Be the Star of the Summer Picnic With Tasty, Healthy Hazelnut Recipes

Roasting Oregon hazelnuts intensifies their unique flavor and develops their color. And they can be included in a wide variety of dishes or meals, both sweet and savory. Best results can be achieved using a low temperature and longer time.

Directions

• Spread whole, raw Oregon Orchard hazelnut kernels in a single layer on a baking sheet and bake at 275 degrees Fahrenheit for 15-20 minutes. (Take care, as nuts can scorch quickly.)
• To remove the skins, wrap the warm hazelnuts in a dish towel and let them sit for 5-10 minutes before rubbing them vigorously in the towel.
• If you’re not going to use all the nuts right away, you can freeze them (whole or chopped) in an airtight container for up to a year.

This snack board is loaded with the best that Oregon state has to offer. The rich cheeses, roasted hazelnuts, juicy berries, and sweet honeys pair well with local chardonnay.

Yield: Serves 10 to 15 people
Time: 15 minutes

Directions

Arrange the cheeses on a large round wood cheese board or a serving tray. Place the jars of honey on the board and then fill in the remaining spaces with hazelnuts and berries. Finish the board with sliced baguette and your favorite crackers.

This hearty, healthy salad is loaded with crunchy hazelnuts, whole grain quinoa and tender kale. The combination of sweet dried cherries and a tangy honey balsamic dressing complements the nutty, savory flavors of the grains and greens.

Ingredients (serves 4-6):

• 1/2 cup dry red quinoa, rinsed well
• 1 cup water
• 5 cups thinly sliced kale leaves
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1 cup toasted Oregon Orchard hazelnuts, chopped
• 1/2 cup dried cherries
• 2 tablespoons crumbled feta cheese

Vinaigrette

• 2 tablespoons finely chopped shallot
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper

Directions:

• To cook the quinoa, add it to a medium saucepot and pour in the water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, partially covered, for 15 to 20 minutes, until tender. Transfer to a colander and rinse with cold water. Set aside.
• Add the kale to a medium bowl and pour in the 1 tablespoon of olive oil. Sprinkle with the 1/4 teaspoon salt. Use clean or gloved hands to squeeze the kale, massaging the oil and salt into the greens. Massage for about 30 seconds. The kale will look slightly wilted. Set aside.
• Transfer the cooled quinoa to the bowl with the kale. Add the hazelnuts, cherries and feta.
• To make the dressing, whisk together the shallot, olive oil, balsamic vinegar and honey in a small bowl until all ingredients are combined into a dark dressing. Stir in the salt and the pepper.
• Pour the dressing over the salad and toss to coat all ingredients well. Serve at room temperature or chilled.