1 tablespoon each of our NEW Rosemary Fused and Vegan Butter Olive Oil
Preheat the oven to 375 degrees F.
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.
Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl.
Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
Heart-Protective Monounsaturated Fats Not only do cashews have a lower fat content than most other nuts, approximately 82% of their fat is unsaturated fatty acids, plus about 66% of this unsaturated fatty acid content are heart-healthy monounsaturated fats, similar to those found in olive oil. Studies of diabetic patients show that monounsaturated fat, when added to a low-fat diet, can help to reduce high triglyceride levels. Triglycerides are a form in which fats are carried in the blood, and high triglyceride levels are associated with an increased risk for heart disease, so ensuring you have some monounsaturated fats in your diet by enjoying cashews is a good idea, especially for persons with diabetes.
Be your own French gourmet chef. It is easy & elegant (even I can bake them If I stand & watch them and don’t walk away. Otherwise ultimately they will burn)
Pre-heat your oven 400-410 deg. line two baking sheets with parchment paper. Sprinkle loose amounts of grated parmesan cheese (keep them airy), spaced well apart and flatten them with the back of a spoon. Bake only long enough to melt the cheese and slightly brown (5 min.). Don’t over bake them. After they cool a little, remove them from the parchment paper with a spatula & fold them over a rolling pin. They are a great snack or a finishing touch to a nice soup.
Play with them. Before baking, sprinkle them with poppy seed & cracked black pepper or try Rosemary and a slice of smoked salmon.
1/2 lb. of good quality pasta (Linguine, fettuccini, spaghetti, etc.)
1 bag Farm Raised Little Neck Clams (bag of 50, or at least 15 clams per person)
2 cloves of Garlic sliced
1 Tablespoons Fresh Parsley chopped
1 Tablespoon Fresh Basil chopped
Pinch of Crushed Red Pepper
Pinch of Black Pepper
1 cup of vegetable stock
1/2 cup Red Apple Balsamic Vinegar
1 cup of your favorite white or red wine
Sprinkle of grated Romano Cheese
2-3 Tablespoons Extra Virgin Olive Oil (we used Tuscan and Harissa)
Place a large stock pot on stove to cook pasta per directions on the box
Finely chop parsley and basil
Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. If they are open they are dead. Do not use them!
As soon as the pasta water is ready, add the pasta and set your timer per instructions. Rinse your pasta set to the side and work on your broth.
Place a large sauté pan on the stove, add in the wine, vegetable broth, balsamic, olive oil and garlic (after briefly sautéing the garlic), bring to a boil, and reduce heat. Add in the pasta and clams.
Cover with a lid allowing the clams to steam open.
Sprinkle fresh chopped parsley on top of the clams and serve with grated Romano cheese.
Grilled Portabella Mushroom Burger with sweet peppers. Drizzle our Wild Mushroom and Sage on the Bella & Peppers before grilling. Mmmm Good. Top the lettuces & arugula off with the Espresso Balsamic Vinegar. Just to die for.
Mango and Avocado Pepper Salad. Splash on some mango balsamic or the lemon balsamic vinegar with our NEW Rosemary Fused Olive Oil. (hint: the espresso works too well with the rosemary. They compliment one another to the point it is so savory. Almost like a roux or gravy. Could get you into trouble).