Chard stuffed acorn squash with za’atar and tahini drizzle is a show stopper, but is surprisingly weeknight friendly! You could serve this as a vegetarian main for holiday entertaining! Simply roast acorn squash halves seasoned with za’atar, a Middle Eastern seasoning mix, and stuff with chard, feta, chickpeas, pistachio and top with a quick tahini drizzle!
Read MoreMake this easy baked green falafel, packed with tons of herbs and pistachios! I serve them with three different dipping sauces for you indecisive folks - a spicy harissa tomato sauce, a creamy tahini yogurt, and a green herb chutney, along with pita bread. Vegan and gluten free too.
Read MoreThese honey pear pistachio muffins with quinoa flour are packed with fiber and protein and healthy fats so they'll actually satisfy and keep you full! The quinoa flour adds great texture along with the protein boost. Easily adaptable to gluten free by swapping all purpose gluten free flour. Perfect for breakfast or as a yummy sweet snack!
Read MoreThis summer farmer's market skillet with pistachio-herb spread is a delicious way to highlight summer produce! Pick your favorite veggies from the market, saute, bake a few eggs into the mix, and serve with a bright and herbaceous pistachio-herb spread. Don't forget crusty bread for soaking up the runny yolks! Easily adaptable for any season.
Read MoreThis warm kale farro salad is inspired by the flavors of mujadara, with caramelized onions and fennel, and lentils! The perfect healthy and satisfying make ahead grain salad. Serve with feta, toasted pistachios and harissa!
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