Category Archives: Recipe

This beautiful salad stands tall on its own and brightens up any leftovers with the texture of the hazelnuts with the brightness of the pomegranate and pomegranate molasses glazed hazelnuts, and the freshness of the pomegranate, radish and frisee, and mint. You may use pre-ground coriander for this, but for maximum flavor, we highly recommend […]

Yield: Makes around 3 quarts (12 cups), or 10-12 servings as an hors d’oeuvre Ingredients: 2 cups roughly chopped roasted or natural hazelnuts 16 cups popped popcorn (1/2 cup popcorn kernels) 1/4 cup unsalted butter 1 cup pure dark maple syrup 1/4 cup roughly chopped rosemary leaves 1/2 teaspoon sea salt 1/2 teaspoon baking soda […]

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 […]

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 […]

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 […]

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 […]

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 […]