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avocado & roasted carrot sandwich

by Jackie Newgent  |  May 1, 2019  |  5 Comments
Los Angeles is the city I travel to most often. That’s because five of my closest friends live there. Yep, they’re all of the way on the other coast from me. (Could it be something I said?!) In any case, on my most recent trip, I went for business and stayed several nights at The Line Hotel. On the day I settled in, I decided to grab a bite at the hotel restaurant, Openaire—and devoured a sandwich made with avocado, braised carrots, sunflower tahini, shaved fennel, and sprouts on 7-grain bread. I was inspired … as you can see by this recipe. It’s my twist on it.
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pistachio-accented hummus with pickled pistachios

by Jackie Newgent  |  April 18, 2019  |  1 Comment
I seriously don’t think I could live without hummus. Being half Lebanese could be one reason for that! The other is that I simply love it. It’s definitely one of my top go-to foods when I need a fast fix. How about you? While I adore the classic version, I also enjoy mixing things up with a non-traditional version every once in a while.
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pistachio pesto hummus spread

by Jackie Newgent  |  August 27, 2012  |  4 Comments
  Meet my multi-tasking pistachio pesto hummus spread. You’ll love that you can indulge in this plant-based condiment in three (or more!) ways. First, the recipe makes a delectable match for a sandwich in place of mayo. Second, it’s tasty as an inspired “hummus” paired with cherry tomatoes, sweet bell pepper strips, or practically any seasonal veggie. And third, it’s a colorful, creamy base for a pasta sauce. The pistachios (try Wonderful Roasted & Salted No-Shells Pistachios!) provide unique flavor and color interest. And the finishing drizzle of roasted pistachio oil enhances the nutty flavor profile. Enjoy it often!
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