In a Nut Shell
Avocado Toast with Peanut Salsa Macha
Creamy avocado meets a bold peanut salsa macha for a simple meal that's a little different from your everyday toast. The salsa comes together with chopped Hubs Unsalted Virginia Peanuts, toasted red pepper, and a little smoky heat from chipotle, then gets spooned generously over avocado and warm, cheesy toast. Salsa Macha Makes about 6 tablespoons (enough for a few servings, with extra to keep on hand) ¼ cup Hubs Unsalted Virginia Peanuts, roughly chopped ¼ cup olive oil 1½ teaspoons chopped garlic 1½ teaspoons chipotle peppers in adobo, minced 1½ teaspoons crushed red pepper flakes ¼ teaspoon light brown sugar, if desired Savory Avocado Toast Makes 1 serving 1 slice whole wheat sandwich bread ½ teaspoon garlic oil 1 teaspoon parmesan cheese, fancy shredded ½ ripe avocado Squeeze of fresh lime juice Pinch of salt 2 tablespoons Salsa Macha, for topping Directions: Salsa Macha Combine the chopped peanuts, olive oil, garlic, chipotle, and red pepper flakes in a bowl. Stir in the brown sugar if you'd like a little balance against the heat. Let it sit for a few minutes so the flavors come together before serving. Avocado Toast Brush the bread with garlic oil and sprinkle with parmesan. Bake at 375°F for about 5 minutes, until lightly toasted. Halve the avocado and remove the pit. Dice the flesh while it's still in the skin, then scoop it into a bowl. Add a squeeze of lime juice and a pinch of salt, then mash with the back of a fork to your preferred texture. Spread the mashed avocado over the toast. Top generously with Salsa Macha and serve right away. It's the kind of recipe that turns a plain slice of toast into something worth slowing down for, and a good reminder that the right peanut can carry a dish just as easily as it carries a snack tin.
Homemade Peanut Butter
With just one ingredient and a food processor, Hubs Peanuts transform into a rich, creamy peanut spread in under 10 minutes. Serves Best For Total Time Difficulty About 1½ – 2 cups Spreads, Snacks, Pantry Staples 10 Mins Easy Ingredients: 3 cups Hubs Roasted Peanuts Salted Peanuts or Unsalted Peanuts Sea salt, to taste (if using unsalted peanuts) Directions: Add 3 cups of Hubs Peanuts to the bowl of a food processor. Process continuously, pausing every 30 seconds to 1 minute to scrape down the sides of the bowl and let the motor rest. Continue this process-and-scrape cycle through all the stages below until the mixture is fully smooth. Watch the texture change in stages as you keep processing. First chunky and coarse, then clumping into a thick ball, and finally loosening into a smooth, creamy spread. Keep processing (with pauses to scrape) until it reaches this final smooth stage — the full process takes about 8 to 10 minutes. If using unsalted peanuts, taste and stir in sea salt as needed. TIP: Store in an airtight container in the refrigerator. Stir well before each use. How To Enjoy Homemade Peanut Butter Spread it on toast, bagels, or English muffins. Swirl it into oatmeal or yogurt. Use it as a dip for apple slices, celery, or pretzels. Blend it into smoothies Mix it into sauces or dressings Layer it into a classic PB&J sandwich
Peanut Butter Granola Bars
A kid-friendly snack packed with crunch and protein, made with Hubs Peanuts for extra flavor in every bite. Serves Best For Total Time Difficulty 20–24 bars Snacks, Lunchboxes, After-School 2 hr 15 min Easy Ingredients: 4 ¾ cups rolled oats 3 ¼ cups crispy rice cereal 1 cup dried cranberries, chopped Hubs Salted Peanuts (about 1 1/4 cups) 2 cups peanut butter 1 ¼ cups honey 1 tablespoon vanilla extract ½ cup mini chocolate chips Directions: Combine oats, crispy rice cereal, dried cranberries, and Hubs Peanuts in a large mixing bowl. In a saucepan over medium heat, combine peanut butter and honey. Stir constantly until warmed and smooth. Remove from heat and stir in vanilla. Pour the peanut butter mixture over the oat mixture and stir well to coat evenly. Let cool slightly. Fold in mini chocolate chips. Spray a 9"x13" half-sheet pan and press the mixture in firmly and evenly. Cover and refrigerate for at least 2 hours, or overnight. Cut into bars or squares and serve.
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.
