Carrot Puree with Hazelnut Tapenade
Yield: 4 Servings
- 1 pound carrots (5-6 medium), cut into ½-inch pieces
- 2 medium red potatoes, peeled and cut into ½-inch pieces
- 2 tablespoons chopped hazelnuts, toasted (see Tip)
- 2 tablespoons chopped green olives
- 2 teaspoons freshly grated orange zest
- 1 small clove garlic, minced
- 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
Organic First Cold
Pressed Extra Virgin
Olive Oil 25.4 Fl Oz
- ½ teaspoon salt
Bring 1 inch of water to a boil in a large saucepan or Dutch oven fitted with a steamer basket.
Steam carrots and potatoes until very soft, 12 to 15 minutes.
Meanwhile, combine hazelnuts, olives, orange zest, garlic and 1 teaspoon oil in a small bowl.
Transfer the carrots and potatoes to a food processor; add the remaining 1 tablespoon oil and salt.
Process until smooth.
Serve each portion with a spoonful of the hazelnut tapenade.
Tip: To toast chopped nuts or seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Green Beans with Hazelnuts and Thyme
Yield: Serves 8
- 2 pounds of fresh, slender green beans, trimmed
- 3 tablespoons butter
- 2 tablespoons chopped fresh thyme, divided
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ½ cup coarsely chopped darkly roasted and skinned hazelnuts
Bring a large pot of salted water to a boil. Add the beans and cook just until the beans are becoming tender and still have their brilliant green color. Remove from heat and immediately plunge the beans into ice water to stop the cooking and set the color. Drain well and set aside for up to several hours in the refrigerator.
When ready to serve, melt the butter in a large skillet over medium high heat. Add 1 tablespoon of the thyme and gently sauté for 1 minute. Add the mustard and salt and stir to blend it into the butter. Add the beans to the skillet and sauté until the beans are just barely tender, which will take about 7 minutes. Toss with most of the hazelnuts and then transfer the beans to a serving bowl. Sprinkle with the remaining hazelnuts and the remaining 1 tablespoon of thyme.
Autumn Arugula Salad with Roasted Sweet Potatoes and Hazelnuts
Yield: Serves 4
Time: 40 Minutes
- 3 cups of cubed sweet potatoes
- 3 cloves of garlic, sliced
- 2 tbsp of olive oil
- salt and pepper
- 1 tsp of dried rosemary
- 1 pomegranate
- 5oz arugula
- ½ cup hazelnuts
- ¼ balsamic vinegar
- goat cheese (optional)
- Preheat oven to 400°F. Place hazelnuts on a tray and roast for about 5 minutes.
- Set aside.
- Place sweet potatoes, garlic, olive oil and salt and pepper on a large baking dish and roast at 400°F for about 30 minus until tender.
- Seed pomegranate, you might cut the fruit in half and then hit the back of the shell with a wood spatula and the seeds easily fall out.
- Place arugula in a bowl and top off with balsamic vinegar, the roasted sweet potatoes, pomegranate seeds, roasted hazelnuts and goat cheese (if desired).