- 2 Tablespoons extra virgin olive oil
- 2 large shallots, cut into thin rings
- 3 slices bacon
- 1 bunch kale (about 8 cups,) removed from ribs then torn into bite-sized pieces
- 5 pitted Medjool dates, chopped
- 1/4 cup Marcona almonds (or sliced almonds)
- 2 Tablespoons shaved Parmesan cheese
- For the Maple-Almond Vinaigrette:
- 2 Tablespoons almond butter (or tahini)
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon real maple syrup
- 1 Tablespoon extra virgin olive oil
- Combine ingredients for the vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
- Heat oil in a large skillet over medium-high heat. Add shallots then fry until golden brown, stirring constantly. Remove to a paper towel-lined plate to drain then sprinkle with salt and set aside.
- Turn heat down to medium then add bacon to skillet and cook until browned and crisp. Remove to a paper towel lined plate to drain then set aside. Remove all but 2 teaspoons bacon grease from the skillet.
- Add kale, dates, and almonds then saute for 30 seconds. Add vinaigrette and then toss until just coated. Divide kale between two plates then top with reserved bacon, crispy shallots, and parmesan cheese.
- 1 pkg. puff pastry
- 2 1/2 cups almonds
- 1 cup sugar
- 6 ripe pears acacia honey
- 3/4 cup blue cheese or goat cheese
- 1 tablespoon melted butter
- 1 egg for brushing
- 2 tablespoons honey
Preheat the oven. Let puff pastry rest at room temperature for 20 minutes. Roll it into one sheet. Use paring knife to score a line around the perimeter of the rectangle, about 1 inch from the edge, to make a border. Prick dough with a fork inside edge.
Blend almonds and sugar with 1 tablespoon water. Grease the dough inside of the cut border wit the melted butter. Cut pears into slices. Place the slices beyond the cut sheet, sprinkle with blue cheese and honey. Brush edges with lightly beaten egg. Bake for 25 to 30 minutes at 400 degrees. Drizzle the honey evenly over the tart.
1 lb chicken breast cutlets
freshly ground pepper
1tablespoon olive oil
1 sliced onion
4 crushed garlic cloves
½ cup chopped roasted red peppers
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon ground coriander
1/4 teaspoon cumin seed
¼ teaspoon cayenne
¼ teaspoon ground ginger
1 tablespoon honey
¼ cup raisins
½ cup 2% Greek yogurt
slivered almonds, if desired.
Season 1 lb chicken breast cutlets with kosher salt and freshly ground pepper. Warm 1 Tbsp olive oil in a skillet over high heat. Sear cutlets until just cooked through, 2 minutes per side. Transfer to a plate. Reduce heat to medium. Add 1 sliced onion and 4 crushed garlic cloves. Cook 10 minutes, scraping up browned bits on bottom of pan. Add ½ cup chopped roasted red peppers; cook 3 minutes. Season with salt and add 1 tsp paprika, ½ tsp turmeric, ½ tsp ground coriander, ¼ tsp cumin seed, ¼ tsp cayenne, and ¼ tsp ground ginger. Cook, stirring, for 1 minute. Add 1 Tbsp honey and ¼ cup raisins. Reduce heat to low; cook 1 minute. Stir in ½ cup 2% Greek yogurt and juice of ½ lemon. Add chicken and any accumulated juices back to skillet. Heat through (do not boil). Top with slivered almonds, if desired.
3 tablespoons extra-virgin olive oil
1 teaspoon whole cumin seeds
1 teaspoon paprika, sweet, hot or smoked, or a combination
1 teaspoon honey
1 pound carrots
1/4 cup chopped pitted dates (about 4 whole)
2 tablespoons fresh lemon juice
1/3 cup shelled natural pistachios, walnuts or almonds, chopped
1/2 teaspoon kosher salt
1 tablespoon shredded fresh mint
In a small skillet over medium-low, heat the oil. Add the cumin seeds and cook, swirling the pan occasionally, until they turn a shade darker and become fragrant, about 4 minutes. Remove the pan from the heat and stir in the paprika and the honey. Let the mixture cool to room temperature.
Meanwhile, coarsely grate the carrots, preferably using the coarse grating disk on a food processor. In a large bowl, toss the carrots with the cooled oil-cumin mixture, the dates, lemon juice, pistachios and salt, using your hands to incorporate the dates. Stir in the mint just before serving.
6 cups popped corn (about 1/4 cup unpopped)
2/3 cup chopped almonds
1/4 cup grain-sweetened chocolate chips (optional)
1/4 cup plus 2 tablespoons agave nectar
1/2 cup plus 1 tablespoon almond butter or tahini
1/2 teaspoon salt
1. Mix popcorn, almonds, and chocolate chips (if using) in a large mixing bowl. Heat agave nectar, almond butter or tahini, and salt in a small saucepan over medium heat. Once syrup starts to get light, frothy, and bubbly, cook and stir constantly for another 30 seconds. Pour syrup over popcorn and mix with a wooden spoon until incorporated. Let cool completely.
2. When cooled, press small handfuls into balls with your fingers. These will keep for 2–3 days, covered, at room temperature.
1 can (8 oz.) pineapple chunks
2/3 cup reduced sodium chicken broth
1 teaspoon olive oil
1½ teaspoons curry powder
1 clove garlic, minced
1 tablespoon brown sugar, packed
grated peel of 1 lime
1 cup brown rice, uncooked
1/2 cup sliced almonds, toasted
1 green onion, sliced
- Drain pineapple chunks, reserving juice. Add chicken broth (about 2/3 cup) to equal 1 cup liquid. Set aside.
- Heat oil in medium pan over medium heat. Sauté curry powder and garlic 1 to 2 minutes or until garlic is lightly browned.
- Add reserved pineapple juice mixture, pineapple chunks, brown sugar and lime peel; bring to boil. Stir in rice. Reduce heat to medium. Cover and simmer 5 minutes. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff with fork.
- Stir in sliced almonds and top with green onions.