Go Nuts!: 5 Recipes Packed with Nutty Goodness

Make the marinade:

1. Mix the marinade ingredients in a bowl, add the sliced beef, and toss to coat. Cover and marinate in the refrigerator for at least one hour or overnight.

Prepare the noodles and sauce:

1. Cook the noodles according to package directions, drain, and set aside.
2. Whisk the sauce ingredients in a small bowl until combined.

Cook:

1. Heat 2 tablespoons of the oil in a wok over medium-low heat and add the cashews. Cook, stirring constantly to avoid burning the nuts, for two to four minutes or until the nuts are golden and slightly crisp.
2. Remove from the wok and wipe out any excess liquid.
3. Heat the remaining 1 tablespoon of oil and add the white part of the onions.
4. Raise the heat to medium, add the marinated sliced beef, and sauté until it’s cooked through and beginning to brown, one to two minutes.
5. Add the garlic and sauté until fragrant, about 30 seconds. Add the herbs and green part of the onions, and toss until the herbs are just wilted. Stir in the cashews.
6. Add the noodles to the wok and pour in the sauce, tossing until everything is coated.
7. Serve topped with sriracha, if desired.

Make the wrappers:

1. To make the dumpling wrapper dough, add the flour to a medium bowl and use your hands to work in the water. If the mixture is still dry or shaggy, add more water a teaspoon at a time until a smooth dough forms.
2. Cover and set aside to rest for at least 30 minutes. (Gluten-free eaters can substitute store-bought gluten-free dumpling wrappers.)

Make the filling and prepare the dumplings:

1. To make the filling, add the ingredients to a food processor and pulse until well-mixed but still coarse.
2. Bring a large pot of salted water to a boil.
3. On a floured surface, roll out the dough as thinly as possible. Use a round cutter or the rim of a glass to cut circles approximately 3 inches in diameter.
4. In the center of each, place about a tablespoon of filling. Pinch the sides together to form a pouch shape, and gently twist to seal.

Cook the dumplings:

1. Boil a few dumplings at a time, being careful not to crowd the pot.
2. Once they float to the surface, cook for two to three more minutes, then use a spider or slotted spoon to remove the dumplings from the water.
3. Serve with a drizzle of melted butter and a sprinkle of parsley.

1. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of the oil over ­medium heat.
2. Pat the chicken thighs dry with a paper towel and season with ½ teaspoon of the salt.
3. Add the chicken thighs to the pot and cook until browned, about five minutes per side, then remove and set aside.
4. Add the remaining tablespoon of oil to the pot, then add the carrots, peppers, onion, and sweet potato and sauté until softened, about five to seven minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the paprika, ginger, and remaining ½ teaspoon of salt, and stir to coat the vegetables.
5. Add the tomato sauce and peanut butter and stir until well combined. Add the chicken back to the pot and pour in the broth.
6. Bring to a simmer, then reduce the heat to low, cover the pot, and cook for 45 minutes, until the vegetables are tender and the stew has thickened.
7. Serve over rice.

To make the fish:

1. Add the pecans, breadcrumbs, paprika, oregano, white pepper, garlic powder, and cayenne to a food processor. Pulse until the mixture is fine and crumbly.
2. Spread the breadcrumb mixture on a plate and spread the cornstarch on a second plate.
3. Set a shallow bowl with the beaten eggs next to the cornstarch and breadcrumbs.
4. Pat each snapper fillet dry with a paper towel, then dredge in the cornstarch, lightly coating each side. Dip into the egg, then coat with the breadcrumb mixture.
5. Heat the olive oil in a skillet over medium heat until shimmering. Add the fish, cooking for three to four minutes per side until the crust is a dark golden brown and an internal thermometer reads 145 degrees F.

To make the greens:

1. Heat a saucepan of water to just below boiling.
2. Blanch the greens for three minutes, then drain.
3. In a skillet over high heat, melt the butter and sauté the onion, garlic, and pepper flakes for 30 seconds.
4. Add the greens and chicken stock, and cook for five to seven minutes, stirring occasionally, until the greens are tender. Remove from the heat and add salt and pepper to taste.
5. Serve each snapper fillet with a scoop of collard greens.

1. Preheat oven to 350 degrees F.
2. Line the bottom of a 9-inch springform or other round cake pan with parchment paper and use a bit of olive oil to grease the bottom and sides.
3. In a large bowl, mix the flours, baking powder, and salt.
4. In another bowl, use a hand mixer or stand mixer to beat the honey, eggs, and ½ cup olive oil for five to seven minutes, or until foamy and slightly thickened. Stir in the vanilla.
5. Mix the wet ingredients into the dry ingredients, and then add the spices, orange juice, and orange zest (reserving ½ tablespoon for garnish).
6. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
7. Allow the cake to cool slightly, then remove it from the pan to finish cooling on a wire rack. Top with the reserved orange zest just prior to serving.