Broccolini with Hazelnut

 Ingredients:

1/2 cup tahini
1 clove garlic, crushed with salt
juice of half a small lemon
1 tablespoon date syrup
1/3 cup ice water

2 tablespoons oil
1 dried chili
1/3 cup hazelnuts
1 bunch broccolini, trimmed
salt and black pepper, to taste
juice of half a small lemon
1 cup cooked wheat berries

Combine sauce ingredients and spread at the base of a plate.

In a skillet, cook the chili and hazelnuts in the oil until golden. Pat dry, roughly chop, and set aside.

Sear the broccolini in more oil. Season with salt and pepper and sprinkle with lemon.

Arrange wheat berries over the tahini sauce and plate the broccolini. Sprinkle with the hazelnuts and serve.

Italian Hazelnut Cookies (Brutti ma Buoni)

Ingredients:

2 cups hazelnut meal
1-1/4 cup sugar
4 egg whites
a pinch of cream of tartar (optional)
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons cocoa powder (optional)

Beat egg whites until stiff peaks form. Add cream of tartar. Gently fold the hazelnut meal and sugar. Add the vanilla and cocoa powder.

Drop batter onto parchment paper and bake at 325 for 25 to 30 minutes.


*Variation: Can substitute almond meal for the hazelnut meal.