How about a touch of the Mediterranean with this pasta – you can enjoy as a main dish or a side.
This is a build-your-own bowl sort of recipe, perfect for serving a group of friends or family! Simply prep all of the ingredients and serve family style, with roasted hazelnuts as the ultimate topping. Recipe courtesy of Jan Roberts-Dominguez, from her Oregon Hazelnut Country cookbook.
Roasted Hazelnut Toffee
Careful, this is an addictive treat! Be sure to use a candy thermometer to get this toffee just right. Recipe featured in Oregon Hazelnut Country, by author Jan Roberts-Dominguez.
This classic Spanish sauce is a melange of roasted tomatoes and peppers, olive oil, roasted hazelnuts and fried bread. Serve with grilled meats or fish, or simply as a dipping sauce for toasted bread. Recipe courtesy of Jan Roberts-Dominguez, author of Oregon Hazelnut Country.
Bruschetta with Tomato, Bacon, Arugula and Hazelnuts
Featured in author Jan Robert-Dominguez’ cookbook, Oregon Hazelnut Country, this simple appetizer can be paired with either wine or beer. Jan recommends trying a fruity Southern Oregon Syrah or an amber ale.