Rice Salad with Prunes, Almonds and Bacon

This recipe was adapted from a Sunsweet recipe. After finding this recipe I thought, what better recipe to share than a dish that features the trifecta of crops our family grows: rice, almonds and prunes. To top it all off the dressing is made with high quality extra virgin olive oil produced by our Kennedy cousins at Knaughty Farms. This is a hearty and satisfying rice salad packed with all kinds of California grown goodness--and did I mention bacon?

Rice is really a wonderful grain for salads and provides the perfect dance floor for all the other ingredients to mingle. Roasty and crunchy chopped almonds; colorful and fresh bell pepper; sweet and chewy dark prunes; tender green spinach; and the rich, salty flavor of crispy bacon. All of it comes together with a light rice vinegar and olive oil dressing that lets the flavors of the ingredients shine through.

This could be the perfect salad to bring to a family picnic or barbecue.

Tips

Rice Tips: Don’t uncover the saucepan or stir the rice during cooking. If it’s done before you’re ready to serve it, place a folded towel over the saucepan, replace the lid, and set aside. The towel will absorb excess moisture and condensation, helping prevent overcooked and mushy rice.

Salad Tips: Make sure the rice is completely cold before salad preparation and give yourself plenty of time by cooking the rice a day in advance. Better yet, use left over rice from previous nights dinner. Salad itself may be prepared a day in advance and left to chill, but be sure to add the almonds and spinach just before serving so they don't get soggy and wilted.

Rice Salad with Prunes, Almonds and Bacon

• Yield 8 servings
• Prep Time 10 minutes
• Cook Time 20 minutes

Salad Ingredients

• 3 cups cold, cooked Sohnrey Family Foods Calrose medium grain rice
• 2 cups lightly packed chopped fresh baby spinach
• 1/2 cup chopped Sohnrey Family Foods Roasted Unsalted Almonds
• 1/2 cup diced Sunsweet Prunes
• 1/2 cup diced red or yellow bell pepper
• 1/3 cup sliced green onions
• 7 strips crisp, cooked bacon, crumbled

Dressing Ingredients

• 1/4 cup Knaughty Farms Extra Virgin olive oil
• 1/4 cup rice vinegar
• 1 Tbsp soy sauce
• 2 cloves garlic, minced
• Freshly ground black pepper to taste

Rice Cooking Instructions

1. Pour water (for every cup of rice, use 1 1/2 cups of water) into a large saucepan with a tight-fitting lid. Bring to a boil. Mix 1 teaspoon salt into the water.
2. Add rice to the boiling water.
3. Stir once.
4. Cover the pot and simmer. Be sure the lid fits tightly. Turn down the heat to low. Let rice simmer for about 20 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes.
5. Fluff rice with a fork Just before serving, gently fluff the rice with a fork to separate the grains.

Salad Instructions

1. While the rice is cooking you can cook your bacon. I cooked my bacon in the oven on baking sheet lined with parchment paper. Cook until crispy.
2. Prep the vegetables, almonds, and prunes. Chop everything into bite size pieces. I used Sohnrey Family Foods Roasted Diced Almonds.
3. Add all salad ingredients to a large mixing bowl.
4. Whisk together all dressing ingredients in a small bowl and add to salad.
5. Toss well to coat and break up any large clumps of rice.
6. Salad can be enjoyed immediately or chilled for 1-2 hours.

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Chocolate Almond Butter Banana Smoothie

This is an easy smoothie for the post workout, the morning commute, and the kids snack time. Use our Sohnrey Family Foods Chocolate Almond Butter, fresh or frozen banana, thick Greek yogurt, and liquid of your choice. For this recipe I simply used cold water, but you could use milk, soymilk, almond milk, rice milk, but keep in mind many of these have added sugars which will affect the sweetness of your smoothie. 

Packed with protein from almonds and yogurt, this is a nutritious and delicious power meal with just the right amount of sweetness. The sugars in the banana, the yogurt and the Chocolate Almond Butter add just the right amount of sweetness, but for those with a big sweet tooth just add a little Sohnrey Family Foods Honey

Chocolate Almond Butter Banana Smoothie

• Yield 2 servings
  
• Prep Time 5 minutes

Ingredients

• 1/4 cup Chocolate Almond Butter
• 1/4 cup Honey Greek Yogurt
• 1/2 of a Banana
• 1 cup of Ice
• 1/4 cup of Milk (or Water)
• 1 Tbsp Honey (Optional)

Instructions

1. Blend all ingredients until smooth using your favorite blender.
2. Pour into your favorite cup.
3. Enjoy the cold and smooth, protein rich goodness!

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Campfire Almond Butter Bananas

Summertime is the best time for camping and campfires. Who doesn't enjoy sitting around the campfire socializing, and roasting a marshmallow or a hotdog to your personal char preference (blackened please!).

Campfire food is a thing--it has to be easy, it usually involves wrapping something in foil to be cooked over or directly in the fire, and it should be fun! This recipe is a unique, simple and fun way to create a hot, ooey gooey, sweet and almond buttery baked banana treat. We know that's a mouthful--and literally your mouth should be full of it because the roasted almond butter and baked banana flavors are heaven in a foil pouch.

For our Campfire Bananas we used Sohnrey Family Foods Natural Almond Butter with a drizzle of Sohnrey Family Foods Alfalfa Honey. We also made some with Sohnrey Family Foods Snickerdoodle Almond Butter and the cinnamon flavor really complimented the banana. Get creative and have fun with optional ingredients for your campfire bananas! Try marshmallows and chocolate for a smore-like twist!

 Campfire Almond Butter Bananas

• Yield 12 cookies
• Prep Time 15 minutes
• Cook Time 12 minutes

Ingredients

• 1 Bunch of Bananas
• 1 16 oz Sohnrey Family Foods Almond Butter
• 1 16 oz Sohnrey Family Foods Honey

Optional Ingredients

• Chocolate Chips
• Marshmallows

Instructions

1. Split bananas open with your fingers or a knife. Do not peel the banana open too much, as you will be using the peel to help hold all the ingredients.
2. Add your favorite Sohnrey Family Foods Almond Butter and any other toppings you like. Get creative and have fun!
3. Wrap banana in heavy aluminum foil or use two layers of regular foil to prevent tearing and to prevent all that yummy goodness from spilling out.
4. Bake foil wrapped bananas over a campfire, a grill, or in a oven at 375 for 15-25 minutes. Time varies by method and heat, so open one up and check it after 15 minutes. If its soft, the peel is darker, then its probably just right!

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No-Bake Almond Butter Strawberry Oat Bars

No-Bake Almond Butter Strawberry Oat Bars are one of those recipes you can mix up in a few minutes and set aside in the fridge while you do whatever else needs doing. These will satisfy your sweet tooth while providing some real nourishment from the raw whole grain oats and the Sohnrey Family Foods All Natural Almond Butter. The freeze dried strawberries give the bars some fruity, tangy flavor along with some extra crunch. We used Sohnrey Family Foods Alfalfa Honey, but each honey varietal has a different flavor--Sohnrey Family Foods Orange Blossom Honey would be nice.

For an extra touch of decadence and layer of texture we added white chocolate chips. You could use the basic recipe of oats, puffed rice, almond butter and honey as a base for experimenting with things like raisins, dried coconut, dark chocolate and different freeze dried fruits. Have fun and enjoy!

No-Bake Almond Butter Strawberry Oat Bars

• Yield 12 bars
• Prep Time 5 minutes
• Cook Time 1 hour
  

Ingredients

• 1 1/2 Cup Puffed Rice Cereal
• 1 1/2 Cup Rolled Oats or Quick Oats
• 1 Cup Freeze-Dried Strawberries
• 1/2 Cup Sohnrey Family Foods All Natural Almond Butter
• 1/2 Cup Honey

Optional Ingredients

• 1/3 Cup White Chocolate Chips

Instructions

1. In large mixing bowl, combine all ingredients thoroughly until mixture is evenly coated with honey.
2. Press mixture evenly into a 8" square baking dish lined with parchment paper.
3. Chill in refrigerator or freezer for for about one hour or until mixture is hardened.
4. Cut into bars and serve immediately.

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Roasted Cauliflower with Tandoori Almond Butter Sauce

Cauliflower is one of those bland vegetables that needs a little (or a lot) of help before it's appealing. Despite being bland it's chocked full of nutrients, so the cruciferous vegetable should be on your list of foods to eat. When you toss it in our Tandoori Almond Butter Sauce and roast it in the oven then you have a healthy dish bursting with flavor that you will want to keep on your list of foods to eat. 

Our Tandoori Almond Butter sauce uses Sohnrey Family Foods Natural Almond Butter, Knaughty Farms Extra Virgin Olive Oil, and a pungent mix of spices--including a variety of spices from our brand new Kiki's Cupboard product lineup. Serve our Tandoori Roasted Cauliflower with Sohnrey Family Foods Calrose Rice.

Tandoori Roasted Cauliflower

• Yield 6 servings
• Prep Time 10 minutes
• Cook Time 12-15 minutes

Ingredients

• 1 Head of Cauliflower
• 1/2 Lemon Cut Into Wedges
• 1/4 Cup of Chopped Cilantro

Tandoori Sauce Ingredients

• 1/2 Cup Sohnrey Family Foods Natural Almond Butter
• 1/4 Cup Knaughty Farms Extra Virgin Olive Oil
• 1 Tsp Salt
• 1 Tsp Sugar
• 1 Tbsp Paprika
• 1/2 Tbsp Turmeric
• 1/2 Tbsp Cumin
• 1/2 Tbsp Ginger
• 1/2 Tbsp Coriander
• 1/2 Tsp Kiki's Cupboard Roasted Garlic Powder
• 1/2 Tsp Kiki's Cupboard Roasted Onion Powder
• 1/2 Tsp Kiki's Cupboard New Mexico Chili Powder
• 1/4 Tsp Kiki's Cupboard Supreme Cinnamon

Instructions

1. Cut lemon into wedges and loosely chop about 1/4 cup of cilantro for garnishing.
2. Remove green leaves and core from cauliflower. Rinse, drain, and chop into medium-large florets or chunks.
3. Blend dry ingredients--spices, sugar and salt. Measure out 4 teaspoons of the blended seasonings. Save the seasoning blend for an amazing dry rub on chicken.
4. Combine the Sohnrey Family Foods Natural Almond Butter, Knaughty Farms California Olive Oil, and the 4 Tsp of the tandoori seasoning blend in a extra large mixing bowl. Whisk together thoroughly.
5. Line a baking sheet with parchment paper.
6. Toss the cauliflower with the sauce in the large mixing bowl and then spread cauliflower out on the parchment paper lined baking sheet.
Preheat oven broiler for about 4 minutes. Adjust oven rack so it is 4 to 5 inches away from broiler heat. Roast cauliflower in oven under broiler for 6 minutes. Turn cauliflower pieces over and broil for another 6 minutes or until you see caramelization and browning on the roasted cauliflower.
7. Serve hot on a platter. Sprinkle with chopped cilantro and drizzle with fresh squeezed lemon juice.
8. Makes an excellent side dish to serve with grilled chicken and Sohnrey Family Foods Calrose Rice.

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Almond Butter Rice Crispy Treats

Want a treat that's less sweet? Add Sohnrey Family Foods Natural Almond Butter to your rice crispy treats for something a little nutty and very delicious! 

Get frighteningly creative this Halloween with some spooky cookie cutters, melted chocolate and sprinkles. Make your rice crispy treats fun for everyone to enjoy! Adding almond butter makes these treats a little bit healthier and the added protein makes them a little more satisfying. Give them a try!

Almond Butter Rice Crispy Treats

• Yield 12 cookies
• Prep Time 15 minutes
• Cook Time 12 minutes

Ingredients

• 3 Tbsps. Butter
• 1/2 cup Sohnrey Family Foods Natural Almond Butter
• 1 package Mini Marshmallows
• 6 cups Puffed Rice Cereal

Optional Ingredients

• White Chocolate Chips
• Sprinkles

Instructions

• Melt butter in large sauce pan on low heat. Add almond butter and mix well.
• Stirring constantly; Add marshmallows. Cook until marshmallows are completely melted and mixture is well blended.
• In a large mixing bowl combine puffed rice cereal and hot marshmallow mixture. Stir until well combined.
• Press into 13x9 inch pan lightly sprayed with non stick cooking spray. Cool completely for the treats to firm up.
• Cut into squares or use cookie cutters to make fun shapes. If desired, drizzle or spread with melted white chocolate and decorate with sprinkles.

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Stir Fry Bowl With Spicy Thai Almond Sauce

A Thai peanut sauce alternative, our Spicy Thai Almond Sauce is the star of this meal. Sohnrey Family Foods Natural Almond Butter gives this sauce a thick, rich consistency without using starchy thickeners. With fresh ginger, garlic, Sriracha, honey, and soy sauce, this Thai Almond Sauce is loaded with spicy Asian flavor.

Our Thai Almond Sauce also makes a fantastic dip for spring rolls, wontons, chicken skewers, shrimp, fried tofu and more. Anything you might use a Thai peanut sauce for, you can use Thai Almond Sauce for and it's the perfect sauce to drizzle over steamed rice, stir fry vegetables, and chicken! 

This recipe can easily be vegetarian or the chicken can be swapped with another protein--it's excellent with shrimp or tofu! And of course you can also swap out whatever vegetables you like with the ones we used. Want broccoli instead of zucchini? Cabbage instead of sugar snap peas? White onions instead of bell peppers? Substitute comparable amounts and go for it!

Stir Fry Bowl With Spicy Thai Almond Sauce

• Yield 6 servings
  
• Prep Time 10-15 minutes
• Cook Time 20 minutes

Sauce Ingredients

• 1/2 cup Sohnrey Family Foods Natural Almond Butter
• 3 Tbsp Rice Vinegar
• 2 Tbsp Knaughty Farms Olive Oil
• 2 Tbsp Sohnrey Family Foods Honey
• 2 Tbsp Low Sodium Soy Sauce or Tamari (Gluten Free)
• 2 1/2 tsp Grated Ginger (or paste)
• 1 Clove Minced Garlic (or paste)
• 1 Tbsp Sriracha Sauce (Add 1/2 Tbsp for milder sauce)
• Optional: 1-3 Tbsp Warm water as needed for thinning sauce.

Stir Fry Ingredients

• 2 lbs Boneless Skinless Chicken Breasts
• 2 Chopped Bell Peppers
• 2 Chopped Zucchinis
• 3/4 cup Sugar Snap Peas
• 1/2 cup Chopped Carrots
• 3 Sliced Green Onions
• 2-3 Tbsps Vegetable Oil for Cooking

Steamed Rice Ingredients

• 3 cups water
• 2 cups Sohnrey Family Foods Calrose Rice
• 1 tsp Salt

Instructions

1. Start your steamed rice. Use a rice cooker and follow their instructions or use our simple stove top directions for steamed rice.: In a heavy bottom 4 quart sauce pan with tight fitting lid, bring 3 cups of water to a boil; once water is boiling add 1 Tsp of salt and 2 cups of Sohnrey Family Foods Calrose Rice; stir once, cover and reduce heat to low; cook for 20 minutes. Do not lift lid and do not stir! After 20 minutes, remove from heat and let steam for 5 minutes with lid on.
2. While the rice is cooking prepare the spicy almond butter sauce. Peel and grate ginger (you can use paste from a tube or jar). Peel and finely mince garlic (or use pre-minced garlic from a jar). Combine sauce ingredients into a small mixing bowl and whisk together. Add optional 1-3 Tbsps of warm water to thin sauce and mellow the spice level if too strong for your taste. Set sauce aside.
3. Prepare the vegetables. Remove stem, core and seeds of bell pepper. Peel carrots or use baby carrots. Chop peppers, carrot, and zucchini, into bite sized 1/2 in pieces or cut them into longer strips if you prefer. Chop green onion and set aside in seperate bowl.
4. Prepare the chicken. Slice your boneless chicken breasts or fillets into pieces or strips to stir fry. Whole chicken breasts or fillets will take longer to cook and you should cook them until the internal temperature reaches 165 degrees on a meat thermometer.
5. Use 2 Tbsps of olive oil in your large saute pan or wok and stir fry chicken pieces until cooked through for about 10 - 15 minutes on high heat. Remove chicken, add another 1 Tbsp olive oil to your pan or wok and stir fry your vegetable pieces for about 5 minutes or until they are tender. For softer vegetables, add 1 Tbsp of water and cover with lid on high heat for 2-3 minutes to steam them.
6. Your rice should be done by this time and still hot. Prepare your bowl by adding a generous scoop of cooked rice or about 1 cup. Add vegetables and chicken to your bowl. Garnish with sliced green onion and optionally chopped cilantro. Drizzle with sauce or serve on the side in a cup. Optionally drizzle or serve with sriracha sauce.

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Almond Butter Hummus

Loaded with protein and fiber, this Sohnrey Family Foods spin on traditional hummus replaces tahini (sesame seed butter) with our Natural Almond Butter. Serve this super healthy and satisfying dip with pieces of your favorite crisp vegetables and pita bread or chips. Hummus is also an excellent spread or condiment for sandwiches, wraps and burgers. Try a scoop on a green salad with alfalfa sprouts and mixed vegetables served on flatbread. 

For this recipe I included optional ingredients to add extra flavor and spice, such as adding a clove of garlic and some crushed red pepper. Have fun with your Almond Butter Hummus and enjoy this nutritious food! 

Almond Butter Hummus

• Yield 4 servings
  
• Prep Time 5 minutes
• Blend Time 2 minutes

Ingredients

• 1/3 cup Sohnrey Family Foods Natural Almond Butter
• 1 15-oz can Garbanzo Beans, drained and rinsed
• 2 Tbsp Lemon Juice
• 1/2 Tsp Salt
• 1/4 Tsp Black Pepper
• 1-2 Tbsp Water as needed for smooth blending

Optional Ingredients:

• 1 Clove Garlic
• 1/4 Tsp Cumin
• 1/2 Tsp Red Pepper Flakes

Instructions

• Add all ingredients to a blender or food processor.
• Blend on high for two minutes or until you achieve a smooth consistency.
• Serve with pita bread or chips, carrot sticks, celery sticks, and bell pepper slices.

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Apple Almond Prune Slaw with Honey Yogurt Dressing

Crisp, crunchy and colorful -- this  Apple Almond Prune Slaw is packed full of healthy, fresh and raw ingredients with a creamy, sweet and tangy low-fat dressing. This salad features Sohnrey Family Foods Almonds, Sunsweet Prunes, and Sohnrey Family Foods Honey. 

This is the perfect salad to kick off springtime and the beginning of BBQ season. Serve as a fresh side salad to compliment your grilled steak. Pair with a light and fruity Nouveau Tempranillo from New Clairvaux Vineyards.

Apple Almond Prune Slaw with Honey Yogurt Dressing

• Yield 8 servings
  
• Prep Time 12 minutes

Dressing Ingredients

• 1/2 Cup Lowfat Greek Yogurt
• 1/4 Cup Mayo
• 3 Tbsp Sohnrey Family Foods Honey
• 2 Tbsp Apple Cider Vinegar
• Pinch of Salt
• Fresh Ground Black Pepper

Slaw Ingredients

• 1 Shredded Small Head of Cabbage (Optional: Use a bagged coleslaw mix)
• 1 Cup Grated Carrot
• 1 Chopped Gala or Fuji Apple
• 1/2 Cup Chopped Green Onions
• 1/2 Cup Chopped Sohnrey Family Foods Almonds
• 1/2 Cup Diced Sunsweet Prunes

Instructions

1. In a medium mixing bowl, whisk together dressing ingredients until smooth. Make sure honey is dissolved.
2. Chop, dice and grate the slaw ingredients. Measure and add all ingredients to large mixing bowl. If using a shredded and bagged coleslaw mix you may not need to add carrot. Using a shredded and bagged broccoli coleslaw mix will work too.
3. Add dressing to combine everything in large mixing bowl. Toss thoroughly to evenly coat slaw ingredients.
4. Slaw should be served soon after prep, but can be refrigerated for up to an hour before serving. The crisp, crunchy textures, fresh flavors, and bright colors really make this slaw, so refrigerating for extended periods of time can result in limp, mushy salad.

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