Type what you have

Ingredients

• ✓ pistachio
• milk
• banana
• honey

Instructions

1. 1 Combine milk, bananas, pistachios, and honey in a blender; blend until smooth and frothy, about 2 minutes.

By Autumn Leaves

Ingredients

• ✓ pistachio
• almond
• confectioners' sugar
• orange blossom water
• water

Instructions

1. 1 Combine almonds and pistachios in a food processor; pulse until finely ground. Add confectioners' sugar and orange blossom water and just enough water to form a smooth paste. Wrap marzipan in aluminum foil and refrigerate until chilled before using.

By Nadia

Ingredients

• ✓ pistachio
• spinach
• arugula
• beet
• goat cheese
• kosher salt
• black pepper

Instructions

1. 1 Neatly arrange spinach in a 10- to 12-inch circle with leaf tips facing outward. Arrange arugula on top of spinach, leaving the outer tips of the spinach exposed. Scatter beets over the arugula. Arrange pieces of goat cheese around the wreath. Sprinkle pistachios on top. Season salad lightly with salt and pepper.

By Jones

Ingredients

• ✓ pistachio
• cooking spray
• butter
• grapeseed oil
• salmon fillet
• greek seasoning
• panko bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
3. 3 Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
4. 4 Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

By thedailygourmet

Ingredients

• ✓ pistachio
• bread crumb
• dijon mustard
• olive oil
• honey
• salt
• pepper
• chicken breast

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
2. 2 Combine pistachios and bread crumbs in a shallow bowl. Whisk Dijon mustard, olive oil, honey, salt, and pepper together in a separate bowl until smooth.
3. 3 Dip chicken into Dijon mixture to coat, then dredge in pistachio mixture until coated. Place onto prepared baking sheet.
4. 4 Place in the preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until chicken no longer pink, juices run clear, and coating golden brown, about 20 minutes.

By Julie

Ingredients

• ✓ pistachio
• walnut
• almond
• sucralose sweetener
• honey
• vanilla extract
• salt
• cocoa powder
• nonfat dry milk powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.
2. 2 Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.
3. 3 Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more.
4. 4 Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.

By Jalejandrof

Ingredients

• ✓ pistachio
• brussels sprout
• butter
• red onion
• red wine vinegar
• white sugar
• salt
• pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender yet crisp, 8 to 10 minutes.
2. 2 Melt butter in a deep skillet over medium-high heat. Cook and stir onions and 3 tablespoons vinegar in hot butter until onions brown.
3. 3 Add steamed Brussels sprouts, sugar, and remaining 1 tablespoon vinegar to onions in the skillet. Sauté over medium heat until Brussels sprouts are lightly caramelized.
4. 4 Season with salt and pepper. Garnish with pistachios to serve.

By Talia

Ingredients

• ✓ pistachio
• panko bread crumb
• parmesan cheese
• butter
• salmon fillet
• salt
• black pepper
• olive oil
• mustard
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine pistachios, bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
3. 3 Lightly season salmon fillets with salt and pepper on both sides.
4. 4 Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down.
5. 5 Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
6. 6 Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.

By France Cevallos

Ingredients

• ✓ pistachio
• white sugar
• all-purpose flour
• ginger
• kosher salt
• butter
• ricotta cheese
• cream cheese
• meyer lemon zest
• lemon juice
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.
2. 2 Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.
3. 3 Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
4. 4 Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.
5. 5 Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
6. 6 Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
7. 7 Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting. Recipe developed by Liv Dansky

By Diana Moutsopoulos

Ingredients

• ✓ pistachio
• olive oil
• lemon juice
• orange blossom water
• orange juice
• orange zest
• arugula
• fig
• gorgonzola cheese
• sea salt
• black pepper

Instructions

1. 1 Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
2. 2 Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

By Anastasia

Ingredients

• ✓ pistachio
• cooking spray
• sugar
• sugar
• butter
• water
• salt
• golden syrup
• baking soda
• cayenne pepper

Instructions

1. 1 Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray.
2. 2 Combine 3/4 cup plus 2 tablespoons sugar, butter, water, and salt in a saucepan over medium heat. Cook and stir until butter has melted, 3 to 5 minutes. Add syrup and stir until the sugar is completely dissolved and melted, about 5 minutes.
3. 3 Allow mixture to come to a boil, stirring constantly. Once mixture reaches 310 degrees F (155 degrees C), remove saucepan from heat. Stir in pistachios, baking soda, and cayenne (mixture will foam).
4. 4 Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute. Transfer to the prepared baking sheet and spread out with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces.

By thedailygourmet

Ingredients

• ✓ pistachio
• cucumber
• salt
• onion
• lemon
• garlic
• black pepper
• cayenne pepper
• yogurt
• lettuce
• tomato

Instructions

1. 1 Place cucumbers in a colander; sprinkle with salt. Set aside until cucumbers release water, about 30 minutes.
2. 2 Pat cucumbers dry to remove excess salt; transfer to a large bowl. Add onion, pistachios, lemon zest, lemon juice, garlic, black pepper, and cayenne pepper; stir in yogurt until evenly mixed.
3. 3 Arrange lettuce leaves in a serving bowl; add cucumber salad to middle of the bowl. Surround cucumber salad with tomatoes. Refrigerate for flavors to blend, at least 30 minutes.

By Fabienne Riesen

Ingredients

• ✓ pistachio
• cooking spray
• flour
• white cake mix
• water
• vegetable oil
• egg
• green gel food coloring
• milk
• pistachio pudding mix
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with floured cooking spray.
2. 2 Place cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and food coloring; whisk until smooth. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes. Remove from the oven and let cool, about 30 minutes.
4. 4 When the cake is almost finished cooling, whisk together cold milk and pudding mix in a bowl for 2 minutes. Let sit until soft and thickened, about 5 minutes.
5. 5 Poke holes all over the top of the cooled cake using the handle of a clean wooden spoon. Pour pudding over the cake, spreading evenly to the edges. Spread whipped topping over the pudding layer. Sprinkle pistachios over top.

By ChristyCakes

Ingredients

• ✓ pistachio
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• white chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.
3. 3 Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.
4. 4 Drop spoonfuls of dough onto the prepared baking sheet.
5. 5 Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.

By Debbie S

Ingredients

• ✓ pistachio
• butter
• white sugar
• egg yolk
• vanilla extract
• all-purpose flour
• salt
• pistachio pudding mix
• white chocolate chip
• milk
• orange zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed.
3. 3 Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes.
4. 4 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
5. 5 Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes.
6. 6 Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
7. 7 Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.

By SunnyDaysNora

Ingredients

• ✓ pistachio
• ✓ pistachio
• cooking spray
• all-purpose flour
• yellow cake mix
• pistachio pudding mix
• water
• egg
• vegetable oil
• green food coloring
• pistachio extract
• confectioners' sugar
• heavy cream
• vanilla extract

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
2. 2 Process pistachios in a food processor until nuts become smooth and creamy, 7 to 10 minutes, stopping to scrape down sides of bowl as needed. Set aside.
3. 3 Whisk cake mix and pudding mix together in a large bowl, create a well in the center.
4. 4 Add water, eggs, oil, processed pistachios, green food coloring, and pistachio extract into center of well. Whisk together until fully combined.
5. 5 Pour batter into prepared pan.
6. 6 Bake in the preheated oven until cake springs back when lightly pressed, or a toothpick inserted in the center comes out clean, 50 to 55 minutes.
7. 7 Cool in the pan for 15 minutes. Turn out onto a wire rack and cool completely.
8. 8 To make the glaze: Whisk together powdered sugar, heavy cream, and vanilla extract in a small bowl until fully combined.
9. 9 Spoon glaze evenly over cooled cake, garnish with chopped pistachios, slice and serve.

By Marcia

Ingredients

• ✓ pistachio
• freekeh
• chicken broth
• apple cider vinegar
• tahini
• honey
• olive oil
• salt
• black pepper
• pomegranate seed
• red onion
• mint
• parsley

Instructions

1. 1 Stir freekeh in a medium-sized saucepan over medium-high heat until lightly toasted and fragrant, about 3 minutes. Add broth and bring to a simmer. Cover pan and cook until water is absorbed, about 20 minutes. Remove from heat and let stand 5 minutes. Transfer freekeh to a bowl to cool.
2. 2 Meanwhile, whisk vinegar, tahini, and honey together in a small bowl. Slowly drizzle in olive oil and whisk until combined. Season with salt and pepper.
3. 3 Add pomegranate seeds, onion, mint, and parsley to the bowl with the cooked freekeh. Drizzle in the dressing and toss to coat. Season with additional salt and pepper, if desired. Refrigerate 30 minutes. Top with pistachios right before serving so they don't soften.

By France Cevallos

Ingredients

• ✓ pistachio
• port
• granulated sugar
• black pepper
• mint
• fig
• goat cheese
• cashew
• pecan
• butter
• salt
• black pepper
• chili powder
• aluminum foil

Instructions

1. 1 In saucepan heated to medium, combine port, sugar, cracked pepper and mint, and simmer until consistency of syrup, about 30 minutes. Remove from heat and let cool.
2. 2 Preheat oven to 415 degrees F. Cut figs in half, from top to bottom. Line a baking sheet with a large sheet of Reynolds Wrap® Aluminum Foil. Fold up the sheet in the center to create a barrier, splitting the sheet into two sides. On one half, place figs cut side up, and top each with about 1/2 teaspoon of goat cheese.
3. 3 Toss the nuts in a bowl with butter, salt, pepper and chili powder. Spread in single layer on the other side of the foil-lined pan. Roast 10 minutes. Keep an eye on the nuts so they don't burn.
4. 4 To serve, chop the nuts and sprinkle bits on the figs. Drizzle figs and nuts with port reduction.

By Reynolds KitchensR

Ingredients

• ✓ pistachio
• ramekin
• heavy cream
• milk
• vanilla bean
• cinnamon stick
• cardamom pod
• orange zest
• gingerroot
• sugar
• water
• egg yolk
• kosher salt
• whipped cream
• aluminum foil

Instructions

1. 1 Preheat oven to 300 degrees F. Place the ramekins in a deep oven-safe pan or dish. Set aside.
2. 2 In a small saucepan, heat the heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest and ginger over medium heat. Cook until it comes to a simmer. Turn off heat and let it steep for 10 minutes.
3. 3 While the heavy cream is steeping, place the sugar and water in a medium saucepan with tall sides. Before turning on the heat, gently mix until the sugar turns the consistency of wet sand. Then cook the mixture, stirring occasionally, over medium-high heat until the sugar starts to melt and turns deep amber. Turn off the heat and slowly whisk in the warm heavy cream mixture.
4. 4 In a large bowl, whisk together egg yolks and salt. Slowly stir in the warm caramel mixture. Strain this custard through a fine sieve and discard spices.
5. 5 Pour the custard into the ramekins and fill the baking pan with boiling water to halfway up the sides of the ramekins. Be careful not to let the water enter inside the ramekin. Cover the baking pan with Reynolds Wrap® Aluminum Foil and place inside the oven.
6. 6 Bake for 60-75 minutes until the center of the custard is set but still jiggles slightly. Remove from oven and let the ramekins sit in the pan until cool enough to handle. Dry the bottoms of the ramekins and refrigerate for at least 4 hours. Serve with whipped cream and chopped pistachios.

By Reynolds KitchensR

Ingredients

• ✓ pistachio
• white sugar
• brown sugar
• shortening
• butter
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• salt
• coconut flake

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat white sugar, brown sugar, shortening, butter, egg, vanilla extract, and almond extract in a large bowl with an electric mixer until smooth.
3. 3 Sift flour, baking soda, and salt together in a separate large bowl; slowly beat into shortening mixture until thoroughly combined. Stir in pistachios and coconut flakes using a large spoon or your hands until evenly distributed.
4. 4 Drop heaping spoonfuls of dough 2 inches apart onto 2 baking sheets.
5. 5 Bake in the preheated oven until bottoms are light golden brown, 8 to 10 minutes.

By Ashley Bohacz

Ingredients

• ✓ pistachio
• olive oil
• carrot
• onion
• butter
• sugar
• garlic
• curry powder
• chicken broth
• half-and-half
• milk
• salt
• pepper

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pistachio
• salt
• water
• sweet potato
• brown sugar
• butter
• lemon juice
• maple syrup
• ginger
• cinnamon
• cayenne pepper
• salt
• pecan
• walnut

Instructions

1. 1 Stir salt into 2 quarts of cold water in a large pot. Transfer sweet potato pieces to the pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain.
2. 2 Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken, 4 to 6 minutes.
3. 3 Transfer drained sweet potatoes to a skillet. Increase heat to high; cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts.

By John Mitzewich

Ingredients

• ✓ pistachio
• chocolate wafer cookie
• granulated sugar
• butter
• cream cheese
• avocado
• plain greek-style yogurt
• cornstarch
• granulated sugar
• egg white
• almond extract
• salt
• whipping cream
• powdered sugar
• vanilla extract
• nondairy whipped topping

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch springform pan with cooking spray.
2. 2 In a food processor, pulse cookies, 1/4 cup pistachios, and 2 tablespoons sugar until mostly finely ground. (It's OK to leave some texture.) Add melted butter; pulse to combine. Spread mixture evenly in the prepared pan and press firmly into bottom of pan.
3. 3 For pistachio butter, blend remaining 1/2 cup pistachios in a small food processor until very smooth and slightly loose consistency, about 5 minutes. Transfer pistachio butter to a large bowl; add cream cheese, avocado, 1 cup yogurt, cornstarch, and 3/4 cup white sugar. Beat with an electric mixer at medium speed just until mixture is nearly smooth. Add egg whites, almond extract, and a pinch of salt; beat until just combined. Spread over prepared crust.
4. 4 Bake until surface near edges appears set when gently wiggled, about 40 minutes. Turn off oven. Let cheesecake stand in oven 30 minutes. Cool in pan on wire rack 15 minutes. Using a thin metal spatula, loosen cheesecake from sides of pan. Cool completely.
5. 5 For mousse, beat whipping cream, powdered sugar, vanilla, remaining 1 cup yogurt and a pinch salt in a bowl with an electric mixer at medium-low speed until fluffy, about 4 minutes. Spread over cheesecake.
6. 6 Spread whipped topping over mousse. Chill, covered, at least 4 hours or up to 5 days. To serve, remove from pan, slice, and garnish with additional whipped topping and pistachios.

By lkb

Ingredients

• ✓ pistachio
• sweet potato
• salt
• butter
• egg
• maple syrup
• buttermilk
• milk
• vanilla extract
• salt
• allspice
• cayenne pepper
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter.
2. 2 Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes.
3. 3 Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish.
4. 4 Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes.
5. 5 Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.

By John Mitzewich

Ingredients

• ✓ pistachio
• ✓ pistachio
• black pepper
• salt
• dijon mustard
• honey
• white wine vinegar
• flat-leaf parsley
• shallot
• olive oil
• spinach
• olive oil
• sweet pepper
• sweet potato
• beet
• garlic and herb goat cheese
• egg
• flour
• bread crumb

Instructions

1. 1 Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
2. 2 Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
5. 5 Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
6. 6 While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
7. 7 Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ pistachio
• avocado
• green onion
• persian cucumber
• romaine heart
• green cabbage
• kosher salt
• mayonnaise
• olive oil
• lime juice
• anchovy paste
• garlic
• shallot
• tarragon
• chive
• basil
• flat-leaf parsley
• spinach

Instructions

1. 1 Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.
2. 2 Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing. Recipe developed by Julia Levy

By Andrea Lobas

Ingredients

• ✓ pistachio
• green food coloring
• vanilla extract
• powdered sugar
• butter
• cream cheese
• green gel food coloring
• milk
• almond extract
• vanilla extract
• sour cream
• egg white
• white sugar
• butter
• baking soda
• salt
• baking powder
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
2. 2 Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
3. 3 Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
4. 4 Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
5. 5 Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
7. 7 While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
8. 8 Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
9. 9 Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
10. 10 Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.

By John Somerall

Ingredients

• ✓ pistachio
• almond
• coconut milk
• ice
• avocado
• honey
• saffron

Instructions

1. 1 Blend pistachios and almonds in a blender until ground; add coconut milk, ice cubes, avocado, honey, and saffron. Blend until smooth.

By France Cevallos

Ingredients

• ✓ pistachio
• ✓ pistachio
• all-purpose flour
• baking soda
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
2. 2 Place 1/4 cup crushed pistachios in a food processor and process to a powder.
3. 3 Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
4. 4 Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
5. 5 Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
6. 6 Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.

By Vincent Warnock

Ingredients

• ✓ pistachio
• butter
• white sugar
• almond extract
• all-purpose flour
• salt
• egg
• water
• caramel baking chip

Instructions

1. 1 Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.
2. 2 Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add almond extract and mix in well. Add 3 tablespoons ground pistachios, flour, and salt; mix until the dough comes together.
3. 3 Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
5. 5 Combine egg and water in a bowl and beat with a fork. Place remaining ground pistachios in a separate bowl. Shape the dough into 12 equal balls. Roll in the beaten egg and then in the ground pistachios. Set balls 2 inches apart onto the prepared baking sheet.
6. 6 Make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon. Place 5 to 6 baking chips in each indentation.
7. 7 Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.

By Kim's Cooking Now