Picada is a Spanish mixture – including nuts, bread or crushed biscuits – that acts as a thickener and often a heightener of flavours, added at the end of cooking time (most often to sautés). Here it’s […]
Yield: 4 to 6 Servings Ingredients Vinaigrette ¼ cup extra virgin olive oil 2 tablespoons pure maple syrup 1 tablespoon fresh lemon juice ¼ teaspoon salt Salad ½ tablespoon extra virgin olive oil 1 pound Brussels […]
Yields: 6 Servings Ingredients For the Pasta 1 pound penne, cooked to al dente ¾ cup Hazelnut Pesto (recipe below) 2 tablespoons roughly chopped toasted hazelnuts 2 tablespoons shaved Parmesan cheese For the Pesto 5 cups […]
Yields: 1½ cups Ingredients 5 cups loosely packed basil leaves 2 cloves garlic, peeled ½ cup toasted organic hazelnuts ½ cup shaved Parmesan cheese ¾ cup extra virgin olive oil 1 teaspoon fine sea salt ¼ teaspoon […]
Ingredients 2 cups raw organic hazelnuts 9 cups water 1 teaspoon sea salt 3 cups white polenta 1 stick unsalted butter Directions Heat oven to 325° F. Toast the hazelnuts for 10 minutes. Remove from oven […]
