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Almond Wheat Berry Salad with Edamame, Feta and Mint

1 cup wheat berries (3 cups cooked) 1 cup frozen shelled edamame 1 teaspoon grated lemon zest 3 tablespoons lemon juice 2 tablespoons olive oil 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 cup grape tomatoes, halved 1 scallion, thinly sliced 3 tablespoons chopped fresh mint   1/2 cup crumbled feta cheese 1/2 cup slivered almonds, toasted

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Fruit, Almonds & Cottage Cheese Bowl

Jim White, Registered Dietitian Nutritionist, created Carpe PM Snacking Equations in partnership with Almond Board of California. Power through your t

1 cup cottage cheese, plain 1/4 cup dried apricots 1/4 cup sliced almonds

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Sliced Almonds & Yogurt Bowl

Jim White, Registered Dietitian Nutritionist, created Carpe PM Snacking Equations in partnership with Almond Board of California. For a simple yet del

1 cup Greek Yogurt, plain or vanilla 1/8 cup sliced almonds 1/2 cup strawberries, sliced

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Banana Almond Butter Sushi

Jim White, Registered Dietitian Nutritionist, created Carpe PM Snacking Equations in partnership with Almond Board of California. We all need an energ

1 medium banana 2 tablespoons almond butter 1 tablespoon chopped almonds

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NATALIE COUGHLIN’S COCONUT ALMOND CHIA PUDDING

1 cup unsweetened almond milk 1/4 cup chia seeds 1 tablespoon maple syrup 2 tablespoons unsweetened toasted coconut flakes 1 tablespoon crushed almonds

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Honey-Cinnamon “Graham” Almond Pulp Crackers

In an effort to minimize waste when making almond milk at home, these gluten-free crackers are made from the leftover almond pulp, offering a deliciou

2 cups almond pulp (see Note) or almond meal 1 tablespoon white rice flour 1 teaspoon ground cinnamon 1 teaspoon baking powder 1/2 teaspoon sea salt or kosher salt 2 tablespoons unsalted butter, melted 2 tablespoons honey

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Garlic and Herb Almond “Cheese”

This dairy-free “cheese” is like spreadable goat cheese and tastes great on a thick slice of hearty bread or on Rosemary-Parmesan Almond Pulp Crackers

1 cup slivered or sliced blanched almonds 1 teaspoon fresh lemon juice 1/4 teaspoon kosher salt 1 teaspoon salt-free Italian seasoning, plus extra for garnish 1/2 teaspoon garlic powder or 1 teaspoon minced fresh garlic

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Carrots "Almandine" with Yogurt and Dill

Created by Chef John McConnell, executive chef, Clif Family Winery, for Almond Board of California

16 (or 1 quart cut) - Heirloom carrots of mixed varieties (from your farmer’s market), washed and par-cooked 3 each – cloves of garlic sliced with mandolin across the germ 1 TBSP – ras el hanout ½ cup + 1 TBSP – sliced almonds (reserve 1 TBSP to garnish) ¼ cup – almond oil 1 TBSP – fresh dill, coarsely chopped 1 TBSP – freshly squeezed lemon juice 1 cup - Greek, whole milk yogurt 1 TBSP – lemon juice 1 TBSP – dill, chopped 1 tsp – kosher salt 1-2 pinches – dill pollen Toasted slivered almonds Chive blossoms

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Cuban style “Arroz con Frijoles” with Mojo and Crispy Plantains

Created by Chef John McConnell, executive chef, Clif Family Winery, for Almond Board of California

1 quart – whole, unroasted, blanched almonds (to be roasted) 2 quarts – filtered water ½ cup – bacon fat 1 each – medium onion, small diced 1 each – yellow and red bell pepper, seeded and small diced ½ cup – garlic, minced ½ cup – tomato paste 1 TBSP – cumin powder *all – toasted and soaked almonds 2 each – bay leaves 1 quart – chicken stock 2 TBSP – kosher salt 1 quart – basmati or long grain rice 2 quarts – almond soaking water and water 1 TBSP – almond oil 1 TBSP – kosher salt 10 cloves of garlic, minced 1 each – serrano chile, minced with seeds ¼ cup – orange juice, fresh ¼ cup – lime juice, fresh ¼ cup – almond oil 1 tsp – kosher salt 1 tsp – dried oregano 1 tsp – fresh oregano, chopped ¼ tsp – cumin powder 2 each – green plantains, peeled and sliced Salt 1 bunch – cilantro, washed and coarsely chopped

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Heirloom Tomato Brulee with Almond-Miso Butter and Shiso

Created by Chef John McConnell, executive chef, Clif Family Winery, for Almond Board of California

1 cups – unblanched, natural whole almonds, *toasted (see below) 2 each – cloves of garlic, smashed, *toasted (see below) ¼ cup – Aka miso or brown miso 3 TBSP – brown sugar 1 TBSP – mirin 1 tsp – sesame oil ½ cup – HOT water, plus more if needed to adjust consistency 4 large – heirloom tomatoes, ripe, sliced into 1” thick slices 1 pint – mixed cherry tomatoes, cut in half lengthwise 2 TBSP – almond oil Coarse sea salt Shiso, finely chiffonade Toasted sliced almonds Spoon rest of marinade over the whole dish Freshly cracked black peppercorn