Some general ideas are to use the organic hazelnut or walnut oils in a salad dressing or as a finishing oil for steamed or roasted vegetables, potatoes, rice, quinoa, pasta, soups, cheese, chicken or fish dishes, oatmeal, yogurt, or vanilla ice cream.

They are also good as an oil and vinegar dip for bread, or drizzled over a lunchtime platter of sliced tomato, basil leaves and goat cheese.

Seaweed Spaghetti with Chanterelles & Hazelnut Oil

2 tablespoons unsalted butter
20g Untamed Feast chanterelle mushrooms
2 cloves minced garlic
300g Cowichan Pasta Company wakame spagetti
2 tablespoons Saltspring Sunrise hazelnut oil
1/2 cup chopped parsley
1/2 cup roasted, chopped fresh hazelnuts
freshly ground sea salt and black pepper

Cook the spaghetti. Soak the mushrooms for 20 minutes then remove from water, squeeze them gently to dry and dice. Heat butter in a large skillet. Add the mushrooms and garlic, then sauté. Remove from heat and season with salt and pepper.
Toss with cooked pasta and add hazelnut oil and parsley. Garnish with roasted hazelnuts.

Garlic, Parsley and Carrot Mash

Mash 6 large boiled potatoes with:
2 cups (475 mL) sliced soft-boiled carrots
½ cup (125 mL) thick yogurt
3 large cloves garlic, finely chopped
½ cup (125 mL) finely chopped parsley
2 Tbsp (30 mL) Saltspring Sunrise walnut or hazelnut oil
Salt and pepper

Makes 6 servings

* Andrea Spalding & David A.E. Spalding “Seasonings: Flavours of the Southern Gulf Islands” (Harbour Publishing 2012) http://www.harbourpublishing.com/title/Seasonings

Hazelnut, Beet and Orange Salad

If you’ve never tried the combination of beets and oranges you don’t know what you’re missing!

1½ lbs. (750 gr) beets, washed, topped and tailed, greens removed
6 large decorative lettuce or mustard leaves
1 large orange, peeled, sliced thin, chopped into 1/2 -inch triangles
12 hazelnuts, chopped
Sprigs of fresh watercress

Cook the beets at a rolling boil for 25 to 30 minutes until they are tender to a knife prick. Drain and cool. Peel and cut the beets into ½-inch slices and cut the slices into large cubes. Refrigerate until well chilled. Fold the beet cubes into the dressing below.

Arrange a large lettuce or mustard leaf on each of six salad plates and place a large spoonful of dressed beets on top of each. Garnish with orange triangles, hazelnuts and fresh watercress.

Dressing~
1/4 cup (60 mL) Saltspring Sunrise hazelnut oil
2 Tbsp. (30 mL) red wine vinegar
1 Tbsp. (15 mL) liquid honey
1 large orange, grated peel and juice
1 tsp. (5 mL) sea salt
1/2 tsp. (2 mL) fresh ground black pepper

Whisk all the above ingredients together until well blended.

* Carolyn Herriot “The Zero Mile Diet, a Year-round Guide to Growing Organic Food” and a companion book “The Zero-Mile Diet Cookbook- Seasonal Recipes for Delicious Homegrown Food” (Harbour Publishing) http://earthfuture.com/gardenpath/

Hazelnut Chicken Strips

1 cup Saltspring Sunrise hazelnut flour
1 free-run organic egg
2 large organic chicken breasts, boneless, skinless, and cut into strips
Sea salt & freshly crushed black pepper
Other seasonings such as; cayenne, garlic powder, paprika, parsley, or oregano.

Pour the hazelnut flour into a large bowl. Add salt, pepper and other seasonings to the flour

Beat the egg into another bowl. Dip the chicken strips into the beaten egg, then lightly coat in the flour/seasoning mixture.

Broil on high for 10 minutes, then flip and broil for another 5-8 minutes. They are ready when the coating starts to turn brown on both sides.

Hazelnut Pesto

2 cups fresh basil
1 cup fresh spinach
1-2 cloves garlic
1/4 cup hazelnuts
1/2 cup hazelnut oil
Sea salt and fresh ground black pepper to taste

Put the garlic and some of the oil into a food processor to finely chop garlic. Add the nuts and the rest of the oil and blend until desired consistency. Add the spinach and basil and blend only until greens are lightly chopped. Enjoy with pasta, as a veggie dip, or with crackers.

Hazelnut Oil Bruschetta

100g Whole Beast Charcuterie coppa meat
1 wedge of Saltspring Island Cheese Co. “Marcella” goat cheese
2 organic pears cored and sliced
3 tbsp Saltspring Sunrise hazelnut oil
1 Fry’s Bakery whole wheat baguette

Slice baguette crosswise and lay the pieces on baking sheet. Place a slice of coppa on the baguette with a piece of pear on top and a small wedge of the cheese on top of that.

Warm the bruschetta in the oven for a few minutes until the cheese is soft. Remove from oven and drizzle with hazelnut oil. Serve while warm.

Quinoa Shitake Mushroom Soup

2 tbsp olive oil
1 cup chopped shitake mushrooms
1 cup diced potato
1 cup diced sweet potato

4 cups vegetable stock
1 cup diced zucchini
½ cup green beans
1 cup diced tomatoes
½ cup rinsed quinoa

¼ cup grated mozzarella cheese
2 tbsp Saltspring Sunrise hazelnut oil

In a large heavy bottomed pot, sauté the mushrooms, potato and sweet potato over medium heat with the olive oil until the veggies have softened.

Add the vegetable stock, with the green beans, zucchini, tomato, and quinoa to the pot. Bring the soup to a boil, then reduce to a simmer and cover for about 20 minutes, until the quinoa is cooked.

Sprinkle with mozzarella cheese and drizzle with hazelnut oil.

Asparagus Salad with Walnut Oil Vinaigrette

1/4 cup white wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
1/4 cup Saltspring Sunrise walnut oil
2 pounds asparagus, trimmed and steamed until just tender
1/3 cup toasted, chopped walnuts
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper

In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the oilve oil in a very thin stream, whisking constantly. Whisk in the walnut oil.
Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.

Root Vegetables and Baby Greens with Walnut oil

1/4 cup grated parsnip
1/4 cup grated celery root
Juice of 1 organic lemon
3 tablespoons Saltspring Sunrise walnut oil
1/4 cup organic walnuts, toasted and chopped
Sea salt and pepper
1/2 pound mixed baby greens, rinsed and dried
2 tablespoons crumbled blue cheese
1 tablespoon chopped parsley

In a small bowl toss together parsnips, celery root, lemon juice, walnut oil and walnuts; season with salt and pepper. In a serving bowl combine greens, blue cheese and parsley. Pour julienned vegetable mixture over and toss gently to coat. Divide between two plates and garnish with parsley.

Beets & Green Beans in Walnut Vinaigrette

BEETS
2 pounds beets; red, golden and/or striped
2 tablespoons sherry vinegar
4 teaspoons balsamic vinegar
1/2 teaspoon sea salt
Freshly ground pepper
2 tablespoons Saltspring Sunrise walnut oil
1/2 cup olive oil

GREEN BEANS
1/4 cup olive oil
2 tablespoons Saltspring Sunrise walnut oil
2 shallots; minced
2 tablespoons sherry vinegar
2 teaspoons Sea salt
2 pounds green beans
1 cup walnut pieces

Beets: Scrub beets, leaving tails and 1 inch of stem attached. Roast beets in 13 x 9” glass baking dish with 1/4 inch water, covered with foil, at 400°F until tender, about 40 minutes. Rinse beets under running water to remove peel. Cut in quarters. Set aside. Mix Sherry vinegar, balsamic vinegar, salt and pepper to taste in bowl large enough to hold beets. Add walnut oil and olive oil and mix well. Add beets to dressing while still warm and mix to coat well. Taste and adjust seasonings. Beets may be made 1 day before.

Green Beans: Combine olive oil, walnut oil and shallots in small bowl and let stand at least 1 hour. Whisk together vinegar and salt in another small bowl and set aside. Snip off ends of green beans and discard. Blanch beans in boiling salted water until crisp-tender, 3 to 5 minutes. Drain and immediately plunge beans into ice water to stop cooking process and preserve color, 1 to 2 minutes. Drain well and wrap in towel until ready to serve. Toast walnuts at 400°F until fragrant, about 5 minutes. Coarsely chop. Combine shallot and vinegar mixtures and toss with green beans just before serving. Mound marinated beets in center of serving platter and surround with beans. Sprinkle with walnuts.

*Recipe from http://www.theepicentre.com/tip/walnut_oil.html

Russian Coffeecake

1 cup organic butter (softened)
1 packed cup light brown sugar
4 large local free range eggs
1 tsp organic vanilla extract
1 cup buttermilk (room temperature)
2 cups organic unbleached white flour
½ cup organic whole wheat flour
½ cup Saltspring Sunrise hazelnut flour
3 tsp baking powder
1 tsp baking soda
½ tsp sea salt

Filling
½ cup organic semisweet chocolate chips
½ cup organic whole hazelnuts
½ cup organic shredded, unsweetened coconut
½ cup peach or apricot jam
½ cup organic sliced dried apricots

Preheat oven to 350°F and grease a 10” tube pan

Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla. In another bowl, sift together the flours, baking powder, soda, and salt. Add the dry mixture and the buttermilk alternately to the butter mixture. Use a wooden spoon and mix just enough to blend after each addition.

Place the chocolate chips and almonds or walnuts in a blender jar. Whirl together at high speed for about 20-30 seconds (until pulverized but not mushy). Combine with the coconut.

Spoon half the batter into the prepared pan, gently spreading it until even. Spoon dollops of jam here and there into the batter (don’t try to spread it- just leave it in little blobs), and sprinkle on the apricots and about 2/3 of the chocolate-nut mix. Add the remaining batter, distributing it nicely. Sprinkle the top with the remaining chocolate-nut mix and bake the cake for 50-60 minutes (until a probing knife comes out clean). Cool completely before removing from pan.

*Recipe adapted from “The Enchanted Broccoli Forest- Mollie Katzen”

Hazelnut Muffins

3 cups Saltspring Sunrise hazelnut flour
1/2 tsp. baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 1/2 cups fresh or frozen cranberries
1/2 tsp pure vanilla extract
1/2 cup honey
3 eggs

Heat oven to 325°F. Butter up the muffin tins before adding the batter.

Combine hazelnut flour, baking soda, salt, and cinnamon in a bowl. In a separate bowl, mix cranberries, vanilla, honey and eggs. Add the dry ingredients to the wet and mix well. Evenly fill each baking cup with batter. Bake 18-20 minutes. Yum, yum, yum and so easy to make!!!!

*Recipe by Leonora

Iced Hazelnut Mocha Coffee

5-10 espresso ice cubes
3 cups milk or almond milk
2 tsp carob powder
2 tsp local organic honey
1 tbsp Saltspring Sunrise hazelnut oil
2 tbsp Saltspring Sunrise hazelnut flour

Blend all of the ingredients in a blender on high.