#8

 

​Peach Cobbler (Serves 4-6)

 

4 larges peaches, thinly sliced 

2 tablespoons of honey

1 teaspoon cinnamon

4 tablespoons Hazelnut Butter Bliss

 

Heat oven to 375

 

1. Layer the sliced peaches in a 9 x 9 inch baking dish. Drizzle the honey over the peaches and sprinkle with the cinnamon. 

2. Gently spread the hazelnut butter over the top of the peaches. If it doesn"t cover all of the peaches it is okay, it will melt down. 

3. Bake for 20 minutes. Your house will smell divine!

4. Remove when the hazelnut butter has become crisp and golden brown.

 

#9

 

Curried "Zucchini Noodles" (Serves 2-4)

 

If you would like to add protein to this dish add any kind of meat you would like just be sure it is cooked before you add it into the sauce. Shrimp or chicken would be great choices. 

 

Ingredients 

 

1 medium zucchini

1 head of broccoli cut in bite size pieces

1/4 cup green onions cut in 1-inch pieces

1/2 cup mushrooms, sliced

3/4 cup of Peanut Butter Bliss 

1/2 cup of coconut milk

1/2 teaspoon of lemon or lime juice

2 tablespoons of sriracha

2 tablespoons of curry

1/2 tablespoon of turmeric

Basil leaves for garnish

Roasted red peppers for garnish

 

1. Using a micro plane twister or mandolin, slice the zucchini into long strips. 

2. In a large bowl combine the vegetables.  Set aside. 

3. In a medium bowl combine the Peanut Butter Bliss, coconut milk, lemon or lime juice, sriracha sauce, curry powder and turmeric.  Whisk to combine well.

4. In a large saucepan steam the vegetables to desired doneness.  Add the sauce and stir until the sauce begins to bubble. 

5. Place in bowls and garnish with basil and roasted red peppers

 

#10

 

Salmon with hazelnut crust (Seves 4)

 

4- 6 ounces pieces salmon fillet

1 teaspoon grape seed or hazelnut oil

2 cloves of garlic, crushed

4 tablespoons Hazelnut Butter Bliss

1 tsp of roasted red pepper (optional)

 

Heat oven to 425

 

1. Place the salmon fillets skin side down on a baking sheet. 

2. Drizzle with the oil and rub with the garlic cloves.

3. Gently spread each fillet with 1 tablespoon of hazelnut butter.

4. Top with the tk. red pepper if desired

5. Bake for about ten minutes or to desired degree of doneness.

 

#11

 

Hazelnut Salad (Serves 4)

 

Ingredients: 

 

2 tablespoons of Hazelnut Butter Bliss

1 tablespoon of pear balsamic vinegar

1/2 tablespoon of hazelnut oil

4 cups assorted greens; spinach, arugula, kale, romaine, chopped

1/4 cup dried cranberries (we like Vincent Family Oregon Cranberries from Oregon)

1/4 cup blue cheese, crumbled

4 strips nitrate free bacon, cooked crisp and chopped (optional)

1 ripe sliced pear as garnish

 

1. In a bowl whisk together top three ingredients. 

2. In a large bowl combine the remaining ingredients, with the exception of the garnish and toss well.  Garnish with the pear just before serving.

 

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