Posts Tagged ‘Cashews’

Last Sunday Brent and I set out on our usual grocery shopping trip.  Nothing was exceptionally different about this trip from a normal Sunday routine…..until low and behold I find Meyer Lemons and these intriguing Honey Tangerines.  The Meyer Lemon was exciting in and of itself because I haven’t seen them at our supermarket lately…but that’s for another post.  Onto the Honey Tangerines.

I love finding new produce to try!  I’m not sure if I’ve always overlooked this citrus-y fruit or if this is the first time I’ve come across one.  Regardless, they are delicious.  Honey tangerines are a cross between an tangerine and a sweet orange, also known as Murcott oranges.  To the web I went and came across this recipe.  I was a little skeptical about the dressing because of the soy sauce.  I wasn’t sure if it would be too overpowering in the salad but all the flavors worked so well together.  The honey tangerine is sweet which played off the salty cashews nicely.  And the same goes for the dressing with the soy sauce and the lime juice.  I reduced the soy sauce slightly and I’m glad I did.  I think the full amount might have been a bit too much.  Not only was the salad light and tasty….look at those colors!!  Love it!

(Printable Recipe)

Spinach Honey Tangerine Salad

Serves 2


  • Fresh Baby Spinach
  • 1 Honey Tangerine, peeled and cut into chunks
  • 1/2 cup cashews
  • 1/2 tsp soy sauce
  • 4 tsp lime juice
  • 3 tsp extra virgin olive oil
  • salt and pepper to taste

1.  In a bowl, combine soy sauce, lime juice and olive oil.  Whisk until combined.  Add salt and pepper to taste.  Set aside.

2.  Divided between 2 plates, combine spinach, honey tangerines, and cashews.  Drizzle dressing on top of greens.  Enjoy!

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Guess what…..?!!?!  I’m going to France……on FRIDAY!!  I can’t wait!  I don’t know how Brent keeps scoring these amazing international trips with work.  We were able to travel to Europe in November 2008 and I still can’t believe we are going back so soon.  We are going to be in Paris, Versailles, Bordeaux, and Lyon.  Eeeeeee!!!!  I feel truly blessed.  The only thing about Brent going over for work, is that he has my camera for a bit.  I’ll still be posting recipes, but no pictures. Hopefully I pick some good recipes and can’t wait to make it again once he is back.  :)

If there are any vegetarians or anyone looking for a good cookbook, I highly suggest you check out Eat, Drink and Be Vegan.  Don’t be scared by the “vegan” title.  There are so many recipes you will enjoy.  This will be one of my first purchases as soon as I get back.

So let’s talk about the recipe.  The cashew-basil pesto was BURSTING with flavor.  Not just a bit of burst – the lemon and basil was so in your face and delicious.  And the pureed cashews brought everything together wonderfully.  I left mine with a bit more texture than a typical pesto.  Love, love, love this flavor combination!  My pasta looked more like the second picture (from the above link) rather than the pretty one.  Mmmm……pesto sauce!  If your basil plant is out of control, try this pesto variation.

Lemony Cashew-Basil Pesto on Pasta

Recipe adapted from Eat, Drink and Be Vegan by Dreena Burton


  • 1 large clove garlic
  • 3 – 3 1/2 tbsp freshly squeezed lemon juice
  • 3/4 tsp dry mustard
  • 3/4 tsp sea salt
  • freshly ground black pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp water
  • 6-7 cherry tomatoes, halved
  • 1 cup raw cashews
  • 2 1/2 – 2 3/4 cups (packed) fresh basil leaves and tender stems
  • 1/2 – 3/4 lb dry pasta

1.  In a food processor, combine garlic, lemon juice, mustard, salt, pepper, oil, and water, and puree until fairly smooth, scraping down sides of bowl as needed.  Add cashews and basil and puree (may leave some texture).

2.  Cook pasta according to package directions.  When pasta is done, remove from pan with a strainer, make sure to leave 1 cup pasta water.  Place pasta in a large bowl and toss with pesto, using as much as desired.  If pasta seems to dry, add some pasta water, 1 tbsp at a time.  Add tomatoes.  Season with salt and pepper if desired, and finish with a drizzle of olive oil.

**I had to use a couple tbsp of pasta water to thin it out a bit.  Make sure you don’t toss the water.**

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