Posts by Lina Lash

  1. Pistachio Vinaigrette Recipe

    Salads, in our opinion, are only as good as their dressing. Of course it’s important to use local produce. And yes, fresh ingredients and creativity are important factors. But let's face it, no one wants to chomp down on a forkful of dry arugula. If you’re looking to mix up your salad game and want to branch out from ranch or balsamic dressings, our Pistachio Vinaigrette might be just what you need. 

    Pistachio Vinaigrette

    Ingredients ½  cup Ferris roasted salted pistachios½  cup olive oilJuice of 2 navel oranges2 tablespoons white wine vinegar 1.5 tsp black pepper 

    DirectionsCombine all ingredients in a blender and blend on high for 60 seconds. Recommended with arugula, romaine, or your favorite salad green.


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  2. Noodle Stir Fry with Cashew Butter

    Whether you’re looking to impress dinner guests or just knock out a quick weekday meal, this stir fry is just what your table needs. This meal comes together in just 20 minutes and mixes up the traditional peanut stir fry sauce by featuring Ferris cashew butter!

    Noodle Stir Fry with Cashew Butter

    Ingredients1lb linguine noodles2 TBS sesame oil2 cloves garlic, minced1 TBS ginger, fresh grated⅓ cup green onion, chopped⅓ cup Ferris cashew butter3 TBS rice vinegar¼ cup soy sauce2 tsp Sriracha¼ cup honeyYour favorite veggies, for topping½ cup Ferris roasted salted cashews, crushed

    DirectionsCook noodles per directions on box. Transfer to bowl once cooked. Heat sesame oil in large pan. Add onion, garlic, and ginger, and cook for 4 minutes.Add vinegar, honey, soy sauce, and cashew butter, and stir to combine. Pour sauce over noodles, and garnish with cashews, additional chopped green onion, and... continue reading →

  3. Carrot Cake Smoothie with Almond Butter

    Smoothies have become a breakfast staple for many people who live life on the go. Strawberries, blueberries, and bananas have been center stage in most peoples daily smoothie recipe. But our Food and Beverage manager, Cody Gallagher, has found a new star player for your smoothie game: carrots. Those tasty little things that you dip in ranch and hummus? Yeah, they’ve got a new (and delicious) purpose.

    Carrot. Cake. Smoothie. This vegan, plant-based smoothie has all of the creamy, spiced deliciousness of actual carrot cake but in a light and healthy way.

    Ingredients:1 cup shredded carrots1.5 cup milk or non-dairy alternative1 frozen banana2 TBS Ferris Raw Walnuts1 TBS Ferris Almond Butter1 TBS maple syrup or 2 Ferris Dates1/2 tsp cinnamon1/4 tsp ground ginger1/8 tsp nutmeg

    Instructions:Combine all ingredients in blender, and blend on high until well combined.

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  4. Goat Cheese Stuffed Dates with Crumbled Roasted Salted Pistachios

    Goat cheese and dates have been long-time pals in the culinary world. Cody Gallagher, our Food & Beverage Manager, has found a way to freshen (and lighten) up this old classic by incorporating fresh sage and Ferris Roasted Salted Pistachios.

    Goat Cheese Stuffed Dates with Crumbled Roasted Salted Pistachios

    Ingredients:1/2 cup goat cheese1lb Ferris pitted dates2tsp fresh sage, minced 1/2 cup Ferris Roasted Salted Pistachios, shelled

    Directions:Pulse pistachios in a food processor until finely crumbled.Combine goat cheese and sage in a bowl, mix well. Make cuts on one side of each date, and open them up for stuffing. Fill each date so that it's brimming with goat cheese, and top each with a hearty dusting of pistachio.


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