Peanuts and almonds are two of America’s favorite nuts. But you might be surprised to learn that from a botanical perspective, two of America’s favorite nuts are not really nuts at all. Peanuts are a legume, which is basically a bean, and almonds are seeds.

From a culinary standpoint, however, we call them both nuts. A peanut is a ground nut and an almond is a tree nut. Both are fine with us.

According to the United States Department of Agriculture, the U.S. almond crop is about 1 million metric tons per year and is valued at over $5 billion. They account for more than half of the U.S. tree nut production.

While almonds are most often eaten on their own, we also enjoy them in many different recipes, ranging from salad toppings to Almond Chicken and desserts like Baklava.

Here are some great recipes:

Almond Crusted Chicken with Spring Greens and Maple Teriyaki Dressing

(Serves 2)

For the Almond Crusted Chicken:

Boneless, Skinless Chicken Breasts
½ Cup         Seasoned All-Purpose Flour
1                  Extra-Large Egg
¼ Cup         Milk
½ Cup        Lightly Toasted Sliced Almonds, Chopped
¼ Cup        Unseasoned Bread Crumbs
½ Cup        Canola or Vegetable Oil

1. Beat together egg and milk in a shallow bowl.
2. Mix together chopped almonds and bread crumbs in a shallow bowl.
3. Flour chicken breast in seasoned flour.
4. Dip floured breast in egg mixture.
5. Bread in the almond/bread-crumb mixture.
6. Pan-fry breaded chicken in ½” oil on medium-high heat until medium brown and fully cooked.

For the Salad Mix:

2 Handfuls    Nino’s Spring Greens Mix
¼ Cup           Carrots, Matchstick
¼ Cup           Snow Peas, Julienned
¼ Cup           Red Onion, Julienned

1. Toss all salad ingredients together.

For the Maple Teriyaki Dressing:

¼ Cup        Teriyaki Glaze
2 TBSP        Rice Wine Vinegar
1 TBSP        Sesame Oil
2 TBSP        Maple Syrup (PURE)
1 tsp           Grated Fresh Ginger
1 tsp           Garlic, Minced
1 TBSP        Cilantro Leaves, Chopped
1 TBSP        Red Bell Pepper, Minced

1. Stir together all the dressing ingredients.

To make the salad, portion greens onto service plates. Allow the almond chicken to rest after cooking until it is warm but not hot. Place chicken on salad, and dress with the Maple Teriyaki Dressing.