830 nut recipes

Mediterranean salad of torn lettuce and spinach chiffonade, sprinkled with toasted pine nuts, jewel-like pomegranate seeds and a simple olive oil lemon dressing. Ready in 15 minutes.

Grilled dessert kabobs with pound cake cubes coated in peanut butter and chopped peanuts, skewered with banana and nectarine, and basted with warm caramel sauce. A fun cookout finish.

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

Crushed hazelnuts simmer into rich, creamy broth in this traditional Algonquin soup that needs no dairy. Just nuts, stock, shallots, and time create velvety texture that coats your spoon.

This bread machine nut bread stays unbelievably soft thanks to cottage cheese and sour cream. Loaded with walnuts, raisins, oats, and whole wheat, it fills your kitchen with warm cinnamon fragrance.

Elegant shortbread-style cookies with ground toasted pecans and a splash of dry sherry. Pressed with decorative designs and ripened overnight for the best texture. Makes 90 cookies.

Sugar-crusted pecans spiked with habanero chile powder, folded into chocolate cake batter for a sweet-heat surprise in every bite. Five ingredients, ten minutes, and your chocolate cake will never be boring again.

Hearty vegetarian stew with potatoes, carrots, parsnips, and turnips topped with homemade walnut dumplings. Slow-simmered for deep, rustic flavor.

Cinnamon oatmeal topped with chopped apple, dates, sliced almonds, and brown sugar served with skim milk. A wholesome, low-calorie breakfast bowl.

Super spiced raisin nut bread combines bread flour and whole wheat with cinnamon, allspice, and nutmeg for a fragrant, lightly sweet bread machine loaf perfect for toast and French toast.

Whole wheat date nut bread for the bread machine with chopped dates, pecans, and milk powder. Hearty, naturally sweet sandwich loaf with no added sugar.

Apple nut cake built on applesauce and olive oil with overlapping apple slices and a toasted cinnamon-sugar nut topping. A dairy-free, butter-free autumn cake that bakes into something moist, rustic and crowd-ready.

Chocolate caramel nut bars with a German chocolate cake-mix crust, melted caramel middle, and chopped walnuts and chocolate chips. A potluck-ready bar cookie you can shortcut with a boxed mix.

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Citrus quinoa and toasted pepitas salad simmers quinoa with green chiles, onion, and garlic, then tosses with lime juice, cilantro, scallions, and toasted pumpkin seeds. A Southwestern-leaning grain salad.

Sri Lankan curried cashew nuts simmered in coconut milk with turmeric, fenugreek, curry leaves, and fresh chili. A traditional kadju curry that's vegan and richly spiced.