The Green Light  

Unlike seasonally dependent foods like tomatoes, pistachios are delicious year-round. As fall slips into winter, cozy wine bars and small plates restaurants may add an appetizer of Piancone^® Burrata Cheese nestled into a bed of roasted bitter chicories topped with Calabrian chili-spiced pistachios for an autumnal upgrade on a standard burrata salad.  

And caterers can offer an autumn hors d'oeuvre of late-season roasted grapes sitting atop a generous swipe of Luigi^® Whole Milk Whipped Ricotta Cheese on a crostini, finished with a sprinkling of thyme-candied pistachios to lend a fragrant note.   

In Good Hands  

Sandwich menus and deli cases get a luxurious boost from pistachio spreads and crushed pistachios. Take inspiration from Florentine sandwiches by slathering pistachio paste on Delancey Street Deli^® Focaccia paired with Piancone^® Fresh Mozzarella, topped with spicy fresh arugula and a sprinkling of lightly-toasted pistachios. Finish with flaky salt and Piancone Epicureo^® Balsamic Glaze for a dose of salinity and brightness.   

For kitchens with more flexibility, make a pistachio pesto by swapping expensive pine nuts for pistachios. This is not only a cost-saving move, but it’s a lovely twist on a staple Italian sauce that will delight guests. Add it to menu items and sell it in eight-ounce, branded deli containers for patrons who want to bring home the magic.   

The Main Event  

While everyone loves a pistachio-crusted pork loin or lamb chop, there are endless possibilities for pistachio-meat combinations that go beyond a perfectly seared crust.   

• Colder temperatures beg for cozier menus. Stuff West Creek^® Skin-on Pork Belly with fennel, garlic, lemon zest, sage, and pistachios for a bright and colorful twist on classic crispy-skinned porchetta. Serve thick slices alongside creamy polenta and a heap of bitter greens dressed with lemon and olive oil. 
• Sear off Bay Winds^® Faroe Islands Sea Scallops in a skillet, then toss in a handful of chopped pistachios with a generous knob of salted butter for a quick brown butter. Spoon the rich, savory sauce over the scallops and a potato parsnip puree.   

• For a large-format meaty main, scatter pistachio dukkah, pomegranate seeds, and freshly torn mint leaves all over a slow-roasted lamb shank just before the dish leaves the pass. The contrast of ruby red arils with shades of green will dazzle your guests visually while providing pops of texture and acidity to the slight gaminess of the lamb.   

Sweet Surprises  

Few nuts are as versatile in both sweet and savory applications as the pistachio.   

• Take the labor out of making pastries from scratch with Guest House^® Gourmet Pastries’ pre-proofed croissants. Once baked, halve them and spread a sweet pistachio cream both inside and on top for a twice-baked pistachio croissant that will lend a pop of green to your cafe’s pastry case.     

• Pistachio and chocolate are a successful combo for a reason. For a caffeinated dessert option that’s more exciting than an espresso martini, add Coda^® Chocolate Pistachio Coffee Float to your dessert menu. Bonus points (and revenue) for an add-on of a shot of pistachio liqueur for 21+ guests.  

• Easily craft pistachio-studded whoopie pies or ice cream sandwiches with Heritage Ovens^® Ready-to-Serve Bulk Cookies. Roll the exterior of the filling in a chopped up Pistachio Brittle for a memorable treat.  

Pistachios are an easy way to bring fresh updates without reinventing the wheel. No matter how you use them, the peridot-green nut will entice your guests and add value to your menus.