Recipe of the Month
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Kirkland Signature Walnut Banana Split Trail Mix
Ingredients
- 1⁄2 cup brown sugar
- 1⁄4 cup water
- 2 Tbsp butter
- 2 Tbsp honey
- 2 tsp vanilla extract
- 2 cups rolled oats
- 2 cups Kirkland Signature Walnuts, coarsely chopped
- 1 cup freeze-dried bananas or banana chips
- 1 cup dried cherries
- 1 cup dark chocolate chips
Preheat oven to 300 F. Line a baking sheet with parchment paper. In a large saucepan, combine brown sugar, water, butter, honey and vanilla. Bring to a boil for 2 to 3 minutes. Stir in oats and walnuts. Spread on the prepared baking sheet. Bake for 10 minutes. Stir. Bake for an additional 10 minutes, or until lightly browned. Let cool completely. Stir in bananas, cherries and chocolate chips. Store in an airtight container.
Tip: Store walnuts in an airtight container in the refrigerator or in the freezer.
Find more recipes at: Walnut.org
Dressing Ingredients
- Juice of 1 AMFresh Orange (about ¼ cup)
- Juice of 1 AMFresh Lemon (about 1 Tbsp)
- 2 Tbsp maple syrup
- ¼ cup olive oil
- 1 Tbsp poppy seeds
- 1 tsp Dijon mustard
- ¼ tsp salt
Salad Ingredients
- 8 cups spring greens mix
- 2 AMFresh Mandarin Oranges, peeled and sliced into ¼-inch rounds
- 2 AMFresh Cara Cara Oranges, peeled and sliced into ¼-inch rounds
- 1 cup AMFresh Red Grapes, halved
- 1/4 tsp ground black pepper
Instructions
Prepare the dressing: Pour all ingredients into a bowl and whisk to combine.
Prepare the salad: Layer greens on a platter and arrange fruit on top. Just before serving, stir the dressing and drizzle over the salad, then season with black pepper.
Servings: 4 to 6
Ingredients
- 1 lb CAMEO® Cherry Tomatoes on the Vine
- 1 (15-oz) can chickpeas, drained and rinsed
- 2 garlic cloves, thinly sliced
- 2 Tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ¼ tsp crushed red pepper
- ½ tsp fresh ground black pepper, divided
- 1 (4-oz) goat cheese log, sliced into 4 rounds
- ¼ cup pesto
- Fresh basil, chopped (optional)
- Balsamic glaze (optional)
- Toasted baguette slices or pita, for serving
Instructions
Preheat oven to 400 F.
Combine tomatoes, chickpeas and garlic in a large cast-iron skillet. Drizzle with olive oil. Season with salt, crushed red pepper and ¼ tsp black pepper; toss to coat. Arrange goat cheese among the tomato mixture and turn lightly to coat.
Roast for 20 minutes, or until tomatoes blister and the cheese softens. Spoon pesto over the skillet. Garnish with basil and balsamic glaze, if desired. Season with remaining black pepper. Serve with toasted baguette slices or pita.
Servings: 4