Category Archives: Recipe

Rigatoni with Roasted Chanterelle Mushrooms, Brussel Sprouts + Brown Butter Hazelnuts

Rigatoni pasta with mushrooms and hazelnuts, in a bowl ready to eat

Yield: Serves 8-10 Ingredients: 2 Tablespoons unsalted butter, divided ½ cup chopped roasted hazelnuts 1 lb pasta 1 lb chanterelle mushrooms, torn into bite-sized pieces 1 lb brussels sprouts, quartered 3 shallots peeled and quartered lengthwise 2 ½ Tablespoons extra virgin olive oil 4 – 5 large thyme sprigs ½ cup dry white wine ½ […]

Chocolate Honey Hazelnut Cookies

Chocolate Honey Hazelnut Cookies

Yield: Makes 18 cookies Ingredients: 2 cups roasted or natural hazelnuts 1/4 cup cocoa powder or cacao powder 1 teaspoon baking soda 1/2 teaspoon smoked salt, plus more for sprinkling 1/3 cup plus 2 Tablespoons honey 1 teaspoon room temperature coconut oil 1 teaspoon vanilla extract 3 Tablespoons dark chocolate chips Directions: Preheat the oven […]

Bucatini with Hazelnut Mint Pesto, Asparagus, and Tomatoes

Hazelnut Pesto Pasta

Consider making a double batch of the hazelnut mint pesto to freeze and use with fish, mixed into potato salad, and anywhere else you like pesto. Yield: Serves 4 For the Pesto: 2 cups mint leaves, washed and thoroughly dried ½ cup Oregon Orchard roasted hazelnuts 2 medium cloves garlic, peeled 1 Tablespoon lemon juice […]

Noisette Nicoise Salad

Hazelnut Nicoise Salad up close

This recipe is a departure from a traditional Nicoise salad but feel free to include tuna if you like. With or without tuna, the hazelnut dressing and chopped roasted hazelnuts level up this dish. Yield: Makes 4-6 Serving Ingredients: 1 large shallot, thinly sliced ¼ cup lemon juice 1 pound small new potatoes 6 large […]

Beet, Arugula, Hazelnut Salad with Maple Hazelnut Vinaigrette

Hazelnut and Beet Salad

This colorful fresh salad hits all the right notes – nutty, peppery, sweet, and earthy. And it’s gorgeous to boot. Add lentils or chicken for a more filling alternative. Yield: Makes 4-6 servings Ingredients: 4-6 medium-sized beets, tops and tails removed Extra virgin olive oil 1 shallot, minced 1 Tablespoon sherry vinegar 2 teaspoons pure […]

Cinnamon Hazelnut Lamb Kofta

cooked hazelnut lamb kabobs on a plate with garnish

Perfect any time of year, these kofta pair well with pita and olives along with tomatoes and cucumber in the summer, and beets and cooked dark leafy greens in the winter. Yield: Makes 4-6 servings Ingredients: 1 small yellow onion, grated (around ½ cup packed) 1 pound ground lamb 1/2 cup finely chopped Oregon Orchard […]