Now here’s a great way to use Alison’s Pantry Sesame Seeds.

This light and healthy Salmon Sashimi Soy and Orange Salad is awesome topped with a citrusy dressing and sprinkle of Sesame Seeds.

Click here for full recipe.

Warm, creamy and delicious!

This Creamy Chicken, Bacon and Lentil Soup is the ultimate comfort food and a great way to use Alison’s Pantry Split Red Lentils.

Click here for the full recipe.

Warm yourself up with a delicious Thai Pumpkin and Ginger Soup, topped off with our raw cashews for some added goodness. This recipe is made with a Vitamix blender.

Click here for the full recipe.

Alison’s Pantry Cashews are not just a delicious and nutritious snack. They are also the perfect garnish for your favourite dishes like – this tasty Thai chicken curry.

Click here for the full recipe.

Blueberry & Smoked Chicken Super Salad!

Summer is in the air and what better way to celebrate the arrival of longer, warmer days than with a fresh and tasty salad? Plus our Chopped Roasted Almonds give this dish a delicious added crunch.

Click here for the full recipe.

Need lunchbox inspiration?
Trudi of Fresh shares her ideas for making a healthy and delicious lunch, using Alison’s Pantry products. Trudi is putting together a lunchbox for her son Samuel.

More lunchbox ideas here.

Check out our great range of snacks. 

Bliss Balls

Perfect snack to add to the Lunchbox!
This is equally as nice using only dates as the dried fruit

Ingredients
150 grams Alison’s Pantry Natural Unsweetened Muesli
3/4 cup Alison’s Pantry Deluxe Mixed Nuts (or Alison’s Pantry American Walnuts)
1/3 cup Alison’s Pantry Shredded Coconut
4 tbsp Alison’s Pantry Chia Seeds
1 tsp ground cinnamon
1 heaped tablespoon cocoa powder
½ tsp vanilla extract
1 ½ cups of Alison’s Pantry Select Dates, chopped
¼ cup Alison’s Pantry Prunes, chopped
4 Alison’s Pantry Figs, chopped
4 Alison’s Pantry Choice Apricots, chopped
¼ cup water

Method

1. Place the first 7 ingredients in a food processor and blend until well combined.
2. Add the dried fruit about a 1/3 at a time and blend well.
3. Once the mixture begins to form a dough, add just enough of the water (pulsing in between additions) so the mix forms into a ball when rolled between your fingers.
4. Roll into balls and chill.

Spaghetti with Lemon & Herb Nut Crumb

Prep time: 15 mins
Cook time: 30 mins
Serves 4

Ingredients

1 cup Alison’s Pantry Walnuts
½ cup Alison’s Pantry Natural Almonds
1 cup parmesan cheese, finely grated
Zest of 3 lemons
Large handful fresh basil leaves, roughly chopped
Large handful fresh Italian parsley, roughly chopped
¼ teaspoon dried chili flakes
Sea salt & cracked black pepper
300g dried spelt spaghetti
Extra virgin olive oil for drizzling

Method 

1. Preheat oven to 120°celsius
2. Layer the nuts in a single layer on a tray and roast for 15 minutes. Set aside to cool for 15 minutes before starting to cook the pasta.
3. Fill a large pot with water. Salt well and bring to the boil, add pasta and cook til al dente.
4. While the pasta is cooking, place all the nut crumb ingredients into a food processor and blitz until it is the texture of coarse breadcrumbs. Taste and season well with sea salt and cracker pepper.
5. Drain the cooked pasta, drizzle generously with the olive oil and toss to coat evenly.
6. Sprinkle with ½ the crumb mixture and toss to combine
7. Divide pasta between four bowls and sprinkle evenly with the remaining crumb

Serve immediately

Download the PDF version here

This recipe was created by Kelly Gibney for Alison’s Pantry.

Roast Side of Salmon with Nut Crust & Zingy Lime Dressing
(Serves 8)

Ingredients
Salmon:
1.25 kg side of salmon with skin on, pin bones removed
Salt and freshly ground black pepper
¾ cup Alison’s Pantry Natural Almonds, roughly chopped
¾ cup Alison’s Pantry Natural Cashews, roughly chopped

Zingy Lime Dressing:
Juice of 3 limes
1 long red chilli, very finely chopped
2 tbsp fish sauce
1 tbsp sesame oil
3 tbsp Alison’s Pantry Sesame Seeds, toasted

To Serve
1/3 cup chopped fresh coriander or parsley, as preferred
Extra limes, halved, to serve

Method

1. Preheat oven to 190°C. Place salmon, skin-side-down, on a large, flat oven pan lined with non-stick baking paper. Season well with salt and pepper. Scatter and then press nuts on top, to form a thick crust.
2. Bake salmon for 15 minutes for medium or 20-25 minutes for well done. Keep an eye on the nut crust and if it is getting too dark then cover with foil, if necessary. Remove salmon from the oven.
3. Place dressing ingredients in a small lidded jar and shake well to combine.
4. Pour dressing over salmon, scatter with coriander or parsley, and serve with extra limes on the side, to squeeze over.

Salmon can be served hot or refrigerated until cold.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Almond Crumble Topped Tuna Bake

Serves 6

The almond crumble topping really lifts this all-in-one-meal to another level. This dish could not be easier to make or more nutritious and delicious and yet it tastes like you’ve gone to a lot more effort than you have.

Ingredients
1/2 cup Alison’s Pantry buckwheat
2 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2 x 400 gm cans chopped tomatoes
1 tsp dried oregano
Salt and freshly ground black pepper
425 gm can tuna chunks in spring water, well drained
1 cup Alison’s Pantry natural almonds, roughly chopped
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Olive oil, to drizzle

Method

1. Preheat the oven to 190ºC. Cook buckwheat in plenty of boiling water for 10 minutes then drain well and set aside. 2. At the same time, heat oil in a large saucepan over a medium heat. Add onion and garlic and cook for 5 to 10 minutes, or until softened, stirring occasionally. Add tomatoes and oregano. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until thick.
2. Add the tuna and gently stir into the sauce so it doesn’t break up too much. Stir in the buckwheat and season with salt and pepper. Transfer mixture to an ovenproof baking dish.  4. Combine almonds, Parmesan and parsley and then sprinkle this crumble mixture over the top of the tuna mixture. Drizzle with a little oil. Bake for 25-30 minutes, or until golden brown and bubbling hot. Serve immediately.

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Download PDF version here Alisons Pantry Almond Crumble Topped Tuna Bake

 

Ingredients
3 tbsp extra virgin olive oil
2 cups Alison’s Pantry Natural Almonds
a large handful of rosemary leaves
3 tablespoons maple syrup or honey
2 tbsp smoked paprika

1. Place a sheet of baking paper on a baking tray or wooden chopping board and set aside.
2. Warm the olive oil in a large pan over medium heat. Once the oil is hot, add the nuts and rosemary and stir until the nuts are well coated, take care as the oil tends to spit a little. Keep stirring for about 2 minutes, then reduce the heat to low.
3. Add the maple syrup and smoked paprika, and continue to stir for a further minute.
4. Sprinkle the salt over the nuts, then immediately remove the pan from the heat.
5. Using a metal spoon or spatula, transfer the nuts to the baking paper, spreading them out in a single layer to allow the syrup to harden.
6. Leave to cool completely, then store in an airtight container or jar.
7. Makes a medium sized jar full.

Chicken Salad with Nuts & Seeds
(Serves 6)

You can change the combination of veggies to whatever you enjoy most but there are a few tips for assembling the mason jars that are worth following.

Ingredients
Salad:
4 chicken breasts
1 small onion, roughly chopped
1 bay leaf
2 red and yellow peppers, thickly diced
4 sticks celery, sliced
1 cup Kalamata olives, pitted and halved
1 cup Alison’s Pantry Cranberry Trio
¾ cup Alison’s Pantry Pumpkin Seeds
200g feta cheese, diced
1 cup cherry tomatoes, halved
1 fancy green lettuce, leaves torn

Pistachio & Avocado Dressing:
2 avocados, flesh chopped
2 cloves garlic, chopped
Juice of 1 lemon
½ cup parsley leaves
¼ cup olive oil
½ cup Alison’s Pantry Shelled Pistachios
¼ cup cold water
Salt and freshly ground black pepper

Method

1. Poach chicken breasts by placing in a saucepan with onion and bay leaf. Cover with cold water and bring to a simmer. Simmer very gently for 10 minutes then remove to cool in the liquid. Chill and dice once cold.
2. To make the dressing, place all ingredients in the bowl of a food processor and pulse to combine until smooth. Adjust seasoning with salt and pepper.

To assemble

3. Start with the dressing at the bottom of the jar, dividing it evenly. Add hard veggies first, like peppers, celery and also olives.

Next add the chicken, Cranberry Trio, seeds and feta cheese. Softer veggies like tomatoes go next. Finish with delicate things like lettuce on top.

4. Try not to overfill the jars, allow room for all ingredients to be coated with the dressing later. Cover jars with lids and refrigerate. Serve with a fork tied to the jars with twine or ribbon. Once ready to eat, shake the jar vigorously to dress salad.

Download PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Roast Nut Dip with Vegetable Sticks
(Makes 1½ cups)

Ingredients
1½ cups Alison’s Pantry Roast Salted Nuts
2 cloves garlic, chopped
Juice of 1 lemon
Pinch chilli powder
1 tsp smoked paprika
4 tbsp extra virgin olive oil
4 tbsp boiling water
Salt and freshly ground black pepper
Carrot and celery sticks
Cherry tomatoes

Method

1. Chop nuts in a small food processor. Add garlic, lemon juice, chilli, paprika and oil and process to combine.
2. Add water and process to form a smooth, creamy paste (the water really helps the mixture amalgamate). Adjust seasoning to taste, (be careful with the salt as the nuts are already salted).
3. Serve dollops of dip in the base of small glasses. Add vegetable sticks and cherry tomatoes.

Serve as nibbles as part of a tapas-style party.

This recipe was created by Julie Le Clerc for Alison’s Pantry.
Download PDF version here: alisons-pantry-roast-nut-dip-with-vegetable-sticks

Oats, Date and Almond Smoothie
 Serves 2

Ingredients:
1 cup of Alison’s Pantry wholegrain oats
10 Alison’s Pantry select dates, chopped
2 tbsp of Mother Earth liquid honey
100g Alison’s Pantry natural almonds
2 cups of cold milk

Method:
1. Combine the oats, chopped dates, half of the almonds into a blender; pulse it till the oats are powdered.
2. Add the milk, and blend. Then add the honey and pulse again to get a smooth paste.
3. Add more milk or water depending on how thick you want your smoothie.

Tip add the remaining almonds chopped to give that nutty taste when you bite!

Download the PDF version here

Roast Potato, Cranberry & Kale Salad with Herb Dressing
Serves 4

Salad

• 3 medium potatoes, washed and cut into cubes
• 1 large bunch kale leaves, stems removed, roughly torn into piece
•  1⁄4 cup Alison’s Pantry cranberries
• 1⁄4 cup Alison’s Pantry pine nuts
• Olive oil for roasting and massaging kale

Herb Dressing

• 1⁄2 cup (packed) fresh mint leaves
• 1⁄2 cup (packed) fresh rocket leaves
• 1⁄2 cup good quality extra virgin olive oil
• 1⁄4 cup toasted Alison’s Pantry pine nuts
• 2 tablespoons freshly squeezed lemon juice Sea salt and cracked black pepper

Method

1. Preheat oven to 180°C.
2. Drizzle the potatoes with oil and season well. Roast for 35-40 minutes until golden brown.
3. Meanwhile combine all the dressing ingredients. Use a blender to blitz until smooth. Season to taste.
4. Place the kale leaves in a bowl. Drizzle with 1 tablespoon of olive oil, use your hands to massage the kale until softened and the leaves have turned darker and glossier.

To Assemble

Lay the kale leaves on a large plate or platter. Top with the hot roasted potatoes. Sprinkle with the cranberries. Drizzle the dressing over the top and scatter the pine nuts. Serve immediately.

Download the PDF version here

Recipe and photography by Kelly Gibney for Alison’s Pantry

Berry Muesli Bars
Makes 18-24 bars

Ingredients:
2 cups Alison’s Pantry Wholegrain Oats
1/2 cup Alison’s Pantry Sunflower Seeds
1/4 cup Alison’s Pantry Sesame Seeds
100g butter
1/4 cup honey
1/2 cup firmly-packed brown sugar
1 cup Alison’s Pantry Whole Cranberries
1/2 cup Alison’s Pantry Jumbo Raisins
1/2 cup Alison’s Pantry Choice Turkish Apricots, chopped

Method:

1. Preheat oven to 180°C.
2. Line a 17 x 27cm slice tin with baking paper, leaving an overhang on all sides.
3. Place oats and seeds in an oven pan and bake for 15 minutes, stirring once or twice, until lightly toasted.
4. Melt butter, honey and sugar in a pot set over a medium heat.
5. Add toasted oats and seeds and dried fruits and stir well to coat.
6. Spread mixture into prepared tin – use the back of a spoon to press down well.
7. Bake for 30 minutes or until firm and golden brown.
8. Cool in the tin, cut into bars or small squares.

Tip: Store in an airtight container.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.