Pistachio Arugula Brown Rice Salad

Pistachio Arugula Brown Rice Salad


Yield:  6 servings


3 cups arugula, lightly packed
1 cup cooked brown Jasmine rice, cooled
3 persimmons, chopped (may substitute with other seasonal sliced fruit, such as peaches, apples, or pears)
1 15-oz can chickpeas, rinsed, drained
2 tablespoons chopped fresh parsley
1/3 cup pistachios

2 tablespoons tahini
1 tablespoon extra-virgin olive oil
1 lime, zest and juice
¼ teaspoon smoked red paprika
½ teaspoon agave nectar
1 teaspoon minced fresh ginger
1 clove minced garlic
Pinch salt (optional)


  1. Mix together the arugula, rice, persimmons, chickpeas, parsley and pistachios in a salad bowl.
    2. Toss together the tahini, olive oil, lime juice and zest, paprika, agave nectar, fresh ginger, and garlic until smooth.
    3. Fold dressing into salad and mix well to combine.

Nutritional Information per Serving: 262 kcal, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 18 mg sodium, 35 g carbohydrates, 8 g fiber, 4 g sugar, 10 g protein.  Source: www.americanpistachios.org

Pistachio Cranberry Biscotti- a sure hit and easy to make.

Natures Gold PIstachios Biscotti
2 cup all-purpose flour
1 12 tsp baking powder
34 cup white sugar
12 cup (1 stick) unsalted butter, room temperature
1 tsp lemon zest, grated  (we used orange)
14 tsp salt
2 large eggs
34 cup pistachios, coarsely chopped (we use Nature’s Gold Raw Pistachios)
23 cup dried cranberries
12 oz good quality white chocolate, chopped


Prep Cook Ready

  1. Preheat oven to 350 degrees F (175 degrees C). Line a heavy large baking sheet with parchment paper.
  2. Whisk together flour and baking powder in a medium bowl to combine. Using an electric mixer, beat sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in pistachios and cranberries. Form the dough into a 13 inch long by 3 inch wide log on the prepared baking sheet.
  3. Bake until light golden, about 40 minutes. Cool for 30 minutes.
  4. Place the log on a cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4 inch thick slices. Arrange biscotti cut side down on the baking sheet. Bake until they are pale golden brown, about 15 minutes. Transfer biscotti to a wire rack and cool completely.
  5. Stir white chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of each biscotti into the melted chocolate. Gently shake off any excess chocolate, then place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes.
  6. The biscotti can be made ahead. Store them in an airtight container for up to 4 days or wrap them in foil and freeze in resealable plastic bags for up to 3 weeks.
Recipe originally inspired by Food Network and http://www.kitchme.com

Royal Orange Chocolate Chip Pistachio Scones!

Royal Scones

Have you been searching for something easy, yet delicious to learn how to bake and share with others?  If so, this is for you.  I have always wanted to learn how to make scones and I must say, I have outdone myself with the help of a super baker friend, Lourdes.  She shared this wonderful recipe and also taught me some tips and tricks that I want to pass along to you so your baking is a simple success!


3 1/2 Cups Flour

2/3 cup white sugar

4 ½ tsp Baking Powder

3/4 tsp salt

1 tsp vanilla

4 large oranges

2T orange zest (no white, just the peel or you will have bitter scones)IMG_5703 (2)

5 oz. no salt butter (chilled; keep in fridge until ready to add)

1 cup orange juice (squeeze from the oranges you just zested)

1 cup semi-sweet chocolate chips


1/2-3/4 cup Raw Pistachio Kernel Pieces from Nature’s Gold Pistachios

(if you prefer to toast them, do so first).  Always taste the pistachios before baking if you have had them for a while.




Heat oven to 400 degrees.  We used a kitchen aide mixer for easy mixing.

Add flour, sugar, baking powder, zest, and salt to large mixing bowl and blend/stir on low until everything is mixed together.  Turn mixer off.


Cut cold butter into small pieces and add to the mixing bowl, blend on low until the mixed.

Mix the vanilla into the cup of orange juice and slowly add it to the mix as the blender is mixing to form the dough.

Add chocolate chips and pistachios- mix until blended.


Roll out dough onto a lightly floured board.  Gently pat the dough in a round form.  Do not handle the dough too much.  Cut the dough into sections as pictured and place on parchment paper lined cookie sheet.



Bake 12 minutes or until the bottom is slightly brown as in the photo below.  You may want to set your timer for 10 minutes and go from there.  Yields 16 scones.

Move to a wire rack to cool & enjoy!!!


You can also flash freeze the scones once cut and store them in the freezer until you are ready to bake them.  Extra zest can also be stored in the freezer.




NGP is the Official Pistachio for Rawhide Baseball!

Enjoy Cat NGPthe game snacking on Nature’s Gold Premium Pistachios.  

Not only are you supporting a local business when you choose our products at the ballpark, but you are making a healthier choice as well.  Did you know that one serving of pistachios has as much potassium (290mg, 8% of the Daily Value) as a half of a large banana (250 mg, 7% of the Daily Value) and 3 grams of filling fiber.  Cat attends games with free samples and information so keep an eye open and stop by and say hello 🙂


Chocolate Pistachio Bark

3-Ingredient Salted Pistachio Chocolate BarkPG Choc 1
Prep time
Cook time
Total time
Recipe type: Dessert, Holiday, Gluten Free, Kid Friendly
Serves: 24-28 pieces
  • 2 (12 oz) Ghirardelli semi-sweet chips
  • ¼ cup pistachios, roughly chopped.  Roasted or Roasted Salted is suggested- click photo to shop nuts.
  • 1½ teaspoon course sea salt
  1. Place a sheet of parchment paper on a baking sheet. Spray with cooking spray, set aside.
  2. Add Ghriardelli chips to a medium glass bowl.
  3. Fill a medium saucepan with 3 inches of water, bring to a boil. Place glass bowl filled with chocolate on top of the saucepan with boiling water. (essentially you are creating a double boiler)
  4. Continue to stir chocolate chips with a spatula as they melt. You are looking for it to be smooth and pour-able.
  5. Pour melted chocolate onto grease baking sheet, spread the chocolate onto baking sheet so it’s about ¼” thick.
  6. Sprinkle with course sea salt and pistachios.
  7. Place baking sheet in refrigerator for 1 hour.
  8. Break up into uneven pieces and serve.
Nutrition Information
Serving size: 1 bark Calories: 116 Fat: 0 g Carbohydrates: 0 g Sugar: 0 g Sodium: 101 mg Fiber: 0 g Protein: 0 gCholesterol: 0 g
Recipe by JoyfulHealthyEats, modified by Nature’s Gold Pistachios.

We now offer local pick up!

We are excited to offer a new benefit of shopping local.  Not only will you get local, fresh products, but you can pick up directly from our Visalia office and avoid shipping fees.  Orders must be made online and you will be contacted when it is ready for pick up.  Each order is sent from our Roastery specifically for you; we do not carry general merchandise in our office.  Please schedule your orders a minimum of one week in advance and two weeks for larger orders (500lbs).

We also offer wholesale pricing on orders of 500 pounds or more so be sure to contact Cat for more information.  We look forward to seeing you soon!