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Hubs have twice as much folate as almonds. Studies indicate folate decreases the risk of strokes and helps prevent memory loss.

Recommended by the American Diabetes Association, as a low response food (14) on the Glycemic Index, the high fiber content in Hubs makes you feel full quicker, snack less, and promotes weight loss.

Phytosterol beta-sitosterol (SIT), found naturally in Hubs, has been shown to inhibit cancer growth. SIT may offer protection against colon, prostate, and breast cancer, all of which tend to occur more in Americans than in other populations.

Chef Walter Bundy and Brandon MacConnell

Richmond, VA

Scallop Crudo with puffed rice, Hubs peanuts, wild arugula, strawberry tea, and fresh spring blossoms.

Shagbark

Chef Walter Bundy and Brandon MacConnell

Richmond, VA

Scallop Crudo with puffed rice, Hubs peanuts, wild arugula, strawberry tea, and fresh spring blossoms.

view restaurant

Chef Walter Bundy and Brandon MacConnell

Richmond, VA

Scallop Crudo with puffed rice, Hubs peanuts, wild arugula, strawberry tea, and fresh spring blossoms.

view restaurant

Chef Walter Bundy and Brandon MacConnell

Richmond, VA

Scallop Crudo with puffed rice, Hubs peanuts, wild arugula, strawberry tea, and fresh spring blossoms.

view restaurant

Recipes

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.

Recipes

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.