Hazelnuts are native to Oregon. Before the flavored coffee craze, they were called Filberts by the locals. This is a delicious way to serve up a classic taste of the great northwest. This recipe was inspired by a dinner at Timberline Lodge on the majestic Mount Hood. As far as visuals go, this is a stunning appetizer, especially when served in a hot skillet. If you happen to have a small cast iron skillet, even better. Not only is it a classic look, but the cast iron cools slowly, keeping the nuts tasty and warm for at least an hour.
5 Minute Gourmet
Peanut Sauce: Quick and Easy Satay
You’ll love having this Asian-inspired sauce at the ready in your refrigerator. With just 7 ingredients and a whisk or immersion blender, this versatile sauce is ready to spice up all kinds of kitchen creations in minutes. With this sauce at the ready, Almost Instant Pad Thai is never more than 10 minutes away. Got the munchies? Try a teaspoon on a cracker! Yup! That hits the spot!
Faux Parmesean Cheese (Vegan)
Put cashews, nutritional yeast, garlic powder, and a pinch of salt in a blender and give it a spin. Just that quickly you have a condiment to add both flavor and texture to your next dish. For starters, try this in all the normal places you would reach for parmesan cheese.
Microwave Banana-Pecan Oatmeal
Oatmeal in the microwave is easy enough. So why not pack it with some super nutrition? Treat your body and your health to this high-density deliciousness. It’s still “start-to-table” in less than 3 minutes.
Basil Garlic Infused ‘cado Oil
This recipe is a no-brainer. Chop basil and garlic. Cover with oil. Let stand for 48 hours to infuse the oil. Use your oil as a complement to most anything Mediterranean. A great way to add extra flavor without extra work.
Lentil Veggie Salad — Dinner 911
Dinner 911—A five-minute salad that is as delicious as it is nutritious. It’s great when it’s too hot to cook, but it’s a hit all year round!
Lemon Salad Dressing
Have you ever made a salad dressing from scratch? It's super simple. You need an acid, an oil and a little bit of mustard to hold it together. From there, let your imagination go wild. You. Got. This!
We promise: