INGREDIENTS
2 tablespoons butter
1/2 cup Heart of the Desert shelled pistachios skinned
1/4 cup Cointreau, Triple Sec, or Grand Marnier
1 pound carrots, peeled and cut into 1/4-inch diagonal slices
3 tablespoons butter
3 tablespoons water
1 teaspoon salt

DIRECTIONS
In a small bowl combine yogurt, pistachio nuts and dill. Cover and refrigerate at least 1 hour or overnight to allow flavors to blend. To serve, arrange a lettuce leaf on a bread slice and top lettuce leaf with 2 oz turkey and top with another bread slice. Turkey mixture will keep up to four days in refrigerator.

 

INGREDIENTS
1 cup green chile Heart of the Desert Pistachio nutmeats
1 Granny Smith apple, chopped
3/4 cup each of chopped celery, chopped onion, and mushrooms
2 packages of stuffing mix (either cornbread or regular bread stuffing - it works with both)
2 tablespoons oil

DIRECTIONS
Sauté the pistachios, apple, celery, onion, and mushrooms in the oil on medium heat for 5 to 7 minutes. Follow directions to prepare the stuffing. Add the sautéed ingredients. Pour in casserole or baking dish. Cover and bake at 350° F for 40 minutes (take cover off for last 15 minutes if you like it brown on top).

INGREDIENTS
1 cantaloupe, seeded, rind removed and cut into chunks (about 3 1/2 cups)
1 pint fresh strawberries, stemmed and halved
2 1/2 cups seedless green grapes
1/3 cup lemonade concentrate
1/3 cup shelled Heart of the Desert Pistachios
2 tablespoons sugar

DIRECTIONS
In a large bowl combine fruits and pistachios. Mix lemonade concentrate with sugar, stirring vigorously. Pour lemonade mixture over fruits, toss gently to coat completely. Refrigerate until ready to serve; toss before serving. Makes 8 (1 cup) servings.

INGREDIENTS
4 sheets of phyllo dough
Melted butter
Chopped Heart of the Desert Pistachios
Whipped cream or ice cream
Honey
Strawberries (or other soft fruit) sliced and marinated in sugar

DIRECTIONS
Preheat oven to 425° F. Lay a sheet of phyllo dough out flat. Pick it up from the center as if it were a handkerchief. Set it down on a baking pan and twist and flatten the center down to create a nest. Continue with remaining 3 sheets. Brush with butter and bake for 20 minutes or until crackling crisp and golden. Serve one per person and top with fruit, whipped cream or ice cream, and drizzle with honey and top with chopped pistachios.

INGREDIENTS
20 medium mushrooms
1/3 cup fine dried breadcrumbs
2 tablespoons chopped parsley
3 tablespoons onions, minced
1/4 cup chopped Heart of the Desert Pistachios
1/4 teaspoon dried marjoram
Butter or margarine
1/4 teaspoon salt

DIRECTIONS
Preheat broiler. Remove stems from mushrooms and chop finely. Reserve caps. Sauté the stems and onion in 1/4 cup butter until tender. Stir in the bread crumbs, pistachios, parsley, marjoram, and salt, mixing well. Remove from heat. Place the mushroom caps, stem-side up, on a baking sheet. Fill the centers with the stuffing and sprinkle with about 3 tablespoons melted butter. Broil about 6 inches from heat source for 5 minutes or until browned and heated through.

INGREDIENTS
2 cups shelled Heart of the Desert Pistachios
1 teaspoon salt
2 tablespoons butter, melted
1 teaspoon sugar (white or colored)

DIRECTIONS
Preheat oven to 275° F. Mix all ingredients together and spread on non-stick cookie sheet. Roast for 20 minutes. Allow to cool and store in air tight container.

INGREDIENTS
3 cups sharp Cheddar cheese, shredded
8 oz package cream cheese, softened
2 tbsp Chardonnay, white wine, or dry sherry
1 tsp Dijon mustard
3 drops hot sauce or salsa
1/4 cup Heart of the Desert shelled pistachios chopped

DIRECTIONS
With mixer, blend shredded cheese, softened cream cheese, wine, mustard, and hot sauce together in bowl. Place into small bowl and chill, covered, in refrigerator till firm enough to handle (approximately 1/2 hour). Remove and shape into ball. Chop pistachios in a food processor; place nuts into dish large enough to roll cheese ball in. Cover outside of cheese ball completely. Serve with crackers. Enjoy!

INGREDIENTS
2-3/4 cups all purpose flour
2 cups semolina flour
3/4 cup sugar
3/4 cup chopped unsalted roasted Heart of the Desert Pistachios
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1-1/3 cups plus 2 tablespoons milk
1 tablespoon grated lemon peel
1 large egg yolk

DIRECTIONS
In a bowl, mix flours, sugar, pistachios, baking powder, and salt.
Cup 1/2 cup butter into chunks and add to bowl. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.
Add milk and lemon peel to flour mixture and stir with a fork just until evenly moistened.
Scrape onto a floured board and, with lightly floured hands, knead just until dough comes together (it will be sticky). Divide in half and form each half into a ball. Pat each ball into a 7-inch round about 1 inch thick. Cut each round into six equal wedges.
Bake 20 minutes at 350°F.
Enjoy!

INGREDIENTS
1 cup all purpose flour
1 cup semolina (pasta) flour OR 1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
2/3 cup sugar
1/2 cup olive oil
2 teaspoons grated lemon peel (dried is fine)
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup dried cranberries
1 cup coarsely chopped Heart of the Desert Pistachios

DIRECTIONS
Preheat oven to 350°F. Grease and flour two loaf pans (3-1/2" x 7-1/2" each). Mix all dry ingredients, including pistachios and cranberries. Mix all other ingredients and add to dry ingredients. Combine thoroughly. Divide between the two loaf pans. Bake until golden brown and wooden skewer inserted in center comes out clean - approximately 25 to 35 minutes (depends on altitude).
Cool on racks for ten minutes, then remove from pans. May be served warm or cold.

INGREDIENTS
1/2 cup Heart of the Desert shelled pistachios
1/2 cup olive oil
2 to 3 tablespoons lime juice
1 tablespoon rum
1 garlic clove, slightly flattened and peeled
2 ripe avocados
4 Boston lettuce leaves
Salt and pepper to taste

DIRECTIONS
Rub pistachios between layers of paper towels to remove most of the papery coating; coarsely chop pistachios. Set aside. Combine oil and next 4 ingredients in a jar. Halve, pit, and peel avocados; cut each half lengthwise into 1/2-inch thick slices, and lay in a fan over lettuce leaves. Sprinkle with chopped nuts. Shake dressing well, remove garlic, and drizzle over salad. Makes 4 servings.

Beat together the goat cheese, butter, garlic paste, pistachios, chives, and salt and pepper to taste until combined well.  Spoon the spread into a serving dish, cover with plastic wrap, and chill overnight.  Garnish with chive blades and serve it with the toasts.

INGREDIENTS
3 cups sharp Cheddar cheese, shredded
8 oz package cream cheese, softened
2 tbsp Chardonnay, white wine, or dry sherry
1 tsp Dijon mustard
3 drops hot sauce or salsa
1/4 cup Heart of the Desert shelled pistachios chopped

DIRECTIONS
With mixer, blend shredded cheese, softened cream cheese, wine, mustard, and hot sauce together in bowl. Place into small bowl and chill, covered, in refrigerator till firm enough to handle (approximately 1/2 hour). Remove and shape into ball. Chop pistachios in a food processor; place nuts into dish large enough to roll cheese ball in. Cover outside of cheese ball completely. Serve with crackers. Enjoy!

Submitted by: Debbie Winn, Gobles, Michigan

INGREDIENTS
1 cup creamed cottage cheese
2 T lemon juice
1/2 tsp onion powder
1 cup chopped cooked shrimp OR 1 can (4.5 oz) tiny shrimp, rinsed and drained
1/2 cup chopped Heart of the Desert Pistachios

DIRECTIONS
Place cottage cheese, lemon juice, and onion powder in blender or food processor. Cover and blend on high speed about 2 minutes, stopping blender occasionally to scrape sides, or process 30 seconds or until smooth. Pour into small bowl. Stir in shrimp and nuts. Cover and refrigerate at least 1 hour. Serve with assorted crackers or ruffled potato chips if desired.