Pistachio And Potato Side Dish Recipes

30 WAYS TO USE PISTACHIOS

30 Ways to Use Pistachios image

Provided by insanelygood

Number Of Ingredients 30

Ingredients

Pistachio Strawberry Salad
Pistachio Trail Mix
Pistachio Hummus
Creamy Broccoli Pistachio Soup
Pistachio Crusted Chicken
Sicilian Ricotta and Pistachio Pasta Recipe
Red Quinoa with Pistachios
Beet Salad with Feta and Pistachios
Cranberry Pistachio Granola Bars
Khajur Ladu (Date, Pistachio, and Almond Morsels)
Pistachio Nut Cheese
Cranberry Pistachio Cheeseball
Farro with Pistachios, Mixed Herbs, and Golden Raisins
Instant Pot Cranberry Pistachio Jasmine Rice
Fig, Rosemary, and Pistachio Crisps
Pistachio Yogurt Dip
Roasted Spiced Carrots with Pistachios
Pistachio Oatmeal
Pistachio Crusted Baked Cod
Crunchy Pistachio Chicken Salad
Pomegranate Pistachio Goat Cheese Crostini
Roasted Brussels Sprouts with Balsamic, Pistachios, u0026amp; Cranberries
Kale Pesto Mushroom Pistachio Bowls
Asparagus, Goat Cheese, and Pistachio Flatbread
Pistachio Mint Pesto
Black Pepper Pistachio Ice Cream
Pistachio Lassi
Pistachio Twists
Holiday Pistachio Bread
Watergate Salad

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a pistachio recipe in 30 minutes or less!

Nutrition Facts :

PISTACHIO AND POTATO SIDE DISH

Pistachio and Potato Side Dish image

Unbelievably, this dish came to me in a dream. When I tried it out the next day it was met with praise. It goes well with fish dishes, or could be served cold with salad. Don't shy away from the cranberries, they really make the dish.

Provided by Jillsybean

Categories Potato

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup unsalted shelled pistachio
1 1/2 lbs new potatoes, chopped in half or to 'bite-size'
1 yellow bell pepper
1 red bell pepper
1/2 cup dried cranberries
1 tablespoon olive oil
black pepper, to season

Steps:

Boil the potatoes in a pan of water until soft.
While they're boiling, dice bell peppers and finely chop pistachios (remove pistachios from shell, but don't worry about taking the brown 'skin' off the green flesh).
Remove and drain potatoes when done.
Lightly fry peppers with black pepper to season. When they start to brown add potato chunks and nuts. Use oil very sparingly.
Sauté potatoes, stirring regularly, until they are light gold in colour.
Sprinkle with cranberries and serve.

Nutrition Facts : Calories 274.5, Fat 10.8, SaturatedFat 1.4, Sodium 13.6, Carbohydrate 40.2, Fiber 6.9, Sugar 4.3, Protein 7.5

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