Green Salad with Blue Cheese Dressing and Paprika Pecans

Green Salad with blue cheese dressing and Oren’s Kitchen Paprika Pecans.

Serves 4 to 6

Oren’s Kitchen paprika pecans give a smoky rich contrast to the creamy flavors of the blue cheese dressing and crisp lettuce leaves provide the foundation for this updated classic.

Ingredients.

2 oz O.K. smoked paprika pecans.

1 head lettuce, preferably chilled and firm, such as Romaine or Iceberg.

For the blue cheese dressing

4 oz blue cheese

1/3 cup sour cream

1 tbp mustard

¼ cup vinegar, preferably white

½ cup olive oil

1 tsp Worcestershire sauce

1 tsp lemon juice

½ of a medium sized onion or 1 good sized shallot.

handful of parsley

salt and pepper to taste

To make the dressing:

Reserve half of the cheese.  Chop the onion or shallot and the parsley fine.  In a good sized bowl whisk together the mustard, olive oil and vinegar until it thickens.  Add the Worcestershire sauce, the lemon juice, the onion/shallot and the parsley and combine with salt and pepper to taste.

Wash the salad and cut into large sections so that your result is either whole leaved romaine or iceberg wedges.

Arrange the salad on a medium sized plate.  With a spoon dress each salad to taste.  Sprinkle the OK paprika pecans and the reserved blue cheese on each plate.

Download a pdf version of this recipe.

Braised Bass In Spicy Coconut Curry and Oren’s Kitchen Ajwain Cashews

Braised bass in spicy coconut curry and Oren’s Kitchen ajwain cashews

Serves: 4-6

Masala:

6 cloves garlic

8 dried chilies

2 teaspoons coriander seeds

1 teaspoon cumin seeds

½ teaspoon ground turmeric

Few black peppercorns

Curry:

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 cups coconut milk

2 cups water

½ cup boiling water

1 walnut-size ball of compressed tamarind

Salt to taste

1 Lb fish fillet (bass, cod, halibut) or shrimp

1 bag (4oz) Oren’s kitchen Indian ajwain cashews, coarsely chopped

1. Masala:  Grind in a spice grinder all the masala ingredients to a fine paste; add a little water, few drops to make into a stiff paste.
2. Curry: Heat the oil in a large skillet over medium heat. Sauté the onions for few minutes, add the masala and cook for few minutes longer.
3. Add the coconut milk and the water and simmer for about 45 minutes(until the oil rises to the top)
4. Meanwhile, pour the boiling water over the dried tamarind, let it sit for ½ hour until it is soft. Pass the soft tamarind through a strainer into the curry.
5. Season with salt and pepper.
6. Season the seafood with salt and pepper.
7. Add the seafood and cook until done, about 7min.
8. Chop

Pineapple Chicken Salad with O.K. Coconut Chili Macadamia Nuts

Pineapple chicken salad with coconut chili macadamia nuts

Serves: 4-6

2 heads of hearts of romaine

1/2 pineapple- peeled and cut into cubes

2 roasted chicken breasts cut into cubes

1 carrot, grated

Lime juice from 2 limes

1 shallot, peeled and diced

¼ cup extra virgin olive oil

Salt/pepper

1/2 bag of Oren’s kitchen coconut chili macadamias

1. Place the diced shallot in the lime juice, let stand for 15min.
2. Add olive oil to the shallots and lime juice. Mix well.
3. Clean and chop the romaine lettuces
4. Mix with the carrots, pineapple, chicken and vinaigrette
5. Sprinkle the coconut chili macadamias and serve.

Turkey Strudel With Wild Rosemary Almonds

Turkey Strudel with wild rosemary almonds

Serves: 4-6

2 lbs of ground turkey

1 onion, chopped

3 garlic cloves, chopped

1 carrot, chopped

1 celery stick, chopped

2 cups of chopped tomatoes

½ bunch of parsley, chopped

1 teaspoon of ground cumin

1 teaspoon of ground coriander

4 tablespoons of melted butter

1 bag Oren’s kitchen wild rosemary almonds- chopped

10 phyllo sheets

4 tablespoons of sesame seeds

1 egg

Salt

Pepper

1. Stew onions, carrots and celery until soft.  Add garlic and stew for 5 more minutes.
2. Add tomatoes and bring to simmer.  Stir in the turkey and make sure there are no chunks.
3. Season with salt and pepper.  Add the cumin and coriander and cook for 25 minutes.  Add the parsley.
4. Let it completely cool down. Add the rosemary almonds.
5. Brush one sheet of phyllo dough with butter. Place the second sheet on top of it.  Repeat this for the rest of the sheets, stacking a sheet on top of a buttered sheet.  Butter the edges of the sheets.
6. Place the turkey mixture on the phyllo dough and roll the sheets into a long strudel.  Make sure to leave space on the ends in order to pinch them to close the roll.
7. Brush the roll with egg wash and sprinkle with sesame seeds.
8. Bake at 400F for 25 minutes until golden brown.