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pistachios

orzo & arugula salad with california prunes

by Jackie Newgent  |  March 25, 2018  |  0 Comments
Here’s a twist on pasta salad that’ll be a highlight to any meal. It’s based on whole-wheat orzo and fresh baby arugula and provides a memorable balance of flavors, textures, and colors, along with a naturally sweet pop of California prunes. (Hint: Prunes offer potential bone health benefits!) Altogether, this salad is a delightful way to get fruits and veggies. In fact, it’s vegan—so enjoy it for Meatless Monday and beyond!   Disclosure: (At time of posting) Jackie is a spokesperson for California Prune Board. She created this recipe on their behalf. The recipe is her original creation and is also available at californiadriedplums.org.  
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lemon-ginger farro salad with pomegranate & pistachios

by Jackie Newgent  |  January 21, 2018  |  4 Comments
I make this salad a lot when pomegranates are in season! I never actually wrote down a recipe for it … I just wing it, which is the way I prefer to cook. But I wanted to share this farro salad, so here’s the official recipe! It’s so refreshing and satisfying and loaded with colors, textures, and aromatic delight. A couple of its flavor “secrets” are freshly grated gingerroot and lemon zest. Since I get to use my Microplane Zester/Grater to do that, it’s a perfect time to share this since “Favorite Kitchen Tool” is the theme of this month’s Recipe Redux. You’ll actually feel so good after eating it knowing you punched up your plant quotient for the day...
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red lentil pasta with vegan basil-pistachio pesto

by Jackie Newgent  |  January 8, 2018  |  2 Comments
What’s one of my favorite ways to go vegan without giving up a thing? This bowl of yum! So, if you happen to be looking for a comforting pasta dish that’s actually good for you, here you go! And if you need to go gluten-free, this recipe is a winner, too. The pasta is made from red lentils. The fresh pesto is accented with lemon, red pepper flakes, and smoked paprika in lieu of parmesan cheese. And the tomatoes add pops of vibrant color and bursts of juiciness. Altogether, this simple Mediterranean-style pasta dish is a complete meal in a bowl. Hint: It’s a scrumptious pick for a Meatless Monday!
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lemony beet “hummus” with poached pistachios

by Jackie Newgent  |  December 5, 2016  |  0 Comments
Move over traditional hummus! This new twist on the dip uses white beans to allow all flavors to shine through. It’s prettier thanks to beets! (Hint: It’s okay to use the pre-packaged type to save time.) And it’s nutritiously intriguing thanks to poached pistachios, made simply by simmering shelled pistachios in water for 20 minutes. Pair with sliced cucumbers, jicama, or whole grain pita chips. Enjoy as a sandwich condiment, too. Calories saved: 34 Why it’s better for you? Both traditional hummus and this version are good for you. What’s interesting about this recipe is that you’ll get lutein and zeaxanthin from the pistachios and betalain from the beets! Disclosure: I developed this recipe for Wonderful Pistachios as part of...
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baba ghannoush with poached pistachio puree

by Jackie Newgent  |  November 28, 2016  |  0 Comments
It’s the most wonderful time of the year … if you’re a Christmas “geek” like I am! I love to entertain during the holiday season! There’s almost always going to be a dip available when I host a gathering. Every year I whip up one that’s new. So, here’s this year’s creation—an inspired take on baba ghannoush (Middle Eastern eggplant dip). Poached pistachio puree is what makes this recipe special. I use it here in place of tahini for a unique taste twist and velvety texture. And beyond just a dip, baba ghannoush makes a delightful bruschetta topping … including this version. Serve it as a festive (and Meatless Monday-friendly!) pick that all of your family and friends—vegetarian or otherwise—can...
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