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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

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Almond Cake with Almond Butter Frosting, Apricots and Toasted Almond Slices

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

1 cup – unsalted butter, softened ¾ cup + 1 TBSP – sugar *(plus more for pan) 1 cup – cake flour ¼ cup – almond meal ¾ cup – whole, blanched almonds 1 tsp – baking powder 1 tsp – kosher salt 1 each – vanilla bean, seeds scrapped 2 each – whole eggs ¼ cup – sour cream *4-5 each – apricots, pitted and sliced into wedges 1 ½ cup – almond slices, toasted Apricots, freshly sliced ½ cup – unsalted butter, softened 1 cup – almond butter 3-4 TBSP – milk, whole 1 ¾ cups – powdered sugar ½ tsp – kosher salt

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Almond Lover's Hummus

Here's a great "out of the carton" recipe for almond milk, maybe one you didn't think of before! Created by Jackie Newgent, RDN, CDN for the Almond Bo

2/3 cup plain unsweetened almond milk 1 (15-ounce) can no-salt-added chickpeas, drained 1/2 cup unsalted, creamy almond butter Juice and zest of 1 small lemon (2 tablespoons juice) 2 garlic cloves 1/2 teaspoon sea salt 1/4 teaspoon ground cumin 1/4 teaspoon ground cayenne pepper (divided) 2 teaspoons extra-virgin olive oil 1 1/2 tablespoons sliced natural almonds, pan-toasted

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Lime-Curry Trail Mix by Refinery 29

A sweet-and-spicy snack you can munch on whenever you get those darn hunger pangs.

Recipe developed by Refinery29 on behalf of Almond Board of Califo

1 1/2 cups natural almonds 1/2 cup pepitas 1/4 cup unsweetened coconut flakes 1 1/2 tsp mild curry powder 1/4 tsp chili powder 1/4 tsp cayenne pepper 1/4 tsp ground ginger 1/4 tsp cinnamon 1/2 tsp demerara sugar (optional) 2 tbsp coconut oil 2 tbsp honey Zest of 2 limes Juice of 1 lime 1/2 cup dried cherries

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Almond Butter & Jelly Protein Balls by Refinery 29

A grown-up version of PB&J, you can take this snack anywhere and eat it anytime.

Recipe developed by Refinery29 on behalf of Almond Board of Californ

2 cups natural almonds 1 cup chopped strawberries 1/4 cup almond butter 1/2 tsp cinnamon 3 tbsp coconut oil 1 tbsp maple syrup Pinch of sea salt

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Oats & Almond-Butter Cups by Refinery 29

These are perfect for grabbing when you're running out the door in the morning or for a late-afternoon treat.

Recipe developed by Refinery29 on behal

2 cups rolled oats 2 tbsp chia seeds 1 tsp baking powder 1 tsp baking soda 2 tsp cinnamon 1/4 tsp sea salt 1 cup almond milk 6 tbsp almond butter 1/4 cup maple syrup 1 tsp vanilla 1/2 cup chopped natural almonds

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Smoky Kettle Corn by Refinery29

This is sort of a kettle-corn hack. To prevent burned sugar, shake the pot often. The result is a smoky-salty-spicy win.

Recipe developed by Refinery

1/2 tsp smoked paprika 1/4 tsp chipotle powder 3/4 tsp sea salt 2 tsp neutral oil 1/3 cup popcorn kernels 1/4 cup cane sugar 1 cup roasted, salted almonds