Easy Recipes to Make Summer A Blast Using Nuts

Summer is around the corner, and we all know what that means–backyard BBQs and pool parties! Summer is arguably the best time in Toronto, with everything defrosting from the long winter season (including your cooking skills), we’ve put together some delicious and nutritious dishes that your family and friends will go nuts for! 


Hazelnut Hummus 


  • 1 cup hazelnuts, toasted or 1/4 cup hazelnut butter
  • 1 (14-ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 3 tablespoons olive oil, extra-virgin
  • 1 clove garlic, chopped
  • 1 tablespoon flat-leaf parsley, chopped
  • 2 tablespoons lemon juice, freshly-squeezed
  • Coarse salt and freshly ground pepper
  • 1 tablespoon hazelnut oil (optional)


  • In a food processor, whirl hazelnuts (or hazelnut butter) until smooth.  Add garbanzos, olive oil, garlic, parsley, and lemon juice, and whirl again until smooth.  2. Add water, 1 tablespoon at a time, to thin to desired consistency.  Add salt and pepper to taste.  
  • Drizzle with hazelnut oil, if desired


Walnut, BBQ Chicken, Apple & Watercress Salad 


  • 2 Tbsp olive oil
  • 600g chicken breast, sliced through horizontally
  • 2 apples, cut into chunks
  • Juice of ½ a lemon
  • ¼ cup fresh herbs
  • 1 cup cherry tomatoes, halved
  • ½ cup walnuts, toasted and crushed slightly
  • 2 Tbsp toasted pine nuts
  • 2 handfuls watercress
  • Salt and freshly ground pepper to taste

Dressing: ¼ cup creme fraiche, ¼ cup mayonnaise, ½ tsp curry powder, juice of ½ lemon, 1 tbsp apricot jam


  • Preheat barbecue to a medium heat.
  • Rub oil over chicken breasts and season with salt and pepper. Place on barbecue and cook for 3 or 4 minutes each side or until cooked through. Remove and set aside.
  • Place apples and lemon juice in a large bowl. Add herbs, tomatoes and half the walnuts and pine-nuts. Season with salt and pepper. Slice chicken and add dressing. Carefully fold through. Place watercress on a platter and gently spread out the chicken. Garnish with remaining nuts and freshly ground pepper.

Serves 4.


Pistachio & Almond Cake


Glaze: Zest of 1 and juice of 2 lemons, 100g sugar,  ½ cup pistachios


  • Preheat oven to 170C. Grease and line a loaf tin with overhanging baking paper.
  • Beat the butter, sugar and zest until light and creamy. Beat in the eggs one at a time until well combined.
  • Stir through the pistachios, almonds, flour and baking powder. Spoon half the mixture into the loaf tin. Sprinkle over the raspberries. Add the remaining cake mixture and smooth the top. Place into the oven for 50 minutes or until a skewer comes out clean.
  • While the cake cools in the tin, combine the zest and juice of the lemon and sugar in a small pot. Bring to a simmer for 8 minutes until it becomes syrupy. Add the pistachios and stir through. Spoon the syrup on to the top of the loaf. Allow to cool in the tin.
  • When ready to serve, slice and add a dollop of Greek yogurt or cream.

Serves 12.

Would you like to have your culinary creation showcased on our blog? Share a photo of your finished dish on Instagram and tag us, and we'll be delighted to get in touch with you.

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