Recipe adapted from Smitten Kitchen’s Almond Rhubarb Picnic Bars.
Pistachio Paste
Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts.
Cinnamon Citrus Biscotti
Recipe slightly adapted from The Spice House. A lovely blend of cinnamon, orange, and pecans.
Dark Chocolate Sea Salt Toasted Almond Ice Cream
Because I absolutely love salt with my dark chocolate and nuts!
Roasted Parsnip Soup with Hazelnut Pesto
A hearty soup for when all those parsnips and onions come rolling in from the winter veggie CSA.
Peaches and Greens
Another beautiful and delicious use of our Two Tone Tavern peaches, combined with collard greens from Red Fire Farm, some fresh herbs, shallots, prosciutto, pecans and goat cheese. The family oohed and aahed when this was brought to the party.
Grapefruit, Avocado, Bacon Salad with Shallot Champagne Vinaigrette
This is pretty much my favorite salad; it has so many of my favorite food items… arugula, grapefruit, avocado, bacon, shallots, pecans, gorgonzola cheese, etc.
Gianduja Gelato
You need an ice cream maker for this decadent hazelnut treat. I spent some time house sitting for Jess where I was able to make good use of hers.
Spiced Cocktail Nuts
A blast of flavor from a blend curry, cumin, cardamom, cinnamon, garam masala, and cayenne, without being super spicy.
Nutella Cheesecake
Rich, creamcheesy, chocolatey, hazelnutty delight.