Tonight is Tu B’Shevat – the New Year for the Trees.  It is traditional to eat tree fruits (which include nuts) on Tu B’Shevat.   There is also a tradition of eating the seven species of food native to Israel, but that will have to wait for next year’s post.  For now, here are a few of the foods we used to celebrate:

We made  coffee macadamia nut biscotti to give as gifts…

An almond date smoothie for energy…

An edible fruit bowl for Cam (grapes/raisins are considered tree fruits for Tu B’Shevat)…

And spiced walnuts as a snack…

These walnuts are delicious, spiced with cumin, coriander, and cayenne pepper but sweetened with honey and sugar.  I made a double recipe, because they don’t stay around for long.

This is not a local dish here, but all the ingredients are local in Iran, perhaps I will make it for my family there next time I visit.

Spiced Walnuts

from Whole Living magazine ( Marthastewart.com/130647/spiced-walnuts)

1 Tbsp honey

2 tsp olive oil

2 cups walnut halves

2 Tbsp sugar

1 tsp coarse salt

1 tsp ground cumin

1/2 tsp ground coriander

1/8 tsp cayenne pepper

Directions

In a large nonstick skillet, heat honey, oil and 1 Tbsp water over medium heat.  Add walnuts, toss to coat.

Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts.  Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes.

Transfer to a baking sheet to cool completely.

Enjoy!

Makes 2 cups.