Appetizers & Side Dishes

Pistachio Bread

Servings: 24


1 (18.25 ounce) package yellowcake mix
4 eggs
1/4 cup vegetable oil
2 tablespoons water
1 (3 ounce) package instant pistachio pudding mix
1 cup sour cream
1/2 cup maraschino cherries
1/2 teaspoon green food coloring
1 c. finely chopped pistachio kernels


½ c. finely chopped pistachio kernels
1/2 teaspoon ground cinnamon
2 tablespoons white sugar


Preheat oven to 350 degrees. Spray & flour two 9x5in loaf pans.

Mix all above ingredients in large bowl except topping. Pour into prepared loaf pans. Mix cinnamon and sugar in small bowl. Sprinkle mixture and chopped pistachio kernels on top of batter.

Bake for 45 minutes.

Pistachio and Potato Side Dish

Prep Time: 5 minutes
Total Time: 15 minutes
Servings: 4


¾ cup pistachio kernels, finely chopped
1 ½ pounds potatoes, chopped
yellow bell pepper,
½ cup dried cranberries
1 red bell pepper, diced
1 tablespoon olive oil
Black pepper


Boil potatoes in pot of water until soft. Drain potatoes when done. Spray skillet with cooking spray and sauté peppers, potatoes and pistachios. Sprinkle black pepper. Stirring frequently until lightly golden brown. Sprinkle with cranberries and serve.

Asparagus, Bean and Pistachio Salad

Prep Time: 10 minutes
Total Time: 15 minutes
Servings: 4


¼ pound asparagus, trimmed and cut
¼ pound green beans, trimmed and cut
2 cups lettuce
1/3 cup pistachio kernels, roasted
1/3 cup aged ricotta cheese, crumbled
2 teaspoons cider vinegar


Steam asparagus and green beans about 3-5 minutes until tender. Remove from water and let cool.  Toss together the asparagus, beans, lettuce, pistachios and cheese. Drizzle with vinegar and oil. Sprinkle with salt and pepper.