In a Nut Shell
Cucumber Salad With Peanut Lime Dressing
This Cucumber Salad with Peanut Lime Dressing is the perfect refreshing side dish for a summer afternoon. Finished with crunchy Hubs Virginia Peanuts and a creamy lime dressing, it's a simple recipe you'll want to make all summer long. Enjoy it the Hubs way today! Serves Best For Total Time Difficulty 8–10 Servings A light lunch, side dish, or healthy snack. 10 Mins Easy Ingredients: Salad 2 English cucumbers, raw* 1 cup Hubs Unsalted Virginia Peanuts, roughly chopped ½ cup onion, red, raw, sliced thin ½ cup of cilantro, fresh, leaves, chopped ½ cup fresh cilantro, chopped 1 tablespoon sugar ¼ teaspoon of salt, kosher Peanut Lime Dressing ½ cup of lime juice (freshly squeezed if possible) 1/2 cup soy sauce 2 garlic cloves, finely chopped 1 Thai chili, seeded and finely chopped (or ¼ teaspoon crushed red pepper flakes) Directions Dressing: In a mixing bowl, whisk together the lime juice, soy sauce, garlic, Thai chili, sugar, and salt. TIP: This dressing can be made the day before and held for cold service. The Salad: Slice the cucumbers into ¼-inch rounds. In a mixing bowl, combine the cucumbers, red onion, mint, and cilantro. Gently toss to combine. Pour dressing over the cucumber mixture and gently stir to coat all vegetables with dressing. Just before serving, stir in and sprinkle the chopped Hubs Virginia Peanuts over the top for added crunch. Refrigerate for 15–30 minutes before serving to let the flavors come together.
Peanut & Basil Pesto Recipe
Made with fresh basil and Hubs Ultra-Premium Virginia Peanuts, this homemade pesto is rich, flavorful, and easy to make. Try this recipe today! Serves Best For Total Time Difficulty 4–6 Servings Dinners, Parties, Small Apps 10 Mins Easy Ingredients: 2 cups packed fresh basil leaves 2 cloves garlic 1/4 cup Hubs Unsalted Peanuts ½ cup extra-virgin olive oil (or ⅔ cup peanut oil) ½ teaspoon of salt pepper to taste 1/2 cup freshly grated Pecorino cheese Directions: Add the fresh basil, garlic, and Hubs Virginia peanuts to a food processor (a blender can also work). Pulse until coarsely chopped. With the food processor running, slowly drizzle in ½ cup of the extra virgin olive oil until the pesto becomes smooth. Once blended, season with the salt and black pepper, then pulse a few more times. Adjust the seasoning if needed. If serving immediately, drizzle in the remaining olive oil and pulse until the pesto reaches your desired consistency. Transfer the pesto to a bowl and gently fold in the grated Pecorino cheese until evenly combined. How To Enjoy Peanut & Basil Pesto Toss it with your favorite pasta. Spread it on sandwiches or wraps. Use it as a sauce for homemade pizza or flatbread. Spoon it over grilled chicken, shrimp, or salmon. Stir it into roasted vegetables. Add a dollop to grain bowls or rice. Mix it into potato or pasta salad. Serve it as a dip with fresh veggies, crackers, or toasted bread
Caribbean Chicken Salad with Peanuts
Ingredients 1 head romaine lettuce, torn in pieces 1/2 cup sliced green onions 1 cup shredded grilled chicken 1 papaya, halved, seeded, peeled and sliced 1 cup raspberries 1/2 cup Hubs Salted Peanuts For Chutney Dressing ½ cup Hubs Salted Peanuts Mayonnaise ¼ cup chutney 2 tablespoons of sugar 2 tablespoons raspberry vinegar 1 teaspoon curry powder Directions To make salad dressing: combine 1/2 cup each peanuts and mayonnaise, 1/4 cup chutney, 2 tablespoons each sugar and raspberry vinegar, and 1 teaspoon curry powder in a blender or food processor blend until smooth. Set dressing aside. Toss lettuce with green onions and divide among 4 serving plates. Top with chicken, papaya slices and raspberries; sprinkle with peanuts. Serve with Chutney Dressing. Makes 4-1/4 cup servings
Hubs Peanuts Encrusted Salmon
Ingredients 4 Salmon Fillets (4-5 oz each) 4 tablespoons Dijon Mustard 2 tablespoons Peanut Butter 1/2 cup Hubs Salted Peanuts, crushed coarsely 4 tablespoons Panko 1/2 teaspoon Rosemary 1 tablespoon Olive Oil Directions Preheat the oven to 375 degrees F. In a bowl, combine Dijon mustard and peanut butter. Mix well. In another bowl combine crushed peanuts, panko and rosemary. Mix well. Spread peanut butter mixture and peanuts mixture on each salmon fillet. Spinkle minced parsley on top and place salmon fillets on a lightly greased baking pan. Pour olive oil over salmon fillets and bake for 20-25 minutes.
