Our cofounder Vanessa is the queen of quick, easy and kid-friendly recipes. She created these recipes with Wonderful Pistachios, and had a great time doing it! Try them out, and let us know which are your favorites!

 

Pistachio Milk Latte with Wonderful Pistachios (serves 1)

Ingredients

1 cup Wonderful Pistachios No Shells Roasted & Lightly Salted 

5 cups water, divided

2 shots espresso (or sub ½ cup strong coffee)

Dash cinnamon

Directions:

  1. To make the pistachio milk, soak pistachios in 2 cups of water overnight in the fridge. Drain and rinse. Peel off any extra skin. Combine soaked and rinsed pistachios with 3 cups water in a blender until well blended. Strain through cheesecloth or fine mesh sieve. 
  2. Make espresso 
  3. Heat pistachio milk over low heat in a saucepan. Use a milk frother for some fun! 
  4. Combine espresso with warm pistachio milk and a dash of cinnamon. 
  5. Optional: For an iced latte, chill espresso and pistachio milk before combining with cinnamon and pouring over ice. 

 

Wonderful Pistachios Beet Salad (serves 2)

3-4 large cooked beets 

1 bunch arugula (or watercress) 

2 Tbsp crumbled goat cheese 

2 Tbsp Wonderful Pistachios No Shells Roasted & Salted 

1 Tbsp chopped chives 

For the Dressing: 

⅛ cup balsamic vinegar 

⅛ cup extra virgin olive oil 

1 Tbsp POM Wonderful 100% pomegranate juice

1 tsp Dijon mustard 

1 clove garlic 

Salt and pepper, to taste

Directions:

  1. Quarter the beets 
  2. Line dish with arugula. Top with beets, cheese, pistachios, and chives
  3. In food processor or blender, combine vinegar, olive oil, POM juice, dijon mustard, and garlic. Season with salt and pepper to taste. Drizzle over salad.

 

Wonderful Pistachios Crusted Salmon (serves 2)

2 filets of salmon, approximately 6 oz 

Salt and pepper, to taste

1 Tbsp coarse grain mustard 

1 clove garlic, finely chopped

1 tsp extra virgin olive oil

¼ cup Wonderful Pistachios No Shells Roasted Lightly Salted, coarsely chopped 

Directions:

  1. Preheat oven to 375 degrees F
  2. Pat dry salmon and lay on a lined baking sheet. Season with salt and pepper. 
  3. Combine mustard, garlic, and olive oil in a small bowl and spread on top of salmon filets.
  4. Carefully press chopped pistachios over mustard mixture.
  5. Bake salmon for 12-15 min depending on thickness of filets, until just opaque and flaky.

Serving suggestion: Serve over sauteed spinach or with a side salad

 

Wonderful Pistachios Avocado Pudding (serves 2)

1 avocado, peeled and pitted 

¼ cup pistachio milk 

1 Tbsp unsweetened cocoa 

¼ cup juice from a Wonderful Halos mandarin orange

¼ tsp vanilla extract 

1 Tbsp Wonderful Pistachios No Shells Roasted & Salted, chopped

½ tsp of  Wonderful Halos mandarin zest

 

For the pistachio milk:

Directions:

  1. Blend avocado with pistachio milk, cocoa, Halos juice and vanilla in a food processor or blender until smooth
  2. Divide pudding into small bowls or glasses. Top with chopped roasted pistachios and Halos zest.

 

Wonderful Pistachios Grain Bowl with Sweet Potatoes

1 cup cooked quinoa

½  cup sweet potatoes, diced into ¾-in cubes

1 bunch of broccolini, trimmed

1 shallot, quartered

1 tsp olive oil

1 tsp salt

¼ tsp ground pepper

2 tsp pistachio pesto (recipe below)

2 Tbsp Wonderful Pistachios No Shells Roasted and Salted 

Directions:

  1. Preheat oven to 425 degrees F. Spread sweet potatoes, broccolini, and shallots on a lined sheet pan. Season with olive oil, salt & pepper. 
  2. Roast for 10-15 min. Remove broccolini and shallots from the oven. Stir sweet potatoes and return to oven for an additional 10-15 min. 
  3. Mix quinoa with 4 teaspoons pistachio pesto and divide between 2 bowls. Top with roasted veggies and pistachios.

 

Wonderful Pistachios Pesto (makes approximately 1/2 cup)

1 cup packed basil

1 cup packed raw spinach leaves

2 Tbsp Wonderful Pistachios No Shells Roasted & Salted 

1 clove garlic 

1 Tbsp grated  Parmesan cheese 

¼ tsp red pepper flakes 

¼ cup extra virgin olive oil

Directions:

  1. Pulse first 6 ingredients in a food processor or blender until all ingredients are roughly chopped
  2. Slowly stream in olive oil until desired consistency

 

Wonderful Pistachios Snack Board

Wonderful Pistachios Roasted & Salted

Wonderful Pistachios No Shells Roasted & Salted or Wonderful Pistachios No Shells Roasted Lightly Salted

Sliced radishes

Sliced apple

Carrots, blanched or raw

Red pepper strips, cut into strips

Olives – use your favorite!

Sugar snap peas, blanched

Grape tomatoes

Wonderful Halos mandarin wedges

Directions:

  1. On a serving board, colorfully arrange up to 1 cup of vegetables and ¼ cup of fruits, nuts, and olives.
  2. Serve pistachio pesto and pistachio white bean dip in small bowls along with the above.

 

Wonderful Pistachios Bean Dip 

makes approximately ½-¾ cup

1 – 15oz can cannellini beans, drained and rinsed

4 cloves roasted garlic (or 1 clove raw garlic)

1 Tbsp extra virgin olive oil

1 Tbsp water

Salt and pepper to taste

¼ cup chopped Wonderful Pistachios No Shells Roasted & Salted

¼ tsp toasted cumin seeds, crushed

A pinch of smoked paprika (optional)

Directions:

  1. In a food processor or blender, puree beans, garlic, olive oil, and water. Season with salt and pepper to your desired taste
  2. Spoon puree into a bowl and top with chopped pistachios, toasted cumin seeds, and a sprinkle of smoked paprika (if using). Drizzle with a splash of olive oil. 

 

There you have it! Try some of these recipes out, and let us know your favorites! Follow us along on Instagram @CulinaHealth for more fun and dietitian-approved recipes!

4/12/21

8 Dietitian-Approved Recipes You’ll Go NUTS For

written by:

Vanessa Rissetto

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