Whenever we visit friends and family on the Mainland, we always bring macadamia nuts as omiyage. They can’t get enough of the chocolate-covered variety or even eat them plain and right out of the tin can.
There are many ways to enjoy macadamia nuts in savory dishes, too! Here are three recipes to enjoy this National Macadamia Nut Day (September 4).
LINGUINE WITH MACADAMIA NUT PESTO
We usually buy ready-made pesto from the store, but we may be making our own pesto from now on. This version was easy to make and a little healthier because we made it without oil. The dish is light and refreshing, and it was just as delicious the next day for lunch!
Ingredients
- 9-oz. package fresh linguine
- 2 chicken breasts
- 1 Tbsp. olive oil
Pesto
- 4 cups basil leaves
- 3 Tbsp. macadamia nuts
- ¼ cup milk
- ¼ tsp. salt
- ¼ tsp. pepper
Instructions
Bring a large pot of water to boil. Add linguine and cook according to package instructions. Drain and set aside.
While pasta is cooking, slice chicken breasts into bite-sized pieces. Heat olive oil in large pan over medium heat. Cook chicken, stirring occasionally, until no longer pink in the center.
Blend pesto ingredients until smooth. Add pesto, chicken, and pasta to large bowl and toss until mixture is evenly coated.
WATERMELON MAC NUT SALAD
Enjoy this twist on a watermelon salad! The red onion added a little kick and crunch, and the walnut oil’s nutty flavor complemented the macadamia nuts. To pick the perfect watermelon at the grocery store, choose one that’s heavy for its size. It should also have a dark yellow field spot indicating a ripe melon.
Ingredients
- ½ large watermelon, skin removed and cut into triangular pieces
- ¼ cup feta, crumbled
- ½ cup mint leaves
- ½ small red onion, finely sliced
- ¼ cup macadamia halves, roasted
Dressing
- 1½ Tbsp. walnut oil
- 1 Tbsp. lime juice
- ¼ tsp. salt
- Black pepper to taste
Instructions
Combine all salad ingredients in a bowl. For the dressing, add all ingredients in a small bowl and whisk to combine. Pour dressing over salad. Gently toss to combine.
STIR-FRIED TOFU WITH MAC NUTS
All the ingredients work well together in this dish! The crispy tofu and crunchy mac nuts are the stars. We love udon, so that’s what we used, but this recipe is so versatile you can use whatever you like.
Ingredients
- ½ lb. noodles of your choice
- 1½ Tbsp. walnut oil
- ½ cup macadamias, roughly chopped
- 1 yellow onion, chopped
- 1 16-oz. firm tofu block, cut into cubes
- ¼ cup hoisin sauce
- 1 cup mint leaves
- 1 small lettuce, chopped
- 1 large carrot, chopped
- 1 Japanese cucumber, chopped
Dressing
- ¼ cup lime juice
- 3 Tbsp. walnut oil
- 1 Tbsp. brown sugar
- 2 tsp. shoyu
Instructions
Bring a large pot of water to boil. Cook noodles according to package instructions. Drain and set aside.
Heat oil in a pan over medium-high heat. Add macadamias and onions, stirring until golden and a little crispy. Remove with a slotted spoon. Add tofu and continue to stir fry until edges begin to crisp. Add hoisin sauce and cook for 3 more minutes until tofu becomes sticky. Stir in macadamias and onions.
Take tofu mixture out of pan and put into a big bowl. Add noodles, mint, lettuce, carrot, and cucumber into bowl.
In a small bowl, whisk together dressing ingredients. Pour dressing over tofu mixture and mix until evenly distributed.
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Nuts for mac nuts
Macadamia nuts are perfect for snacks, too! Try these concoctions for a nutty treat:
pineapple macadamia nut energy balls
Need a little boost before your workout? How about a pick-me-up to get you through the afternoon? Try a couple of these sweet, nutty morsels to nourish body and mind.
amy pottinger’s sunrise papaya bowls
Amy Pottinger, season three winner of Food Network’s Comeback Kitchen, shares her recipe for Sunrise Papaya Bowls.
hawaiian style trail mix three ways
Try these trail mix recipes that highlight local ingredients to enjoy on your next hike.
