December 27th, 2009 - Barbara Feiner
First came peanuts.
Pistachios were next.
Now, hazelnuts (aka filberts) have been recalled because of potential salmonella contamination.
Willamette Shelling of Newberg, OR, recalled 114,350 pounds of shelled hazelnuts—both organic and nonorganic—after product sampling revealed the presence of salmonella in one production lot.
The nuts involved were processed in the company’s facility between Oct. 12 and Nov. 25, under the following brand names: Kunze Farms, Evonuk Oregon Hazelnuts, Canadian Hazelnuts and Firestone Farms.
Unshelled hazelnuts are not subject to this recall, and no illnesses have been reported to date.
Whole Foods Market is one of the company’s customers, so the grocery chain is recalling organic raw hazelnuts and nonorganic dry-roasted hazelnuts sold in bulk through stores in California, Colorado, Kansas, New Mexico, Oregon, Utah and Washington. Customers who purchased the nuts may return them for a full refund. If you have additional questions, please call (512) 542-0656.
Read More:Organic Hazelnut Recall
November 17th, 2005 - Barbara Feiner
Having put out a call to chefs for holiday Brussels sprouts recipes, I was contacted by Lyle Davis, co-owner of Big Bang Catering, a company that operates out of Pastures of Plenty Farm—a 35-acre organic cut-flower and vegetable farm in Longmont, Colorado.
All of Big Bang’s menu choices are made from the freshest ingredients available—locally grown and organic, whenever possible.
Lyle wants to share his special Brussels sprouts recipe with Organic Authority readers.
Brussels Sprouts with Roasted Hazelnuts and Lemon-Garlic Sauce
Serves 6 to 8
2 lbs. Brussels sprouts
4 tablespoons unsalted butter
4 garlic cloves, minced
2 lemons, cut in half
Salt and pepper, to taste
1 cup roasted hazelnuts
- Trim the Brussels sprouts’ stems and remove any tough or yellowing outer leaves.
- Blanch in boiling salted water for 5 to 7 minutes or until al dente. Plunge them into ice water to stop the cooking process.
- Melt butter in a large skillet over a medium heat. Sauté garlic until softened.
- Squeeze lemon juice into the pan through a sieve. Whisk the sauce.
- Add Brussels sprouts and toss until thoroughly coated and heated.
- Season to taste.
- Add nuts just before serving.
Read More:Brussels Sprouts with Roasted Hazelnuts and Lemon-Garlic Sauce