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Almond Stuffed Figs


Almond Stuffed Figs

Almond Stuffed Figs

Sunnyland Toasted & Salted Almonds or Sunnyland Toasted & Salted Pecan Halves

Blue Cheese Crumbles

Sunnyland Pure Gallberry Honey  

 

For a quick appetizer or afternoon snack....

  1. Take your favorite dried fig and cut in half length wise.
  2. Stuff with pecan half or almond.
  3. Top with blue cheese crumbles.
  4. Place in oven at 350 degrees for 10 minutes until cheese is melted and golden brown.
  5. Remove from oven and drizzle with honey.
  6. Finish with a sprinkle of salt and fresh ground pepper.
  7. Serve and enjoy!

*topping variations can include crispy, chopped bacon, dash of cayenne, or you can always substitute a delicious Pecan Half instead of the almonds, yum!


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Garlic Roasted Green Beans with Almonds


Garlic Roasted Green Beans with Almonds

Ingredients

12 oz raw green beans, ends trimmed
1 tablespoon olive oil
Sea salt and cracked black pepper, to taste
2 garlic cloves, minced
2 Tbsp Sliced Almonds

Directions

Preheat the oven to 425 degrees.

Place the green beans in a large bowl and drizzle with olive oil. Stir to coat, making sure oil is evenly distributed on the beans. Sprinkle with salt and pepper.

Spread the green beans across a baking sheet in a single layer. Place the baking sheet in the oven for 15 minutes. Remove the beans from the oven and sprinkle the minced garlic and sliced almonds over top of the green beans. Stir to mix together and then spread to a single layer again. Place the baking sheet back in the oven and roast for an additional 5 minutes until green beans are cooked through and the garlic and almonds are lightly golden. Yield: 4 servings

Recipe & Photo Credit: Emily Bites


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Zucchini Mushroom Saute


Zucchini Mushroom Saute

Ingredients

1/4 cup butter
1 lb. zucchini, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 garlic clove or 1/8 tsp. garlic powder
1 cup mushrooms, sliced
1/8 tsp. pepper
1/2 cup Sunnyland Slivered Almonds

Instructions

  1. In large skillet, melt butter.
  2. Sauté zucchini, peppers and garlic until tender-crisp, stirring occasionally.
  3. Add mushrooms.
  4. Sauté 10 minutes or until all vegetables are tender, tossing well.
  5. Before serving mix in nuts. Serve hot. Serves 6.

Recipe Picture by love, life and decorating.com


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Tomatoes Stuffed With Spinach, Raisins And Almonds


Tomatoes Stuffed With Spinach, Raisins And Almonds

Ingredients

4 large tomatoes, hollowed out
2 lbs. fresh spinach, (or 2 cups frozen)
1 1/2 tsp. olive oil
1 tsp. fresh garlic, finely chopped
1/4 cup Sunnyland Raisins
2 Tbsp. Sunnyland Slivered Almonds
Freshly ground pepper
1 Tbsp. Parmesan cheese, freshly grated

Instructions

  1. Steam spinach for a minute or two until wilted. Drain in a colander; press out water. Chop spinach coarsely.
  2. Pour olive oil into a heavy pot, add garlic and stir 2 - 3 minutes over medium heat. Add raisins and almonds, and cook two minutes. Add spinach and pepper.
  3. Spoon into hollowed-out tomatoes. Sprinkle with cheese, and brown lightly under broiler or in oven. Serves 4 to 6.

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Sweet Potato, Peaches & Cashew Bake


Sweet Potato, Peaches & Cashew Bake

Ingredients

1/2 cup packed brown sugar
1/3 cup Sunnyland Cashews, broken
1/2 tsp. salt
1/4 tsp. ground ginger
2 lbs. sweet potatoes, cooked, peeled and cut crosswise into thick pieces
1 (8 oz.) can peach slices well drained, reserve syrup
3 Tbsp butter or margarine

Instructions

  1. Combine brown sugar, cashews, salt and ginger.
  2. In 10’’ x 6’’ x 2’’ baking dish layer half the sweet potatoes, half the peach slices; sprinkle with half the brown sugar and cashew mixture.
  3. Repeat layers.
  4. Dot each layer with butter or margarine.
  5. Bake, covered, in 350° oven for 30 minutes.
  6. Uncover and bake about 10 minutes more.
  7. Heat peach syrup and spoon over potatoes before serving. Yield: 6 to 8 servings.

Recipe Picture by food.com


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Sunday Sweet Potatoes


Sunday Sweet Potatoes

Ingredients

3 medium apples, peeled, cored and sliced
3 medium sweet potatoes
1/2 cup brown sugar
1/3 cup butter
1/2 cup oat bran
1/2 cup quick cooking oatmeal
3/4 tsp. cinnamon
1 cup Sunnyland Small Pecan Pieces

Instructions

  1. Peel sweet potatoes and cut into slices. Mix apples and potatoes with brown sugar. Combine oat bran, oatmeal and cinnamon. Cut butter into oat bran mix until mixture is crumbly. Add pecans and mix well.
  2. Pour apples and potatoes into a greased baking dish. Sprinkle crumbly pecan mixture on top. Bake at 350° for 45 minutes or until potatoes are tender. Serves 4 - 6.

Recipe Picture from allrecipes.com


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Roasted Red Potatoes With Cheese & Pecans


Roasted Red Potatoes With Cheese & Pecans

Ingredients

8 red potatoes, cooked, peeled, cubed
1/2 lb. sharp Cheddar cheese, cubed
1 cup mayonnaise
1/2 cup chopped green onions
1 tsp. celery seed
Salt and pepper to taste
1/2 lb. bacon, fried and crumbled
1/2 cup Sunnyland Pecan Pieces

Instructions

  1. Toss potatoes with cheese, mayonnaise, green onions and seasonings.
  2. Turn into a buttered 13’’ x 9’’ baking dish.
  3. Combine bacon and pecans; spread over potato mixture.
  4. Bake at 325° for 30 minutes or until thoroughly heated.
  5. Serve warm. Yield: 8 to 10 servings.

Recipe Picture from food.com


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Pasta in Parsley Nut Sauce


Pasta in Parsley Nut Sauce

Ingredients

1 cup broccoli florets
1 lb. dried pasta
2 shallots, finely chopped
1 Tbsp. olive oil
2 tsp. minced garlic
1 medium red bell pepper, cored and cut into thin slices
1 cup snow peas, ends and strings removed
5 ounces grated Parmesan cheese
1/2 cup Sunnyland Small English Walnut Pieces
1 cup fresh parsley, finely chopped or 1 Tbsp. dried
1/3 cup dry sherry, optional

Instructions

  1. Cook broccoli in boiling water; drain. Set aside.
  2. Cook pasta in boiling water; drain, reserving 1/2 cup water. Set aside.
  3. Meanwhile, in a large skillet sauté the shallots in olive oil over moder-ately low heat until transparent, about 5 minutes. Add garlic, bell pepper; cook until tender. Add snow peas; sauté 3 or 4 minutes until tender. Blend Parmesan cheese and walnuts in a food processor; add to skillet. Add broccoli, parsley, 1/2 cup of pasta water. Stir in the sherry and return to a boil. Pour over pasta and serve.

Recipe Picture by allrecipes.com


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Party-Fare Pasta


Party-Fare Pasta

Ingredients

1 clove garlic, minced
1/4 cup chopped onion
2 Tbsp. olive oil or butter
1/2 cup coarsely chopped Sunnyland Toasted Virginia Peanuts
1/4 cup chopped ripe olives
1/4 cup minced fresh parsley
1 tsp. lemon juice
1/8 tsp. pepper
1/8 tsp. crushed dried basil
8 oz. spaghetti, cooked and drained
1/3 cup grated Parmesan cheese

Instructions

  1. Sauté garlic and onion in oil until onion is tender.
  2. Add remaining ingredients except cheese.
  3. Toss together; heat 2 minutes.
  4. Toss with Parmesan cheese. Yield: 4 to 6 servings.

Recipe Picture by lilmissbossy.com


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Hazelnut Manocotti


Hazelnut Manocotti

Ingredients

1 (8 oz.) pkg manicotti pasta
1 cup coarsely chopped Sunnyland Toasted/Salted Hazelnuts
1 pkg. frozen chopped spinach, thawed and drained well
1/2 cup low-fat cottage cheese
1/2 cup sliced green onions
1 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. nutmeg
2 eggs, slightly beaten
2 to 3 cups tomato spaghetti sauce

Instructions

  1. Precook manicotti in boiling water until partially softened (about 5 min.); drain.
  2. Mix hazelnuts, spinach, cottage cheese, onion, seasonings and eggs; fill manicotti.
  3. Cover bottom of a 2 quart baking dish with one cup spaghetti sauce.
  4. Arrange filled manicotti in a single layer in baking dish. Allow space between each for expansion during cooking.
  5. Cover with remaining sauce.
  6. Cover dish and bake at 375° for 40 to 45 minutes. Yield: 6 to 8 servings.

Recipe Picture by tastebook.com


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Green Beans With Sauteed Almonds


Green Beans With Sauteed Almonds

Ingredients

1 lb. green beans, trimmed
Salt to taste
4 Tbsp. unsalted butter, divided
1/2 cup Sunnyland Sliced Almonds

Instructions

  1. In a heavy saucepan, bring to boil enough water to cover beans. Add beans and salt to taste and boil for 5 to 7 minutes, until they lose their crunch. Drain and toss with 3 Tbsp. butter.
  2. While beans are cooking, melt remaining Tbsp. of butter in small saucepan; add almonds. Sauté, stirring constantly, until almonds are just golden. Watch carefully to keep from burning. Toss with green beans. Serve while hot. Yield: 8 servings.

Recipe Picture from foodnetwork.com


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Butternut Squash With Walnuts


Butternut Squash With Walnuts

Ingredients

2 butternut squash, halved lengthwise, and seeded
1 cup water
2 Tbsp. butter
Salt and pepper to taste
1/2 cup Sunnyland Small English Walnut Pieces, Toasted

Instructions

  1. Preheat oven to 350°. Place squash, cut side down, in 13” x 9” x 2” glass baking dish. Pour water over squash. Bake until skin on squash is blistered and brown and flesh is tender, about 1 hour and 15 minutes.
  2. Turn squash cut side up. Cool slightly. Scoop out flesh and transfer to medium bowl, leaving 1/3’’ shell. Mash flesh. Add butter and stir until melted. Season to taste with salt and pepper. Spoon squash back into shells. Sprinkle with chopped walnuts and serve. Yield: 4 servings.

Recipe Picture by cookingwithbarryandmeta.blogspot.com


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Baked Eggplant


Baked Eggplant

Ingredients: 1 large eggplant, 3/4 cup bread crumbs, 2 eggs, 2 Tbsp. butter, 1 tsp. salt, 3/4 cup Sunnyland Small Pecan Pieces

  1. Peel and dice eggplant; cook until tender. Drain and mash. Stir in other ingredients. Pour into a buttered baking dish; bake in 375° oven until brown. Serves 4.

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Asparagus With Cashews


Asparagus With Cashews

Ingredients

1 1/2 lbs asparagus
2 Tbsp olive oil
2 tsp sesame oil
2 tsp ginger, minced
1/2 cup mushrooms
1/2 cup Sunnyland Cashews Toasted and Salted
1 Tbsp soy sauce

Instructions

  1. Preheat wok or skillet to medium high or 325°.
  2. Snap off tough ends of asparagus. Cut asparagus into 2 inch pieces.
  3. Pour oils around top of a preheated wok or skillet for 2 minutes. Add ginger, stir-fry for 30 seconds.
  4. Add asparagus, and stir fry for 2 minutes.
  5. Add mushrooms, and stir fry 5 minutes or until asparagus is crisp-tender.
  6. Add cashews and soy sauce; toss gently.

Recipe Picture on food.com


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