SWEET CASHEW RECIPES

Steps:

• Make the cashews: In a large skillet over medium-low heat, add cashews and toast, stirring frequently, until golden and very lightly charred, about 4 minutes. Transfer to a medium bowl and immediately add in soy sauce, vinegar, Sriracha, and let sit for at least 10 minutes. Drain and reserve any remaining marinade, then sprinkle cornstarch into drained cashews and toss to coat evenly. Return skillet to medium heat and heat 1 tablespoon oil. Add cashews to pan and sear, tossing frequently, until golden, about 4 minutes. Transfer cashews to a bowl.  Make the stir-fry: Return skillet to medium heat and heat remaining 1 tablespoon oil. Add garlic, ginger, onions, peppers, and tofu, and cook until soft and fragrant, about 6 minutes. Add in reserved marinade, soy sauce, vinegar, Sriracha, sugar, black pepper, and green onions, adding water gradually as needed to loosen the sauce. Cook until thickened and syrupy, 3 to 4 minutes. Add in sesame oil and cooked cashews, then remove from heat and toss to combine. Garnish with sesame seeds and more green onions before serving, with rice if desired.

Steps:

• In a small bowl combine brown sugar, cashews, salt, and ginger; set aside. In a 1 1/2 to 2-quart baking dish layer half the sweet potatoes, half the peach slices, and half the brown sugar mixture. Repeat layers. Dot with butter. Bake, covered, in a 350 degree F oven 30 minutes, stirring once. Uncover and bake 10 minutes more or until potatoes are tender. Spoon cooking juices over potatoes and peaches before serving. Makes 6 to 8 servings.