A different nut, every single month.

• 4 ounces hazelnuts
• 2 cloves garlic, peeled
• 1 teaspoon salt
• 2 large handfuls fresh parsley, washed and dried
• 1 cup extra virgin olive oil
• 1 pound thin, flat pasta

Using a mortar and pestle, pound the hazelnuts with garlic, salt, and parsley, adding a few drops of oil. (The pesto can also be made in a food processor, but the consistency should not be too smooth.) Pound ingredients into a paste, transfer to a larger container, and then slowly stir in the remaining oil. Cook the pasta al dente and coat with pesto sauce.

• 1 pound package tiny frozen peas (uncooked)
• 1 cup hickory smoked almonds
• 1 small can crushed pineapple, drained
• Mayonnaise to moisten

Mix all ingredients together and it is ready to serve. Let peas thaw a bit before serving the salad.

• 1 tablespoon olive oil
• 1 cup rice (brown, wild or long-grain white), rinsed and drained
• 2 cups water
• 1 onion, chopped
• ⅛ teaspoon crushed red pepper flakes, ¼ teaspoon salt (if peanuts unsalted)
• ½ cup peanuts (roasted, salted or unsalted, skinned or unskinned)
• 2 cups fresh or thawed frozen peas
• 1 tablespoon soy sauce, 2 tablespoons Hoisin sauce

Heat oil in a large ovenproof skillet. Add onion and cook 2 minutes. Add rice, Hoisin and soy sauce and red pepper. Stir till combined. Add water and salt and bring to a boil. Cover and bake in a preheated 350° oven. Stir in peas and peanuts 10 minutes before rice is done, and continue to bake, covered, until rice is tender and liquid absorbed (20 to 40 minutes total).