Tag Archives: almonds

Rosemary Almonds- savory gift from the kitchen

A savory gift from the kitchen is a welcome change this time of year.

I adore homemade gifts particularly edible ones, but I get tired of sweets. After a half a dozen cookies, I long for something salty which is why I predominantly dish out savory gifts.

Savory gifts are unique, practical and often healthier.

These almonds are addictive and so easy to make. I gobbled up the leftovers from this photo shoot in 24 hours. A nibble here. A snack there. And they were all gone.

I first tasted Rosemary Almonds at a tapas restaurant and fell in love! They are incredible warm but excellent later, too. I serve them at parties all the time.

This is way better for you than a cookie or plate of divinity.

I found these cute containers at Michael’s. They are adorable but don’t hold much. I will likely use them for spice mixes that I give as gifts. Enjoy!

 

almonds

Rosemary Almonds

Makes 1 gift

1 cup raw almonds (or at least unsalted)

1 ½ tablespoons olive oil

1 ½ tablespoons dried rosemary

Garlic salt to taste (can substitute sea salt)

Preheat oven to 325 degrees. Toss almonds in olive oil and use your hands to make sure the almonds are coated and place on a baking sheet lined with aluminum foil. Sprinkle with rosemary and garlic salt and bake for 10 minutes. Allow to cool before packaging and store in an airtight container for best results. These nuts will keep for 2 weeks in an airtight container.

 

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Goat Cheese, Strawberry, Chicken, Spinach Salad with Sweet Balsamic Vinaigrette

 I don’t know what the weather is like where you are, but it’s sunny and gorgeous here. It feels like spring! And that means, I am thinking about spring and getting fit for the season. So a salad is on the agenda today.

This easy, healthy salad is on the table in about 7 minutes. It’s great for lunch or dinner.

This serves 1.

Directions

½ cup sliced rotisserie chicken

2 cups loosely packed spinach (don’t actually pack it, just scoop up 2 cups)

1 ounce crumbled goat cheese

¼ cup slivered almonds

5 strawberries, hulled and sliced

Dressing

2 teaspoons extra virgin olive oil

2 teaspoon balsamic vinegar

1 1/2 teaspoons sugar

1 teaspoon ketchup

This salad is lightly dressed, if you like a good drenching, then double the dressing recipe.

Place salad ingredients in a large bowl or plate and then make the dressing.

Place salad dressing ingredients in a jar, seal and shake until well combined (you can also just whisk the dressing together if you don’t have an empty jar. But it’s a good idea to save empty jars for this sort of thing).

Pour over salad, toss, and let rest 5 minutes. Then serve.