A little story about us
A family farm
A membership to the Nut of The Month Club® is a unique, year-round treat, and a great gift idea for friends, clients, colleagues, loved ones and especially parents. When you give nuts as a gift, the recipient will think of you every time another shipment of high-quality healthy and delicious nutmeats is received -- a different variety each month!
The first month your gift is delivered we include a greeting card containing your own personal message. All monthly shipments contain ¾ lb of delicious nuts, and each month members also receive tantalizing recipes, like August's delicious Hawaiian Chicken Salad, with an island flavor certain to delight the most discriminating palette.
Recipes
Hazelnut Pesto
- 4 ounces hazelnuts
- 2 cloves garlic, peeled
- 1 teaspoon salt
- 2 large handfuls fresh parsley, washed and dried
- 1 cup extra virgin olive oil
- 1 pound thin, flat pasta
Using a mortar and pestle, pound the hazelnuts with garlic, salt, and parsley, adding a few drops of oil. (The pesto can also be made in a food processor, but the consistency should not be too smooth). Pound ingredients into a paste, transfer to a larger container, and then slowly stir in the remaining oil. Cook the pasta al dente and coat with pesto sauce. Serves 6
Almond Pea Salad
- 1 pound package tiny frozen peas (uncooked)
- 1 cup hickory smoked almonds
- 1 small can crushed pineapple, drained Mayonnaise to moisten
Mix all ingredients together and ready to serve. Let peas thaw a bit before serving salad.
Baked Peanut and Rice Pilaf
- 1 tablespoon olive oil
- 1 cup rice (brown, wild or long-grain white) rinsed and drained
- 2 cups water
- 1 onion chopped
- ⅛ teaspoon crushed red pepper flakes, ¼ teaspoon salt(if peanuts unsalted)
- ½ cup peanuts (roasted, salted or unsalted, skinned or unskinned)
- 2 cups fresh or thawed frozen peas
- 1 tablespoon soy sauce, 2 tablespoons Hoisin sauce
Heat oil in large ovenproof skillet. Add onion-cook 2 minutes. Add rice, Hoisin and soy sauce and red pepper. Stir till combined. Add water and salt and bring to boil. Cover and Bake in preheated 350° oven. Stir in peas and peanuts 10 minutes before rice is done, continue to bake, covered until rice is tender and liquid absorbed (20 to 40 minutes total). Serves 4.