National Pistachio Day is Friday, February 26! Celebrate by trying out these delicious pistachio-infused dishes.
Quinoa, Cranberry & Pistachio Salad
In this light side salad, pistachios are paired perfectly with chewy, dried cranberries and fluffy quinoa. Cook the quinoa per its package directions, and for even better flavor, we recommend toasting the grains on medium heat in the skillet for a few minutes. While the quinoa is cooking, roast ⅓ cup of shelled pistachios in the oven for 350 degrees for about 5 minutes until lightly browned.
In a separate bowl, add 1 tablespoon red wine vinegar, 4 tablespoons extra-virgin olive oil, ¼ teaspoon salt, a pinch of freshly ground black pepper, 2 teaspoons minced shallots, 4 tablespoons dried cranberries, and 2 tablespoons of filtered water. Then, whisk all the ingredients together.
After everything has cooled to room temperature, combine the ingredients together and serve it up! This salad pairs nicely with a hearty main dish, like steak or seafood.
Pistachio Chocolate Bark
For the easiest ever chocolate bark recipe, pop a cup (or two cups for a big batch) of dark chocolate chips into a microwave safe bowl and heat for 20 second increments, stirring each time, until melted. Add in a tablespoon of coconut oil and mix well.
Spread the mixture out into an even layer on a piece of parchment paper, sprinkle on a half a cup (or a full cup for the larger batch) of chopped pistachios, add a sprinkle of kosher or himalayan pink salt, and let it cool in the freezer for 30 minutes. Add on more tasty toppings, if you prefer, like dried cranberries, more nuts, coconut flakes, or anything else you love!
Our Treat to You!
Be sure to stop by the leasing office at Olympus Fenwick after 10 AM on Friday, February 26 for a complimentary bag of pistachios (while supplies last) to celebrate this fun holiday. Then, check out our other blog posts to find more exciting recipes.