Recipe adapted from Smitten Kitchen’s Almond Rhubarb Picnic Bars.
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.
Recipe slightly adapted from The Spice House. A lovely blend of cinnamon, orange, and pecans.
Because I absolutely love salt with my dark chocolate and nuts!
A hearty soup for when all those parsnips and onions come rolling in from the winter veggie CSA.
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.
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.
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.
A blast of flavor from a blend curry, cumin, cardamom, cinnamon, garam masala, and cayenne, without being super spicy.
Rich, creamcheesy, chocolatey, hazelnutty delight.