Christina Tosch - Let’s Go Nuts: The Best 40 Savory, Sweet n’ Salty Nut Recipes
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- Book:Let’s Go Nuts: The Best 40 Savory, Sweet n’ Salty Nut Recipes
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Lets Go Nuts The Best 40 Savory, Sweet n Salty Nut Recipes BY Christina Tosch Copyright 2019 Christina Tosch 
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There are lots of different possibilities to explore when combining nuts with your everyday family meals, so what are you waiting for? Lets go Nuts! Here are just a handful of ways you can go nuts in the kitchen! Scatter cashew nuts over a Tropically-inspired chicken salad to add texture and taste Blend chickpeas, macadamia nuts, and tahini to create a creamy hummus Make nuts the star of the show in veggie curries and casseroles Nibble on a nutty mix with pre-dinner drinks Use nuts as an alternative breadcrumb crust for chicken and seafood Add a nutty crunch to cookies, pies, and brownies Use cashew nuts next time you prepare a pesto, and serve with al dente pasta Toast hazelnuts and make fantastic feta fritters From cookies to casseroles, salads to stews and pasta to pies Lets go Nuts! 
Oeey gooey melted Brie perfectly complements sweet peaches and crunchy pecans to deliver a tasty appetizer. Servings: Total Time: 20mins Ingredients: 1 (9) wheel of French Brie 1 (15 ounce) can of peaches (cubed) cup pecans (crushed) 5 sprigs of fresh thyme 3 basil leaves (finely sliced) Runny honey (as needed) French baguette (sliced, to serve) Directions: 1. Preheat the main oven to 325 degrees F. 2. 3. 3. Top with the peach cubes. 4. Scatter the pecans over the top. 5. Season with thyme and basil, and drizzle over with honey. 6.
Bake in the preheated oven for between 15-20 minutes, or until the cheese is entirely melted and gently browned. 7. Serve with slices of fresh French baguette.
Banish the flour breading and instead opt for this pecan packed superfood option. Servings: 6-8 Total Time: 45mins Ingredients: cup raw pecan halves cup brown rice flour tsp sea salt (divided) tsp paprika tsp powdered garlic tsp freshly ground black pepper cup water 6 cups of cauliflower florets Ranch dressing or hot sauce (to serve, optional) Directions: 1. 2. 2. In a food blender or processor, and on pulse, process the pecans to the consistency of flour. 3. In a bowl, combine the pecan flour with the brown rice flour, tsp of sea salt, paprika, powdered garlic, and freshly ground black pepper. Pour in the water and mix to a batter-like consistency. 4. 5. 5.
Arrange the florets on a baking sheet lined with parchment paper and season with the remaining salt. 6. Bake in the preheated oven for 15 minutes. 7. Remove from the oven, flip the florets over, return to the oven and bake for an additional 10 minutes, until golden brown. 8.
Serve the florets with a side of ranch dressing or your favorite hot sauce.
Your guests will go nuts when you serve this soup at your next dinner party. Servings: Total Time: 1hour Ingredients: 3 cups chicken broth 1 cup walnuts (chopped) 2 tbsp onion (peeled, chopped) 2 tbsp celery (chopped) tsp ground nutmeg 2 tbsp butter 2 tbsp all-purpose flour cup 2% milk 1 cup half-and-half cream Fresh parsley (minced) Directions: 1. In a pan, combine the broth with the walnuts, onion, celery, and nutmeg and bring to boil. 2. Turn the heat down, cover with a lid and simmer for half an hour. Set aside to slightly cool. 3. Transfer the mixture to a food blender and cover process to a puree, and strain. 4. In a large-size pan, over moderate heat, melt the butter. 5.
Stir in the flour until combined. 6. A little at a time, whisk in the milk and bring to boil while cooking and stirring for 60 seconds until thickened. Gradually stir into the puree. 7. 8. 8.
Garnish with minced parsley and serve.
Looking for a tasty snack? Then look no further, these savory pancakes are easy to make and super tasty. Servings: Total Time: 15mins Ingredients: Pancakes: 1 large-size egg 1 ounces plain flour Pinch of salt 3 ounces milk Butter (to fry) Topping: Handful of rocket leaves 1 ounce jarred roasted red peppers (drained, cut into thin strips) small onion (peeled, thinly sliced) 1 ounces feta (crumbled) 1 ounce pine nuts (toasted) Handful of flat-leaf parsley (coarsely chopped) Freshly squeezed juice of lemon Salt Freshly ground black pepper Directions: 1. For the pancakes: Add the eggs, flour, and salt to a bowl, and using a whisk, beat. 2. 3. 3. Over moderate heat, melt a knob of butter in a frying pan. 4. In ladlefuls, add the batter to the pan and cook for 1-2 minutes. Repeat the process for the remaining pancakes. 5. To prepare the topping: 6.
Scatter a couple of rocket leaves over each of the pancakes. Top with red peppers followed by the onion, feta cheese, and pine nuts. 7. Garnish with parsley, sprinkle with lemon juice, and season with salt and pepper. 8.
A traditional Greek appetizer gets a Hawaiian makeover. Font size:
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