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    47 Recipes

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    Who doesn’t love a stuffed cherry tomato? This one is a tasty combination of flavors and textures that make it an exciting hors d’oeuvre to eat. It can be so refreshing to have a pre-meal bite that is made without bread! The great richness of the nuts is brought to life by the cheese, the peppery arugula and the juicy tomatoes. They can be assembled and refrigerated until just before serving. I love these before a big holiday meal or when having people over for some casual snacks. They are easy and fun to make and your friends and family will think you are a rock star! Just mix arugula, Parmesan cheese, olive oil, lemon and ground and lightly chopped walnuts and stuff them inside cherry tomato halves. Perfect before a big meal, they’re tasty without being filling.

    Recipe #518437

    I will admit that I am definitely conjuring up some of those holiday flavors (and colors) I love so much. This recipe can be a simple change from a Thanksgiving turkey or a great Christmas or holiday dinner. The crunch of the pecans is an incredible contrast to the softness of the cranberries. The cranberries are tart and they bring out the flavors of the roasted chicken and the pecan butter. With the complexity of holiday dinners and menu planning, something as simple and wonderful as a roasted chicken prepared with pecans and cranberries can be such a refreshing change! Placing nut butter under the skin of the chicken while it cooks helps to reinforce the nut flavor while keeping the meat extra moist. The chicken is roasted then carved and served with a pecan studded cranberry relish. Simple and delicious – the perfect combination.

    Recipe #518422

    This is a great holiday side dish. A real crowd pleaser. It’s a way of providing that little bit of rich nut and sweet squash flavor that goes so well with a turkey, ham or whole roasted fish. The ginger offers a little “zing” that your menu just might be looking for without straying too far from that classic squash side dish we love on the Thanksgiving table. I made this last year instead of classic sweet potato with marshmallow and there was barely any leftover! Always a good sign....

    Recipe #518421

    These are make-ahead and filled with flavor. Get these done, refrigerate and just pull them out a little before serving. That’s my idea of a great thing to have on hand for any time, however big or small. Rolling the goat cheese in pecans, lemons and parsley also gives the tangy goat cheese the perfect companion: crunchy, toasty pecans. The freshness of the parsley and lemon zest serves as the perfect bridge for these ingredients. These are also naturally gluten-free which can nicely round out any hors d’oeuvre platter you are planning for any occasion. These are balls of goat cheese that are rolled in crushed pecans mixed with a little lemon zest and chopped parsley. The platter can be mixed (some rolled with lemon zest and pecans and some rolled with parsley) to provide two type of colors and flavor, both simple and both centered on pecans. They can be made ahead or quickly…

    Recipe #518420

    This is a festive holiday dish that creates those richer flavors I associate with holiday menus. While I have been known to switch out seasonal fruits like strawberries in the summertime or bananas in the colder months: one thing remains constant: the walnuts. They are the crunchy texture and deep nutty note contrasting the cream and fruit. You can also use a store bought cake and simply assemble the layers of flavor to save time. This is an easy dessert that can be made ahead and is beautiful displayed for your friends and family to see…

    Recipe #518419

    “I always like to serve something elegant and simple like this for the holidays. Steak is such a crowd pleaser and with the souped-up version topped with a tasty walnut crust, it’s a holiday winner…” –Alex Guarnaschelli

    Recipe #506169

    "I love serving a classic for a holiday and the varied colors and textures on here give it an American holiday feel to me…. I love the addition of the cranberries and the tangy blue cheese, but for me the star of this salad is the glazed walnuts. Best of all, make the dressing and cut the salad ahead of time. When ready to serve, just assemble and enjoy.” –Alex Guarnaschelli

    Recipe #506168

    “This is a great holiday side dish because the potatoes can be microwaved in just 15 minutes. Sweet potatoes are at their best when combined with something sweet. The thought was to take the flavors reminiscent of a cinnamon-infused pecan coffee cake topping and pair them with sweet potatoes for a change from the more traditional marshmallow topped casserole.” –Alex Guarnaschelli

    Recipe #506167

    "I really love this type of dish because it can be an appetizer or side dish depending on how you serve it. The pecans are a rich and welcome guest at this party, because the white mushrooms are light and slightly tangy from the Vermouth and sour cream. The pecans also add great texture." — Alex Guarnaschelli

    Recipe #506166

    "I love the idea of wrapping fruit in dough and baking it, allowing the fruit to get jammy. The addition of the walnuts is rich and evokes the tartness of the strawberries. I like to serve this warm with whipped cream or ice cream, but it’s also great just as is." — Alex Guarnaschelli

    Recipe #506165

    “This is a classic dip that everyone loves to eat. Make in advance and serve when ready. The addition of the almonds rounds out the flavors and adds a toasted flavor that is way better than breadcrumbs.” –Alex Guarnaschelli

    Recipe #506164

    “Spinach is so lean and clean. I am always adding cheese or something else rich to round it out. While I like spinach salads, I really love cooked spinach with something crunchy and unexpected. The little bit of spice from the red pepper with a hint of garlic and the richness of the almonds and Parmesan makes this a great side dish with a quick cooking time. A healthy and tasty weeknight side dish. I have served a grilled chicken breast on top for a fast meal.” –Alex Guarnaschelli

    Recipe #506163

    “This is a bite of springtime. The spiced almonds create a great texture against the juicy grapes and the grassy parsley. Use whatever combination of greens you like best here. I am partial to some arugula, romaine and spinach. You can make the dressing and gather all of these ingredients ahead of time and then just toss the salad just before you’re ready to serve it.” –Alex Guarnaschelli

    Recipe #506159

    "The richness of walnuts and the distinctive, pleasantly bitter taste of the skin go perfectly with the steak. I use Hanger steak but like this equally with skirt steak. I have even used these carrots and walnuts on top of braised short ribs for an even simpler and homier holiday dish. If you have ever tried nut oils, substitute the tablespoon of olive oil with the walnuts for walnut or hazelnut oil. Delicious. You can also make this with a more expensive cut of beef like Prime Rib, for instance." — Alex Guarnaschelli

    Recipe #506156

    “I love how simple this recipe is to put together, just roll out the dough, bake and top. Everyone loves a flatbread and the crunchy texture of the pecans really brings out the smoothness of the ricotta and the fresh, sweet flavor of the basil leaves. It’s the kind of appetizer or snack that just leaves people wanting more. The nuts on top of the ricotta have a flavorful way of bringing all of these ingredients together.” –Alex Guarnaschelli

    Recipe #506155

    “This is a classic pumpkin pie with a couple of simple twists. The pecans on top of the crust and the pie filling provide richness and great depth of flavor. The crunchy texture and roasted flavor they offer naturally complements the sweetness of the pumpkin and the spices in the filling. I love this pie served warm with some melting vanilla ice cream on top. Delicious.” –Alex Guarnaschelli

    Recipe #506154

    “Pork chops are surprisingly lean and lend themselves brilliantly to pecans and apples. In fact, the combination of the browned pork chops and the toasted pecans is the real winner here. It’s a simple combination where the richness of the toasted pecans teams up with the wonderful flavors of the cooked pork chops. The lemon zest in the nut crust and the apples add a burst of freshness to the dish.” –Alex Guarnaschelli

    Recipe #506127

    "I am always looking for something besides a cake or pie for the holidays and this crisp is surprisingly light. The flavor of the almonds with the pears is a winner. The almonds also add a great texture to the topping." — Alex Guarnaschelli

    Recipe #506123

    “This is just my secret way of making an “orange” version of the flavors of Key Lime pie that I like so much. Surprisingly, the added structure of store bought orange juice (versus freshly squeezed) actually works better in this recipe. The almonds team up with the cookies to shape the flavor of the crust. This is an easy make-ahead dessert. Try it with lemon and walnuts for a twist on the same idea….” –Alex Guarnaschelli

    Recipe #506119

    “I love grilled shrimp because they cook quickly. I sometimes make the walnut scallion mix ahead of time and then just grill the shrimp and serve when ready to eat. The “bite” from the scallions really brings out the flavor of the walnuts. Because I usually cook this up in springtime when I get to grill, I also love the choices of spring onions or scallions. With the sweetness of the shrimp? Tasty. “Thread” the shrimp onto skewers for easy cooking. You can also sear the shrimp in a hot pan if grilling is not an option.” –Alex Guarnaschelli

    Recipe #506118

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