Pistachios, almonds, and walnuts bring a welcome boost of flavor and protein to your weeknight staples.


Monday: Tri-Color Salad with Hazelnuts & Sauteed Shrimp

tri-color salad hazelnuts sauteed shrimp

If you're feeling sluggish from a weekend of overeating, start fresh with this light, bright salad. Balsamic, shallot, and fennel make up the tangy dressing while a combination of romaine, endive, and radicchio keeps it super crunchy. The toasted hazelnut topping adds even more crunch and a delicious nutty flavor. 

Tuesday: Pistachio Pesto Pasta with Green Curry & Peas

pistachio pesto pasta green curry peas
Credit: Photography by Johnny Miller

It's easy being green when it tastes this good! You only need 25 minutes and nine ingredients to get this on the dinner table, and it's packed with veggies and protein-rich pistachios. 

Wednesday: Rachael Ray's Beef & Chorizo Meatballs with Walnut Romesco

Beef & Chorizo Meatballs with Walnut Romesco
Credit: Photography by Kate Mathis

If you're on the Keto diet or just like a good ole meaty dinner, this recipe will make your heart sing. Rach traded out romesco's traditional pine nuts for walnuts to give the sauce more texture and heart-healthy flavor. 

Thursday: Baked Basmati with Artichokes & Almonds

Baked Basmati with Artichokes & Almonds
Credit: Photography by Christopher Testani

This is a classic "toss everything in a dish and throw it in the oven" kinda meal—and that's why it's great. The toasted almonds enhance the nutty flavors of the rice and artichokes while lemon and parsley add a bright, fresh touch. 

Friday: Macadamia-and-Panko-Crusted Cod with Orange-Butter Sauce

Macadamia-and-Panko-Crusted Cod with Orange-Butter Sauce

Give flaky cod the texture it needs with roasted macadamia nuts and breadcrumbs—then take it on a serious flavor trip with a glaze made from orange juice, white wine, and shallot. TGIF, am I right?

Shopping List

For the tri-color salad with hazelnuts & sauteed shrimp:

  • 1 large shallot
  • 2 tbsp. aged balsamic vinegar
  • 2 tsp. acacia honey
  • About 1/2 tsp. ground fennel seed or fennel pollen
  • Salt and pepper
  • 1/4-1/3 cup EVOO
  • 1 small head radicchio
  • 1 endive
  • 1 heart of romaine or 5-6 cups chopped escarole
  • 3/4 cup coarsely chopped toasted hazelnuts
  • 7-8 leaves fresh sage
  • 2 tbsp. olive oil
  • 24 jumbo shrimp
  • 1 lemon
  • 4 cloves garlic
  • 1 small red chile pepper, such as jalapeño or Fresno, or 1 tsp. crushed red pepper
  • 1 tsp. whole fennel seed
  • 1/2 cup dry vermouth or dry white wine

For the pistachio pesto pasta with green curry & peas:

  • 3/4 cup EVOO
  • 8 scallions
  • 2/3 cup chopped salted roasted pistachios
  • 1/2 cup (packed) finely chopped fresh cilantro, plus small sprigs for garnish
  • 5 tsp. Thai green curry paste
  • 3/4 tsp. lime zest plus 3 tbsp. juice (from 2 limes)
  • 1 clove garlic
  • 12 oz. orecchiette
  • 1 package (10 oz.) frozen peas

For the beef & chorizo meatballs with walnut romesco:

  • 1 lb. ground beef
  • Salt and pepper
  • 1/2 lb. fresh chorizo
  • 1 cup (loosely packed) mixed fresh cilantro and flat-leaf parsley leaves
  • 4 tbsp. EVOO
  • 1 egg
  • 2 to 3 tbsp. grated onion
  • 3 cloves garlic
  • 1 tbsp. Worcestershire sauce
  • 2 large roasted red peppers from a jar
  • 1/4-1/3 cup walnut pieces
  • 1 tbsp. sherry vinegar
  • 1 tsp. chili powder or crushed red pepper
  • 1 tsp. smoked paprika

For the baked basmati with artichokes & almonds:

  • 1 1/2 cups boiling water
  • 1 cup basmati rice
  • 1 box (10 oz.) frozen artichokes
  • 1/2 cup chopped shallots
  • 3 tbsp. olive oil
  • 2 cloves garlic
  • 3 tbsp. sliced almonds
  • 1 lemon
  • 1 tbsp. chopped fresh flat-leaf parsley leaves

For the macadamia-and-panko-crusted cod with orange-butter sauce:

  • 1/2 cup pulp-free orange juice
  • 1/4 cup dry white wine
  • 1 small shallot
  • 10 tbsp. unsalted butter
  • Salt and pepper
  • 1 cup roasted macadamia nuts
  • 3/4 cup panko
  • 2 eggs
  • 4 oz. cod fillets
  • 1/4 cup vegetable oil