The only time I get cooking is around the holidays but of years late, my dishes have gone on repeat and lack the luster they use to bring. It was definitely time to add some new dishes to my holiday repertoire. I don’t know anyone who doesn’t love pistachios but there is so much more to this nut than just salt roasted crack ready versions and of course pistachio ice cream. I had no idea how versatile and festive this nut could be and after a fun night with the team at Wonderful Pistachios and My Cooking Party, I can’t imagine a dish that can’t be made better with some pistachios! We made some seriously fancy dishes that night, an entire meal from appetizers to entrees to dessert finishings. If you’re like me, intimidated by fancy recipes, you’d be pleasantly surprised at how easy these dishes are to make. I was a little skeptical as we all dug into these recipes, wondering if they’d taste good at all, but we all were so impressed by the results. Here are my 3 favorite recipes of the night that equally delicious as hearty and healthy! I just might get crackin at this whole cooking thing again![message type=”custom”]
Turkey Roulade with Wonderful Pistachio Pesto
Pistachios, apples and onions are stuffed in this impressive, but easy main course. A nutty Wonderful Pistachio pesto is the perfect accompaniment.
Prep: 1 hour 15 minutes / Time to Table: 2 hours 30 minutes / Serves: 6 to 8
Wonderful Pistachio Pesto:
- 1½ cups baby spinach (about 2½ ounces)
- 1 cup shelled Wonderful Pistachios
- 2 large cloves garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup olive oil
- ½ cup dried cranberries
- 4 tablespoons olive oil, divided
- 1 yellow onion, diced into ¼-inch pieces (about 1½ cups)
- 1 granny smith apple, cored, and cut into ½-inch pieces (about 1 2/3 cups)
- 2 cups low-sodium chicken broth
- 4 teaspoons fresh thyme
- 5 teaspoons fresh rosemary
- ¾ teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- 3 ounces day- old french bread, cut or torn into 1-inch pieces (about 1¾ cups)
- ¾ cup shelled Wonderful Pistachios, toasted, and roughly chopped
- 1 skinless, boneless, turkey breast half, butterflied (about 2½ lbs)
- 3 small red onions, cut into wedges
- To make the pesto, place spinach, pistachios, garlic, salt and pepper in the bowl of a food processor. Slowly pour in oil, while machine is running, about 20 seconds. Pulse to completely combine. Set aside in the refrigerator, up to one day ahead.
- To make turkey roulade, position oven rack in the center and heat oven to 375°F. Place cranberries in a small bowl and cover with boiling water. Let sit for 5 minutes until softened. Drain and set aside.
- Meanwhile, heat 1 tablespoon of oil in a medium skillet on medium heat. Add onion and cook 5 to 7 minutes until softened. Add apple; continue to cook, 5 to 7 minutes, until onion and apples are golden. Add ½ cup chicken broth, thyme, rosemary, ½ teaspoon salt and ¼ teaspoons pepper, and simmer. Stirring occasionally and scraping up any bits that stick to the bottom of the pan, about 5 minutes, until broth is absorbed and apples are softened. Transfer to a large bowl.
- Add bread and cranberries to apples and stir to combine. Pour in ⅓ cup chicken broth and stir to combine. Add additional 2 tablespoons chicken broth, as needed, until bread is moist, but not wet. Stir in pistachios and set aside to cool.
- Place turkey between sheets of plastic wrap, and pound with a meat mallet or rolling pin, to about ½-inch thick. Season each side with remaining ¼ teaspoons salt and ¼ teaspoons pepper. Place turkey, skinned side down on working surface. Spread stuffing over turkey leaving a border uncovered, about 1½-inches all around. Roll up and secure tightly with kitchen twine.
- Heat a roasting pan (or large skillet), with 2 tablespoons olive oil, on medium to medium-high heat. Brown turkey roulade on all sides, 12 to 15 minutes. Set aside on a plate. Add wire rack to roasting pan and place turkey on rack. Combine onion wedges in a bowl with 1 tablespoons oil and place in roasting pan alongside turkey. Add ½ cup chicken broth to roasting pan and place in oven.
- Cook for 1 hour and 15 minutes, until turkey temperature reaches 165°F. Remove from oven, transfer to a cutting board and tent with foil. Allow to rest 10 to 15 minutes, until juices have had time to absorb, before cutting into 6 to 8 slices.
- Meanwhile, add remaining chicken broth (about ½ cup) to roasting pan, and scrape up any bits with a wooden spoon. Serve pan drippings alongside turkey with pistachio pesto.
Roasted Sweet Potato Wedges with Wonderful Pistachios, Goat Cheese and Pomegranate Glaze
Sweet roasted potato wedges get the holiday treatment with crunchy Wonderful Pistachios, tangy goat cheese and a lovely pomegranate glaze.
Prep: 20 minutes / Time to Table: 45 minutes / Serves: 8 (about 4-5 wedges/person)
- 4 large sweet potatoes, well-scrubbed and cut into 1” thick wedges
- 4 tablespoons olive oil
- 1 ½ teaspoons salt
- ¼ teaspoon ground pepper
- 4 ounces goat cheese
- ½ cup shelled Wonderful Pistachios, chopped
- 2 tablespoons POM Wonderful pomegranate juice
- 2 tablespoons honey
- Preheat oven to 425°F and line two baking sheets with aluminum foil.
- Toss potato wedges with olive oil, salt and pepper, mixing thoroughly. Transfer the wedges to the baking sheets making sure they spaced evenly.
- Bake for 15 minutes. Stir wedges and rotate pans. Bake another 10 minutes until cooked through and caramelized. Remove from the oven.
- Combine the honey and the POM Wonderful pomegranate juice. Heat for 30 seconds in the microwave and stir. Arrange the sweet potatoes on a platter and scatter the Wonderful Pistachios and goat cheese over them. Drizzle the pomegranate glaze over all. Serve.
Spicy Roasted Squash with Wonderful Pistachios
Delicata and butternut squash are roasted together with warm spices and a bit of cayenne to heat things up. Crunchy Wonderful Pistachios and maple syrup are just the right additions for texture and sweetness. Garnished with pomegranate arils this dish is a celebration of flavors.
Prep: 18 minutes / Time to Table: 38 minutes / Serves: 8 (about 10 pieces of squash/person; about a cup/person)
- 1 ½ pounds butternut squash (4 ½ cups prepped)
- 2 ½ pounds delicata squash
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cayenne
- 1 teaspoon salt
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- ½ cup shelled Wonderful Pistachios Roasted & Salted, chopped
- 2 tablespoons maple syrup
- ¼ cup POM Wonderful pomegranate arils
- 2 tablespoons chopped flat-leaf parsley
- Heat oven to 425°F. Line two baking sheets with aluminum foil.
- Peel and seed butternut squash. Cut in half lengthwise and slice into ½ inch thick pieces. Cut in half again for quarters.
- Cut delicata in half lengthwise and seed. Cut into ½ inch thick slices. Combine all the squash in a large mixing bowl.
- Sprinkle the cinnamon, allspice, cayenne and salt over the squash. Mix thoroughly.
- Melt the butter and stir into the olive oil. Drizzle over the spiced squash and mix thoroughly.
- Transfer the squash to the baking sheets, arranging in a single layer. Bake for 15 minutes.
- Stir and flip squash. Sprinkle with Wonderful Pistachios and drizzle with maple syrup. Bake another 5 to 7 minutes until pistachios are just toasted. Remove from the oven.
- Arrange on a serving platter and sprinkle pomegranate arils over the squash. Garnish with chopped parsley.