422 blanca recipes

Chicken almond stir-fry with bok choy, snow peas, water chestnuts, bamboo shoots, and a soy-ginger glaze. Topped with golden wok-toasted almonds and served over rice.

Passover sponge cake with pineapple juice concentrate, almonds, lemon and orange zest, made with potato starch and cake meal. Light, airy, and flour-free.

Soba noodle and cucumber salad with daikon sprouts and seared ahi tuna. A cold Japanese-style noodle plate finished with chile oil drizzle. Light, fresh, restaurant-style.

Pasta bean salad with navy beans, snow peas, red pepper, toasted sesame oil, and tangy ume vinegar. A protein-packed Japanese-leaning lunch that holds up in the fridge.

Lincoln almond cake: a tall white butter cake with chopped blanched almonds folded through, lifted by stiff-beaten egg whites and baked in a bundt pan. Tender, fragrant, snowy-white.

Emerald salad with lime gelatin, shredded cucumber, cottage cheese, and slivered almonds folded into a creamy, jewel-toned mold. A retro potluck classic with cool crunch in every square.

Dainty sandwich cookies are tender butter rounds coated with almond-sugar tops and filled with raspberry jam or chocolate. A classic European tea-cookie tray pick.

Boiled crayfish tails tossed with spinach, Belgian endive, blanched green beans, and fresh herbs, dressed in nutty hazelnut oil. A refined French-inspired seafood salad ready in 45 minutes.

Indian-spiced carrot cake with cardamom, ghee, pistachios, almonds, and raisins topped with edible silver foil. A fusion of classic carrot cake and Indian halwa flavors.

Banana rum sherbet made with yogurt, dark brown sugar, lime juice, nutmeg, and chopped almonds. A tropical frozen dessert churned in a food processor, no ice cream maker needed.

Turkey crunch casserole with slivered almonds, mushrooms, celery, and chow mein noodles on top. A 40-minute leftover turkey recipe that works equally well with chicken or ham.

No-bake chocolate cake with melted chocolate, butter, crushed cookies, candied fruit, cherries, and almonds. Refrigerate overnight for a dense, fudgy slice.

Layered savory pie in flaky puff pastry with herb omelets, garlicky spinach, Swiss cheese, ham, and roasted red peppers. An Italian-style tourte that slices into gorgeous layers for a stunning brunch or appetizer.

Risotto pomodoro made with arborio rice, fresh tomato, garlic, and chicken broth, stirred gradually until creamy. A light Italian tomato risotto with clean, simple flavors.

Honey almond whole wheat bread spiraled with brown sugar, cinnamon, and wheat germ. A rich yeasted loaf brightened with orange zest and buttermilk for weekend bread baking.

Marinated Gulf shrimp with cellophane noodles: poached jumbo shrimp soaked in a lime, ginger, cilantro, and Szechuan peppercorn marinade, served cold over glass noodles with red cabbage and carrots.