Roasted honey nut squash combined with Elmhurst Milked Hazelnuts™ and cinnamon into a creamy soup.
Polenta simmered in our Elmhurst Milked Walnuts™ and rosemary, served with sautéed shitake mushrooms and garlic spinach.
Arborio rice simmered with Elmhurst Milked Hazelnuts™, is cooked with roasted pumpkin and feta cheese, and topped with fresh radicchio and sage.
Grilled pork chops coated in an orange - Elmhurst Milked Almonds™ glaze and fresh rosemary.
Roasted chicken rubbed with cumin, cloves, coriander, cayenne and allspice, served with a pureed maple-syrup - Elmhurst Milked Almonds™ date jam.
A chilled soup made with cantaloupe, our Elmhurst Milked Walnuts™, and a touch of mint.
Pan-seared halibut with a lemon - Elmhurst Milked Hazelnuts™ beurre blanc, topped with fresh parsley.
Fresh cooked orecchiette with a lemon - Elmhurst Milked Cashews™ sauce, artichokes, sliced portebella mushrooms, and spinach. Topped with fresh mint and orange zest.
Grilled, chicken breast skewers marinated in an Elmhurst Milked Cashews™ yogurt marinade with garam masala, chili powder, turmeric, and cumin.
Farfalle with toasted walnuts, quartered cremini mushrooms, green peas, and a Milked Walnut-nutmeg béchamel.
A sherry vinaigrette made with Milked Walnuts, whole grain mustard, and walnut oil.
A Milked Hazelnut-thyme Beurre Blanc with sage and roasted butternut squash ravioli.
Pan-seared chicken with a Milked Cashew-curry coconut sauce with onion, ginger, cashews, baby spinach, and cilantro.
Fried chicken made with Milked Cashews instead of buttermilk to marinate the chicken.