There's more to Nut Nation Pistachios than just nuts. Try some of these delicious recipes!
We all love to eat and these recipes just give you more reasons to chow down!
Pineapple and Pistachio Fried Rice
3 tablespoons soy sauce
1 teaspoon Sesame oil
2 tablespoons canola oil
2 cloves of garlic, chopped
4 large shallots, peeled and diced
1 cup pineapple, chopped
6 cups cooked, brown rice
1 tsp. salt
Pepper to taste
3 eggs beaten and scrambled
¾ cups shelled Nut Nation smoked pistachioz
In large sauté pan, heat canola oil over medium high heat. Saute shallots for 2 minutes, then add garlic and sauté for another minute. Add cooked rice, soy sauce, salt, pepper and sesame oil and stir fry for 5 minutes.
Add scrambled eggs and pineapple and stir fry for another 3 minutes.
Garnish with smoked pistachioz. Delicious!
Strawberry Spinach Salad
This is an easy and very tasty salad for both warm and cold weather.
½ to ¾ cup low fat or regular Italian or balsamic vinaigrette dressing
2 teaspoons raw sugar
1 10 oz package of ready pac baby or regular spinach
2 cups sliced fresh strawberries
½ thinly sliced red onion
1/2 cup shelled Nut Nation smoked pistachioz
Mix together the dressing and sugar. Clean and dry spinach and place in large bowl. Pour the dressing on top of the spinach and toss well to coat with the dressing. Add strawberries and red onion and toss again. Garnish with pistachioz. Bon apetit!!
Pasta with Garlic smoked Pistachioz
4 servings of Cooked Pasta (we prefer whole grain or spinach, but use whatever you like)
5 cloves roasted garlic
1 1/2 Tablespoons of olive oil
2 Tablespoons of butter
1/2 cup Nut Nation Garlic smoked pistachioz
1/4 cup of fresh chopped basil
In a large saute´ pan, heat 1/2 tablespoon of olive oil and 2 tablespoons of butter on medium heat. Just as the butter starts to turn brown, add and saute´ 1 teaspoon of chopped roasted garlic for about a minute.
Stir in 1 Tablespoon of the olive oil into the drained pasta and toss to keep from sticking together.
Add pasta and mix thoroughly with olive oil and butter for another minute and turn heat down. Stir in 1 quarter cup of fresh chopped basil. Then toss and stir in 1/2 cup of shelled, Nut Nation Garlic pistachioz.
Top with grated Romano cheese.
Optional: For color, add in 1/2 cup of julienne strips of red, yellow and orange peppers.
There won't be any leftovers!
Sweet Nut Cups
Makes 48 candies
1 lb bittersweet chocolate, chopped into small pieces
1 lb white chocolate, chopped into small pieces
1/4 cup Nut Nation smoked pistachioz shelled and chopped (try sweet mesquite!)
Line 1 ounce mini muffin tins with paper liners, set aside. Place bittersweet chocolate in a medium heatproof bowl set over a pan of simmering water, and stir until melted. Remove bowl from heat; let chocolate cool about 5 minutes.
Pour into a pastry bag and pipe chocolate into liners about halfway full. Garnish with pistachioz. Repeat with white chocolate, first melting as in step 1.
Transfer pan of white/chocolate candies to the refrigerator until set, about 20 minutes. Allow bittersweet/chocolate candies to set at room temperature about 1 hour.
A great sweet treat!
Salmon with Pistachio crust
2 (1/2 pound each) salmon filets
Coarse salt and ground pepper
2 cups freshly squeezed orange juice
2 cups shelled Nut Nation smoked pistachioz (pick your favorite)
Zest of 1 orange, plus more for garnish
1/4 cup olive oil
Nonstick cooking spray
Season the salmon with salt and pepper. Place in a large baking dish with 1 cup orange juice. Cover with plastic wrap, and marinate in refrigerator, for at least 1 hour and up to 2 hours.
Preheat oven to 425 degrees. Finely chop pistachioz and zest in food processor. With the processor running, drizzle in oil and remaining one cup of juice until a paste forms, set aside.
Lightly coat a rimmed baking sheet with cooking spray. Place salmon on baking sheet; discard excess marinade. Top with pistachio mixture, pressing lightly to adhere.
Bake until salmon is cooked through and pistachioz are golden, 20 to 25 minutes. Garnish with zest, if desired. Serve immediately and enjoy!
