Hazelnut Salad and Crisps by Beth Dooley
04/13/2021 | 9m 14s | Video has closed captioning.
Cookbook author Beth Dooley and Relish host, chef Yia Vang, visit Sharing Our Roots farm in Northfield, MN to learn about regenerative farming practices and American hazelnuts. At Kitchen Window, Dooley uses hazelnuts in three ways, flour, oil and the nuts themselves, in her recipes Apple, Cranberry and Squash Salad with a Maple Hazelnut Vinaigrette and Hazelnut Parmesan Crisps.
Problems Playing Video? | Closed Captioning