Not exact matches
Mix everything together, add the pomegranate seeds then sprinkle some
leftover dill over the top and some optional roasted
nuts.
Sprinkle any granola
mix leftover in the bowl over the
nuts.
Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until
nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop
leftover from the sauce pan / Add the 1 teaspoon of reserved spices and
mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.
NUTS: I have literally never made this the same twice: I'm always
mixing up the
nut blend, or adding more coconut, or throwing something in when I have a handful
leftover that I don't know what else to do with.
Mix fresh greens with your favorite chopped veggies like red onion, carrots, cucumbers, and tomatoes, then other toppings such as toasted
nuts, fruits and cheese, and top with shredded
leftover chicken for extra protein.
(You also can
mix in the pumpkin seeds, but usually I find that
mixing nuts and seeds with dressing makes them soggy if there are
leftovers.
I start by making a chicken salad: dice some
leftover roasted chicken and a similar amount of apple, then
mix in a small handful of dried cranberries and a few toasted
nuts (I use pecans and almonds interchangeably in this recipe).
I used everything I already had on hand:
leftover almonds from a
mixed nuts jar (apparently nobody eats almonds), coconut, and dates.