Celery And Walnut Or Hazelnut Tzatziki Recipes

CELERY AND WALNUT (OR HAZELNUT) TZATZIKI

Steps:

• Place celery in a colander and salt generously. Toss in colander and let sit in the sink for 15 to 30 minutes. Press celery against colander to extract water and transfer to a bowl.
• Purée garlic in a mortar and pestle. Combine with yogurt, nuts and nut oil and stir into celery. Combine well. Add ground black pepper, taste and adjust salt. Transfer to a serving bowl or to individual plates. Garnish with chopped fresh dill if desired, and serve.

CELERY TZATZIKI

Steps:

• In a large bowl, mix the yogurt with the celery, cucumber, garlic, olive oil and finely chopped dill until combined. Mix until fully combined and taste to understand how much salt you want to add.
• Add salt to taste and pepper (or you can just add pepper on top.) Mix the salt and pepper into the tzatziki and taste until it reaches the salt levels of your liking.
• Pour the tzatziki into a serving bowl and spread around with the back of a spoon. With the back of your spoon, create a shallow divot and pour olive oil into it so it rests on top of the tzatziki (similar to photo!)
• Top with full dill sprigs, salt, pepper and chopped pistachios, if using. You can also top with parsley, mint, or more minced veggies. Serve immediately or cover with plastic wrap and store for 3-4 days in the fridge.

CELERY ROOT AND APPLE SALAD WITH HAZELNUT VINAIGRETTE

Steps:

• For vinaigrette:
• Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
• For salad:
• Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.

ROASTED CAULIFLOWER, HAZELNUT AND POMEGRANATE SEED SALAD

Steps:

• Preheat oven to 425 degrees.
• Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
• Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
• Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.