Superior Nut Company Recipes

by Amie on April 29, 2010

I recently had the pleasure of tasting a wide variety of the delicious nuts and nut butters from the Superior Nut Company, who was kind enough to send me complimentary samples to use for recipe testing with my clients.  Needless to say, the Superior Nut Company products were quite impressive and I especially loved the pistachio nut butter…how delicious does that sound?  Here are a few of my tested recipes that I created thanks to the Superior Nut Company.

Cranberry Pistachio Butter Cookies

Ingredients

1 cup pistachio nut butter

1 cup stevia for baking

1 large egg

1 teaspoon baking soda

1/8 teaspoon cinnamon

1 teaspoon vanilla extract

½ cup dried cranberries

Directions

Preheat oven to 350 degrees.

In a large bowl, combine all ingredients except dried cranberries; mix well to combine.

Slowly add cranberries; continue to mix.

Drop teaspoon sized dough onto a baking sheet.

Bake for 10-12 minutes or until golden brown.

Cool before serving.

Curried Chicken Salad

Ingredients

3 cups chicken, shredded and cooked

1 cup Greek plain yogurt

1 large mango, peeled and sliced

1 teaspoon balsamic vinegar

1 teaspoon lime juice

¼ cup dried cranberries

¼ cup almonds, toasted

1 tablespoon ground flax seeds

Large head of kale, steamed

Sea salt and pepper, to taste

Directions

  1. Combine all ingredients in a large bowl; gently toss to coat chicken.
  2. Serve over a bed of steamed kale sprinkled with sea salt and pepper.

Pecan Crusted Salmon

Ingredients

4 large salmon fillets

Sea salt and pepper, to taste

1 teaspoon fresh lemon juice

½ cup flax seeds

¼ cup sesame seeds

1 cup pecans, roasted

2 teaspoons basil

1/3 cup almond flour

1 egg beaten

2 tablespoons olive oil

Directions

  1. Season salmon fillets with lemon juice, salt and pepper.  Set aside to stand for 15 minutes.
  2. In a food processor or blender, combine flax seeds, sesame seeds and pecans; process until finely ground.  Transfer to a shallow bowl.
  3. Dip fillets in almond flour, shake off excess.  Then dip into egg.
  4. Dredge fillets into flax seed mixture; coat both sides.
  5. In a large skillet, heat olive oil; cook salmon until desired doneness, approximately 4 minutes per side.
  6. Transfer to serving plates.
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{ 2 comments… read them below or add one }

Heather (Where's the Beach) April 29, 2010 at 8:30 am

Those cookies sound delish! Marking that recipe for sure. And I think I could likely make the pecan crusted salmon into pecan crusted tofu….

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The Healthy Hostess May 2, 2010 at 6:14 pm

Yum! what great recipes! the pistachio butter sounds so good!!

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