Almonds! Whether you like them raw, toasted, or made into a smooth butter, these little nuts are great for you. They’re rich in dietary fiber, vitamin E, and minerals like calcium, iron, magnesium and zinc.

Most importantly, they’re a great source of protein and perfect for a mid-day snack! Just 10 raw almonds can give you a quick pick-me-up!

I also love them toasted and tossed into basmati rice, sprinkled over yogurt or in my morning oatmeal. And of course, they add a great a great crunch factor to salads like in my Cranberry Almond Crunch Slaw. Try switching almonds in, instead of walnuts, for your next batch of chocolate chip cookies.

Speaking of baking, this summer get creative with your fruit shortcake by whipping up a batch of Cinnamon Almond Shortcakes – top with a bounty of seasonal fruits (e.g.: strawberries, raspberries, cherries, apricots, peaches, grilled pineapple, etc.) and a poof of brown sugar whipped cream – yum! –Kathy

Photo by Kathy Casey Food Studios®

Cranberry Almond Crunch Slaw
Makes about 8 servings

1/3 cup unseasoned rice vinegar
1/4 cup honey
1/4 cup sour cream or plain Greek yogurt
1 tsp salt
1 tsp sambal oelek or other Asian red chili paste, or a pinch of red chili flakes
4 green onions, thinly sliced
10 cups thinly sliced napa cabbage (about 1 large head)
1/2 cup dried cranberries, coarsely chopped
1/2 cup coarsely chopped fresh cilantro
1 package Almond Accents Honey Roasted sliced almonds, or 1 cup toasted sliced almonds

In a large bowl, whisk together vinegar, honey, sour cream, salt and sambal oelek. Add green onions, cabbage, cranberries and cilantro and toss until well coated.

The salad should sit for 30 minutes before serving. If making way ahead, refrigerate dressing and salad ingredients separately, then toss together 30 minutes before ready to serve. Toss Almond Accents into salad right before serving.

Recipe by Kathy Casey Food Studios®

Cinnamon Almond Scones
This not-too-sweet, nutty scone is the perfect foil for sweet summer stone fruit shortcake. Serve 6 scones for dessert and then you’ll have 2 extra for breakfast or seconds!

Makes 8 scones

2 1/4 cups flour
1/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
8 Tbsps (1 stick) butter
1/4 cup sliced almonds
1 egg
3/4 cup buttermilk, plus more if needed
1 egg white
1/2 tsp water

Preheat an oven to 375°F. Sift the flour, sugar, baking soda, salt, and cinnamon together into a large bowl. Cut in the butter with a pastry blender or 2 dinner knives until the mixture is the texture of coarse crumbs (just like making a pie crust). Stir in the almonds.

In a separate bowl, whisk the whole egg with the 3/4 cup buttermilk until blended. Make a well in the center of the flour mixture and pour the liquid into it. Combine with a few swift strokes. The dough should form a ball and all the flour should be incorporated. (If the dough is way too dry, add 1 tablespoon more buttermilk.) Do not overmix.

On a lightly floured surface, pat the dough into a 3/4-inch-thick round. Carefully place on an ungreased baking sheet, then cut into 8 wedges, leaving the sides still touching.

In a small bowl, whisk the egg white and water until mixed, then brush the dough lightly with the egg white glaze.

Bake for 30 to 35 minutes, or until the scones are cooked through and golden. Let cool slightly before serving.

Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books.

Ah, arugula! This bold green livens up any dish it’s in. Nicknamed “Garden Rocket,” it grows fast, almost like a weed in our northwest climate.

Well, weed or not, this tasty leaf is full of great health benefits. Just 4 ounces of this green is just 25 calories – wow! It’s also full of vital antioxidants and vitamins – 3 cups gives you 100% of your daily vitamin K needs!

Arugla’s taste is nutty and peppery. Try it tucked into sandwiches, or tossed in a little olive oil and scattered over a sexy cheese pizza. This tasty green also complements meat and seafood beautifully. It makes a perfect bed for a piece of grilled fish or steak.

Of course, it’s great in salads like in my Baby Arugula, Orange & Fennel Salad with Grilled Shrimp & White Balsamic Vinaigrette. It’s also a delicious add-in to a homemade pesto recipe for a robust, peppery edge!

So get your arugula on and dig into this peppery green that’s so good for you! – Kathy

Photo from Kathy Casey’s Northwest Table, Chronicle Books.

Baby Arugula, Orange & Fennel Salad with Grilled Shrimp and White Balsamic Vinaigrette
Makes 6 to 8 servings

Shrimp
1 Tbsp undiluted orange juice concentrate
Pinch of red pepper flakes
2 Tbsps minced orange zest
1 Tbsp Dijon mustard
2 Tbsps minced shallots
1/2 cup olive oil
2 Tbsps minced fennel fronds
1 Tbsp fennel seed, toasted and crushed
2 1/2 tsps kosher salt
1/2 tsp black pepper
2 lbs large raw shrimp (32 to 40)

Salad
1 large or 2 small fennel bulbs, trimmed
6 oranges or tangerines
6 cups baby arugula
2 heads baby frisée, torn, rinsed and spun dry
White Balsamic Vinaigrette (recipe follows)

To marinate the shrimp, whisk all the ingredients, except the shrimp, in a large bowl. Peel, devein, and remove tails of the shrimp then add them to the marinade and toss to coat. Refrigerate and marinate for at least 1 hour or overnight.

To prepare the salad, finely shave the fennel bulbs with a sharp knife or a mandoline and crisp in ice water for 10 minutes. Spin dry before using. Cut the peel off the oranges, trim away all the white pith, then cut the fruit into 1/4-inch-thick slices. Flick out any seeds. (If prepared ahead, refrigerate the fennel and orange slices separately, for up to 2 hours.)

Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Grill the shrimp until just pink and done, about 1 to 2 minutes per side.

Meanwhile, toss the arugula, frisée, fennel, and oranges with enough of the vinaigrette to coat nicely—taste for flavor, adding more dressing if needed.

Serve the salad on a large platter or divide among individual plates, arrange the shrimp on top, and drizzle with a little extra dressing, if desired.

White Balsamic Vinaigrette
The vinaigrette keeps, refrigerated, for up to 2 weeks.

Makes 2 cups

1/2 cup white balsamic vinegar
2 Tbsps minced shallots
1 1/2 tsps Dijon mustard
1/4 cup undiluted orange juice concentrate
Pinch of red pepper flakes, or 1 Tbsp harissa paste
2 tsps kosher salt
Freshly ground black pepper
1 Tbsp fennel seed, toasted and ground
1 cup extra-virgin olive oil
1 Tbsp chopped fennel fronds

In a large bowl, whisk the vinegar, shallots, mustard, and juice concentrate. Whisk in the pepper flakes, salt, pepper to taste, and fennel seed. Slowly drizzle in the oil, whisking constantly to emulsify. Stir in the fennel fronds. If made ahead, refrigerate until shortly before needed, then rewhisk before using.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books.

There’s been a lot of buzz about “wonder foods” and quinoa (pronounced KEEN-wah) is certainly one of them! Nicknamed “gold of the Incas”, quinoa is an ancient grain getting a lot of recognition. It is showing up on menus all over! From quinoa eggs Benedict to hearty supper side dishes, this little seed is gaining high acclaim in the food world.

There are so many benefits to quinoa. It is high in fiber, a complete protein, and contains no gluten, making it perfect for vegans and those with gluten sensitivities.

Red Quinoa!
(Photo courtesy of FitSugar)

Quinoa is easy to cook and highly adaptable. This little seed gets light and fluffy after cooking and has a subtle nutty taste that pairs well with other flavors. My favorite cooking technique is to lightly toast the seeds in a dry pan before cooking them to bring out that delicious nutty flavor.

This wonder food is great as a side dish and fantastic in salads like in my Big Protein Red Quinoa Salad, which is studded with cucumber, garbanzo beans, hazelnuts and golden raisins – yum! Perfect as a side dish or easy to make and pack for a healthy fulfilling lunch.

Give this mighty seed a try: it’s great for you and its d’lish… what a fantastic combo! –Kathy

Big Protein Red Quinoa Salad
I like to make this salad with all organic produce and also add in a cup of chopped fresh raw kale for extra fiber!

Makes about 4 cups

3/4 cup red quinoa
1 1/2 cups water
1 teaspoon minced garlic
2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons minced or grated lemon zest
1/2 cup peeled, seeded and 1/4-inch-diced organic cucumber
1/2 cup canned organic garbanzo beans, drained
1 tablespoon chopped fresh dill
1/2 cup chopped fresh parsley
1/2cup organic golden raisins
1/2 cup organic hazelnuts, lightly toasted and coarsely chopped
1/4 cup thinly sliced green onions
1/4 cup grated carrot
3/4 to 1 teaspoon sea salt
1/4 teaspoon black pepper

Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

*Available at PCC Markets and Whole Foods.

Recipe by Kathy Casey Food Studios®

Everyone has their go-to dips! Gooey, cheese fondue to classic sour cream and French onion to 7-layer Mexican—all perfect for almost any occasion from game day to patio parties.

But these days there are lots of creative, healthier spins to dips as well. We’re seeing less full-fat sour cream and more Greek yogurt and lighter mayos. Even this party staple can’t escape the better-for-you revolution!

Hummus is all the rage lately. Made with protein rich garbanzo beans, this is super, quick and easy to make from scratch, but is also available in a wide variety of flavors at your local grocery store. From roasted red pepper to sun-dried tomato, hummus is packing some serious flavor.

Creamy white bean dips are also popular and fall into the better-for-you category as well. We are even seeing “edamame hummus” popping at stores like Whole Foods!

It’s fun and tasty to layer dips too – like in my sophisticated Tuscan White Bean Dip Layered with Green Olive and Lemon Tapenade. Start with a creamy, rich white bean base and top with some bold flavored green olive and lemon tapenade – this flavor combo is sure to delight your next houseguests!

We all love to dip with potato and tortilla chips, but you can lighten up your dippables, too! Try something new like baked pita chips, rice crackers for gluten-free options, as well as fresh endive leaves, slices of crunchy fennel, colorful bell pepper pieces and French radishes. What a great way to add some color to your plate as well!

Get out of your dip rut, lighten up and try something new! –Kathy

Tuscan White Bean Dip Layered with Green Olive and Lemon Tapenade
I love to make the tapenade with those brilliant green Castelvetrano olives available at olive bars. If you want to take some extra time and pit them rather than buying pitted jarred olives, it is worth it! I like to serve this dip with pita chips or rustic crackers.

Makes 3 cups, or about 8 to 10 servings

Dip
1 (15-ounce) cans white beans, drained well
2 tablespoons grated Parmesan cheese (optional)
3 cloves fresh garlic, peeled
pinch of red pepper flakes
1 tablespoon fresh lemon juice
1 teaspoon very finely minced lemon zest
1 teaspoon very finely minced fresh rosemary
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Tapenade
1 1/2 cups pitted manzanilla or other green olives, drained
1 tablespoon minced fresh garlic
1 tablespoon lemon juice
1 tablespoon very finely minced lemon zest
2 tablespoons extra-virgin olive oil or oil from sun-dried tomatoes
1/4 cup coarsely chopped Italian parsley
1/4 cup finely chopped sun-dried tomatoes in oil, drained

Garnish: extra-virgin olive oil and fresh rosemary sprig

To make the dip: In a food processor, combine the drained beans, cheese, if using, and garlic, and process for about 1 minute. Scrape down the sides of the bowl and add the pepper flakes, lemon juice and zest, rosemary and salt. With the motor running, add the oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. Store the dip, covered and refrigerated, for up to 3 days.

To make the tapenade: In a food processor, combine the olives, garlic, lemon juice and zest, and oil, and pulse till the ingredients are thoroughly chopped, but still have some coarseness to them. Add the parsley and sundried tomatoes and pulse until just integrated. The tapenade can be stored, covered and refrigerated, for up to 1 week.

To serve: Put the dip in a pretty bowl, smooth out the surface, then layer the tapenade on top. Drizzle with a tiny bit of olive oil, and garnish with the rosemary.

Recipe by Kathy Casey Food Studios®

Quick read in Epicurious! Check out my deviled egg recipes for Luxe Truffle, Red-Hot Buffalo, and Devilish Green Eggs & Ham. Perfect for springtime and Easter celebrations!

For more tips and ideas, head to www.dlishdeviledeggs.com!

Anyone who knows me knows that I love deviled eggs. Whenever I show up to a party with a full party platter of them, they are the first thing to fly off the table!

How much do I love them? Well, I wrote a whole book about them – my new book D’Lish Deviled Eggs features more than 50 classic and creative variations!

Everyone has their favorite way of making them. I know that grandma’s classic recipe is always a go-to for most people, but these one-bite (maybe two-bite!) apps are the perfect platform to get inspired with!

From California Roll Deviled Eggs with a filling made with avocado and wasabi topped with crab and cucumber – to sassy Chipotle Eggs to Cheddar and Bacon—there are tons of different takes on the classic and some fun and kitschy variations too. What better way to use up all those hard-boiled eggs after Easter?

D’lish Deviled Eggs is available in books stores, online and digital. Just think, you’ll have over 50 new ideas for your next party appetizer!

Web: www.dlishdeviledeggs.com for more fun deviled egg tips and recipes.

Tweet Tweet: @chickytweets on Twitter!

So get crackin’ and enjoy some d’lish deviled eggs! –Kathy

Chipotle Deviled Eggs—yum!
(Photo © Kathy Casey Food Studios from D’Lish Deviled Eggs)

Chipotle Deviled Eggs

I’ve been making these for years and they have become a cocktail-party staple. The spicy tomato topping adds textural and visual pizzazz. Serve these with your favorite margarita for a perfect pairing.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
3 Tbsps mayonnaise
3 Tbsps regular or low-fat sour cream
1/2 tsp Dijon mustard
1 to 2 Tbsps chipotle chile purée (see tip)
1 tsp minced fresh garlic
1/4 tsp salt
2 Tbsps thinly sliced green onion

Topping
1/2 cup small-diced tomatoes
1 Tbsp minced white onion
2 Tbsps chopped fresh cilantro
1 to 2 tsps chipotle chile purée (see tip)

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, chipotle purée, garlic, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

To make the topping, in a small bowl, mix together the tomatoes, onion, cilantro, and chipotle purée. Top each egg half with about 1 tsp of the topping.

Tip: To make chipotle chile purée, place canned chipotle peppers in adobo sauce, with the sauce, in a food processor or blender and purée until smooth. Freeze any extra purée for another use.

Hard-Cooked Eggs

1 dozen large chicken eggs

Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

Cinnamon, nutmeg, allspice, cloves…  It’s time to spice it up! We love these spices in tasty cookies, cakes, and muffins. And there are even more dishes out there ready for that hit of warm spice pizazz!

One of my favorite and somewhat un-sung spices is the cardamom seed. This flavorfully potent spice is native to India, but its flavor and use has spread throughout the world, from Scandinavian to Middle Eastern cuisine.

Cardamom adds a sassy flavor to my Spiced Squash Bisque. The aromatic spices combine well with the flavor of sweet winter squash making this soup a great cold weather dish.

Other favorite spices that I love are allspice and cloves, so great in spiced shortbread cookies, stews – and I especially love them infused in my recipe for Spiced Red Vermouth … perfect in a Manhattan!!

My Spiced Vermouth!
For the recipe and more inspired sipping, check out Kathy Casey’s Liquid Kitchen™.

Rubs are another great way to incorporate new and unique spices into your meal. There are so many great pre-made options available like my Fragrant Star Anise Rub. It’s an excellent way to add an exotic flair to a roasted pork or chicken.

If you like to experiment with creating your own rubs, check out the bulk spice section at your neighborhood grocer, or head on over to Pike Place Market’s World Spice shop to pick out what you want. World Spice has tons of loose spices, and you can buy just what you need, whether it’s a pinch or a squiggle. You can also find spices online from BulkFoods.com to Amazon.

One last hint: a coffee grinder is excellent for grinding your own spices. Just be sure that you keep one for solely that purpose… the star anise “scented” coffee at my house was not a big hit!

So remember, a little bit of spice can go a long ways in bringing out your dish’s flavor!  -Kathy

Spiced Squash Bisque
Organic or homegrown squash is preferable to use for this recipe because it creates a much more pronounced and sweet flavor. I like to use hubbard, Danish, or butternut squash, or a combination. Make the Crispy Seeds while the soup is cooking.

Makes 6 starter servings

3 tablespoons olive oil
1 cup diced onion
4 1/2 cups (about 1 1/2 pounds) peeled, seeded, and cubed winter squash (any type of sweet squash or pumpkin combination may be used; reserve 1/4 cup of seeds for Crispy Seeds)
2 cloves garlic, minced
1 teaspoon coriander seeds, finely crushed
1 teaspoon cardamom seeds, finely crushed
1 1/2 teaspoons ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne
1 bay leaf
1 1/2 teaspoons salt (more or less depending upon whether you are using a homemade stock)
3 cups chicken broth
3/4 cup sour cream
Salt to taste

Crispy Seeds
1/4 cup seeds from squash
1 1/2 teaspoons olive oil
1/4 teaspoon ground cumin
1 teaspoon sugar
1/8 teaspoon salt

In a large heavy saucepan, heat the olive oil over medium-high heat. Add onion and sauté for 2 to 3 minutes. Add squash, garlic, spices, bay leaf, and salt. Sauté for 2 to 3 minutes. Add chicken stock and bring to a boil. Turn down the heat, partially cover the pan, and simmer for approximately 15 to 20 minutes, or until the squash is very tender.

Meanwhile, make the Crispy Seeds: preheat oven to 375 degrees F. Rinse seeds under cold water to remove any squash flesh or strings. Drain well and measure. Place in a bowl and toss with the olive oil. In a small bowl, combine cumin, sugar, and salt and sprinkle over the seeds. Toss well and spread seeds on a nonstick baking sheet. Roast for 8 to 10 minutes, or until crispy and toasted.

Remove bisque from heat. Remove and discard bay leaf. In a blender or food processor, carefully purée the hot soup in small batches with the sour cream. (Be careful not to make your batches too large, since the soup is very hot.) Taste for seasoning and add salt as needed, especially if using homemade broth. Pour the puréed soup back into the pan and keep warm.

Divide the soup among warmed soup bowls. Sprinkle each serving with about 2 teaspoons Crispy Seeds.

For a vegetarian version: substitute vegetable stock for the chicken stock.

Chef’s Tips:
For a fun and impressive presentation, thin out a small portion of sour cream with milk or cream until it is a “squeezable” consistency and put in a squirt bottle. Swirl the top of each serving with the sour cream.

Recipe by Kathy Casey Food Studios®

Yogurt is one of my definite go-to, easy snacks. It’s healthy; individually packaged; and come in a wide variety of flavors! From Boston Cream Pie to Passion Fruit, to Orange Creamsicle to Boysenberry.

And these days, people just can get enough of Greek Yogurt! It’s creamy and smooth and the low-fat varieties taste so luscious!

Greek yogurt is packed with muscle-building and appetite suppressing proteins, and fat-free versions are low in calories and sugar, making this treat a total win-win in my books. For added flavor, top it with freshly chopped fruits, crunchy granola, a drizzle of honey, or… shaved dark chocolate! The options are endless!

This dairy darling has many d’lish applications. I love mixing it into mashed potatoes or adding a dollop on top of my morning oatmeal drizzled with maple syrup. For healthy app, dip rice crackers or baked chips into plain Greek yogurt topped with salsa and a sprinkling of chopped cilantro – delicioso!

Greek yogurt is the perfect addition to any morning routine. It’s great when blended into my Fiber Packed Breakfast Smoothie! Blended with a whole-peeled orange, a spoonful of local honey, ice and a few flax seeds–you’ll have the energy you need to start your day right.

Yogurt has definitely lost its “plain vanilla” reputation and I’m glad! –Kathy

Fiber Packed Breakfast Smoothie
The great thing about smoothies are that you can customize to your personal taste. Add a tablespoon of protein powder, or toss in some fresh or frozen berries.

Using a whole orange adds not only great taste, but extra fiber too. And if you want to jack up the fiber even more add a few torn leaves of fresh kale.

And if you really love smoothies- be sure to get yourself a fantastic blender. I love my Vitamix it makes smoothies in a flash!

Makes 2 servings

1 large orange
1 ripe banana, cut in chunks
1/2 cup low-fat or fat-free yogurt
1 – 2 Tbsp local honey, agave nectar (or sub a packet of no-cal sweetener)
1/2 – 1 teaspoon flax seed (the more seeds – the more “texture”)
1 cup ice

Cut the peel off the oranges, trim away any white pith, cut the fruit into chunks, removing any seeds.

Place the orange, banana, yogurt, honey, flax seeds and ice in a blender cup and blend on high speed until smooth. Divide between two glasses and serve immediately .

Recipe by Kathy Casey Food Studios®