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:
- 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.
- Make espresso
- Heat pistachio milk over low heat in a saucepan. Use a milk frother for some fun!
- Combine espresso with warm pistachio milk and a dash of cinnamon.
- 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:
- Quarter the beets
- Line dish with arugula. Top with beets, cheese, pistachios, and chives
- 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:
- Preheat oven to 375 degrees F
- Pat dry salmon and lay on a lined baking sheet. Season with salt and pepper.
- Combine mustard, garlic, and olive oil in a small bowl and spread on top of salmon filets.
- Carefully press chopped pistachios over mustard mixture.
- 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:
- Blend avocado with pistachio milk, cocoa, Halos juice and vanilla in a food processor or blender until smooth
- 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:
- Preheat oven to 425 degrees F. Spread sweet potatoes, broccolini, and shallots on a lined sheet pan. Season with olive oil, salt & pepper.
- 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.
- 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:
- Pulse first 6 ingredients in a food processor or blender until all ingredients are roughly chopped
- 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:
- On a serving board, colorfully arrange up to 1 cup of vegetables and ¼ cup of fruits, nuts, and olives.
- 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:
- In a food processor or blender, puree beans, garlic, olive oil, and water. Season with salt and pepper to your desired taste
- 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.
Health, Nutrition, Recipes, Uncategorized