Some of the following recipes are a sampling from the California Pistachio Commission's " Top Chefs Go Nuts for California Pistachios"e; recipe booklet. Go to www.pistachios.org to order the full booklet containing 18 delicious recipes.

Pistachio Cheese Log
Easy to make cheese log rolled in chopped pistachios. This one is made with goat cheese and sundried tomatoes. Serve with crackers or apple slices.

INGREDIENTS
11 oz. spreadable cheese (e.g., goat or cream cheese), at room temp.
3 Tbs. sundried tomatoes or dried fruit of your choice
Fresh or dried herbs or spices to taste
2 cups Salted or Unsalted Roasted Pistachios, chopped

DIRECTIONS
1. Mix sundried tomatoes or dried fruit into the soft cheese along with any herbs or spices you'd like to add.
2. Chill mixture about 30 minutes, then form into a log about 1-1/2 "e; to 2"e; thick.
3. Roll log on waxed or parchment paper sprinkled with chopped pistachios, pressing pistachios into the surface of the log.
4. Wrap in waxed or parchment paper and twist ends. This will help to round out the thickness of the log.
5. Chill until ready to serve.

TIP
Asian food stores often carry forms for pressing sushi rice into rolls or balls. You can also use these forms to make a perfect cheese log or cheese ball. Roll the cheese in the pistachios before pressing into the form. You can roll it in more pistachios after you remove it from the form.


Jeweled Fruitcake
This is not your doorstop variety fruitcake. It contains only enough egg and flour to hold the colorful dried fruits and nuts together for slicing. Delicious thinly sliced with a cup of tea.

INGREDIENTS
6 cups dried fruit of your choice
2 cups Maraschino cherries (drain and replace liquid with rum or brandy)
1 cup rum or brandy (additional)
2 cups Unsalted Roasted Pistachios
3 cups nuts of your choice
1-1/2 cups all-purpose flour
1 tsp. baking powder
6 eggs
1-1/2 cups sugar
1 teaspoon salt
1/3 cup rum or brandy
Glaze: 1 cup light corn syrup

DIRECTIONS
1. Marinate all fruit in brandy or rum for a few days (or a few hours if you heat it in the microwave briefly, then let it sit, covered, until cooled).
2. Drain fruit and sift flour and baking powder onto drained fruit and nuts. Toss to coat.
3. Beat eggs, sugar, salt and 1/3 cup rum or brandy together. Pour over fruit and nuts and stir to mix.
4. Pack into oil-sprayed foil loaf pans (3 large or 6 small).
5. Bake at 300 degrees for 40 min. to 1-1/2 hours (depending on loaf size) until egg mixture has set.
6. Brush tops with corn syrup. Cool about 5 minutes and turn out of foil pans onto rack with waxed paper underneath. Brush sides and bottoms of warm loaves with corn syrup.
7. When cooled, wrap in plastic wrap. Can be kept frozen in a resealable bag for 6 to 8 months.


Pistachio Pancakes
Easy to prepare. Adds additional protein and fiber to your meal. Tastes great with berry syrups!

INGREDIENTS
1/4 cup pistachio flour
3/4 white flour
2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons unrefined sugar
1 egg
1 cup soy milk or milk
2 tablespoons vegetable oil

DIRECTIONS
Mix flour, meal, baking powder, salt & sugar. Combine egg, milk, and oil until mixed well. Slowly combine the flour mixture with the milk mixture (do not overmix). Pour mix onto a hot griddle or pan. When pancakes start to bubble flip over. Cook to a golden brown. Top with: margarine, maple syrup, fresh fruit, or chopped pistachios.


Roasted Butternut Squash Risotto with Rosemary, Orange and California Pistachios
This delicious starter course featuring California pistachios is a favorite dish by Chef Cheryl Corrado of Le Cordon Bleu Schools of North America.

Preheat Oven: 450° F.

INGREDIENTS
2 cups butternut squash, peeled and small diced
3 tablespoons orange flavored olive oil, + 1 tspn
Salt and pepper, to taste
1/2 cup onion, small diced
3 tablespoons unsalted butter
1 cup Arborio rice
3 cups chicken stock, hot
1/2 cup grated Parmesan
1 teaspoon fresh rosemary, finely chopped
1/4 cup Roasted Pistachio Kernels, chopped
1 Rosemary sprig, for garnish

DIRECTIONS
Combine squash, orange flavored olive oil and salt and pepper to taste and roast for about 10 minutes. Reserve. In a saucepan, sweat onion in 2 tablespoons butter until translucent. Add rice and stir to coat until rice appears translucent with white speck in center. Over medium heat, add 1/3 of the hot chicken stock and stir frequently until liquid is absorbed. Add half of remaining stock and continue stirring until liquid is absorbed. Add remaining stock and cook till rice is tender on the outside but al dente (firm) in the center. Remove from heat and add Parmesan, remaining tablespoon of butter, rosemary, roasted squash and 1 tablespoon of toasted California pistachios. Add salt and pepper to taste.To Serve:Place in hot bowls and drizzle with a teaspoon of the olive oil. Garnish with remaining California pistachios and rosemary sprig, if desired. Serves 6 as an appetizer or first course.

Nutritional Analysis: (Amount per Serving): Calories 310, Total Fat 17g, Saturated Fat 6g, Monounsaturated Fat 8g, Cholesterol 20mg, Sodium 430mg, Potassium 350mg, Carbohydrate 33g, Dietary Fiber 2g, Protein 8g.


Pistachio and Goat Cheese Stuffed Dates
Makes 16: Serves 8

INGREDIENTS
4 ounces soft goat cheese
1 Tbsp finely chopped fresh chives plus more for garnish
3 Tbsp Roasted/Salted SB Pistachio Kernels - coarsely chopped
8 plump, soft dried dates, pitted and halved lengthwise
Fresh ground pepper

DIRECTIONS
1. Stir together goat cheese, 2 tablespoons chopped pistachio kernels, and chives in a small bowl until smooth.
2. Arrange the dates, cut side up, on a platter.
3. Fit pastry bag with large round tip and fill with goat cheese mixture and pipe mixture into each date OR use a small spoon and spoon the mixture into the date halves.
4. Garnish with remaining tablespoon of pistachios, more chives, and pepper.


Appetizer of Braised Leeks, Stilton and Toasted California Pistachios
Chef Suzanne Tracht of the acclaimed Jar restaurant in Los Angeles created this unique appetizer featuring California pistachios.

Prehaet Oven: 350°F

INGREDIENTS
4 leeks (white part only)
1 tablespoon Roasted Pistachio Kernels,chopped
1 tablespoon vegetable or canola oil
½ cup white wine or sherry
1 sprig thyme
1 bay leaf
1 tablespoon English Stilton cheese, crumbled
Salt and pepper, to taste
Chopped parsley, for garnish

DIRECTIONS
To clean leeks, split the end of the leeks about 2 inches lengthwise with a sharp knife. Soak in very cold water for 15 minutes to remove all the dirt between the layers. Heat oil and sauté leeks until lightly browned on each side. Place in a shallow roasting pan. Using the same sauté pan, add wine and cook about 2 to 3 minutes to burn off alcohol. Pour wine over leeks and add thyme and bay leaf. Cover and braise until fork tender, about 30 minutes. Reserve the braising liquid.To Serve:Place leeks on a plate. Sprinkle with crumbled Stilton and chopped California pistachios. Pour 2 to 3 tablespoons of braising liquid on top. Salt and pepper to taste and garnish with chopped parsley. Serves 2.

Nutritional Analysis: (Amount per Serving): Calories 250, Total Fat 10g, Saturated Fat 1.5g, Monounsaturated Fat 5.5g, Cholesterol 5mg, Sodium 170mg, Potassium 430mg, Carbohydrate 27g, Dietary Fiber 4g, Protein 5g


Mache Salad with Blood Oranges, Pistachios, and Pomegranate
Makes 4 servings.Bon Appétit, December 2004

Using blood orange juice in the dressing means less oil is necessary, which lowers the fat in this dish. Mache, sometimes called lamb's lettuce, can be found in four-ounce packages in the produce section of many supermarkets.

INGREDIENTS
2 tablespoons fresh blood orange juice or regular orange juice
1 tablespoon unseasoned rice vinegar
1 tablespoon minced shallot
1/2 teaspoon honey
3 tablespoons SBPC Pistachio Oil
2 blood oranges or regular oranges
1 4-ounce package mache
1/4 cup shelled natural pistachios, toasted
1/4 cup pomegranate seeds or dried cranberries

DIRECTIONS
Whisk orange juice, vinegar, shallot, and honey in small bowl. Gradually whisk in pistachio oil. Season dressing to taste with salt and pepper. Using small sharp knife, cut off peel and white pith from oranges. Working over small bowl, cut between membranes to release orange segments. Divide mache among 4 plates. Divide orange segments, pistachios, and pomegranate seeds among plates. Drizzle dressing over salad and serve.


Pistachio Sauce
This is more of a chunky relish than a sauce. It pairs well with quail, grilled lamb, chicken, or fish (i.e. sea bass).

INGREDIENTS
1 1/4 cup SBPC Unsalted Pistachio Kernels (5 ¼ oz.)
1 small garlic clove
1/4 teaspoon finely grated fresh lemon zest
5 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon water
1 to 3 teaspoons orange-flower water (also called orange-blossom water)
1/2 cup coarsely chopped fresh flat leaf parsley
1 tablespoon coarsely chopped fresh mint
1/4 teaspoon sea salt
1/8 teaspoon black pepper

DIRECTIONS
Pulse pistachios in a food processor until coarsely chopped, then transfer to a bowl. Mince garlic with a large heavy knife, then mash to a paste with a pinch of sea salt using the flat side of a knife. Stir garlic paste into pistachio along with remaining ingredients until minced well.Cooks' note: Sauce can be made 2 hours ahead and kept at room temperature.


California Pistachio Stuffed Eggplant
Celebrity chef and cookbook author, Curtis Aikens, created this vegetarian side dish featuring California pistachios.

Preheat Oven: 350° F.

INGREDIENTS
1 large eggplant
1/3 cup olive oil
2 green onions, chopped
3 large mushrooms, diced
1/2 bell pepper, diced
1/4 fresh pineapple, diced
1/2 cup California pistachios, chopped
3 cloves garlic, minced
1 teaspoon each fresh thyme and oregano, chopped
1 tablespoon fresh basil, chopped
1 cup black or red beans
1/2 cup salsa


DIRECTIONS
Wash and slice eggplant in half lengthwise, leaving cap attached. Scoop out flesh leaving eggplant shell about 1/2-inch thick. Rub olive oil inside eggplant to keep it soft. Bake shell for approximately 20 minutes. Remove eggplant shell from oven and set aside. Finely dice flesh removed from the eggplant. Sauté diced eggplant, onion, mushrooms, bell pepper and pineapple in olive oil for approximately 5 minutes. Add California pistachios, herbs and beans and sauté for another 3 minutes. Fill shell with sautéed ingredients, top with salsa, bake for 30 minutes. Garnish with fresh mint and whole, shelled California pistachios. Serve immediately-great accompanied with brown or wild rice. Serves 2.

Nutritional Analysis: (Amount per Serving): Calories 825, Total Fat 53g, Saturated Fat 7g, Monounsaturated Fat 35g, Cholesterol 0mg, Sodium 775mg, Potassium 1,985mg, Carbohydrate 76g, Dietary Fiber 29g, Protein 24g.