PEANUT BUTTER AND OAT GRANOLA BITES

PEANUT BUTTER AND OAT GRANOLA BITES

3/4 C oats
2T unsalted, roasted sunflower seeds
2T pistachios, chopped
1/4 C dried cranberries, roughly chopped
1/4 C dried blueberries, roughly chopped
2T ground flaxseed
1/2 t kosher salt
1/2 C creamy peanut butter
1/4 C chunky peanut butter
1T honey
1/2 t vanilla extract

In a large bowl, combine all ingredients making sure to evenly distribute all the ingredients.
Roll some of the dough between your hands, if it sticks together it is ready to go. If it feels too dry then add a bit more peanut butter or honey.  If it is too wet add extra oats or flaxseed.
Line a baking sheet with parchment paper.  Roll a heaping tablespoon of dough into a 1 1/2" ball and then place it on the prepared baking sheet.  Repeat with the remaining dough.  Chill in the refrigerator at least 30 minutes before serving.  Store in airtight container in the refrigerator for up to 2 weeks.

FRUIT AND NUT CRANBERRY SAUCE

FRUIT AND NUT CRANBERRY SAUCE

from Rachel Ray Magazine, Nov 2013

FRUIT & NUT CRANBERRY SAUCE
1 bag (12 oz) fresh cranberries
1 C sugar
1 orange, juiced, plus 1/2 t zest
1/2 C roasted pistachios, chopped
1 firm pear, cored and chopped
2T diced candied lemon peel
1/4 t ground cumin
Salt and Pepper

In a medium saucepan, cook the cranberries, sugar and orange juice over medium heat until the cranberries burst, 10 minutes.  Let cool.  Stir in the zest, nuts, pear, lemon peel and cumin; season.

SPRING PESTO

SPRING PESTO

Family Circle April 2013

1/3 C toasted, shelled pistachio nuts
1 bag (6 oz) baby spinach
2 C arugula
2C flat leaf parsley
4 chopped scallions
2 cloves garlic
3/4 C olive oil
3/4 C Asiago Cheese, shredded
1 t salt
1/2 t black pepper
2 lb pasta, cooked and drained

In a food processor, add nuts, spinach, arugula, parsley scallions & garlic.
Blend 1 minute.
With processor running, gradually add 3/4 C olive oil and blend until fully incorporated.
Place in a bowl and stir in 3/4 C shredded Asiago Cheese, 1 t salt, and 1/2 t black pepper.
Makes 2 1/2 C pesto -- enough for 2 lb of cooked pasta.