this salad can be made in minutes if you’ve roasted the beets & toasted the croutons ahead of time. Wine Pairing: White Rioja Ingredients:                       Makes 4 Servings
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Mackerel Salad Tapa

  Mackerel Salad with Celery, Almonds, Lemon & Smoke This light but satisfying salad is very simple – it lets the quality of the ingredients do all the talking for you. Wine Pairing: Albarino Ingredients:                                       Makes 4 Tapas Servings 3
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Quail Lollipops w/ Apple & Pecan

  Corn-Breaded Quail Lollipops with Apple Molasses and Pecan Crumble   This rusting yet elegant finger food recipe is sweet, savory, meaty & nutty.  The frenched quail leg bones provide a convenient handle so you don’t have to get your
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Ras el Hanout Spiced Nuts

  Ras el Hanout Spiced Nuts These delicious candied nuts get their depth of flavor & complexity from Ras el Hanout, a fragrant blend of top shelf spices used as a general purpose seasoning in many North African countries. Ingredients:
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Escarole, Hazelnut & Mustard Salad

  Escarole, Toasted Hazelnut & Pickled Mustard Seed Salad   This hearty salad pairs escarole with toasted hazelnuts, a sour cream vinaigrette and pickled mustard seeds.   Ingredients:                  Makes 8-10 Servings 2 heads of Escarole, cut into bite sized pieces
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Parsley & Walnut Quinoa Salad

Parsley & Walnut Quinoa Salad Light, herby, nutty & refreshing, this grain-salad is a great side dish. We particularly recommend paring it with rich, full flavored meats to help balance the plate. Ingredients: 2 cups Organic Quinoa or Conventional Quinoa
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