Tag

pistachios

Browsing
30 Minutes or Less

Stuffed Dates with Cream Cheese, Pistachios, and Honey

By
close-up overhead image of stuffed dates with cream cheese, pistachios, and honey.

Fancy, but super easy stuffed dates with cream cheese, pistachios, and a drizzle of honey! A perfect no-bake appetizer or snack that comes together in just a few minutes. They’re gluten-free with a dairy-free and vegan option!

honey being drizzled over stuffed dates.

What You’ll Need to Make Stuffed Dates

Medjool Dates – Soft and sticky medjool dates are naturally sweet and totally delicious! I enjoy medjool dates completely on their own, but stuffed with cream cheese, pistachios, and honey take them over the top. You can either buy dates with the pits removed, or buy whole dates and remove the pits yourself before eating.

Cream Cheese – Either cream cheese or goat cheese will work great in this recipe. Both are soft, creamy, and perfectly tangy. A scoop of soft cheese helps to balance out the sweetness of these stuffed dates.

Pistachios – A sprinkling of chopped pistachios contribute the perfect crunch to this dish! Without it, these dates are all one texture, and lack variety. Therefore, for an exciting appetizer, add some chopped pistachios, or your favorite chopped nut to the top of these stuffed dates.

Honey – The finishing touch to this fancy-tasting app is a drizzle of honey. After we’ve added in all our savory components, it’s always nice to round out the dish with an extra bit of sweetness.

Flaky Salt – I seriously put this Maldon flaky sea salt on everything! It instantly elevates any dish, and makes it taste like you spent hours on it, when in reality these stuffed dates come together in under 5 minutes.

stuffed dates on a plate.

Tips and Tricks

  • If your dates are too hard/dried out, zap them in the microwave for about 20 seconds. This’ll heat them up just enough to help them open with ease!
  • Prep these dates ahead of your next dinner party or potluck! If prepping more than an hour in advance, I recommend leaving the pistachios and honey off your stuffed dates until right before serving. Leaving them to sit for too long could cause the pistachios to go soft and soggy.
  • Feel free to totally customize this recipe and make it your own! Use any soft cheese you’d like, and any chopped nut you’d like. Have fun with this appetizer, and don’t overcomplicate it!
close-up image of stuffed dates on a plate.

Adjust this Recipe to Your Dietary Needs

Make it Dairy-Free: For a dairy-free version, stuff these dates with your favorite non-dairy cream cheese instead.

Make it Vegan: Make these stuffed dates vegan by taking the dairy-free option above, and replacing the honey with a drizzle of maple syrup!

Stuffed Dates with Cream Cheese, Pistachios, and Honey
Pin
Print

Stuffed Dates with Cream Cheese, Pistachios, and Honey

0 from 0 votes
Recipe by Samantha Course: AppetizersDifficulty: Easy
Servings

12

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

Fancy, but super easy stuffed dates with cream cheese, pistachios, and a drizzle of honey! A perfect no-bake appetizer or snack that comes together in just a few minutes.

Ingredients

  • 12 medjool dates, pits removed and sliced open

  • 4 ounces cream cheese (or goat cheese)

  • 1/4 cup chopped pistachios

  • honey, for drizzling

  • pinch of flaky salt

Directions

  • Fill the cavity of each date with a couple teaspoons of cream cheese.
  • Press chopped pistachios into the cream cheese on top of each date.
  • Arrange stuffed dates on a serving plate, drizzle with honey, then sprinkle with a pinch of flaky salt.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

View Post
By
30 Minutes or Less

Jennifer Aniston Salad

By
close-up image of jennifer aniston salad in a serving bowl

The viral Jennifer Aniston salad is super easy to make! Loaded with fresh ingredients – cucumber, red onion, parsley, mint, and feta – all tossed in simple lemon dressing. It’s not just healthy, but totally delicious too!

overhead image of Jennifer Aniston salad with pistachios and dressing on the side.

Jennifer Aniston recently described her perfect salad as, “bulgur wheat, cucumbers, parsley, mint, red onion, garbanzo beans, feta cheese, and pistachios.” And OMG the internet went CRAZY for it! Recipes similar to the salad the Friends actress described quickly popped up all over TikTok. The Jennifer Aniston salad went viral. So, as a foodie and fellow salad-lover, I had to give it a try for myself.

My version of the salad contains everything Jennifer described – bulgur wheat, cucumbers, parsley, mint, red onion, garbanzo beans, feta cheese, and pistachios – my only addition is a simple lemon, olive oil, salt, and black pepper dressing. Since Jen didn’t offer up a dressing herself, this is what I envisioned a salad like this being tossed in. And let me tell you, it TOTALLY lived up to the hype!

Dressing being poured over the Jennifer Aniston salad.

What You’ll Need to Make the Jennifer Aniston Salad

Bulgur Wheat or Quinoa – In keeping this super authentic to Jen’s recipe, I used bulgur wheat in my salad. However, bulgur wheat can be hard to come by, so I also offer up the option to use quinoa instead. Both are hearty, protein-rich, super nutritious grains. Never had bulgur wheat? It’s most similar to farro or barley, but smaller grain. Bulgur wheat has a nice nutty flavor, and will keep you full without feeling weighed down.

Garbanzo Beans/Chickpeas – What’s the difference between garbanzo beans and chickpeas? Literally nothing! They’re two names for the exact same thing. Jennifer Aniston called them “garbanzo beans,” but I call them “chickpeas,” so that’s what we’re sticking with. Chickpeas are an excellent source of protein, especially in this salad recipe!

Feta Cheese – Greek brined white cheese, made from sheep’s milk. Feta adds the perfect salty bite to this salad! And because it’s made with sheep’s milk, it has a lower lactose content. Meaning, those whoe are lactose intolerant (aka ME!), may have an easier time tolerating feta cheese. I, personally, can enjoy it in small amounts without any issue. However, if you can’t tolerate feta, or simply need a dairy-free option, check out my “make it vegan” section below!

Parsley and Mint – Don’t skimp on the fresh herbs! Fresh parsley and mint are my favorite parts of this salad. They add a super fresh and vibrant component to this recipe. Therefore, don’t leave ’em out!

close-up overhead image of Jennifer Aniston salad.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Yes, bulgur wheat contains gluten. Therefore, opt for quinoa instead of bulgur wheat to make this Jennifer Aniston salad entirely gluten-free.

Make it Vegan/Dairy-Free: For a vegan/dairy-free salad, either leave out the feta cheese, or replace it with your favorite vegan feta. I love the Violife Vegan Feta, it tastes and crumbles just like the real thing!

Jennifer Aniston Salad
Pin
Print

Jennifer Aniston Salad

5 from 1 vote
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

    The viral Jennifer Aniston salad is super easy to make! Loaded with fresh ingredients – cucumber, red onion, parsley, mint, and feta – all tossed in simple lemon dressing. It’s not just healthy, but totally delicious too!

    Ingredients

    • For the bulgur wheat/quinoa:

    • 1 cup bulgur wheat or quinoa, dry

    • 2 cups water or vegetable broth

    • For the salad dressing:

    • 1/2 cup olive oil

    • 1/2 cup lemon juice

    • 1/2 teaspoon salt

    • 1/4 teaspoon black pepper

    • For the salad:

    • 1 (15 ounce) can chickpeas, drained and rinsed

    • 1 cup English cucumber, chopped

    • 1 cup feta cheese, crumbled

    • 1/2 red onion, diced

    • 1/2 cup roasted salted pistachios, roughly chopped

    • 1/2 cup fresh parsley, chopped

    • 1/4 cup fresh mint, chopped

    Directions

    • Add either bulgur wheat or quinoa to a small saucepan, along with water or vegetable broth. Bring to a simmer, then cover and cook over low heat for 12-15 minutes. Once bulgur wheat or quinoa has absorbed all liquid, remove from heat and let stand covered for an additional 5 minutes. Then, remove lid and fluff with a fork.
    • While the bulgur wheat or quinoa cooks, make the salad dressing by adding all ingredients to a bowl and whisking to combine.
    • Add cooked bulgur wheat or quinoa to a large bowl, along with the remaining salad ingredients. Pour dressing over salad and toss, then either serve immediately or let chill in the fridge for a few hours before serving.

    Recipe Video

    Notes

    • Leaving the salad to chill for a few hours before eating will increase the flavor!
    • Leftover salad will stay fresh in an airtight container in the fridge for up to 5 days. No need to store the dressing separately.

    Did you make this recipe?

    Share it and tag @samdoesherbest on Instagram!

    Like this recipe?

    Follow us @samdoesherbest on Pinterest

    View Post
    By
    30 Minutes or Less

    Mom’s FAMOUS Watergate Salad

    By
    two glasses of watergate salad with cherries on top

    My Mom’s famous watergate salad recipe will blow your mind! A pistachio whipped cream base, with plenty of chopped fruit and mini marshmallows. I grew up on this best EVER no-bake dessert, my favorite for summer parties or barbecues!

    overhead image of watergate salad in a glass with a cherry on top

    What You’ll Need To Make Watergate Salad

    Pistachio Pudding Mix – Any brand of pistachio pudding mix will taste delicious in this pistachio-flavored dessert! Use whatever you can find, whether that’s instant, low-sugar, etc.

    Coconut Whipped Cream – If not dairy-free, you can sub regular whipped cream for the coconut whipped cream in this no-bake dessert recipe. Though because I’m dairy-free, I used a tub of So Delicious Coconut Whipped Cream in my watergate salad. This is the only tweak I made from my Mom’s original recipe!

    Fruit Cocktail – I think the fruit cocktail is my favorite part of this entire recipe. Chunks of peaches, pears, grapes, pineapple, and cherries swirled into the pistachio whipped cream base. My sister and I used to fight over who got the most cherries in their serving of watergate salad growing up. If ya ask me, those fruit cocktail cans never have enough maraschino cherries in ’em!

    Crushed Pineapple – Crushed pineapple, sometimes labeled as “pineapple tidbits,” give this dessert its perfect texture. Smooth, creamy, light, and fluffy with just a little something to bite down on! If you can’t find crushed pineapple, you can finely chop up a can of cut pineapple instead.

    Mini Marshmallows – My Mom always made her watergate salad with the rainbow mini marshmallows, but I couldn’t find any near me so I used the classic white mini marshmallows instead. The rainbow kind contribute a bit more fruity flavor, but the classic kind are just as delicious! Feel free to use whichever you prefer, or have on-hand.

    one glass of watergate salad with chopped pistachios and a cherry on top.

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan – Everything in this dairy-free watergate salad is vegan, except for the marshmallows. Therefore, for a vegan version, use vegan mini marshmallows in this dessert recipe instead. I even tested this recipe with these Dandie’s Vegan Marshmallows and couldn’t even taste the difference!

    Mom's FAMOUS Watergate Salad
    Pin
    Print

    Mom’s FAMOUS Watergate Salad

    0 from 0 votes
    Recipe by Samantha Course: DessertDifficulty: Easy
    Servings

    12

    servings
    Prep time

    5

    minutes
    Cooking time

    0

    minutes
    Total time

    5

    minutes

    My Mom’s famous watergate salad recipe will blow your mind! A pistachio whipped cream base, with plenty of chopped fruit and mini marshmallows. I grew up on this best EVER no-bake dessert, my favorite for summer parties or barbecues!

    Ingredients

    • 1 (3.4 ounce) box pistachio pudding mix

    • 1 (9 ounce) tub coconut whipped cream, or regular whipped cream if not dairy-free

    • 1 (15 ounce) can fruit cocktail, drained

    • 1 (20 ounce) can crushed pineapple, drained

    • 2 cups mini marshmallows

    Directions

    • Mix together pistachio pudding and whipped cream in a large bowl until fully combined.
    • Add in drained fruit cocktail, crushed pineapple, and mini marshmallows. Leave to set in fridge for at least one hour, then serve cold.

    Recipe Video

    Did you make this recipe?

    Share it and tag @samdoesherbest on Instagram!

    Like this recipe?

    Follow us @samdoesherbest on Pinterest

    View Post
    By
    30 Minutes or Less

    Pistachio Milk

    By
    Pistachio Milk Recipe

    Learn how to make homemade pistachio milk in just a few easy steps. This new-on-the-scene dairy-free milk is totally creamy and delicious! Add a splash to your morning coffee for a tasty, naturally sweet addition.

    pistachio milk being poured into a glass of iced coffee

    I don’t know about you, but I’m seeing pistachio milk everywhere these days! However, the store-bought version of this naturally vegan beverage often times comes with a hefty price tag. When I realized what was in pistachio milk (literally just pistachios and water), I knew I could and had to come up with a method for us to make it at home! Oh, and the great thing about this homemade pistachio milk recipe? It costs a fraction of the store-bought price.

    Pistachio Milk Recipe Ingredients

    Pistachios – Not just any pistachios, but raw and unsalted pistachios with the shells removed. You could very well get lucky and find this exact type of bagged pistachio at your grocery store. Though if you can’t find raw and unsalted pistachios with the shells removed, simply purchase raw and unsalted pistachios, then remove the shells yourself.

    Water – I used filtered water, but any water you’d like will do! Bottled water, tap water, rain water… seriously whatever water you want.

    Pinch of Salt – You might be thinking, why buy unsalted pistachios if we plan on adding salt anyway?? Well, that’s because we want just a tiny bit of salt. Salted pistachios would contribute WAY too much salt to this pistachio milk recipe. However, just a pinch of salt will bring out the natural sweetness of the pistachios and contribute more depth of flavor to this vegan beverage.

    What Are The Benefits to Pistachio Milk?

    To put this bluntly, pistachios are super healthy. Compared to their cousin, the almond, pistachios offer more Vitamin A and C than almonds. Vitamin A is amazing for a vast variety of things, but specifically important for your vision, immune system, and reproductive health. Then vitamin C, like vitamin A, has a ton of health benefits, though most notably it promotes collagen in the skin (bye bye wrinkles!) and helps to regulate blood pressure. Pistachios are also extremely high in antioxidants. So much so that they pretty much have every other nut beat in this category. Aside from these specific antioxidants increasing eye health, they may also help prevent cancer and heart disease. So there you have it. Pistachios are crazy good for you and more than worthy of finding a way into your everyday diet! So, pistachio milk is the perfect way to do this.

    Optional (& Tasty) Pistachio Milk Recipe Add-Ins

    • 2-3 Dates
    • 1 Tablespoon Maple Syrup
    • Sprinkle of Cinnamon
    • 1/2 Teaspoon Vanilla Extract
    Pistachio Milk
    Print

    Pistachio Milk

    5 from 1 vote
    Recipe by Samantha Course: DrinksDifficulty: Easy
    Servings

    1 1/2

    quarts
    Soak time

    6

    minutes
    Assemply time

    5

    minutes

    Learn how to make homemade pistachio milk in just a few easy steps. This new-on-the-scene dairy-free milk is totally creamy and delicious! Add a splash to your morning coffee for a tasty, naturally sweet addition.

    Ingredients

    • 1 cup raw unsalted pistachios, shells removed

    • 5 cups water

    • 1 pinch of salt

    Directions

    • Soak the pistachios in cold water for at least 6 hours and up to 12 hours.
    • Drain and rinse the pistachios, then add to a blender with 5 cups of water and a pinch of salt. Blend until smooth.
    • Pour pistachio milk through a cheesecloth or fine mesh strainer, then discard the pulp.
    • Store pistachio milk in an airtight container in the fridge for 4-5 days.

    Recipe Video

    Notes

    • Feel free to replace the pistachios with whatever raw and unsalted nut you’d like!

    Did you make this recipe?

    Share it and tag @samdoesherbest on Instagram!

    Like this recipe?

    Follow us @samdoesherbest on Pinterest

    More Quick and Easy Vegan Recipes

    View Post
    By
    30 Minutes or Less

    Kale Pesto (Vegan, Gluten-Free)

    By
    Kale pesto in spaghetti being twirled with a fork.

    Pour this kale pesto over your favorite pasta for an easy, healthy meal! Loaded with fresh kale, this is the ultimate way to sneak extra veggies into your diet. With a few simple ingredients, you’ll have a fresh and delicious kale pesto in under 5 minutes!

    Kale pesto in spaghetti being twirled with a fork.

    The Story Behind This Recipe

    We’re major pesto people around here. I make a killer basil pesto (be on the lookout for a recipe this summer!). There’s just something so fresh, yet satisfying about a good pesto. I was skeptical attempting a kale version of a favorite. But WOW, I had absolutely nothing to worry about. This kale pesto is savory, bright, almost refreshing and completely hides how healthy it is. As some of you know, most pestos are made with some type of cheese. But because we’re a cheese-free zone, I developed this recipe without cheese. And honestly – you won’t even know it’s missing anything!

    What You Need To Make Kale Pesto

    Kale – I used green curly kale, though any kale will work in this recipe. Be sure to remove as much of the stems from your kale leaves as possible before blending. And when I say “roughly chopped,” I mean it. Simply run your knife through the kale a couple of times and then it’s ready to use in this recipe!

    Pistachios – Pistachios add a hearty almost sweet touch to this kale pesto. I’ve tried a few different nuts in this recipe and all work, though pistachios taste best. However, whatever nuts you use, it’s imperative that they are completely unsalted!

    Lemon Juice – A touch of acidity brings out the brightness of this recipe! Lemon juice also helps to break down the tough fibers in the kale, making it easier to digest.

    Ways To Enjoy This Kale Pesto

    • Perhaps the most obvious way is over pasta. This is how I enjoyed my kale pesto, with Jovial Brown Rice gluten-free pasta. I also added sautéed mushrooms and bell peppers for extra protein/nutrients – and it was delicious!
    • Don’t knock this one ’til you try it – with scrambled eggs! Stir a tablespoon or two of kale pesto in with your eggs right before they’re finished cooking. The end result is creamy scrambled eggs loaded with flavor and veggies.
    • On toast – slather a healthy helping of kale pesto on toasted bread for a quick and delicious snack!
    Kale Pesto (Vegan, Gluten-Free)
    Print

    Kale Pesto (Vegan, Gluten-Free)

    0 from 0 votes
    Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Easy
    Servings

    6

    servings
    Prep time

    5

    minutes
    Total time

    5

    minutes

    Pour this kale pesto over your favorite pasta for an easy, healthy meal! Loaded with fresh kale, this is the ultimate way to sneak extra veggies into your diet. With a few simple ingredients, you’ll have a fresh and delicious kale pesto in under 5 minutes!

    Ingredients

    • 3 cups packed kale, stems removed and roughly chopped

    • 1/2 cup pistachios, raw and unsalted

    • 2 tablespoons lemon juice

    • 2 garlic cloves, see Notes

    • 1 teaspoon salt

    • 1/4-1/2 cup olive oil

    Directions

    • Add all ingredients, except for the olive oil, to a food processor or blender. Pulse until finely chopped, then slowly stream in the olive oil while blending until combined.

    Notes

    • Garlic: There’s no need to chop the garlic for this recipe, simply remove the skin then throw the cloves in with the other ingredients!

    Did you make this recipe?

    Share it and tag @samdoesherbest on Instagram!

    Like this recipe?

    Follow us @samdoesherbest on Pinterest

    More Vegan Recipes You’ll Love

    View Post
    By