It’s Well Fed Friday and we have spared no taste buds this week! With highlighting the benefits of pistachios we wanted to bring it home with some delicious pistachio themed recipes this week.
Marinated Beets with Pistachios and Tarragon
INGREDIENTS
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1 pound baby yellow or red beets, trimmed, scrubbed
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½ cup Sherry or red wine vinegar, divided
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2 tablespoons plus ¼ cup olive oil
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Kosher salt
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1 medium shallot, finely chopped
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1 teaspoon chopped fresh thyme
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¼ cup raw pistachios, chopped
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2 tablespoons coarsely chopped fresh tarragon
RECIPE PREPARATION
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Preheat oven to 425°. Combine beets, ¼ cup vinegar, 2 Tbsp. oil, and ¼ cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40–50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or ½” wedges if larger).
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Toss beets with shallot, thyme, remaining ¼ cup vinegar, and remaining ¼ cup oil in a large bowl; season with salt. Let sit at least 2 hours.
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Toss with pistachios and tarragon just before serving.
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DO AHEAD: Beets can be marinated 2 days ahead. Cover and chill.
Thanks to: bonappetit.com
Broccoli-Quinoa Salad with Buttermilk Dressing
INGREDIENTS
Buttermilk Dressing
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¾ cup buttermilk
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2 tablespoons olive oil
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2 tablespoons vegetable oil
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1 tablespoon finely grated lemon zest
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1 tablespoon fresh lemon juice
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1 teaspoon unseasoned rice vinegar
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Pinch of freshly ground black pepper
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1 teaspoon (or more) fine sea salt
Salad
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1 shallot, finely chopped
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2 small heads of broccoli, cut into bite-size florets
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Kosher salt
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1 cup white, red, or black quinoa
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½ cup coarsely chopped parsley
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¼ cup coarsely chopped tarragon
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¼ cup coarsely chopped pistachios
RECIPE PREPARATION
Buttermilk Dressing
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Whisk buttermilk, olive oil, vegetable oil, lemon zest, lemon juice, rice vinegar, pepper, and 1 tsp. sea salt in a medium bowl. Taste and season with more salt if needed.
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Do Ahead: Dressing can be made 5 days ahead. Cover and chill.
Salad
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Stir together shallot and 2 Tbsp. buttermilk dressing in a small bowl and set aside.
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Cook broccoli in a large pot of boiling salted water until crisp-tender, about 1 minute. Using a slotted spoon, transfer broccoli to a bowl of ice water; let cool. Drain and place on a kitchen towel–lined baking sheet.
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Meanwhile, return water in pot to a boil and cook quinoa until slightly al dente, about 12 minutes; drain. Toss quinoa and 2 Tbsp. buttermilk dressing in a large bowl to coat; season with salt. Let cool.
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Add dressed shallot, broccoli, parsley, tarragon, pistachios, and 2 Tbsp. buttermilk dressing to quinoa and toss to combine. Season with more salt if needed.
Thanks to: bonappetit.com
Healthy Pistachio Ice Cream
INGREDIENTS
- 2 frozen bananas
- 2 T pistachio butter
- splash of almond milk (optional)
INSTRUCTIONS
- Place frozen bananas in a food processor or high-speed blender for around 2 mins. You will need to scrape down the sides every 20-30 seconds or so. Add in a splash of almond milk if you want to thin it out.
- Once banana is smooth add in pistachio butter and process until well combined.
- Serve immediately.
- If saving, keep in freezer and let thaw for 10 mins on counter before serving.
Thanks to: thehealthymanven.com
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