Makes about 12 servings

Crust:

• 1-1/4 cups (16 ounces) roasted salted pistachios
• 2 cups sweetened flaked coconut
• 1/4 cup granulated sugar
• 4 tablespoons (1/2 stick) butter, melted
• Leaf green icing color

Filling:

• 3 packages (8 ounces each) cream cheese, softened
• 2/3 cup granulated sugar
• 1 teaspoon imitation clear vanilla
• 1 cup heavy whipping cream
• 1 package (16 ounces) frozen whole strawberries, thawed, pureed and strained (about 1-1/2 cups)
• 1 envelope (1/4 ounce) unflavored gelatin
• No-taste red icing color
• 1/2 cup mini chocolate chips, divided

1. In food processor, pulse pistachios until coarsely ground. Add coconut, sugar, butter and icing color; pulse until well combined. Press into bottom and 3/4 up side of 9-inch springform pan. Refrigerate while making filling.
2. In large bowl, beat cream cheese, sugar and vanilla until light and creamy. Add heavy cream and beat until combined.
3. In small saucepan, bring strawberry juice just to boiling, stirring constantly. Remove from heat. Sprinkle gelatin evenly over top and whisk vigorously to dissolve completely, about 3 minutes. Pour into cream cheese mixture. Add icing color and beat until well combined. Beat in 1/3 cup mini chocolate chips. Pour into chilled crust. Sprinkle top with remaining chocolate chips. Refrigerate until set, about 3 hours.

Source: Wilton

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(Family Features) Enjoying the bounty of harvest means creating dishes that celebrate the most intense character and flavors a region can deliver. Put a fresh twist on farm-to-table goodness by pairing two vine-ripened garden treasures: heirloom tomatoes and crisp, refreshing white wine.

Northern California’s Sonoma County is known for some of the nation’s finest vineyards. It’s also a culinary destination with a wide range of farms and artisan food purveyors. The Kendall-Jackson Wine Estate and Gardens offers the best of both: sampling wine while exploring the four-acre estate’s culinary garden, which offers a wide array of unique crops, including 150 varieties of heritage tomatoes.

Inspired by the annual Kendall-Jackson Heirloom Tomato Festival, which celebrates its 20th anniversary this year, these recipes are a twist on classic favorites, delighting the palate by pairing farm-fresh tomatoes with the perfect wine. A perfect accompaniment to grilled chicken, this simple tomato and mozzarella salad is only better paired with Chardonnay. Or, for an elevated take on an old southern favorite, serve up these fried green tomatoes with a glass of Sauvignon Blanc.

Find more pairing tips and recipes featuring seasonal ingredients at kj.com.

Heirloom Tomato and Mozzarella Salad

Servings: 4

• 2 1/2 pounds heirloom tomatoes, mixed varieties
• 1/4 cup good quality extra-virgin olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/4 cup micro basil (or 1 dozen basil leaves, sliced and torn), divided
• 2 large balls fresh mozzarella, cut into wedges
• flaked sea salt

1. Slice tomatoes into 3/4- to 1-inch thick wedges. In large bowl, add tomatoes, olive oil, kosher salt, pepper and half the basil. Toss and allow to marinate 2 minutes. Arrange tomatoes and mozzarella on serving plate, alternating each. Pour marinating liquid over tomatoes and mozzarella. Garnish with remaining basil and sprinkle with sea salt and pepper.

Serve with Kendall-Jackson Grand Reserve Chardonnay. Chardonnay’s flavors of orchard fruit complement the sweetness of late summer tomatoes.

Fried Green Tomatoes with Delice de la Vallee

Servings: 4

• 2 large unripe green tomatoes, sliced 1/2-inch thick
• 1 cup buttermilk
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons rice oil (or other neutral flavored oil)
• 1/4 teaspoon good quality sea salt
• 1/4 cup Delice de la Vallee
• 1 ounce trout caviar, for garnish (optional)
• 1 ounce purslane, picked

1. In medium bowl, soak tomatoes in buttermilk at least 30 minutes (or as long as overnight).
2. In large bowl, mix flour, cornmeal, kosher salt and pepper. Using tongs or fork, remove tomato slices from buttermilk and coat with cornmeal-flour mixture.
3. In 12-inch cast iron skillet, add oil and heat over medium-high heat. Place tomato slices in skillet in batches and fry until golden brown on both sides.
4. Place fried tomatoes on paper towel-lined plate and sprinkle with sea salt. Place tomatoes on serving plate and garnish with cheese, caviar, if desired, and purslane.

Serve immediately with Kendall-Jackson Vintner’s Reserve Sauvignon Blanc. The crisp Sauvignon Blanc matches the acidity in the tomatoes.

Note: Fromage Blanc, cream fresh or sour cream can be substituted for Delice de la Vallee.

Source: Jackson Family Wines

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(Family Features) When warmer weather arrives, cravings trend toward fresh, seasonal flavors and lighter fare. In between the bike riding, kite flying, backyard gatherings and pool time, summertime meals enjoyed outdoors are a great way to get family and friends together.

Whether it’s a refreshing salad tossed with sweet candied walnuts or a fillet of mouth-watering salmon topped with curried almonds, nuts are the perfect way to add texture and crunch to any dish.

These easy-to-make, summer-inspired recipes, created by Food Network celebrity chef Alex Guarnaschelli in partnership with Fisher nuts, will leave your guests asking for more.

For more delicious recipes featuring preservative-free and non-GMO project verified Fisher nuts, visit fishernuts.com.

Red Leaf Salad with Candied Walnuts and Grapes

Prep time: 20-25 minutes
Cook time: 15 minutes
Servings: 6-8

Nuts

• 1/2 cup sugar
• 1/8 teaspoon cayenne pepper
• 6 tablespoons water
• 1/2 cup Fisher Walnut Halves and Pieces
• 1/2 teaspoon salt

Dressing

• 1/2 cup Fisher Walnut Halves and Pieces
• 2 tablespoons fresh lemon juice
• 2 tablespoons walnut oil
• 1/4 cup extra-virgin olive oil
• kosher salt
• cracked black pepper

Salad

• 1 cup seedless red grapes halves
• 2 medium heads Bibb or red leaf lettuce, washed, dried and torn into pieces
• 1 small head radicchio, cored, leaves separated and torn into pieces
• 1/2 cup shaved Parmesan cheese

1. To candy walnuts, line cookie sheet with parchment paper; set aside. In medium skillet, simmer sugar, cayenne pepper and water over medium-high heat until it turns golden brown, about 15-20 minutes. Stir walnuts into caramel using wooden spoon. Spoon nuts onto parchment paper and season with salt. Cool then pull nuts apart into smaller pieces.
2. Prepare dressing by placing walnuts in bowl of small food processor and pulsing. Add lemon juice, walnut oil, olive oil, a pinch of salt and some black pepper. Pulse to blend. Taste for seasoning and adjust as needed.
3. To assemble salad, toss dressing with grapes and lettuces. Top with candied walnuts and cheese.

Grilled Salmon with Spiced Almonds

Prep time: 15-20 minutes
Cook time: 20-25 minutes
Servings: 6

Yogurt Sauce

• 1 cup Greek yogurt
• 2 teaspoons red wine vinegar
• 2 teaspoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• 1/4 teaspoon ground cumin
• 1/2 teaspoon paprika
• kosher salt
• 1 small cucumber, seeded and small diced

Almonds

• 1/2 cup Fisher Sliced Almonds
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon curry powder
• 1/8 teaspoon paprika
• 1/8 teaspoon ground cumin
• kosher salt

Salmon

• 2 3/4 pounds salmon, cut into 6-ounce portions
• kosher salt
• freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large lime

1. To make yogurt sauce, whisk yogurt, red wine vinegar, dill, mint, cumin and paprika in medium bowl with a pinch of salt. Taste for seasoning and adjust as needed. Stir in cucumber. Set aside.
2. Heat oven to 350° F. Heat grill to medium.
3. In small bowl, toss almonds with olive oil, curry powder, paprika, cumin and a pinch of salt. Spread almonds on baking sheet and toast until golden brown, about 5-8 minutes.
4. Arrange salmon fillets on baking sheet. Season fish on both sides with salt and pepper. Drizzle with oil. Place salmon on grill and allow to cook until fillets start to lightly char, 5-8 minutes. If desired, grill limes as well.
5. Use metal spatula to gently flip salmon. For medium well or well done, cook a few minutes longer.
6. To serve, remove fish from grill and transfer to serving platter. Sprinkle fish with a squeeze of lime juice and curried almonds. Serve yogurt sauce on the side.

Source: Fisher Nuts

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Strawberry Cheesecake Bars
Sunshine Strawberry French Vanilla Cake

(Family Features) This Fourth of July, after the family has enjoyed the burgers, brats and potato salad, the only thing they'll be looking forward to more than fireworks are simple-to-make, delectable desserts to end a perfect summer night.

It's easy to simplify special occasion menus with cake mix and now, bakers of any skill level can easily make summer celebrations even more memorable and delicious.

You're sure to impress your July Fourth guests when you serve up patriotic treats that go beyond the box with surprising ingredients, such as rich cream cheese and mouthwatering fruit filling. Friends and family will find it hard to resist a second helping of treats that highlight the fresh strawberry flavor of the season. Here are two great summer recipes that take an easy and different spin on strawberries, for creative, delicious results.

For tips on how to incorporate a yummy finale to your July Fourth fare, as well as recipe ideas, visit www.duncanhines.com.

Strawberry Cheesecake Bars

Ingredients

• 1 package Duncan Hines® Signature French Vanilla Cake Mix
• 1/2 cup melted butter or margarine
• 3 eggs
• 1 package (8 ounces) cream cheese
• 2 1/2 cups plus 2 tablespoons confectioners' sugar
• 1 can (21 ounces) Comstock® or Wilderness® Strawberry Pie Filling and Topping

Preparation

1. Preheat oven to 325ºF. In large bowl combine cake mix, butter or margarine and 1 egg; blend well. Reserve 1/3 cup of mixture for topping.
2. Pat remaining mixture into bottom of well-greased 9-by-13-inch pan.
3. In mixing bowl, beat cream cheese until fluffy, beat in 2 eggs and 2 1/2 cups confectioners' sugar. Pour over cake mixture in pan. Spread strawberry fruit filling on top and sprinkle with reserved cake mixture.
4. Bake 1 hour or until lightly browned. Refrigerate until chilled; cut into bars and sprinkle with 2 tablespoons confectioners' sugar.

Preparation Time

15 minutes

Total Time

1 hour 15 minutes

Serves

24 bars

Sunshine Strawberry French Vanilla Cake

Ingredients

• 1 package Duncan Hines® Signature French Vanilla Cake Mix
• 1 container Duncan Hines® Creamy Home-Style Vanilla Frosting
• 1 can Duncan Hines®, Comstock® or Wilderness® Strawberry Pie Filling & Topping

Preparation

1. Preheat oven to 350°F. Lightly grease two 8-inch round cake pans with nonstick cooking spray.
2. Prepare and bake cake according to package directions.
3. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.
4. Arrange one cake on serving plate and evenly spread with 1 cup frosting, leaving sides bare. Add layer of pie filling on top of frosting. Top with second cake layer. Garnish with remaining frosting and pie filling.

Preparation Time

15 minutes

Total Time

60 minutes

Serves

12 servings

Source

Duncan Hines