Hemp Seed Pesto Linguine

A delicious creamy linguine from community-based Las Vegas restaurant VegeNation.

Serves 2-3
Prep time 15 mins
Cook time 30 mins
Ready time 45 mins


225 g/8 oz wholewheat linguine
110 g/4 oz walnut pieces
75 g/½ cup chopped onions
1 tablespoon chopped garlic
salt and pepper, to taste
pinch red pepper flakes
1 bunch fresh basil
30 g/1 oz hemp seeds
55 g/2 oz nutritional yeast
85 ml/3 oz extra virgin olive oil
15 g/¼ cup diced sundried tomatoes
1 avocado, mashed
240 ml/1 cup vegetable broth

Boil water, add salt to pot and cook the linguine.

Toast the walnuts in a pan for five minutes.

In a pan, sauté the onions and garlic with salt, pepper and red pepper flakes, and add to a food processor along with the basil, toasted walnuts, hemp seeds, nutritional yeast and olive oil. Blend together to make a paste.

In a pan, add 1 tablespoon of extra virgin olive oil and the sundried tomatoes then lightly sauté.

Add the mashed avocado and vegetable stock, stir together and simmer.

Add the finished pesto, stir and simmer again.

Add the cooked linguine, coat with sauce then eat!


Rachel’s Orange and Almond Cake with Orange Curd

Kerrygold Easy Baked Apple

It’s apple time and over the next weeks fresh crops will be coming into our markets. I always love making my first apple pie of the season as it scents my home so sweetly. But, there are times when I crave that apple pie flavor without making a full pie and, that’s when I turn to Easy Baked Apples. I enjoy baked apples for breakfast with a bit of cream poured over the top, serve them on pretty plates for afternoon tea with friends and they are a much appreciated after dinner dessert, especially with a little splash of apple brandy, too. For apple varieties, try Braeburn or Honeycrisp both of which are good cooking apples that will hold their shape. If you are lucky enough to live in an area of the country where farmers bring their precious apple crops to Saturday markets in season, look for Bramley’s, Roxbury Russet or Pink Pear to name just a few. When scooping out the core and seeds, try a melon baller instead of an apple corer but either will work just fine. Then add a sweet spiced buttery filling and pop them in the oven to bake. What could be easier than that?

Prep:  15 minutes
Cook:  45 minutes
Serves:  4
  • 4 baking apples, peel on, cored to within 1/2 inch of bottom
  • 4 tablespoons Kerrygold Irish Unsalted Butter + a bit more for dotting
  • 1/2 cup sugar (brown or white)
  • 1 rounded teaspoon cinnamon
  • 1/2 teaspoon allspice
  • grating or pinch of nutmeg
  • pinch of salt
  • 1/4 cup chopped nuts (optional)
  • 1/4 cup raisins or dried cranberries (optional)

Don’t worry about being too exact with proportions. I use cinnamon, allspice, and nutmeg but you may like to add cardamom, cloves or ginger. Apples adjust well to nearly all spicing.

Core apples from stem side through the center to 1/2 inch from the bottom.

Score around the apple with a sharp knife and then place the apples in an ungreased baking dish.



Mix chilled Kerrygold Irish Butter, sugar, and spices together and fill the empty cored space of each apple with some.

Dot each apple on the top with one additional small piece of Kerrygold Irish Butter.

Add water or cider to the height of about 1/2 inch in pan.



Preheat oven to 350F.

Bake for about 45 minutes.

Take a sharp knife and if it can slide in easily, they’re done! If not, bake a bit longer.



Spoon the warm sauce in the bottom of the pan over the top of apples and a dollop of whipped cream.


A Cherry Pie with A Lot of Heart!

How do I love thee? With a freshly baked cherry pie, festooned with hearts—that’s how I do! This pie may be one of the best ways to wear your heart on your sleeve, or in this case, on top of the PIE! Fresh sour cherries (also known as pie cherries) are a treat, but their season is short—just a few weeks in the summertime. But, when fresh cherries are not available, frozen or canned fruit will do just fine. A few tablespoons of an orange liqueur, or orange zest and juice added to the filling make this pie extra special. This is a great opportunity to use your heart-shaped cookie cutters, too. I cut out about twenty 2.5 inch hearts and the same amount of 1.5 inch hearts, and placed the big hearts in concentric rings and the smaller ones near the edge. Or you might place different size hearts in a carefree manner with some here and there. Be creative!

Serves:  8
  • For one 9” deep-dish pie plate
  • 1 recipe for double crust pie dough
  • 6 cups sour cherries, fresh and pitted, canned and drained, or frozen (you won’t need to defrost them)
  • 1 cup sugar + a few teaspoons more for sprinkling the top
  • 1 teaspoon fresh lemon juice
  • A very small grating of whole nutmeg
  • 2 tablespoons quick cooking tapioca
  • 1/4 teaspoon salt
  • 1-2 tablespoons orange liqueur or zest and juice of half an orange (optional)
  • 1 tablespoon Kerrygold Irish Salted Butter for dotting the top of the filling
  • Egg White Wash
  • 1 egg white mixed with 1 tablespoon water for an egg white wash

Make dough, divide into two disks, wrap in plastic and chill.

Put cherries, sugar, lemon juice, nutmeg, quick cooking tapioca, salt into a bowl and gently mix together until well coated.

Roll out the bottom dough and place in your pie pan.

Pour filling into crust. (Note: Cherries are a very juicy fruit so fill your pie pan to within 1/2 inch of the rim so they won’t boil over when baking.)

Dot with Kerrygold Irish Butter and set aside.

Roll out remaining dough, cut out heart shapes and arrange on top of the filling in a pattern that is pleasing to you.

Trim excess dough from edges and crimp.

Brush crust with some egg white wash and sprinkle evenly and lightly with 1-2 teaspoons of sugar.

Place pie in refrigerator to chill while oven is preheating to 425° F.

Bake at 425° F on the middle rack of the oven until crust is just golden, about 20 minutes.

Reduce heat to 375° F; bake until golden brown and there is some steady bubbling in the filling, about 30-35 minutes more.

Let cool before serving.